Chinese Moon Festival and Mooncakes

October marks the Chinese Moon Festival (or Mid-Autumn Festival). On the 15th day of the 8th month (that is, Osmanthumens--named for the osmanthus--or October 6, 2006) the moon is full and round. What better reason to have a celebration?

But more than just an excuse for a party, the round moon has traditionally meant family reunion for the Chinese. The tradition has been so strong in the past that often people have made great journeys to reunite with their families.

A special pastry of sugar, oil, sesame, walnuts, eggs and ham (with some variation throughout communities) is made and eaten on this day.

The moon cakes and their shape seem to have originated to commemorate a Chinese fairy tale. In the story, three characters are important: a fairy called Chang E, a woodcutter called Wu Gana and a jade rabbit, pet of Chang E. The celebrations and the cake were made to pay respectoot Chang E and her dear rabbit.

In 1368, during a period of Mongolian domination, the Chinese decided to rebel. Secreting messages of slaughter into the mooncakes the command made it to all the households. The Chinese were instructed to rise up against their occupiers on the 15th of Osmanthumens.

The production of mooncakes has become big business and some Chinese are complaining. Just like everyone else in the world, though, many Chinese are finding it more convenient to buy a mooncake than to make one.

But many people are trying to return to the tradition and make their own. Consider this recipe from Yan Can Cook, Inc.

Makes 2 dozen
1 can (17-1/2 ounces) lotus seed paste
1/4 cup finely chopped walnuts

Dough
4 cups all-purpose flour
1/2-cup non-fat dried milk powder
3 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 cup sugar
1/2 cup solid shortening, melted and cooled
1 egg yolk , lightly beaten

1. Mix lotus seed paste and walnuts together in a bowl; set aside.

2. Sift flour, milk powder, baking powder, and salt together into a bowl. In large bowl of electric mixer, beat eggs on medium speed until light and lemon colored. Add sugar; beat for 10 minutes or until mixture falls in a thick ribbon. Add melted shortening; mix lightly. With a spatula, fold in flour mixture. Turn dough out on a lightly floured board; knead for 1 minute or until smooth and satiny. Divide dough in half; roll each half into a log. Cut each log into 12 equal pieces.

3. To shape each moon cake, roll a piece of dough into a ball. Roll out on a lightly floured board to make a 4-inch circle about 1/8-inch thick. Place 1 tablespoon of lotus seed paste mixture in center of dough circle. Fold in sides of dough to completely enclose filling; press edges to seal. Lightly flour inside of moon cake press with 2-1/2 inch diameter cups. Place moon cake, seam side up, in mold; flatten dough to conform to shape of mold. Bang one end of mold lightly on work surface to dislodge moon cake. Place cake on ungreased baking sheet. Repeat to shape remaining cakes. Brush tops with egg yolk.

4. Bake in a preheated 375 degree F. oven for 30 minutes or until golden brown. Transfer to a rack and let cool.

Try it and see if you like it!

To read even more recipes (including different shapes for the cakes, read Yochana's Cake Delight.

Several cities throughout the US are having festival:

San Francisco, September 23-24
Queensland, Australia, October 6
Los Angeles, September 30-October 6
New York (Staten Island Botantical Garden), September 6
For more around the world see: Chiff.com (Moon Festivals)

Tom
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