Amaze your family with this ice cream mooncakes. A must have to celebrate the Chinese New Year.
Moon cakes. Have you tried those yet?
A mooncake is a Chinese bakery product that you can find mostly during the Mid-Autumn Festival and Lunar New Year. It is a celebration cake with thick filling from red bean or salted duck egg yolks. Since the cake is rich in texture and flavor, mooncakes are usually eaten in small wedges with a cup of tea to balance the richness.
Lunar New Year is just few days away and it is a tradition to get together with family over dinner, called “reunion dinner”. We have been discussing this for quite sometime since our family has grown. We try to keep the tradition alive although we, too often, have to adjust it a bit.
Normally Mom would cook 8 dishes since eight represents good luck, gaining prosperity, and ‘perfect’ (infinity symbol) in Chinese tradition; however in this case Mom will cook 8 dishes of our favorites. Lunar New Year is also a celebration of hard work throughout the past year and well wishes for a prosperous new year.
So there will be lots of firecrackers, gold and red color/decoration, and festivities going on for 2 weeks.
In case you are interested in other easy Chinese New Year recipes, here are some ideas:
Taipei egg rolls….when you don’t feel like cooking
And this year, I’m bringing more sweets to the table with this mooncake ice cream. You won’t believe how easy this ice cream is to make. The only downside is that my silicone mat is too shallow so I could not add a different layer of ice cream into this ‘mooncake’ to represent egg yolk. But this is still a good one to enjoy and share during Lunar New Year.Print
- 10 oz chocolate dark melting wafers
- Your favorite ice cream or Taro ice cream
- Melt the dark chocolate and let it cool down slightly. Coat mooncake
moldwith chocolate and place in the fridge for 15-20 minutes until fully set.
- Fill 2/3 of the mold with ice cream and put it into the freezer for 30 minutes.
- Melt the rest of dark chocolate and let it cool slightly. Cover the mold with melted chocolate and freeze it overnight.
Don’t forget to check out what others are making this new year:
- Snow Fungus Soup by Vermilion Roots
- Indonesian Honeycomb Cake (Bingka Ambon) by What To Cook Today
- Chinese Peanut Cookies by Wok & Skillet
- Vietnamese Steamed Rice Cakes by A Taste of Joy and Love
- Gluten-Free Chinese Almond Cookies by Grits & Chopsticks
- Black Sesame Shortbread Cookies by Little Sweet Baker
- Ice Cream Mooncakes by Brunch-n-Bites
- Coconut Red Bean Pudding by The Missing Lokness
- Korean Caramelized Sweet Potatoes (Goguma Mattang) by What Great Grandma Ate
- Cashew Nut Cookies by Anncoo Journal
- One Bite Pine Nut Cookies by Yummy Workshop
- Baked Coconut Walnut Sticky Rice Cake by Jeanette’s Healthy Living
- Black Sesame Cream Puffs by Pink Wings
- Cashew Nut Cookies by Roti n Rice
- Mini Peanut Puffs (Kok Chai) by Malaysian Chinese Kitchen
- Thousand Layer Cake (Lapis Legit) by Daily Cooking Quest
- Pineapple Cookies (Nastar) by V for Veggy
- Almond Orange Spiral Cookies by Butter & Type
- Three Color Dessert (Che Ba Mau) by The Viet Vegan
- Year of the Rooster Mochi by Thirsty for Tea
- Korean Tea Cookies (Dasik) by Kimchimari
- Sweet Sticky Cakes (Kuih Bakul) by Lisa’s Lemony Kitchen
- Sweet Rice Balls with Peanut Butter (Tang Yuan) by Omnivore’s Cookbook
- Candied Ginger (Mut Gung) by Plant Crush
- Chick Egg Tarts by Dessert Girl
- Red Bean Soup by Nut Free Wok
- Orange Scented Sweet Red Bean by Lime and Cilantro