The humble mooncake has come a long way from the old biscuit-y pucks of pastry filled with sweet, dense pastes. Today’s mooncakes are such a far cry that they may not even come in the forms we know and love anymore.
Chocolate truffles, French-style tarts and numerous other manner of confections find their way into the annual scrum, begging to be bought and devoured in the name of the mid-autumn festival. Even the child-friendly piggy biscuits seem to have given way to rabbit-shaped pastries instead.
That said, the versatility of the snowskin mooncake still reigns supreme. Their squishy, supple skins made from glutinous rice flour are ideal canvases beneath which chefs can magic just about anything into a filling, from chocolate truffles to durian flesh. Their less traditional form also allows restaurants of every ilk to get in on the action.
