Originally named the Mid-Autumn Festival, the Moon Festival is one of the most important holidays celebrated by Chinese communities around the world.

Traditionally, it is celebrated on the fifteenth day of the eighth lunar month in observance of the bountiful Autumn harvest. Although old rituals are no longer followed, families continue to gather for a day to relax and eat moon cakes. Upon this occasion, the legend of the Moon Goddess, CHANG-O, is often told to children.
Once upon a time there was a famous archer, Hou Yi, who with his arrows was able to slay mankind’s worst enemies, ferocious beasts that inhabited the earth. Yi was married to Chang-O, a beautiful but inquisitive woman who had been an attendant of the queen mother of the west before her marriage. Now at this time, there were 10 suns that took turns circling the earth-one every 10 days. One day, all 10 of the orbs circled, together, causing the earth’s surface to burn and threatening mankind. The wise emperor of China summoned Yi and commanded him to kill but one of the suns. This Yi proceeded to do. Upon the completion of his task, Yi was rewarded with a pill, the elixir of life, and advised: “make no haste to swallow this pill, but first prepare yourself with prayer and fasting for a year.” Being a wise man, Yi took the pill home and hid it under a rafter while he began healing his spirit, In the midst of this, Yi was summoned again by the emperor.

While her husband was gone, Chang-O noticed a beam of white light beckoning from the rafter. She followed it and a fragrant perfume, discovered the pill and swallowed it. Immediately, Chang-O found she could fly. Just at that moment her husband returned home, realize what had happened and began to reprimand his wife. Chang-O flew out the window into the sky. Yi sped after her, bow in hand, and the pursuit continued halfway across the heavens. Finally, Yi had to return to the earth because of the force of the wind.

His wife reached the moon and there, breathless, she coughed and part of the pill fell from her mouth. Now, the hare was already on the moon and Chang-O commanded the animal to take pestle and mortar and pound another pill so that she return to earth and her husband. The hare is still pounding.

As for Yi, he built himself a palace in the sun as Yang (the sun and the male principle), Chang-O as Yin (the moon and the female principle).

Once a year, on the 15th day of the full moon, Yi visits his wife. That is why the moon is full and beautiful on that night.

Story by Thomas W. Chinn, Historian

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Mid-Autumn Moon Cake Recipes

Makes 2 dozen
1 can (17-1/2 ounces) lotus seed paste
1/4 cup finely chopped walnuts

Dough
4 cups all-purpose flour
1/2-cup non-fat dried milk powder
3 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 cup sugar 1/2 cup solid shortening, melted and cooled
1 egg yolk , lightly beaten

1. Mix lotus seed paste and walnuts together in a bowl; set aside.

2. Sift flour, milk powder, baking powder, and salt together into a bowl. In large bowl of electric mixer, beat eggs on medium speed until light and lemon colored. Add sugar; beat for 10 minutes or until mixture falls in a thick ribbon. Add melted shortening; mix lightly. With a spatula, fold in flour mixture. Turn dough out on a lightly floured board; knead for 1 minute or until smooth and satiny. Divide dough in half; roll each half into a log. Cut each log into 12 equal pieces.

3. To shape each moon cake, roll a piece of dough into a ball. Roll out on a lightly floured board to make a 4-inch circle about 1/8-inch thick. Place 1 tablespoon of lotus seed paste mixture in center of dough circle. Fold in sides of dough to completely enclose filling; press edges to seal. Lightly flour inside of moon cake press with 2-1/2 inch diameter cups. Place moon cake, seam side up, in mold; flatten dough to conform to shape of mold. Bang one end of mold lightly on work surface to dislodge moon cake. Place cake on ungreased baking sheet. Repeat to shape remaining cakes. Brush tops with egg yolk.

4. Bake in a preheated 375 degree F. oven for 30 minutes or until golden brown. Transfer to a rack and let cool.