I know that the mid-autumn festival was over last Saturday but I’m still eating my mooncakes. I’m almost done with just one double yolk traditional mooncake left in my house.
I usually prefer snow skin mooncakes rather than the traditional baked ones. My favorite ones include Raffles Hotel’s Champagne Truffle & Chocolate Ganache, Goodwood Park Hotel’s D24 Durian Paste and Tung Lok’s Custard Paste. This year I tried a new flavor. It’s Marriott Hotel’s Horlicks with Crunchy Pearls… sounds odd right but it actually tastes pretty good. The taste is more like ice-cream than mooncake.
Here’s how it looks like.