I love mooncakes. Especially the ones with double yolks. We ate mooncakes every holiday season (we still do). What we get in the US is standard, Cantonese-style. Golden pastry, lotus seed filling, and yolk or two. It’s dense. We cut it into quarters and share.
With Chinese food being so trendy, it was only a matter of time before everyone got into the mooncake game. That’s a good thing. The more mooncakes, the merrier. I worked on a mooncake project for a client this year, which resulted in months of research and tasting. No one does it like they do in Asia. Did you know the packaging/delivery vessel in which mooncakes are gifted are just as important as the mooncakes themselves? My next career, mooncake packaging…
I found these mooncakes from Melissa, the pastry chef at Mister Jiu’s. Her snow skin mooncakes are very beautiful. FYI these mooncakes also go by the name Crystal Mooncakes and Ice Skin Mooncakes.
This mooncake was filled with a bay leaf ganache and lilikoi gelée (tucked in the center)…
Got to love the itty bitty petals pressed on top.
This one had a matcha snow skin wrapped around jasmine ganache. Also with lilikoi gelée.
Till next mooncake season ^-^