I Finally Made Mooncakes!

I literally woke up one morning and decided to reorder the molds and lye water. They came the following day, and then I revisited the recipe I chose to try out to refresh myself on how long the process would take. (I’ll post a link to the recipe I here). And while feeling both confident and frisky, I set the date and got to work, hoping my two kids would be agreeable. (I never know what each day is going to bring with those two cuties.)

Fortunately, they were very agreeable, as evidenced by this photo below. 😅

Now being someone who makes bread on a somewhat regular basis, I actually found the tediousness of the lotus seed mooncakes to be less time consuming than other people on the internet seemed to indicate. In fact, after letting the seeds soak, the hands on work from dough to out of the oven is quicker than making pita bread and bagels. Making it an ideal and unique recipe for a busy mom like me to make. 😂

Now, not growing up eat these traditionally every year and having tried mooncakes with the yolks from the store, I have to say I prefer them without the yolks. 🤭 And I also really like them straight out of the oven, more so than three days later after you’ve let them set. My husband loves them after they’ve set and straight out of the fridge. In fact, he’s looking forward to me making the second batch with the leftover lotus paste I have. I know this is part of what makes the mooncakes special, but I kind of prefer them more when there’s a distinction between the filling and crust instead of them being one cohesive treat.

Even though I’m a pansy when it comes to fully appreciating the amazingness of traditional mooncakes, we do like them enough that it sounds like it will become a treat I make during the fall going forward. And I got to say, I’m pretty excited about it.