Tried out this mooncake again this year. Though I find it easier to handle the pastry this time around, I'm still not very pleased with the result. It may lack in looks but the taste is good.
So, hoping that by deep frying (which I've not done it before) the layers of pastries will be more visible, I give it a try. I can't really say it's as good as I've seen from other blogger but one thing I've found out the good thing about deep frying.....is that it stays crispy till the next day.
With the balance of fillings (coconut, pandan lotus and lotus paste) I wrap them up with Parallel-Layering pastry.
