Next to the Chinese New Year, this is one of my much-awaited festivals as I love love love shopping for and eating mooncakes. Back in Manila, I thought there was just one kind -- the traditional baked kind that's filled with white lotus paste, salted egg and melon seeds. It was when I moved to Singapore that I was introduced to a whole new universe of mooncakes! From snowskin wrapped mooncakes filled with coffee, ice cream, truffles, durian and even for some, even bacon. I really have to give it to the mooncake chefs and his creativity.
I joined a small group of fellow bloggers at the very cozy flat of The Baking Loft that afternoon. First step was to find a partner and I quickly teamed up with pretty Adele also known as Madame Chewy.
We listened intently to the demonstration conducted by the chef. She really made it look so easy and I hope Adele and I will be able to successfully make our mooncakes with the same ease too. I love that the mooncakes were infused with the Timeless Earl Grey tea as it has this floral, aromatic scent that goes so well with the white lotus paste and apricot bits too.
Ready to make your own Snowskin White Lotus with Earl Grey and Apricot Mooncakes?