Full moon…

The Mid-Autumn or Mooncake Festival (中秋节 ) falls on Monday, 8th September this year, the 15th Day of the 8th Month in the Chinese Lunar calendar.

As in previous years, I have bought our local Foochow pek quek ting chiew pia (8th Month Festival biscuits) to enjoy and at the same time, commemorate this auspicious occasion in the year to uphold the age-old tradition…and as always, I would steer clear of those lovely mooncakes from the peninsula as they are mighty expensive and the very nice ones made locally aren’t all that cheap either and what’s worse would be the fact that the prices would keep going up every year.

I was still stalling for time, torn between buying or not buying, when I chanced upon these…

Lahad Datu mooncakes 1

…made in Lahad Datu in Sabah…

Lahad Datu mooncakes 2

…at a café here the previous weekend when we dropped by for lunch. I saw the big price tag beside the displays and it  was only RM7.75 but when I asked, the girl told me that it was only for the green bean flavour and I am not too fond of that. Still at RM9.75 for lotus paste and RM10.75 for single yolk, I thought they were cheaper than the rest so I bought one each to try.

They turned out to be really good…

Lahad Datu mooncake 3

– the lotus filling was fine and smooth and not sweet, just slightly and I really liked that a lot. Most of the mooncakes are simply too sweet for my liking even though they claim to be “low sugar” or “reduced sugar” and I really wonder why these would be even more expensive when in fact, they would be using less of one ingredient.

The skin may be a bit thicker than some…

Lahad Datu mooncake 4

…but I am o.k. with that as I do enjoy eating the pastry, not just the paste in the mooncake.

They had around 8 different flavours on the counter, one mooncake of each and I am not sure whether those were the samples and they had more put away some place. I certainly hope they have more as I would be making my way there again one of these days to grab more for myself and to give away before the festival comes around.

In the meantime, my daughter’s friend/coursemate from Bintangor contacted her and passed her these homemade ones…

Mooncakes from Christina

I’ve seen some people calling these “Shanghai mooncakes” and I do enjoy these as well.

The ones we got were really good, much nicer than those from the local bakeries here or here as far as the pastry was concerned. The pink ones had red bean paste inside…

Red bean paste

…while the green ones were pandan-flavoured…

Pandan filling

I thought both flavours were nice – a bit sweeter than the made-in-Lahad-Datu ones that I bought but not too sweet, thankfully. I did think, however, that I would very much prefer the original colour of the pastry and they could have just dotted the mooncakes with a pink or green dot on top instead of colouring them completely like that. Ah well, beggars can’t be choosers and as they say, the best things in life are free…and we should never look at a gift horse in its mouth.

It certainly was so sweet and thoughtful of you, Christina, to get us some to try – thank you so very much. It is indeed very much appreciated.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

20 thoughts on “Full moon…”

  1. Wow! That’s nice – homemade mooncakes! 🙂

    I’ve tried the Shanghai ones too and I like them – got a box from Ta Kiong recently – it has a whole egg yolk in each one.

    Yeah, the prices are going up each year! It’s so expensive in KL now, especially if you buy certain types of mooncakes. I bought a box for RM 50 and it only has 9 tiny Taiwanese mooncakes, smaller than Shanghai ones.

    I love the lard ones you passed to me too, those traditional ones are really good.

    Good to hear that you love them. You haven’t got any from the bakery in Upper Lanang? I remember your dad used to get them for you. I guess now that he has retired, he doesn’t venture into that other side of town anymore. They do not come much cheaper though. By the way, they’ve turned the place into some kind of cafe plus bakery, two in one, serving coffee like those at the branded places at half the price. Dunno if it’s any good or not though – never tried.

  2. Although I don’t eat sweets often, I do enjoy looking at them, and these are very nice!

    Would cost a bomb over where you are, I’m sure.

  3. Ooohh I have not eaten my first mooncake this year yet.. I don’t buy mooncakes every year coz they are quite expensive and fattening also.. hehe..The one I will eat – the lotus one with double yolks.. Oohh nice, homemade mooncakes.. I’ve only tasted Shanghai ones if homemade..And yes like mun said, the pink ones look like kar lui peang..

    Hopefully, my daughter’s friend will tie the knot soon…and invite us to her wedding. Hehehehehehe!!!!

