Join us for a very special family edition of T!C’s Kitchen Class! Director Yin Kong will be with her mother and amazing home chef, Peng Kong, to teach Fujian style mooncakes. Follow along, as they make two types of mooncakes: a traditional flaky crust mooncake that resembles the moon, and an innovative mochi crust mooncake created by Momma Kong! They’ll also go over how to make a mung bean paste filling for the mooncakes.

This class was live, Monday Sept 13rd. Access to a video recording of this Kitchen Class will be available until Sept 21 (Mid-Autumn Festival).

They will also discuss and demonstrate Po̍ah-chiōng-gôan 博狀元 or bo bing 博餅, a special mid-autumn festival game popularized in Xiamen, where Momma Kong is from!

Can’t make it on Monday? Don’t worry, signing up for a ticket will allow you access to a recording of the Kitchen Class through the Mid-Autumn Festival.

What you need for class:

a garnet yam (the orange color type, not a sweet potato...click this link for details) a potato potato will do if you can't find a yam. If you can't find either you may also substitute with Cornstarch

1 stick of butter

3 ½ cups of all purpose flour

1 bag of glutinous rice flour

1 cup of Cornstarch

confectioners/ powered sugar

canola oil

beet juice or coloring

your favorite sweet bean paste, chilled for easy handling

2 cups of peeled mung bean soaked overnight

1 ½ cups-2 cups sugar granulated sugar

1 tsp vanilla extract optional

a steamer

a mooncake mould

rolling pin