Saturday, September 19, 2009

Best tasting mooncakes

The autumn festival (spring in Australia) is approaching, two weeks to be exact, according to the lunar calendar - 15th day of the eighth month.

I am biased towards cakes and pastries made in Macau where the best Chinese and Portugese cake making skills fuse to superb delicacies.


The most popular are the traditional lotus seed paste filling with single yolk. This is sweet but not coy. I've recently acquired a taste for savoury and sweet mooncakes with century egg with lotus paste which are freshly made by some Hongkong confectionaries.

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