KookyCulinary

Mooncake festival is just one month away. It seems that many food bloggers have started their mooncake making already. I am still debating whether I want to make any this year or not. The one thing that I do not like in making the traditional mooncake is making the filling. Unlike in Malaysia and Singapore where ready-made filling is easily available, here we have to make the filling ourselves. Personally it is very tedious to fry the red bean or lotus seed filling. Lots of stirring and splattering!

In the meantime, here is a review of some of the past mooncakes that I made:

Rainbow Snowskin Mooncake (For recipe, see this post)

Traditional Mooncake with Lotus Seed Paste Filling. For recipe & step-by-step instruction, see this post.

Pandan Coffee Jelly Mooncake ((*sorry for the blurry photos. This was done pre-blog days! )
I am still trying to find the recipe for this. I made this a few years ago. Will update it when I find it. But I do know that I made it following this recipe with a little modification.

I have something different that i want to try out this year but my only problem is time. We’ll be going off on another vacation next week. So hopefully I will be able to either squeeze in a little time either before or after the trip.