How do you like your moon cakes?
- chowser Sep 23, 2010 09:41 AM
Since it's the season... I'm a traditionalist, red bean fan and that's what I'll always buy. I put up with the egg yolks but don't love them. Recently, we were given one w/ nuts and some dried fruit which I don't care for at all. I've only eaten them as is. Does anyone do anything creative with them? I prefer the flaky crust but haven't found any as good as home (mom made). Actually, I love the paste by itself with a spoon, too. What's your favorite filling? Way to eat them?
If I have to have mooncakes, it's either going to be red beans or dates with walnuts.
No egg yolk.
Brew a pot a strong Chinese black tea. Cut up the mooncakes into small triangular slivers.
Sip some of the black tea, then take a nibble of mooncake. Repeat once. Stop and move on with the rest of your life.
(We also make the flaky crust kind at home, with mung beans -- 綠豆椪).
If it's the common ones you see in store, my favorite filling is lotus seed paste, lian rong with no egg yolks.
If I had a choice though, I like what ipse described, 綠豆椪
Usually a whole lotus seed paste (I abhore salty egg yolks in the mooncakes) is enough for me for a whole year. I wouldn't go out of my way to buy the tins from the supermarkets, but if I got them as gifts I'll eat em. Ditto even if made in house by a local Chinese/Cantonese bakery.
Wing Wah 榮華 is a very famous brand out of HK that spans over 50+ years, unfortunately by the time the imported mooncakes arrive in tins the flavor isn't quite the same. Recently I enjoyed a mooncake from Maxim's 美心 a lot more than Wing Wah.
Taiwanese mooncakes are completely badass, and are closer to the kind ipse described. A much lighter bite (and a mess to eat), multi flakey layer, like a puff pastry. All sorts of different fillings.
The ones with interesting ingredients, I may try them one of these years..... oolong tea, green tea, Chinese ham or other savory bits.
re: K K
I agree with you on that "Wing Wah 榮華 is a very famous brand out of HK that spans over 50+ years, unfortunately by the time the imported mooncakes arrive in tins the flavor isn't quite the same."
I had always bought 榮華 and 奇華. However, all the shipping and waiting make them less desirable. I first tasted freshly made mooncakes at SF Chinatown from Golden Gate 金門餅家, and they were awesome. They made mooncakes everyday, and I would buy mooncakes from them whenever I went to Chinatown, which was like every month if not more often. Yes, I was a mooncake monster. I ate mooncake all year long. Consider that I ate about one mooncakes per week during non-moon festival and about 4 mooncakes around the moon festival time, I think I ate more mooncakes than most here.
Oh my, mooncakes the whole year round?! We only get them during the Mid-Autumn Festival here in Singapore. And the hundreds of mooncake stalls all over the city disappeared overnight after the 15th day of the 8th Chinese lunar month (last Wed, 22 Sep)
Some photos here:
My fave mooncake: pure white lotus paste, with yolk.
Most unusual one I had this year: Snowskin mooncake from Raffles Hotel, with custard fillng. In place of a yolk, there was a hollow chocolate sphere filled with popping candy! It was great :-)
Not anymore. Here I cannot find a bakery which does mooncake all year around. If you think about it, one mooncake a week is not that unreasonable. It is like a little slice per day. Thanks for the photos. Yeah, I like white lotus paste with yolk. Actually, I like many kinds, but that is certain a standard goto for me.
re: K K
I far prefer the Taiwanese flaky ones but they're hard to find, especially with good flaky pastry. I also don't like the overly sweet fillings, either, especially for the red bean paste. I should probably just learn to make my own. My mom tried doing it with phyllo dough once but we all protested.
My two most favorite types are:
1) Egg yolks with lotus seed paste mooncakes and
2) Five nuts mooncakes preferably with meats in it.