Working Hands

September 2010

She was too terrified of not getting the British Visa for her studies in the UK.
She diverted from her love for making that special recipe.
But last night she asked me for some money to buy ingredients again.

This afternoon after coming back from a meeting, I saw her kneading the dough with her small deft fingers.

She took great care in measuring the weight of each portion; cannot risk a mistake.

Finally, the dough was divided into 18 portions.

When she wants to get things authentically right, she took pains to soak the beans and in 3 gruesome hours made the paste.

Then the bean paste was proportionately weighed and divided into 18 parts.

They look amazingly large but she told me that they were the right proportions; I learn to listen and not question.

Each portion of the dough then was rolled to a flat paste for the next move.

She wrapped the bean paste into the dough.

The dough wraps up the paste well.

The mould is out for use now.

She placed the bean paste dough into the special mould for the wanted shape.

She cleverly removes the dough from the mould.

Here doesn't it look right? At least home-made ones are clean, ingredients are genuine and no preservatives applied.

She separates the yolk from the white.

She happily applies the beaten-up yolk on the cakes for colour and taste.

They are now ready to be baked.

In not many minutes, the cakes are ready ; not for consumption yet. She says they are ready for taste only after 3 days for the perfect setting.

Yes Sara did it again. She baked moon cakes for the grandparents when we go visit them next week. She says to give Grace when we see her in Singapore too. Home-made moon cakes are not fakes and we can eat without qualms about the type of ingredients used.

We are glad we have working hands all ready to delight our hearts and taste buds.