Ingredients such as Goji berries, brown sugar, agar powder and organic brown sugar are used to make the osmanthus jelly mooncakes.
PUTTING her own spin on traditional mooncakes, 23-year-old How Shi Rou’s handmade osmanthus jelly mooncakes have become a hit with mooncake lovers this Mid-Autumn Festival.
How, who makes the mooncakes at her home in Bukit Gambir, has always been fond of osmanthus flowers ever since she first tasted them.
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Ingredients such as Goji berries, brown sugar, agar powder and organic brown sugar are used to make the osmanthus jelly mooncakes.
How (right) and her mother Joann Tan, 48, pouring osmanthus jelly into mooncake moulds at their home in Bukit Gambir, Penang. – CHAN BOON KAI/The Star
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