As a child, during mooncake festival, there was nothing more I loved than the Lotus Mooncake with two yellow yolks. I despised the nut version, which I found lacking in nuts, and full of winter melon. It was too sweet and too rich.
Somewhere between then and about 8 years or so ago, when I had almost completely stopped eating mooncake, both lotus and nut version, I decided to taste a nut mooncake again.
That was the turning point. Not only did I start to eat mooncake again whenever mooncake festival came, I switched from my preference of lotus mooncakes to nut mooncakes.
During this time, of course, snow skin mooncakes had come up in popularity and they seem to be going strong still, judging from the new flavours coming out every year. But it never won me over. It’s the initial taste of flour that hits the tongue that I can’t get over. And some snow skin mooncakes have an overwhelming stench of artificial flavouring, much like the smell of cheap perfumed cards, that’s such a turn off.
Even though Mooncake Festival has come and gone, it’s only today that I managed to sit down with the nut versions of the mooncake from the popular Hong Kong bakeries of Wing Wah and Kee Wah.
