Celebrate Mid-Autumn Festival with us
It’s calling for rain, so unfortunately not too many paper lanterns will be out for the night, but still try and catch a glimpse of the moon—and for a second see if you can recapture that childhood wonder.
You’ve probably seen mooncakes in bakeries and stores everywhere now, and did you know the most common type sold is actually from the Cantonese style, brought over from Hong Kong. The New York Times has a fascinating story on it, and that beyond that style of mooncake, you can actually make mooncakes with whatever fillings best represent your region.
We were inspired and created our own little Taiyaki Mooncake. The special filling inside is made of pineapple, lotus paste, and salted duck egg yolk. You wouldn’t think this surprising combination would go together, but it does! It’s rich and chewy, yet light.