Eve Hemingway, an English teacher in Vietnam, recently invited her student Vinh to take on the challenge of making OREO mooncakes.
For the occasion, Vinh shared how Vietnam celebrates the Mid-Autumn Festival which is slightly different from Taiwan.
Vinh, who grew up in Vietnam, said that he used to spend the Mid-Autumn Festival with his family, eating mooncakes and taking part in street parades with neighboring children holding lanterns.
When every house turned out the lights, only the lanterns were left to light up the whole street, which was very beautiful, he recalled.
Eve remarked that DIY baking seems to be very popular in Vietnam.
So Vinh explained that most people used to buy mooncakes at local shops up to one month before the Mid-Autumn Festival, meaning that the cakes were full of preservatives.
That’s why more and more people choose to do mooncakes by themselves nowadays.
住在越南兩年的 Eve接受The China Post採訪時說道，每年中秋節在胡志明市的第五郡 (中國城)會舉辦遊行以及市集，非常熱鬧。
In an interview with The China Post, Eve, who has lived in Vietnam for two years, said that every year the Mid-Autumn Festival in Ho Chi Minh City’s District 5 (Chinatown) is bustling with parades and a market.
Mooncakes are also a huge part of the Mid-Autumn Festival here in Vietnam, she said.
But traditions are still kept the same when eating them. The eldest person in the group needs to eat the first slice then everyone else can eat.
However, there are still many people who are not interested in mooncakes, so the fillings have been adapted over years such as OREO mooncakes, Eve added.
I love the family aspect of the Mid-Autumn festival. My husband’s family is really big so it’s nice to get together to eat.
如何製作OREO月餅 | How to make OREO mooncake?
內餡部分 | For the filling:
三條OREO餅乾 | 3 packs OREO biscuits
將餅乾放在袋子裡壓碎 | Crush in a plastic bag
準備冰糖90公克 | Icing sugar 90g
將冰糖過篩 | Sift icing sugar
準備奶油乳酪800克 | Cream cheese 800g
將冰糖、奶油乳酪混合攪拌 | Mix the icing sugar and cream cheese
加入oreo碎片 | Add the crushed oreo
用保鮮膜封起來後放到冰箱冰1小時 | Wrap and put in the fridge for 1 hour
冰過一小時後將其揉成球狀，再放入冰箱 | After 1 hour, roll into balls then put in the freezer
外皮部分 | For the wrap:
準備冰糖200克 | Icing sugar 200g
準備糯米粉200克 | Glutinous Rice Flour-200g
將冰糖、糯米粉過篩 | Sift Icing sugar and flour
準備奶油120克 | Butter 120g
將冰糖和糯米粉揉入奶油 | Rub the butter into the sugar and flour
加入160毫升熱開水Add hot water 160ml
如果麵團水分太多，加入比例1:1冰糖和糯米粉，直到麵團變乾 | If the mix is watery, add icing sugar and flour 1:1 until dry
揉麵團直到滑順 | Knead the mixture until smooth
分出小塊麵團，用擀麵棍擀開 | Divide and roll out the mixture
包入內餡 | Wrap the mixture around the filling
最後步驟 | The final stage:
放到模子並按壓成形 | Put it into the mold and press
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