Here’s a fun and cute way to use up the leftover dough and filling after making a batch of Traditional Baked Mooncakes.
This is the recipe for the traditional, baked Chinese Mooncake that is typically eaten during the Mid-Autumn Festival. The mooncake filling consists of a salted egg yolk, surrounded by sweet lotus seed paste, which is wrapped in a thin, tender skin and then pressed into a round or square mold to impart a design onto the skin. The cake is partially baked, brushed with an egg wash, and then finished in the oven.
Last year, I got into making snowskin mooncakes and pandan spiral mooncakes for the Mooncake Festival. (The pandan spiral mooncakes are seriously awesome; I already have orders for more.) However this year, I decided that I had to try my hands with the traditional baked mooncakes. After making three batches of these mooncakes recently, I can say that they’re pretty simple to make, and they come out as good as or even better than store-bought.
You’ve heard of Spam fried rice before…but olive fried rice? Well, not really olives but buah dabai – the indigenous “Sibu Olive”. Dabai is grown exclusively on the island of Borneo, in the Rajang River basin of central Sarawak, from the interior areas of Kapit all the way out to Sibu and Sarikei on the coast. It’s one of the unique foods of Sarawak.
We discovered a delicious Penang family recipe that was almost forgotten.
Whenever we go back to Penang, I always make sure that I come home with some goodies. One of the most popular things to take away from Penang (and no, unfortunately, we can’t pack their char koay teow, or Asam Laksa) is the biscuits evidenced by the number of people on our flight back to Kuching hand-carrying boxes and boxes of these wonderful pastries.