I bought this set of mooncake mould before my last mid autumn festival in Sydney but it didn’t arrive before the festival so I didn’t make any mooncake that year. The mould was from Taobao and I paid extra shipping fee to another company to have it delivered to Australia. Without trying to use it, I shipped it back to Hong Kong when I came back for good. After travelling across the world, the mould finally get to do its job this Autumn 🙂
Thai restaurants in Hong Kong usually serve mango with black sticky rice (黑糯米) instead of white sticky rice. Most of the people around me like mango with black sticky rice a lot, but I never really enjoyed it. I tried it with white sticky rice for the first time at a restaurant called Chat Thai in Sydney; and my eyes were opened! I liked everything about the mango sticky rice at Chat Thai except for the price 😛 , so I searched for recipes on the internet, hoping to make my own at home. As it turned out, it wasn’t as difficult as I initially thought it would be 🙂
Cheung Fun or rice noodle roll (腸粉) is a popular Cantonese dim sum/ snack. It’s a savory dish with (or without) fillings like BBQ pork, beef , prawns or other ingredients; the soft and smooth rice noodle sheet is made by steaming a thin rice flour batter on a cloth over a large flat steamer. In Hong Kong, creative dessert house owners came up with different innovative dishes like mango noodles and mango Cheung Fun.
I am a pandan lover and am surrounded by a group of pandan lovers. Pandan leaves are leaves from pandanus palms with a distinct and subtle fragrance; they are commonly used in Southeast Asian cookings, such as curries, nasi lemak, mango sticky rice (Khao Niaow Ma Muang) and steamed layer rice cake (Khanom Chan). Pandan leaves can be easily found in Southeast Asia, but not so the case in other parts of the world. Continue reading →