Mid Autumn Festival – Like by Regina

September 1, 2023 Regina 5 Comments Black Sesame, Coconut, Coffee, Cream Cheese, Kinako, Mid Autumn Festival, Mooncakes, Oreo

4 Easy Mooncake Filling Ideas to Try for Mid-Autumn Festival

Welcome to Part 1 of our mooncake series, where we’re about to explore the world of mooncake fillings, starting with the Cream Cheese Custard filling! At the heart of this adventure lies a versatile and delightful option that’s a joy to work with. They are the easiest mooncake fillings to work with. As someone who has always had a soft spot for experimenting in the kitchen, I’ve discovered that the cream cheese custard filling is a dream come true. It’s not only easy to work with but also resembles a blank canvas that eagerly awaits your personal touch. Whether you’re an experienced baker or just beginning to explore the world of mooncakes, this filling is here to bolster your creativity at every turn. We’ll delve into four distinct variations of the cream cheese custard filling, encompassing the delightful flavors of coconut latte, black sesame with cashew, kinako, and black pink Oreo.

Snow Skin Mooncakes with Shredded Coconut & Purple Yam Lava - likebyregina

Dessert Mooncakes Recipe

August 18, 2023 Regina 9 Comments Coconut, Mid Autumn Festival, Mooncakes, No bake, Purple Yam

Snow Skin Mooncakes with Shredded Coconut & Purple Yam Lava

Mid-Autumn Festival is approaching, and for the past two years, it has become a tradition for me to make mooncakes. This year, I’ve upgraded my recipe for Snow Skin Mooncakes so that the skin remains chewy and mochi-like even after 3-4 days in the freezer. For the filling, I am making a simple shredded coconut paste with purple yam lava.

Tiramisu Snow Skin Mooncakes - likebyregina

Dessert Mooncakes Recipe

September 1, 2022 Regina 7 Comments Coffee, Mid Autumn Festival, Mooncakes, Tiramisu

Tiramisu Snow Skin Mooncakes

I am going to make Tiramisu Snow Skin Mooncakes for this year’s Mid-Autumn Festival. A coffee jelly (almost like a gummy texture) is wrapped with mascarpone cheese filling. You can expect the perfect balance of espresso and chocolate, ending with a subtle rum flavour. No cooking is needed, and the espresso snow skin can maintain chewy, soft, and mochi-like after 3-4 days in the freezer.