"Raw" lotus paste, the fillings commonly used in the handmade mooncakes, are removed from storage, broken into smaller pieces and hand-processed for the mooncake making season.
Baking of the mooncakes is an art in itself, from shifting the mooncakes at intervals in the oven to even the egg wash that is applied to each mooncake.
Madam Kwok Sow Lam, the second generation owner of Tai Thong Cake Shop.
Writing the description of the mooncakes in Chinese.