    1. Don’t buy mooncakes because they are fattening, then will only eat the one with double yolks. Superb 😀

      I always feel the yolks would balance the sweetness…but then again, there has always been all this talk about eating egg yolks. Heads I win, tails you lose… 😀

  4. I’ve only tasted the Mooncake from Cosway. They are too sweet, and I’m not into sweet food. The Shanghai mooncakes look so much cutie with the two colours. 😀

    Mildura’s. Haven’t gone for those for a long time now as they are not cheap, same as most of the rest. I’d rather use the money to go and eat something else. 😦

  5. Not a great fan of mooncakes, most are too sweet. I only like the white tausa and green tea flavour.

    No green tea for me, none of the kacukans – chocolate lah, durian lah…no, thank you! We cut into little wedges and nibble one at a time – and stretch for a few days. Too sweet, must not eat a lot at one go…but I was glad to find these from Sabah, not sweet…and cheaper, but not too cheap either! 😦

  6. This is Shanghai mooncake: http://photos-a.ak.fbcdn.net/hphotos-ak-xaf1/t1.0-0/p200x200/559244_433967913311457_249358657_n.jpg
    The ones you had, over here, yeah they are called kar lui peang, like what Mun and Princess Ribbon said 😀
    Those reduced sugar option, they replaced with those condensed sweetener thing which is more expensive than sugar, that’s why they increase the price even further. Ingredients price increase 10 cent, the selling price needs to increase by RM 1, standard practice 😦

    Yup! I did google and found that they were quite different but there were some that looked the same as well. The ones my Facebook friends made and shared their photos, they called them Shanghai mooncakes. First time seeing the name. All the time, I just thought they were just another variety that one may opt over instead of the usual ones…like those with snow skin…or the agar agar jelly ones. Here at a bakery in Sibu, they call them yolk puffs.

  7. So, this must be one of the signature mooncake brands in Sibu, like those famous brands over here.

    Nope – it’s from Sabah, Lahad Datu in Sabah…not from Sarawak and certainly not Sibu, Sarawak. I happened to spot these at one place here – not anywhere else. Everywhere else selling the ones from your side – Baker’s Cottage, Kum Loong, Tai Thong, Mildura….worth their weight in gold. Poor ol’ pensioner cannot afford, can only see and swallow saliva. 😦

  8. I have not buy any mooncake yet, tempted to make my own but not sure if it’s hard? Hmm…

    Somebody made some that day, I saw on Facebook – Angeline, I think…or was it Yan? Can’t remember. Old liao! 😀

  9. I am not really into mooncakes and I am only interested in the salted egg yolks 😀

    Very very much cheaper to just buy the eggs then, boil and eat the yolks and throw away the white. For one mooncake, you can buy some 15 or so salted eggs! 😀

  10. I like savory foods, but my daughter loves her sweets. She’d be all smiles if she saw this post. I’ll have to show this post later today. Interesting that bean pastes were used in some of the above desserts. I’ve prepared some deserts with bean paste. People were surprised at how good the desserts were. It seems many here, associate anything bean related with savory dishes.

    Oh? Bean paste here is always sweet – some too sweet. It is used as the filling in (bread) buns and also those steamed buns and in all kinds of Chinese delicacies. For desserts at Chinese dinners, they have deep fried Chinese pancakes – thin puff-like pastry with bean paste filling. You may want to try this one – sandwich bean paste in between two cheese crackers, dip in egg and coat with sesame seeds and deep fry. Very nice. I guess you do not eat eggs, so I wouldn’t know what you can use instead to make the sesame stick to the biscuits and coat them on the outside.

  11. Wau, mooncakes sold at that price are really cheap!(from lemon cafe and zakka).I will try it out in the future.Yes,i do agree with you.I don’t like food to be overly sweetened as I prefer its natural taste.some fillings of the mooncakes are very fake too. LOL

    You mean those hybrids – green tea, chocolate, durian, cappuccino, tiramisu and so on. I don’t like those at all. Let’s say I’m old school – will go for the traditional…or lotus paste.

    1. yea,Those fillings are merely (or most of the ingredients) synthetic essence.I feel that I am just eating chemicals instead of the “real food”..

      Do not appeal to me one bit, even if they use the real thing used in the making.

  12. I dare not buy to eat, scare i out of control and overeat…

    I wouldn’t say I’m crazy over them. Will just buy a bit to eat to uphold the tradition. It’s part and parcel of our culture, can’t let it die.

  13. As long as the mooncakes are not too sweet, I like them. Anyway, can’t eat too many pieces at one time…quite jelak; but they go well with Chinese tea 🙂
    Just bought 2 from a local bakery last week – Baker’s Cottage. Not bad. I normally go for the traditional flavour of low sugar white lotus and I like green tea 🙂 . Those Shanghai mooncakes also not bad..I like the ‘tau sar’ filling. Don’t fancy the snow skin versions, though.

    …or worse, the agar agar ones. Whatever makes people think those are mooncakes? Only the shape is the same…the whole concept is all wrong. They certainly did not have anything of that sort in Chinese history, I’m sure.

  14. Homemade is the best.I really love the typical moon cake with red bean paste.

    I don’t mind that…or the ones with white tau sar but I do like lotus paste the most…and even more so, if with salted egg yolk(s) inside.

  15. I am old fashion, i only stick to original moon cake with lotus paste but i don’t mind snow skin moon cake with lotus paste. 😛

    I’m worse – I would only go for the traditional pastry skin.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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