Published: September 15, 2021
From thousand layer to snowskin, stuffed with four yolks, or made with vegan jelly, mooncakes are evolving every year
It’s mooncake season. You can tell by the mountains of aluminium tins stacked on top of each other in elaborate packaging, boasting anything from one to four salted egg yolks; lotus seed paste; red bean paste; nuts and half-sugar in any Asian grocer.
But what exactly are they and what’s so important about mid-autumn? Even in Australian springtime?
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