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Mooncake Delight

All about Mooncake


Traditional Mooncake Variations and kinds of Fillings

October 29, 2015

There are many variations of mooncake all over Asian countries especially on Chinese countries. Some of them are filled with meat, veggies and some are so called Halal Mooncake which is known as a foods that are permissible for Muslims to eat or drink under Islamic Law. In this article I will share you the different varieties of mooncake in China and Taiwan.




Variations of Mooncake in China and Taiwan



Beijing Style Mooncake


This style has two variations. One, called di qiang, was affected by the Suzhou-style mooncake. It has light, sudsy dough rather than a flaky one. The different variation, called "follower mao" has half-cracked, white dough. Both most preferred fillings are the mountain hawthorn as well as wisteria bloom tastes. The Beijing-style mooncake is usually thoroughly enhanced.


Cantonese Style Mooncake


Originating from Guangdong province, the Cantonese design mooncake has several variations. The active ingredients utilized for the fillings are numerous: lotus seed paste, melon seed paste, nuts, pork, chicken, duck, roast pork, mushrooms, egg yolks, and so on. Much more fancy versions have four egg yolks, representing the 4 stages of the moon. Recent contemporary kinds (albeit ultramodern) marketed in Hong Kong are even made from chocolate, ice-cream or jelly.


Chaoshan (Teochew) Style Mooncake


This is an additional flaky crust variety, but is bigger in dimension compared to the Suzhou range. It is close in size to the Cantonese style, yet thinner. A variety of dental fillings are utilized, however the fragrance of lard after toasting is emphasised.


Ningbo Style Mooncake


This style is likewise influenced by the Suzhou-style. It is prevalent in Zhejiang district, then has a compact treatment. The fillings are either seaweed or pork; it is additionally known for its spicy and also salty taste.


Suzhou Style Mooncake


This style started more than a thousand years back, as well as is understood for its layers of flaky dough then charitable slice of sugar as well as lard. Within this regional kind, there are even more compared to a lots variants. It is likewise smaller sized compared to most various other local selections. Suzhou-style mooncakes include both pleasant as well as savory types, the last worked with warm and usually filled up with pork mince. Filling up made from salt and also pepper (椒鹽, jiāoyán) prevail in flaky Suzhou-style mooncakes.


Yunnan Style Mooncake


Known as t'o to the citizens, its distinct function is the combo of numerous flours for the dough, as well as includes rice flour, wheat flour, as well as buckwheat flour. A lot of the variants are wonderful.


Taiwanese Style Mooncake


The most conventional mooncake found within Taiwan is fulled of sweetened red bean paste, often with mochi in the facility. One of the most typical typical mooncakes originating from Taiwan are filled up mung bean (lu dou) or taro paste, generally with a salted duck egg yolk in the mung bean mooncakes, as well as either salted duck egg or a tasty reward in the taro mooncakes. Modern, more stylish Taiwanese moon cakes are large in selection that consist of slim, lard cost-free and gelato versions. Popular modern-day tastes include green tea, delicious chocolate, and tiramisu.



Different Mooncake Fillings


Cut mooncake showing lotus seed paste filling around the (fallen apart) egg yolk "moon".

Several sorts of fillings could be discovered in typical mooncakes according to the area's society:


  • Lotus seed paste (蓮蓉, lían róng)


Thought about by some [who?] to be the initial as well as most extravagant mooncake filling, lotus paste filling is located in all kinds of mooncakes. As a result of the high rate of lotus paste, white kidney bean paste is often used as a filler.


  • Wonderful bean paste (豆沙, dòu shā)


A number of pastes are typical fillings found in Chinese treats. Although red bean paste, made from azuki beans, is the most usual globally, there are local and also initial preferences for bean paste made from mung beans, in addition to black beans, recognized throughout record.


  • Jujube paste (棗泥, zǎo ní)


A pleasant paste is made from the ripe fruits of the jujube (date) plant. The paste is dark red in shade, a little fruity/smoky in taste, as well as slightly sour in preference. Depending on the quality of the paste, jujube paste may be perplexed with red bean paste, which is often made use of as a filler.


  • 5 kernel (五仁, wǔ rén)


A filling including 5 sorts of nuts and seeds, coarsely chopped, is held together with maltose syrup. Recipes vary from region to region, but typically utilized nuts as well as seeds consist of: walnuts, pumpkin seeds, watermelon seeds, peanuts, sesame seeds, or almonds. Additionally, the blend will usually consist of sweet cantaloupe, jinhua pork, or pieces of stone sugar as extra flavor.