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Mooncakes are a common treat shared during the Mid Autumn Festival. Many Asian cultures have a version of this cake with a myriad of fillings. This version is based on a Cantonese style with a thin crisp crust and sweet red bean filling. Traditionally there may be a salted egg yolk in the center to symbolize the full autumn moon, but we have swapped that for a dried apricot. Often, mooncakes are highly decorated using a press or a stamp. We will form them by hand but you can press in any fun symbol you’d like on top. Gift as a gift or share with a pot of tea and loved ones to celebrate one of the biggest holidays in the Asian calendar.
Serving size: 12 Mooncakes
Cook time: 1 hour and 30 min
Difficulty level: Intermediate
Bāke within: 2 months
What’s in your kit? Red Kidney Beans, All Purpose Flour, Light Corn Syrup, Vegetable Oil, and Dried Apricots.
You Will Need (Ingredients): 1 Egg and Water
You Will Need (tools):Small Saucepan, Medium Mixing Bowl (or Blender), Large Mixing Bowl, Wooden Spoon, Rolling Pin, Pastry Brush, Small Knife, Tablespoon, Baking Sheet lined with Parchment Paper or Non Stick Baking Mat.
*Please note this recipe contains Gluten and Egg. The Egg can be left out easily if needed.