It is the mid-autumn festival and I decided to have a go at making snow skin mooncake. Almost all mooncakes available commercially has a high sugar content, usually made with lotus paste, and fairly unhealthy when paired with salted egg yolk. I decided to create my own blend, pure chestnut puree with black garlic paste, some olive oil and butter, without adding any crystalline sugar. Fermented black garlic has none of the garlic sharpness, a natural sweetness with a hint of balsamic. I rely on this for the overall taste. I would say, this mooncake has the highest antioxidant and polyphenol level in the market. As it turns out, bonishimo!
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