The pastries are eaten around the time when the moon is supposedly at its fullest and brightest.
The central theme surrounding mooncakes and the Mid-Autumn Festival is that of community. Kao said, “For a lot of Asian Americans, for all of us who are born here, and also came here, the Mooncake Festival means a lot to us. It’s like our Thanksgiving, time to hang out as you would, stress-free with your family and really share that space.”For Nuyen, the holiday is a special time to spend with family. “Mid-Autumn, like a lot of holidays that are important to my culture, is all about family.
“We would go to grandma's place. We gather, we cook something together and we share it, like we are gifting mooncakes but it's not as big as Chinese New Year," she explained.Making mooncakes from scratch requires patience — many steps and plenty of time."From start to finish, our dough from scratch at home, it would be probably seven to eight hours, but the way that we do it, we do it more production style," said Kao."We make probably 1.3 to 1.
"And then day two, we will roll all of those fillings into balls to get ready to press them. We make our own salted egg yolks as well and those take five weeks of curing and salt water before we can crack them open, rinse the egg yolks off and bake them with a little bit of sesame oil and sugar. So that's a five-week process.
“The traditional , you'll keep that in room temperature for a long time. So the key is to have a good ratio of sweetness, like sugar, and the oil in the filling. The oil inside the filling has to be seeping out to the skin, because you want the soft texture for that type of mooncake. I'm not saying that that's my favorite but that's the feature of the traditional mooncake, and if it's not done right, then you've ended up with a dry mooncake.
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