Sugar-Free Matcha Red Bean Nerikiri Mooncakes (Egg-Free, Dairy-Free, Gluten-Free, Nut-Free) 無糖抹茶紅豆日式練切月餅(無蛋,無奶製品,無麩質,無果仁)

I have friends (including myself) who are diabetic and need to control their diet so I’ve been making sugar-free mooncakes for several years (read about my blog posts, Sugar-Free Crispy Matcha Mooncakes With Sweet Red Bean Paste and Sugar-Free Traditional Cantonese Mooncakes for more details). Realizing that some other friends or their kids have food... Continue Reading →

Crispy Matcha Mooncakes With Sweet Red Bean Paste 脆皮抹茶紅豆月餅

Last week I posted the recipe for sugar-free mooncakes (read about my blog post, Sugar-Free Crispy Matcha Mooncakes With Sweet Red Bean Paste). This time I'm sharing an almost identical one except that  real cane sugar was used. The pastry dough contains slightly less liquid and browns more easily than the sugar-free version. When you... Continue Reading →

Coconut Purple Sweet Potato Snow Skin Mooncakes 椰香紫薯冰皮月餅

Here’s another snow skin mooncake that I made today. I’ve come up with a more efficient way to flatten the dough and you will see a video demonstration at the end of the blog post. 這是今天製作的冰皮月餅,EC拍了短片示範包餡及印模過程,亦在片中分享了心得。 Make sure to have your dough and filling both thoroughly chilled before you begin wrapping and shaping. Chilling makes... 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

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 →

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 →

Red Bean Mooncakes 廣式豆沙月餅

I made some Cantonese style mooncakes with red bean paste a couple of days ago. The crust of Cantonese mooncakes is rather thin, like paper thin, and has a dough/filling ratios of 1 to 4. The deep color of the filing makes the wrapping process very tricky as any unevenness will simply show through. To make... Continue Reading →

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