Happy Mid-Autumn Festival!
In prior years, we hosted an Open House here at Mayway to celebrate this holiday with customers and friends. Sadly, this year as last year we are unable to get together in person, but want you to know that we’re thinking of you and how much we appreciate your friendship and support.
For the last 3,000 years, Chinese people have celebrated the Mid-Autumn Festival on the 15th day of the 8th month on the Lunar calendar (September 10 this year). This important holiday gathers family and friends to give thanks for a good harvest and to celebrate the harmony between each other and in society. In these challenging times especially, it is also a time to pray for peace and a good future.
We Chinese believe that the Moon is at its brightest and fullest on this day, and moon worship and appreciation has been a central theme of the festival since ancient times. The fullness of the Moon represents fertility and wholeness. Being together under it with friends and family honors the strength of these relationships.
We will be enjoying mooncakes and fellowship here in the office on Friday, and hope that you will have the opportunity to enjoy the Moon and get together with family and friends as well. Light a candle or more traditionally, a lantern, as a beacon to guide your way to good luck and prosperity. Take a moment to treasure your loved ones and rejoice in your life.
Want to make your OWN mooncakes? We've included a recipe below! We wish everyone good health, tranquility, and better days to come.
Make Your Own Mooncakes
Ingredients
Filling
- 8 - Salted duck egg yolks (available in Asian grocery)
- 3 Tbsp - Rice wine
- 340 g - Sweetened White lotus or red bean paste (available in Asian grocery)
- ½ C - Corn starch (approx.)
Crust
- 1 Cup low-gluten flour
- 70 g inverted syrup
- 25 g vegetable oil
- ½ tsp lye water (use with caution)
- 1 egg
Instructions
- Preheat oven to 390°F
- Rinse salted egg yolk in rice wine, steam for 7 minutes on medium-high heat, let cool
- Mix oil, inverted syrup and lye water. Then add in flour and mix well to form dough. Wrap in plastic and let sit for 1 hour.
- Weigh 40 g of lotus seed/bean paste, flatten into disc and place salted egg yolk in center, wrap egg yolk making a ball
- Divide dough into 8 pieces, flatten and wrap filling ball in the center leaving no gaps
- Dip mold in corn starch, lightly coat ball in cornstarch. Place ball in mold and press gently
- Place on baking tray, mist lightly with water
- Bake for 10 minutes at 390°F, remove from oven, lower oven temperature to 325°F
- Mist lightly with water to cool
- Brush with egg wash, bake for 10 minutes at 325°F
- Remove from oven, let cool and place in air tight container in refrigerator for 2-3 days for oil to surface giving it it’s characteristic shine
