Mid-Autumn Festival: Snowskin Mooncakes

This is a live, interactive, hands-on cooking class held online via Zoom.

The Mid-Autumn Festival is on Oct 1 this year, or in the lunar calendar, the 15th day of the 8th month. Year after year, for as long as Linda can remember, the moon is always the biggest and the roundest on this day, symbolizing unity. The festival celebrates gathering together as a family and community and to be grateful for the harvest. This festival is celebrated all over Asia, with the mooncake as its culinary centerpiece.

In this class, we will make the "ping pei" snowskin mooncake. A lovely, no-bake white mooncake that looks like that bright moon in the sky. If you desire, you may color it pink, blue, or whatever color you fancy, too. 

MENU

Snowskin Mooncake

Lotus Seed (Lin Yoong) Filling

Custard (Nai Wong) Filling

Equipment and Ingredient List for the class is posted here.

This menu contains the following common allergens: Egg, Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.

Linda Tay Esposito is teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim.  For the last 15 years, Linda has shared her passion and knowledge of South East Asian cuisine in the Bay Area and her work had been featured in KQED Bay Area Bites, the New York Times, etc. Linda taught at the The Cooking School at Cavallo Point and at Sur La Table Cooking School, and was a lead chef at Parties That Cook where she taught global cuisines in a team building setting. She started her teaching career at Whole Foods Market. Most recently she was the head of operations and chef at Bay Area's artisan tofu maker, Hodo. She currently leads the development of La Cocina’s municipal marketplace – using food as a creative approach to economic development by offering affordable, healthy food options and safe spaces while providing assessable business opportunities for low income, immigrant, women food entrepreneurs. She writes a food blog at www.flavorexplosions.com and you can follow her on Instagram @flavor_explosions

_{Photo credit Linda Tay Esposito}