Every year ahead of the Mid-Autumn Festival, Chinese chefs at restaurants, hotels and bakeries in Hong Kong are busy coming up with new flavours for mooncakes, with twists including egg custard, chocolate or ice cream, and even some made with durian. But people who prefer traditional mooncakes may be surprised to learn that they are not that difficult to make at home. Tse Sun-fuk, dim sum chef at the Cordis Hotel in Hong Kong, showed the SCMP’s Bernice Chan how to bake mooncakes with white lotus seed paste and two egg yolks.
(Photo: SCMP / Xiaomei Chen)
