A friend gave me these a few days ago.

Even though they’re not as sweet as American desserts, they really are quite good – actually so good that Steve and I ate them all at once. I like that they’re not so sweet-tasting – just enough to satisfy.

The dense, smooth, creamy, elegant texture is unlike any cake-type dessert I’ve ever tasted. These were the lotus paste variety, but mooncakes are made with many different ingredients and are usually most popular during the mid-Autumn festival in China.

Next time I’m at a Chinese market, I’ll definitely buy some.

UPDATE: Well, my friend gave me more, a different brand.



“The Mooncake Name

Mooncakes (月饼 yuèbǐng /ywair-bing/) are named after the moon goddess (Chang’e), who is said to make this kind of cake.”

To read more about mooncake check this site out >

Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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