Wednesday, February 2, 2011

Year of the Rabbit Mooncakes

One good thing about being wrong about the date of Chinese New Year, I had an extra day to make my mooncakes.  Click here for the recipe.  But, as usual, I can't follow a recipe to save my life...even my own recipes! 

My Year of the Rabbit variations: instead of straight wheat flour I used a mix of rice flour, coconut flour, and white whole wheat flour.  And in my red bean filling, I added a dash of ginger syrup and powdered ginger for some added zing.  They are in the oven as I type, we'll see how they turn out.


  1. Oh that is so neat that you're making mooncakes. I've never made them before but I love to eat them.

  2. They sound amazing Camilla. How did they turn out? I love all your creative twists, as always!

  3. @Jenn, they were yummy. The dough, for some reason, puffed up during baking and when they flattened out again, the design was not as apparent. But they tasted great!


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