Traditional Mooncake

These mooncakes are best to be served 3 days after they are baked.  Typically, these mooncakes are hard and dry when they are freshly baked, the aging time allows oil to seep in to soften the crust and to develop a glossy sheen effect.  During this waiting time, you may also notice the colour of the mooncake turns a little darker.

Source : Aunty Yochana. Click here for recipe.

Am submitting this post to Aspiring Bakers #11:Mid-Autumn Treats (September 2011) hosted by Happy Home Baking.


7 thoughts on “Traditional Mooncake

  1. Happy mooncake festival to you and family. I’d try Yochana recipes too and it turn out very good. I had meet her a few times and tasted her cakes, she is a good baker and she is very nice and lovely too.

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