Moon­cakes boast flavours

The Georgia Straight - - Food -


ur­ing the Mid-au­tumn Fes­ti­val sea­son (see ar­ti­cle above), it is tra­di­tional to in­dulge in moon­cakes—spe­cialty Chinese pas­tries usu­ally made of lo­tus-seed paste and egg yolk— un­der the full moon.

The method of mak­ing this type of sweet pas­try has evolved over time. Even though lo­tus-seed-paste moon­cakes are still very much in de­mand, con­tem­po­rary styles such as snow-skin (made with gluti­nous-rice crusts that have to be frozen) and choco­late moon­cakes have also be­come avail­able.

One of the first places those who reg­u­larly cel­e­brate the Mid-au­tumn Fes­ti­val visit to pur­chase moon­cakes is a lo­cal Chinese su­per­mar­ket. T&T Su­per­mar­ket’s in-house bak­ery cre­ates plenty of these tra­di­tional del­i­ca­cies each year, with flavours like white lo­tus seed with three yolks, low sugar, and mixed nuts, among oth­ers.

If you don’t think you can fin­ish the reg­u­lar-sized moon­cakes, which are usu­ally the size of a hockey puck, you can opt for mini ones. T&T also im­ports many moon­cakes from renowned com­pa­nies in China, Hong Kong, and Tai­wan. You’ll be able to find moon­cakes from Hong Kong Max­ims Bak­ery, Hong Kong Wing Wah Cake Shop, Hang He­ung, Lian Xiang Lou, Kee Wah, and more. If these ba­bies aren’t sold-out by the time the fes­ti­val is over, you may be able to snag them at a dis­counted price.

Saint Ger­main Bak­ery (var­i­ous lo­ca­tions) also makes Chinese-style cakes and bread, and it also has a num­ber of moon­cake of­fer­ings in-store and on­line. Tra­di­tional sweet moon­cakes like sin­gle-yolk lo­tus-seed paste as well as wal­nut-and-date paste are avail­able, as are savoury flavours such as black truf­fle and dried scal­lop with Chinese cured ham and mixed nuts. Its snowy moon­cake flavours in­clude honey chest­nut, straw­berry cheese, se­same cream, and durian cream.

Pair your moon­cake with a cup of Chinese tea and you’re set for a great night of moon-gazing.

A tra­di­tional Chinese moon­cake like this one is made of lo­tus-seed paste and egg yolk. Anita Kwan photo.

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