Mid-Autumn Festival Mooncake

Celebrate the Mid-Autumn Festival with a hands-on class where you’ll learn to make two different, yet equally beautiful mooncakes with Chef Linda! Mooncakes come in different shapes and flavors depending on the region. This year, we will make the Suzhou style savory mooncake, which is a baked mooncake featuring a flaky crust and filled with pork seasoned with sesame and soy. You’ll also create a colorful, spiral mooncake from the Teochew tradition. We’ll cover techniques like pastry lamination and how to make sweet and savory fillings.

In addition to the mooncakes, you’ll also make a few complementary dishes to round out the meal. Bah kut teh, a pork and spice soup popular in Malaysia and Singapore, translates to “meat bone tea” in Hokkien. Alongside, simple poached vegetables and garlic fried rice complete the set. 

This class is perfect for anyone curious about traditional festival foods or looking to build pastry skills. Come celebrate the season with bold flavors, beautiful colors, and a little mooncake magic!

MENU

Suzhou Savory Mooncake - Flaky Baked Mooncake with Sesame Soy Pork

Rainbow Mooncake - Rainbow Spiral Mooncake with Sweet Savory Mung Bean

Dinner

Bah Kut Teh—Pork Ribs and Pork Shoulder Stew with Chinese Herbs, Mushroom and You Tiao

Yu Cai - Poached Tender Baby Chinese Mustard with Crispy Shallots

Garlic Rice

Allergens: Sesame, Soy, Wheat. Concerns? Email info@18reasons.org.

Learn more about Linda here.

Review our registration and cancellation policies here.