Mid-Autumn Festival (also known as the Mooncake Festival) is celebrated throughout the world, particularly in Vietnam and Malaysia. During this time, households share and place mooncakes in special locations to show respect to our ancestors.
The tradition of making food offerings in honor of the moon, reflects values of sharing and good fortune for the year ahead. The moon shape is a symbol of completeness and reunion, something that in uncertain times provides reassurance & hope.
Mooncakes often have elaborate designs imprinted on the top, each with their own story that relates to specific origin or story. Nowadays, mooncakes come in a variety of shapes and colours, each having different meanings given to them by their creators. You can find square cakes, round cakes and also some creative shapes. The patterns on top can be inspired by traditional designs or make your own patterns to reflect your story.
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Spending time making delicious mooncakes can be a joyful moment to create some memories with others or by yourself. Traditionally, mooncakes come in 2 main types: baked cakes and sticky rice cakes. The fillings can be salty or sweet and are often full of flavor to represent the warmth and sweetness of family. Egg yolks are often placed in the mooncake filling to be symbolic of the moon and to add to the richness of the flavours. You can be creative with yours – or stick to traditional ideas. | ||
Make Your Own Traditional Mooncake | ||
 | • 100g cooked glutinous rice flour • 40g icing sugar • 65ml water • 15g vegetable shortening • Food colouring of choice • Lotus/red bean paste for filling • Mooncake mold stamp (if you have one) | |
Directions | ||
| Step 1: Mix 100g of flour and 40g icing sugar in a large bowl. Step 2: Add 15g shortening to the flour mixture. Step 3: Add 65ml of cold water to the flour mixture and knead until it turns into a dough. Step 4: Split dough into two. Colour the two portions of dough in different colours by adding 1 droplet of food colouring. Knead the dough. Step 5: Divide dough into 30 gram portions and flatten it into small rounded discs. Step 6: Divide lotus/red bean paste filling into 30 gram portions and roll into balls. Step 7: Sprinkle some flour onto hands and dough so it won’t stick to the mold. Wrap the filling with wrapper and seal completely. Roll it into a ball/oval shape. Step 8: Place the ball to stamp with the unsealed side on top. Push the stamp down then slide it out. If you don’t have a stamp then make patterns using a knife, spoon or chopstick. | ||
| We wish you a safe and heartfelt Mid-Autumn Festival – be sure to share your recipe ideas with us! | ||
