TRADITIONAL CANTONESE MOONCAKES

LEARN • COOK • SHARE • ENJOY

Local, seasonal fresh produce meets traditional Chinese recipes. The food we prep is local, traditional, and cultural.

READY TO COOK – KEEP FROZEN DO NOT THAW – COOK THOROUGHLY

BEST CONSUMED WITHIN TWO WEEKS AFTER PURCHASE

**CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SHELLFISH, EGGS, OR UNPASTEURIZED MILK MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS**

Main Ingredients:

• Dough: wheat flour, vegetable oil, alkaline water, housemade syrup ( sugar & fresh lemon juice ).

• Fillings: housemade taro paste ( taro roots, sugar, butter, and milk); red beans paste ( Asian red beans, sugar and maltose )

• Contain wheat, milk and egg ( optional ).

STORAGE TIP: If you have fresh mooncakes which were made during our events, you can put them in a freezer bag and then into the freezer. They freeze well for up to three months.

COOKING TIP: If you have fresh mooncakes made from our events, you can bake them at 392 F for 5 mins, and then take them out to brush a thin layer of the egg yolk water ( optional step, please see the ratio below) on the top. Change the temperate to 338 F, and bake for another 15 mins. Mooncakes need to be cool down first and then resting in an air-tight bag before consuming the next day. The freshly baked mooncakes are dry and hard. The oil in the dough will soften the texture of the mooncakes after a day in an air-tight bag.

If you have frozen mooncakes, you don’t need to defrsote them. You will just need to spray some water on the top and then follow the same instructions above.

EGG YOLK WATER ( OPTIONAL ) : one egg yolk only and add 15 g of water. Mix well and even. Use a thin brush when you apply the egg water. This is to prevent it from dropping too much egg water on the mooncake tops and possibly burn the area when baking.