Spiral mooncake: puff pastry version of the mooncake
Sometimes you can elevate mooncakes into works of edible art. When I first discovered these spiral-shaped pastries, I was fascinated.
I have a love-hate relationship with mooncakes. Some taste just okay, but I love the symbolism behind them. Usually eaten during the Mid-Autumn Festival, they’re circular, dense treats.
The beauty of spiral mooncakes is in their fluffy layers. Think: phyllo dough. Shaping the dough requires skill, and I hear that dipping and frying them in hot oil brings out the best crispness in texture. (Healthier chefs will opt for baking them.)
These mooncakes traditionally have a yam filling, which provides a nice bright purple contrasting color on the inside. If preferred, you can also use other flavors, like lotus and red bean paste.
Fun fact: The Mid-Autumn Festival for 2015 lands on September 27th.
I don’t think I ever ate mooncakes but I LOVE red bean paste! Actually red bean paste is my weakness. There is a dim sum my family loves in SF, and whenever I spot their yummy buns stuffed with red bean paste I waved to the lady who is pushing the cart to get them before anyone does. But I don’t think their buns are your mooncakes.
Oh yes, my kids love red bean paste in the sesame balls from dim sum carts :)