best durian mooncake singapore | how taste durian mooncake and where will buy best durian mooncake singapore

On 9th September 2014, our Chinese musketeers will be celebrating TheMid-Autumn Festival or better known as the Lantern Festival and Mooncake Festival. A jubilee that bond family ties, eating best durian mooncake singapore and drinking tea for some of my musketeers.



Back in the old kampong days, I flash back gathering with the rest of the kiddies carrying the paper lanterns and exploring the kampong in the dark. It was only during theMid-Autumn Festival that we can find all feathers of lanterns hanging around the shops. As a sprat, I leered at those battery operated bones indeed though I know I would walk out of the shop with a lantern and a box of candles! Oh recollections.!
Back to the mooncakes, then are 5 places that you may get to sink your teeth into one or get it as a gift for your musketeers neighbours, arranged in no particular order.
Casahana is a Malaysian confectionary and confection company that produces halal best durian mooncake singapore with a wide range of intriguing flavour combinations, making use of constituents generally featured in Asian- style sweets – azuki, taro, green tea, pumpkin, yam and pandan – and pairing them with the not- so-standard; honey, pomegranate, stonefruit, and rose- water, with indeed ginseng making an appearance in a luxurious Empress Magic mooncake. Savoury factors are used to enhance agreeableness in some kinds, including an fantastic Fiery Phoenix mooncake that matches racy funk fluff and red bean paste in an omochi skin
Every time, I look forward to the LunarMid-Autumn Festival and the succulent mooncakes that are the traditional delicacy for this festivity. There are several variations of this confection unique to the different regions of China but the most extensively recognised would have to be the Cantonese variety, comprising a thin, leathery, sanguine- brown crust boxing a rich lotus seed paste and interspersed duck egg thralldom . Its hard to beat Mei- Xin’s traditional mooncakes for the astonishingly smooth paste, delicate thralldom and consummately thin crust, but there’s commodity to be said for some of the further ultramodern interpretations, which incorporate fantastic flavours, omochi ‘ crusts ’ and some indeed made with jelly; conceivably kindly more accessible for those who are turned off by the idea of chancing a interspersed egg in a cutlet
still, who is n’t?), German Black Forest is sure to appeal; a decadent double chocolate paste filled with blackcurrants and chocolate chips, If you ’re a addict of fairies( let’s be honest. The addition of chocolate to lotus seed paste creates a texture that isn't unlike that of ganache, rich, smooth and thick but not relatively as heavy.
They ’ve also nailed the basics; silky smooth paddings that aren't too sweet, too dry or exorbitantly unctuous, and thin, textural crusts, complete with beautiful detailing. Not relatively as well done as Mei- Xin’s lustrous, golden brown afters but Casahana surely gets added points for creativity and modernising the mooncake.

Whether or not you ’re a addict of the standard lotus seed/ egg thralldom mooncakes, Casahana’s unique afters should be on your list to try this comingMid-Autumn view more

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