I'm still here!
Some of my friends wondered why I have not been baking. I have, just not as much as I used to. It's mainly because, well, I have been lazy since I came back from Hawaii. The trip was great and everything... but I saw a very fat Jennifer in every pics taken there. It's time that I really lose some weight and I decided to stop baking for the time being.
And of course, I cheated... because this recipe does not require baking.
Mid-Autumn Festival is fast approaching but I have never been crazy about mooncakes. Traditional mooncakes usually have lotus seed paste as filling, which I found too sweet and oily. In recent years, people have come up with interesting ways to make mooncakes. "Snow-skin" mooncakes (冰皮月餅) have quickly become one of the most popular among the younger generation. There are many variation when it comes to the filling of the snow-skin mooncakes. I picked custard because it is simply my all-time favourite.
Here are some research I have done and it proves most helpful in the process of making these adorable mooncakes (unfortunately they are all in Chinese):
I am very happy with the result. The mooncakes are not too sweet (quite low in fat and sugar) and I love the chewiness of the snow-skin. They look so pretty!