Fruity moon­cakes from Tai Thong

The Sun (Malaysia) - - WHAT2EAT - – Jeremy Cheong

LIKE the many things in our lives, moon­cakes have evolved with the times and now come in a wide range of fill­ings and crusts.

While many still pre­fer the tra­di­tional ver­sions of the pas­try, the newer and more unique ver­sions are find­ing fans among those with an ad­ven­tur­ous tastebud.

This year, Tai Thong Group of Restau­rants has opted to give moon­cakes lovers some­thing dif­fer­ent – four new flavours that come with a fruity taste – on top of its range of tra­di­tional moon­cakes.

Un­der the di­rec­tion of master chef Yiu Wing Ke­ung, the 2015 col­lec­tion of fruit-flavoured moon­cakes of­fers a healthy com­bi­na­tion of dried fruits, nuts and seeds that is full of pro­tein, fi­bre and healthy fats – which will ap­peal to the health-con­scious as well.

The fill­ings are also added with fresh fruits to en­sure that the moon­cakes re­tain the flavours of the fruit it­self.

To cre­ate the four com­bi­na­tions, Yiu used a mix­ture of lo­cal and im­ported fruits such as the blue­berry, Chi­nese goose­berry or bet­ter known as ki­wifruit, or­ange, pineap­ple, and jack­fruit for fill­ings.

The first of the four new flavours is the blue­berry lo­tus with dried fruits and as­sorted seeds moon­cake.

This will def­i­nitely be a hit with the young as it re­minds us of a very de­li­cious jam tart or blue­berry gra­nola bar.

The sweet and ripe blue­ber­ries also give the moon­cake a very dis­tinc­tive colour and go well with the crunchy mix of fruits and seeds.

The next flavour is the or­ange lo­tus with palm sugar and as­sorted seeds. It has a very rich caramel note as it uses pure co­conut palm sugar, which per­fectly com­ple­ments the zesty cit­rus flavour of the or­ange­in­fused lo­tus paste.

Both the or­ange and blue­berry moon­cakes come with the tra­di­tional baked crust, but for those who pre­fer the softer snow skin ver­sions, the next two will be your piece of (moon)cake.

The snow skin mango kiwi with as­sorted dried fruits moon­cake is easily the most re­fresh­ing of the lot, as the com­bi­na­tion of sweet man­goes and tart ki­wifruit pro­duces quite a zing, and the as­sorted dried fruits also give it quite an in­ter­est­ing and chewy tex­ture.

The snow skin pineap­ple lo­tus with jack­fruit mochi moon­cake will def­i­nitely de­light those who love trop­i­cal fruits.

The pineap­ple lo­tus paste sur­rounds a chewy mochi cen­tre filled with creamy jack­fruit, and while the com­bi­na­tion seems a bit weird at first, it ac­tu­ally makes a re­ally good com­bi­na­tion as the moon­cake is de­li­ciously tangy and sweet.

The four new flavours are priced at RM18.80 nett per piece and are avail­able at all Tai Thong restau­rants, ma­jor hy­per­mar­kets and shop­ping mall kiosks un­til Sept 27.

(left) Yiu and his new flavours … (from far left) blue­berry lo­tus with dried fruits and seeds; or­ange lo­tus with palm sugar and seeds; snow skin mango kiwi; and snow skin pineap­ple lo­tus with jack­fruit mochi.

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