DID YOU KNOW?
Traditional baked mooncake flavours include: - Lotus seed paste - Red bean paste - Mung bean paste - Five mixed nuts
It’s not unusual for the first three fillings to come with a salted duck egg yolk centre, which balances the sweetness with the saltiness of the egg. It’s said that the round yolk represents the message that was once hidden in the mooncake.
Pandan (screwpine) is commonly used to flavour and colour lotus seed paste fillings in mooncakes around the region. If the dark green colour didn’t tip you off, the distinctive aroma will.
Traditional mooncake dough is often baked into fish or piglet shapes, put into small brightly coloured plastic baskets and sold as sweet, chewy snacks. It represents caught fish or piglets bound for sale.