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Mid Autumn Festival

Taro Oatmeal Mooncakes with pork floss - likebyregina
MooncakesRecipe
Regina 0 Comments , , , ,

Healthy Taro Oatmeal Mooncakes with Pork Floss

Tired of traditional mooncakes? This year, I’m sharing a healthier, no-bake twist: Oatmeal Mooncakes! These gorgeous treats feature a soft, pliable skin made from steamed taro and blended oatmeal, wrapped around a luscious sweet taro filling with a surprise savory center of pork floss. The natural purple hue from purple yam powder makes them as beautiful as they are delicious—a modern take on a classic festival dessert that’s both gluten-friendly and incredibly satisfying.

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Savory tang yuan - likebyregina
RecipeTang Yuan
Regina 0 Comments ,

Savory Tang Yuan (鹹湯圓) with Pork and Daikon Broth

Savory tang yuan (鹹湯圓) are a cherished, umami-packed dish perfect for the Mid-Autumn Festival—featuring soft, chewy glutinous rice dumplings served in a flavorful broth with ingredients like minced pork, shiitake mushrooms, and daikon. While sweet versions often get more attention, savory tang yuan have been a comforting staple in Chinese households for generations, especially during family reunions. I love preparing mine with a rich pork and mushroom filling simmered in a light, aromatic broth—a satisfying and balanced dish that complements the festival’s sweeter treats.

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Baekseolgi Purple Yam Steamed Rice Cake - likebyregina
DessertRecipe
Regina 0 Comments , ,

Purple Yam Steamed Rice Cake (Baekseolgi)

Baekseolgi (Korean Steamed Rice Cake) is one of the easiest traditional desserts to make at home – no oven needed, just simple ingredients like rice flour, sugar, and a steamer! While classic baekseolgi is delicious plain, I love adding purple yam powder for color and pairing it with homemade osmanthus jam for a fragrant twist that’s popular during China’s Mid-Autumn Festival.

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Mould-free capybara snow skin mooncakes - likebyregina
DessertMooncakesRecipe
Regina 0 Comments , ,

Mould-Free Capybara Snow Skin Mooncake

Creating mooncakes can seem daunting, especially for beginners, but this Mould-Free Capybara Snow Skin Mooncake recipe is designed to be both simple and rewarding. With a foolproof snow skin that stays chewy even after a few days in the freezer, these chocolate-flavored treats are filled with a rich coffee custard cream cheese filling. No need for special moulds—just your creativity and a few key tools will get you started. Perfect for those new to mooncake making, these delightful capybara-shaped mooncakes will impress without the stress.

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Taro Mochi Swirl Mooncakes - likebyregina
DessertMooncakesRecipe
Regina 8 Comments , , , ,

Taro Mochi Swirl Mooncakes (芋頭麻糬酥)

Mooncakes are a traditional Chinese pastry enjoyed during the Mid-Autumn Festival. This year, I decided to challenge myself by baking Taro Mochi Swirl Mooncakes (芋頭麻糬酥) instead of the snow skin mooncakes I usually make. Unlike the traditional mooncakes, these have a thousand layers with a flaky shell. It may sound complicated, but I found the process quite fun and enjoyable.

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Air Fry Matcha Mochi Mooncakes with Cookie Crust - likebyregina
DessertMooncakesRecipe
Regina 10 Comments , , , ,

Air Fry Matcha Mochi Mooncakes with Cookie Crust

Welcome to the final installment of our mooncake series, presenting the Matcha Mochi Mooncakes with Cookie Crust. These delightful treats showcase two fillings: a vibrant green matcha custard and a soft mochi center. Just like the black sesame lava mooncakes, these are baked using an air fryer, eliminating the need for preheating.

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Air Fry Black Sesame Lava Mooncakes with Cookie Crust - likebyregina
DessertMooncakesRecipe
Regina 2 Comments , , ,

Air Fry Black Sesame Lava Mooncakes with Cookie Crust

Welcome to Part 6 of our mooncake series, showcasing the Air Fry Black Sesame Lava Mooncakes. Unlike the initial phase of the series, which focused on snow skin mooncakes, let’s venture into the realm of oven or air fryer-baked mooncakes. In this segment, we’re crafting the irresistible black sesame lava mooncakes – where luscious black sesame custard envelops a velvety black sesame lava filling. With each bite, anticipate a buttery crust, a creamy, nutty center, and a delightful oozing moment from the lava filling.

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Fruit Jelly Mooncakes - likebyregina
DessertMooncakesRecipe
Regina 0 Comments , , ,

Fruit Jelly Mooncakes

Welcome to Part 5 of our mooncake series – Fruit Jelly Mooncakes. In this series, we present unique and creative mooncake ideas just in time for the upcoming Mid-Autumn Festival. We will be using red dragon fruit, fresh blueberries, and green grapes as toppings. While these may not be traditional mooncakes, they offer a kid-friendly twist. These mooncakes are served chilled, boasting vibrant colors, and are exceptionally healthy.

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Coconut Latte Snow Skin Mooncakes - likebyregina
DessertMooncakesRecipe
Regina 1 Comment , , , ,

Coconut Latte Snow Skin Mooncakes

Welcome to Part 4 of our mooncake series – the Coconut Latte Snow Skin Mooncakes, where we’re presenting unique and creative mooncake ideas just in time for the upcoming Mid-Autumn Festival. Today, let’s delve into the art of crafting these exquisite mooncakes that are poised to elevate your festive celebrations to an entirely new level. The beauty of my snow skin recipe lies in its ability to remain chewy and mochi-like even after spending 3 to 4 days in the freezer. Now, regarding the fillings, we’ll be using the coconut latte cream cheese custard filling featured in part 1, alongside a delightful addition – coconut lava.

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Genmaicha Lava Kinako Snow Skin Mooncakes - likebyregina
DessertMooncakesRecipe
Regina 2 Comments , , , ,

Genmaicha Lava Kinako Snow Skin Mooncakes

Introducing the centrepiece of our mooncake series – the Genmaicha Lava Kinako Snow Skin Mooncakes! Welcome to Part 3, where we’re presenting unique and creative mooncake ideas just in time for the upcoming Mid-Autumn Festival. Today, let’s delve into the art of crafting these exquisite mooncakes that are poised to elevate your festive celebrations to an entirely new level. The beauty of my snow skin recipe lies in its ability to remain chewy and mochi-like even after spending 3 to 4 days in the freezer. Now, regarding the fillings, we’ll be using the kinako cream cheese custard filling featured in part 1, alongside a delightful addition – genmaicha lava.

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