the mid autumn festival（中秋节） is almost round the corner. never a mooncake fan yet you made your first ever mooncake attempt this year. traditionally, mooncake is eaten during the festive period, it has a legend and cultural values around the festival.
snow skin mooncake (冰皮月饼） is rather easy to make, however making the skin to perfection is a skill to acquire and you definitely lacking the skill. you over complicated the process by making three different flavors/colors of the snow skin. passion fruit yellow, pandan green and rose pink. you tried hard but couldn't get the color even into the dough... and needless to say you did all these without a mooncake mould but the silicone jelly mould...
the bean paste is time consuming to make. it took you one late night to complete the process even then you didn't follow the traditional method to get the smooth and silky bean paste, you just use a mixer to blend the cooked azuki bean with its skin. as the result a grainy paste texture.
but you are happy with the outcome. it's the journey and the experience that you really enjoy, especially taking the chilled mooncake out from the fridge, cutting it to enjoy the very first bite. the skin is even and thin (first smile), the skin and paste didn't break (second smile), the first bite and you love the passion fruit scented skin and the just about right sweetness of the bean paste (third smile)....
as you said you are not a big fan of mooncake but yet you finished one by yourself this morning ^.^, simply because it's home made and it's not as sweet as the commercial ones. you love the smell of the cooked glutinous rice flour and the sakura scented azuki bean paste. most importantly it gives you a feeling of eating a slightly bigger version of japanese wagashi or mandu.
2 comments:
never made mooncakes before, too lazy/scared to try. thumbs up to you, these look great!
you don't have to make them since you can easily buy them in Malaysia...
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