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While it was intended to serve as a lighter alternative to the traditional lotus paste and duck egg yolk cakes, it’s still considered to be a rather traditional version when compared to the flavors and fillings available today - especially the likes of those from Ong, whose modern-day mooncakes include chocolate chips and strawberries and cream.
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is generally found in hotels and high-end Chinese restaurants, thanks to their tendency to use the best possible ingredients and packaging.Īt the Peninsula, that means butter, cream, egg yolk, coconut milk, sugar, custard powder, and condensed milk, a series of components that have been called upon for more than 30 years, when the recipe was first created by dim sum chef Yip Wing Wah at the Peninsula Hong Kong. Ong notes that the exception to that rule in the U.S. “It’s very hard to find high-quality mooncakes here because it takes such an enormous production when the season comes around,” says pastry chef Pichet Ong of Qi in New York City, who was making mooncakes previously for NYC’s Sugar and Plumm before he began focusing on private orders. But it pales in comparison to the production levels of mooncake-monopolized wholesalers and bakeries in New York, Houston, San Francisco, and Los Angeles, which are known to make upwards of 50,000 units per season - and that number only grows at factories in Southeast Asia. Han is the only one at the hotel who knows the recipe.
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The number is undeniably steep for a one-man operation. Han, a Beijing native, makes more than 5,000 of the delicacies each year to be sold at the Peninsula Chicago, where he works as chef de cuisine. Taking place on September 15, the festival marks the time of year when the moon is at its roundest and brightest (also a symbol for reunion in Chinese culture). These round-shaped pastries, stuffed with a variety of fillings, are the official go-to snack of the traditional Chinese holiday. This Tampa Restaurant Takes Star Wars Day Very Seriously
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