Chestnut Chocolate Lava Snow Skin Mooncakes 栗子朱古力流心冰皮月餅

Lava mooncakes have been so popular recently and here I’ve joined the trend to create snow skin mooncakes with similar chocolate lava filling. At first I made the lava filling with sweetened condensed milk and cocoa powder. I thought I could make it the same way I prepared my soft-centered chocolate ganache filling by freezing … Continue reading Chestnut Chocolate Lava Snow Skin Mooncakes 栗子朱古力流心冰皮月餅

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Mango Chestnut Chocolate Ganache and Black Sesame Red Bean Snowskin Mooncakes 芒果栗子朱古力軟心及黑芝麻豆沙冰皮月餅

Ok alright...I know it is kind of late to blog about mooncakes as Mid Autumn Festival was already over but last year, ahem yeah last year, I made four different flavors of snowskin mooncakes. The recipes for red bean and green tea snowskin mooncakes with white chocolate ganache centers as well as coconut purple sweet … Continue reading Mango Chestnut Chocolate Ganache and Black Sesame Red Bean Snowskin Mooncakes 芒果栗子朱古力軟心及黑芝麻豆沙冰皮月餅

Crispy Red Bean and Black Sesame Red Bean Mooncakes 脆皮蛋黃豆沙及黑芝麻豆沙月餅

I’ve fallen in love with this style of mooncakes ever since I learned making them. The flaky crust is just so good! Another great thing is that the crust of crispy mooncakes is thicker than that of traditional Cantonese ones. The wrapping process has now become a piece of cake. 自從學懂做脆皮月餅後,EC己被那酥脆的餅皮迷倒。脆皮月餅的餅皮比廣式月餅厚,因此包餡也就沒有什麼難度,做月餅時倍感輕鬆! Last week I baked … Continue reading Crispy Red Bean and Black Sesame Red Bean Mooncakes 脆皮蛋黃豆沙及黑芝麻豆沙月餅

Traditional Cantonese Mooncakes (No Sugar Added) 無糖廣式蛋黃蓮蓉月餅

I want my family and friends who are diabetic to enjoy some special treats during this Mid-Autumn Festival. Therefore I have been experimenting with sugar-free mooncakes since August. I made the mooncake crust with agave nectar last year. This year I tested it with oligosaccharide syrup and sweetened the filling with xylitol. Both ingredients are … Continue reading Traditional Cantonese Mooncakes (No Sugar Added) 無糖廣式蛋黃蓮蓉月餅

Crispy Coconut Sweet Potato Mooncakes 脆皮椰香蕃薯月餅

This was my first attempt at making crispy mooncakes. Recipe for the crust was adapted from the egg custard mooncake recipe created by Chef Yip, the former Dim Sum Consultant at Spring Moon of The Peninsula Hong Kong. I tweaked the recipe by using demerara sugar and all purpose flour. I’ve also incorporated sea salt … Continue reading Crispy Coconut Sweet Potato Mooncakes 脆皮椰香蕃薯月餅

Mini Chinese Walnut Cookies 迷你合桃酥

There are various approaches to make Chinese walnut cookies. Different ingredients and mixing methods produce cookies with different flavors and textures. My walnut cookies evolved from the bite-sized Chinese almond cookies. They are crunchy, nutty and not overly sweet at all. The addition of chopped walnuts leads to extra texture. Once you munch on the … Continue reading Mini Chinese Walnut Cookies 迷你合桃酥