Visited Victoria Park this evening.  Going this evening, a day after the actual festival date was a lot more relaxing and a lot less crowded.  

Seems like the theme this year was HK traditional foods.  Very cute!  I even saw a few of my favourite snacks!

One of the beauty of multiculturalism is the kaleidoscope of foods to sample and delight in; and the myriad of cultural festivals to experience.  At any given time of the year, some amazing celebration is underway; just waiting to excite the senses.  

China and other parts of Asia will be celebrating the Mid-Autumn Moon Festival on the 15th day of the eighth lunar month which is about a week's time away. Already, beautiful coloured lanterns in all sorts of fantasy shapes have been hung up and displayed at Hong Kong's  Victoria Park.  

As with all festivals, it is steeped in legend and customs.  Check out  this youtube video for a simple animated story about Chang-Er, the moon goddess. 

One of the specialty food enjoyed at this festival is the Mooncake.  Below, is a recipe for a modern twist of the traditional Mooncake; the snow-skin Mooncake.  

INGREDIENTS:
Dough:
*200g snow-skin flour
*250g cooked glutinous flour
*80g of room-temperature water
*10g shortening (I used butter)

Filling:
Optional: I used pre-made black sesame paste and taro paste.  You can also use the traditional lotus paste, red bean paste or green bean paste.
 
MATERIALS:
Rolling pin, Measuring Scale, Mixing Bowl, Cling-wrap, Mooncake Mold.  I used a 50g mold to make bite-size Mooncakes.  

DIRECTIONS:
1.  Mix together the snow-skin flour and water.  Knead until the texture is slightly gooey and sticky.

2.  Add shortening and mix very well.  Wrap in cling-wrap and chill for 30 minutes.

3.  Divide the filing paste into portions of 32g.  Roll into ball.  Set aside.  (Use 40g for 63g mold)

4. When snow-skin dough has chilled, give it a quick roll with the rolling pin and then divide in to portions of 18g. Pat cooked glutinous flour on work-station and rolling pin to make it less sticky.  Be careful not to use too much as it will make the dough dry.  (Use 23g for 63g mold)

5. Take one portion of the dough and roll out flat.  Wrap around one part filling; seal the edges of the dough by rolling it into a ball.  Be careful not to expose any of the filling.  Put into a dusted Mooncake mold.  Press and release.  

6. Repeat step 5 until all dough and filling has been  used up.  

7. Wrap well in cling-wrap and chill until ready to enjoy.  Remove from fridge 20-30 minutes before serving.    Best served with a cup of fragrant Chinese tea. 

Time can quickly pass unnoticed as was the case this past year.  At the time, it seemed like there was plenty time to do many, many things (which I did!) but now thinking back, I find myself struggling to figure out where did the time go?  When one is busy and juggling between tasks; rushing to cross things off the to-do list; it seems as if there's never enough time. But now, here I am, sipping a cup of hot jasmine tea and wondering how it is I'm in Hong Kong today when not too long ago, I was sitting in a cafe in Toronto. 

Was Toronto, or home, what it was like when I left over 10 years ago?  Have things changed or have I changed?  And are the changes I feel the result of experiences and changing views?  Or is it the result of being away from Toronto for so long?  And what about now?  Will I find HK different from when I left?  I often hear about the challenges foreign-born Chinese experience here in Asia...How we look Chinese but act in a non-Chinese manner to various degrees.  It's been interesting and curious for me to note that it happens the other way too...How Chinese people in foreign countries act and behave in ways that are not very true to Asian values.

There has been little time for self-reflection these past few weeks.  It seems like from the day I landed at HKIA (airport) in early August, things have kept me busy...Accommodation to figure out, utilities to set up, Internet and phone packages to consider, helping out real true newbies (unlike me) at work, getting re-accustomed to the pace of life and work here...And getting used to the heat again!  Things have somewhat calmed down enough for me to write here.

Returning to the same workplace has made some things easier.  Instead of having to spend time to figure out the day-to-day operations; I'm using the time to learn about a new educational web tool.  And, instead of having to learn my way around HK; I have the time to actually go to the gym as opposed to making the claim that my daily dash to the bus stop is exercise. 

This time round in HK, I hope to more fully appreciate my autonomy and to truly enjoy the delights that has made it the Pearl of the Orient.