Updated: Sep 12, 2021
This year, the Moon Cake Festival or mid-Autumn Festival falls on Tuesday, 21 September, which is the 15th day of the eighth month in the Chinese lunar calendar when the moon is at its brightest.
The East Asians love to celebrate this festival with colourful lanterns and enjoy the moonlight with mooncakes and tea.
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Our favourite mooncake is filled with lotus paste with an egg yolk. Lillie Giang, celebrity chef has shared her Blue Snow Skin Moon Cake Recipe. Lillie was set to be a chef from the moment she was born. She grew up living, breathing and of course, eating dishes that were skillfully whipped up.
Blue Snow Skin Moon Cake Recipe
Mixed Fruit & Nuts Filling
~ 25g filling per mini-mooncake.
400g mixed fruit and nuts, finely chopped
200g mixed seeds, roasted
2 lap cheong, finely chopped
2 Tablespoons water
50g glutinous rice flour, toasted
3 Tablespoons golden syrup
3 Tablespoons peanut oil
30g candied ginger, finely chopped
1piece mandarin peel, rehydrated & chopped
Note: Each mini-mooncake uses about 25g of filling (adjust for your mould). There is sufficient filling mixture to
make both types of moon cakes. Half this recipe if making only one of the pastries.
Place chopped lap cheong and 2 tablespoons water in a frypan. Cook on low- medium heat until the water dries up. Add seeds and cook until fragrant.
Toss in the rest of mixed fruits and nuts and cook for a for two minutes. Remove from heat and stir the toasted glutinous flour and wet ingredients. Mix well to combine.
Divide the filling mixture to suite mooncake moulds. Roll filling into round balls. If the mixture filling is too dry or too wet, adjust with a tablespoon of liquid or flour if necessary.
Option 1 - Snow Skin
~ 25g skin per mini-mooncake.