
The Mid-Autumn Festival is approaching, and with that in mind, we
decided to make pure pudding (it's more like jelly) moon cakes for the
Kitchen Project (TM). There is a bakering supplies store that's
pitching this new pure pudding moon cakes with 10 different flavors
from blueberries to snozzberries.

I'm kidding, but they do have ten different flavors, including
blueberries. We decided to go for the honeydew flavored one though.
This is the premix contained in Exhibit A pictured here. I'm still not
sure how the thing works, but apparently, we just needed to buy Exhibit
A and Exhibit B for the pudding and add a can of Ideal milk (evaporated
milk) for the recipe.

This is Exhibit B, the pudding base. Exhibit A contains the honeydew
mix for the jelly and Exhibit B contains the generic pudding base. You
can get 10 different flavors of Exhibit A but Exhibit B comes in only
one variety. I'm not sure what to make of this mystery mix recipe, but
decided to have a go at it and see how things work out.

We also got some plastic moulds in the shape of traditional moon
cake designs. There is the standard round shaped moon cake mold and
also the more familiar square type moon cake mould, all with auspicious
characters imprinted on them, of course. The reason this component is
essential to the recipe is obvious - without the moon cake moulds,
you'll just have pudding. ;)

One pot of water was set to boil in anticipation of the first mix
(Exhibit A). The amount of water in the pot is based on guesstimation
(otherwise known as agak-ration or the alternative spelling aggaration).

The honeydew pudding mix (Exhibit A) is emptied into the boiling
water in the first process of this dual process mooncake pudding
recipe. The liquid is stirred constantly while the powder mix is being
added and during the entire process.

This is what the honeydew mixture looks like after about two
minutes. The liquid is transferred into small mini-mooncake plastic
moulds for setting.

It has a distinctive mellow green tincture, much like absinthe. La Fee Verte!

The entire plastic tray is put into the freezer to force set it by
chilling the mixture. This is what it looks like after 15 minutes in
the freezer.

Here's a closer look at the mini-mooncake after it's been set and
forcible ejected from the plastic moulds. I don't know what the Chinese
character printed on the mooncake is, but I'm sure it's something very
auspicious.

The honeydew mini-mooncakes tastes like honeydew pudding. The recipe
calls for it to be put into the larger moulds, which is a bit of a
shame, considering they taste great!

The square ones goes into the larger square mooncake moulds and the round ones goes into the round mooncake moulds as seen here.

Next, Chemical B, I mean Exhibit B is emptied into another pot of
boiling water (which we put on while waiting for the setting process to
be completed).

The entire mixture of pudding mix (Exhibit B) and boiling water was
vigorously stirred before 3/4 of a can of Ideal milk (evaporated milk)
is added to the liquid.

The pudding liquid is then poured into the moulds containing a small
mini honeydew flavored pudding mooncake from the previous arrangement.

Each mould is filled to the brim with the pudding mixture, covering
up the small mooncakes and for all intents and purposes, making a
mooncake within a mooncake.

The entire batch of pudding mooncakes is then sent to the refrigerator for setting. This took about an hour.

This is what the pudding mooncakes look like after an hour in the freezer.

Here's a closer look at the mooncake-within-a-mooncake (I think the
smaller mooncake is meant to be the "egg yolk", emulating a traditional
mooncake).

This is a cross section of the mooncake - it tastes good. The
dominant flavor is the pudding covering the mini honeydew mooncake, but
the honeydew flavor shines through mid-bite. It's great!
Mooncake Festival is approaching...these newfangled (well, to me
anyway :p) pudding mooncake offers a nice and refreshing chilled
alternative to traditional mooncakes.