Made some 'fake' lotus paste using the hulled mung beans...at last. Thanks to Phoebe's Mom. Tasted...quite nice though, so i decided to go forward to produce the Shanghai Mooncake.
But cant find salted duck eggs at these hours of late afternoon.
Never mind....just get going before this itchy mood cool off.
Some 5-6 yrs ago, i did the Shanghai Mooncake with the lotus paste. It was a truly deadly experience for me as i cooked the lotus paste from blending, de-skin till cooking to produce the paste form ---- all because i didnt want to use the $%^& alkaline water. Then when it come to the pastry, I think i did some modification too by not following the recipe. If i am not mistaken, what i did was lessen the custard powder content and thus making the skin to flob and 'flow' away like cream when mooncake was heated up in the oven --- all because i didnt favor using custard powder, I thought it tasted horrible with the essence smell.
Now learning from my previous lesson, i know i got to follow the recipe first before i made any modification further.
It was a success! Albeit the inner paste didnt really tasted like the lotus paste.
But anything hot from the oven is always irresistible!
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