Mid-Autumn Festival is a celebration among the Chinese in Malaysia. Usually it’s celebrated on the 15th day of the 8th month of the Lunar year. It’s the day that family members sit together, enjoy the peaceful night with the brightest moon while eating mooncakes.

Yesterday @kilathecla called me up to join an evening class of making Moon cake. One of the best things about life is that we never have to stop learning. So, I say hell yeah...why not.

Making Moon cake requires you to pay attention at the measurements, and a single small tweak will change the results significantly. Sharing is caring, here's what I've learn yesterday. It's the most simple version of making mini Moon Cake.

- 125 gm plain flour (Rose brand flour - recommended)

• 75 gm golden syrup (homemade or store-bought)

• 5 gm water

• 2.5 gm Kansui (an alkaline solution made from sodium carbonate and potassium carbonate)

• 1 gm Baking powder

• 25 gm vegetable oil (corn oil)

1 Kg pandan/lotus paste/kacang hitam paste (makes 31 balls), homemade or store-bought

10 salted egg yolks, homemade or store-bought (optional)

Cut into small portion and shape it into a ball.

Crack the salted eggs, take out the yolks and bake it for 5 minutes.

Place the yolks into the ball paste. Gently covered it thoroughly.

Here are the steps of making this delicious cakes.

1. In a large bowl, mix the golden syrup, Kansui and oil well. Sift in the flour. Don’t over-stir the mix and use a spatula to mix it until emulsified.

1. When the mix is fully combined into a dough, cut it into a small portion and round it into a ball shape.

3. Work on the mooncakes one at a time. Put the ball dough on you palm. Slowly press it flat then put the ball pandan/Tousa/lotus paste on the center of the dough. Carefully wrap the dough around the filling.

1. Carefully mould the mooncake into the mold. Press the handle until you cannot move it any further. Then pull the handle up and release the mooncake.

Tadaa!...not bad for a first timer huh.. I am very pleased with the outcome. This mooncakes can be served after 24 hours. Make sure to store it in an airtight container.

Note:

• Dust both hands and the dough with a bit of cake flour so that it won't stick to your hand.

• The Moon cake will look and taste better after 3 days.