Mid-Autumn Festival is mooncake time. Tse Sun-fuk shows a traditional mooncake fresh out of the mould. Photo: Xiaomei Chen
Mid-Autumn Festival is mooncake time. Tse Sun-fuk shows a traditional mooncake fresh out of the mould. Photo: Xiaomei Chen

How to make mooncakes – ahead of Mid-Autumn Festival, a lesson from Hong Kong dim sum chef Tse Sun-fuk

  • Dim sum chef Tse Sun-fuk at the Cordis Hong Kong hotel gives the Post a lesson in making traditional mooncakes with lotus seed paste and double egg yolk filling
  • There’s a knack to adding the two egg yolks to each ball of lotus seed paste; after encasing the balls in pastry, the trickiest bit is moulding them into shape

Mid-Autumn Festival is mooncake time. Tse Sun-fuk shows a traditional mooncake fresh out of the mould. Photo: Xiaomei Chen
Mid-Autumn Festival is mooncake time. Tse Sun-fuk shows a traditional mooncake fresh out of the mould. Photo: Xiaomei Chen
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