Slightly different post today, a while ago was the Moon Festival (when the moon is supposed to be the roundest of the year, the 9th full moon of the year)
Traditionally mooncakes are eaten, and in Taiwan where I came from, we had our own version of mooncakes. It’s not as (sickly) sweet as the Cantonese ones usually seen on the market, and the Cantonese ones usually uses red bean paste or lotus paste, the Taiwanese ones use mung bean.
The skin is not cake-like, is more like flaky pastry without the greasy after-taste, layers of powder-white pastry, flakes and crumbles in your mouth when you bite into it. Just to balance out the sweetness of the mung bean paste, the centre has a little Taiwanese-stewed pork mince (which has fried shallot cooked into it), I know it sounds weird and even make you pull a face, but trust me, the flavour sets off really well and everyone who doesn’t mind the mung bean paste have raved about this cake.
I got an order from Michelle who’s originally from Taiwan, she’s missed this, and asked if I could make these. At first she ordered 6, and ordered another 10 a week later. Next time you see this, give it a try, you’d be surprised!