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The Mooncake festival traditionally takes place on the 15th day of the 8th lunar month in the Chinese Calendar. To celebrate the harvest from the summer traditionally , farmers had the festival on this day when the moon was the fullest and the brightest, thus marking the end of the season.

It is one of the two most important events in the Chinese Calendar, with the other being the Lunar New Year. Family members will come together for a day of reunion and eat moon cakes and pomelos together.

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In Singapore, one might also be able to catch children in the parks and gardens walking around with their brightly lit lanterns (whether battery powered or the traditional candle, they are still lanterns..how I miss mine)

This year the Mid Autumn festival will fall on the 14th of September and there will be beautiful lightings and scenery at the Chinese Gardens.

The mooncakes you see displayed in this post are made by my Aunty Florence. Her pastry is firm and crispy while the filling is not too sweet. These mini versions of the standard sized mooncakes are to me more enjoyable as it does not leave you with a memory of over-indulgence (Though I can finish a few at a time=)

3 comments:

At September 10, 2008 at 8:41 AM Bee said...

hi there.just chanced upon your blog.I love your posts.These mooncakes made by your aunt look divine.I love white lotus paste mooncakes and would like to try my hand at baking them.Do you think your Aunty Florence would very kindly part with the recipe;)?Cheers

 
At September 10, 2008 at 10:08 PM silverzerox | justin said...

hi! Yup I am asking my aunty how to make these mooncakes. But from what I gather so far, she bought the filling but made the pastry herself. I will upload the recipe tonight =)

Thanks for visiting the blog. Do come by more often and hope to see you soon =)

 
At September 13, 2008 at 4:27 AM silverzerox | justin said...

• 250g Hong Kong Flour
• Golden Sugar Syrup (150ml)
• Corn Oil (70ml)
• Alkaline (1 teaspoon)
o Filling can be bought outside.

- Make Dough, place required amount of filling and form mooncake using mooncake mould.
-Bake at 200 degrees Celsius until it is golden brown. (Brush with egg yolk when nearly done)
-Leave to cool for about 1 day before consumption.

 

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