How to make snowskin mooncakes (cold Singaporean style)

I first tried Singaporean snow-skin mooncakes a few years ago when I happened to travel to Singapore during Mid-Autumn Festival. The ingredients of a Singaporean snow-skin mooncake are relatively similar to those of Vietnamese one: the crust is made of glutinous rice and traditionally white (hence the ‘snow’ in ‘snow-skin’), the filling is usually made […]

How to make traditional baked Mooncakes (recipe)

Mid-Autumn Festival (Tết Trung thu in Vietnamese) takes place on the 15th  of the eighth month of the Lunar calendar, when the full moon is said to be the largest and brightest of the whole year. For me, as a child, and for every other child in Vietnam, Tết Trung thu is not only a […]

How to make homemade Golden Syrup (recipe)

Mid-Autumn Festival 2016 is coming. For this very special occasion, Rice n’ Flour will be introducing a series of how to make mooncakes. Prior to making the mooncakes, you will need to make ahead the salted egg yolks and golden syrup, as both need curing and ‘resting’ time respectively. Check out this post for how […]

3 ways to make homemade Salted Eggs (recipe)

Salted eggs are traditionally cured duck eggs that are usually used in fillings of traditional mooncakes, steamed buns, steamed egg custard and many more. Salted eggs can be easily found in many Asian supermarkets that are sold in different packaging styles. In the freezer section, you will even see salted egg yolks (salted egg whites removed) […]