An early happy Moon Festival to all that celebrate! In light of the season, today’s recipe is Moon Cakes!
I’ve always assumed that it would be terribly difficult to make one of these cakes. There are of course a lot of different styles now and different tastes and flavours. The ones that I had were always vegetarian friendly because my dad is a vegetarian. I once asked him what the difference was, he told me that vegetarian moon cakes did not use pig fat when they made it and I’ve always been grossed out by the idea of non-vegetarian moon cakes (because my 7-year-old brain said that pig fat is gross).
My mom and I were the only fans of moon cakes in my house, she liked the salted egg yolk and I loved the sweet lotus paste. We used to finish dinner and my mom would break out the moon cake. She’d cut it into quarters. She’d dig out the egg yolk and leave me with the lotus paste and we would make faces at each other while eating our moon cakes. My mom always told me that one quarter a day was plenty, because moon cakes are very fattening (because a 10-year-old girl totally cares).
I never could wrap my head around the myth associated with the Moon Festival. There’s a woman in the moon? She has a bunny? But why is there a man? Oh, who knows…
I like to think that my recipe is not overly traditional… only because we spent a week experimenting on the best flavours. So…
Here’s my Moon Cake recipe for everyone who wants to eat moon cakes without figuring out the myth(s).