It's that time of the year again! The time of the fullest moon of the year, of gaily dressed folk swinging their Chinese lanterns high, glowing orbs set against a magnificent moonlit night...the night of the Mid Autumn Festival! Mid Autumn Festival comes early this year, following the dictates of the fickle lunar calendar and, if the moon we saw tonight is any indicator, the Mid Autumn moon this year is going to be AMAZING!
As you probably know already, we've made most of the traditional mooncakes before, like the double yolk lotus paste mooncake, sesame paste mooncake, snowskin custard moon, five nut mooncake, etc. This year we wanted to try something new.
Poking around, brainstorming, I noticed that some mooncakes nowadays are filled with mochi instead of the traditional filling pastes like lotus paste. I was intrigued, what an interesting idea!
After a bit of a brainstorm I decided to make Snowskin Butter Mochi Red Bean Paste Mooncakes 牛油麻糬紅豆冰皮月餅, chilled mooncakes wrapped in delicate skin, filled with tender, chewy mochi deeply infused with notes of butter and milk and a heart of luscious sweet red bean paste. What can I say, this innovative combination turned out a most yummilicious mooncake!
