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Year of the Rabbit Mooncakes

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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.
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Comments

  1. LisaFebruary 2, 2011 at 10:37 PM

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

    ReplyDelete
  2. Jenn EricksonFebruary 5, 2011 at 10:41 AM

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

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  3. Camilla M. MannFebruary 7, 2011 at 12:57 PM

    @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!

    ReplyDelete

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