Mooncakes are a traditional delicacy dedicated to the Moon Festival which falls on the 15th day of the 9th month of the year based on the lunar calendar. Essentially, they are stuffed cakes shaped into full-moon shape with delicate patterns on top. They consist of a rich, sweet filling and a thin, moist crust. Compared to the no bake Snow Skin Mooncakes that I shared previously, this recipe involves more time and effort.
What are mooncakes?
What's the meaning behind mooncakes?
The advent of fall ushers in a variety of seasonal foods — from apple cider doughnuts and pumpkin spice Oreos to sweet potato pie — and for many Asians and Asian Americans, it also means the arrival of the ubiquitous mooncake. Mooncakes are the hallmark food of the Mid-Autumn Festival , a cultural and religious holiday that is celebrated during the fall harvest. The pastries are eaten around the time when the moon is supposedly at its fullest and brightest. The Mid-Autumn Festival falls on the 15th day of the eighth lunar month, which typically coincides with a date in August, September or October. This year, it will be celebrated on Oct. Mooncakes are a type of snack or dessert pastry with a sweet or savory filling. They are primarily round, to reflect the shape of the moon, but can also be square-shaped. Traditional Chinese mooncakes, specifically Cantonese-style mooncakes, are baked, golden-brown and molded or stamped on top with the name of the filling. Typical sweet fillings include sweet bean paste, lotus seed paste or red date jujube paste that envelops one or more mini salted, cured duck egg yolks.
This is the perfect time for me to share with you the mooncake recipe that I have just made. The style and purpose of this festive dessert have evolved considerably in the modern-day. Various cake shops and restaurants produce mooncakes with different varieties and design, packed in the deluxe boxes with the elegant decoration. Note: This post may contain affiliate links.
This recipe shows you how to create traditional Cantonese mooncakes from scratch without purchasing golden syrup or kansui. In this recipe, you get a delicious black sesame filling, a dough that has a good mouthfeel and keeps its shape, and thorough step-by-step pictures of the whole process. Moreover, I listed every tip and note I have, to help you make homemade mooncakes successfully. You can also find more information about golden syrup and kansui in my other posts, and learn how to make them with typical household ingredients. Mid-Autumn Festival is a big thing in China, and eating mooncakes with family members is a must.