Well I took my first stab at mooncakes today and determined that my textures were mostly wrong: dough too soft, filling WAY too runny. It was a sloppy mess. I corrected the dough for the skins, but the filling is a bit of a toughie. The canned bean paste that I can find here has the consistency of applesauce…nothing like the near-putty consistency I’ve seen in some YouTube videos on the subject. I’m not sure what to do about that since it’s the only filling option I’ve got at the moment. Thicken the existing paste with gelatin, maybe? Order some lotus seeds and make my own filling from scratch? It’s a puzzler. There’s not much of a Chinese community here in Louisville so my options are few. I’ll noodle this some more. Stay posted, as it were.