Teochew Spiral Flaky Mooncake and Traditional Mooncake
Ah, the joy of the mid-autumn festival! Better known as the Mooncake festival (especially to us, the glutton family!), where other than indulging in this unique treat, friends and families gather to stroll through gardens and streets lit by lanterns, sip tea, and watch over kids carrying their candle-lit lanterns. Definitely one of our favorite festivals of the year, and a tradition we would like to see live on for a long while!
Symbolic of a good harvest and of family reunions, the moon cake is a must have item to eat during this festival. We’d love to share some of our favorites with you here!
To our knowledge, there are three main types of mooncake available in Singapore:
- Traditional baked skin mooncake – The dough or skin of the mooncake is made of flour, oil, golden syrup and alkaline water.
- Non-baked snow skin mooncake – the skin is made of cooked glutinous rice flour and juice for the taste of the skin and colour.
- Teochew Spiral mooncake – Flaky crust is the trademark for Teochew mooncake and usually fragrant yam paste is used for the filling.
We have two recommendations for the traditional and Teochew versions. (Unfortunately, we’re skipping out on the snow skin mooncake as we weren’t able to find one that satisfied our criteria in time for this post.)
Bakerzin Traditional mooncake
Bakerzin mooncakes have been our go-to for presenting to relatives as gifts. To us, they fulfill most of the requirements of a good, satisfying mooncake –
- Skin must be thin, soft, fine, dry and subtle tasting. Most of the mooncake skins in the market fail to meet the mark. Some of the skin can be as thick as the iPad, some so dry that they break apart and fall off easily or are too coarse.
- The quality of the filling makes or breaks a mooncake; we prefer mooncakes with less sugar, partly for health reasons, but also because too much sugar can overwhelm a mooncake and mask its subtler flavours
Bakerzin mooncakes meet the mark. One bonus point is their egg yolks – instead of just one egg yolk positioned right in the middle of the filling, Bakerzin cleverly spreads out the egg yolks to ensure that everyone gets the chance to have a taste of the egg yolk.
Putien Teochew Spiral Flaky Mooncake
Fans of the Teochew Spiral Yam Mooncake, we used to buy them from a shop around the Geylang East area. However, this year we are glad to receive a box of Teochew Spiral Flaky Mooncake courtesy of Putien restaurant. We’ve heard rave reviews about their mooncakes, but only got the chance to try it now – and were immediately bowled over.
It was love at first bite – though we had to heat up the spiral flaky mooncake in the oven to bring back the crispiness of the skin; without preservatives, it tends to pick up moisture and turn soft. Baking it restores its crispness.
Putien Teochew Spiral Flaky Mooncake is a tribute to Putien’s longest-serving stalwart, Madam Leng, who has treated her colleagues and patrons to her homemade mooncakes for the past decade without fail. With no preservatives nor additives, but only the finest ingredients – the delectable mooncake somehow landed in the mouth of Mr Fong, the founder of Putien, and he was instantly amazed by its natural flavour and fine quality – and the rest was history.
The size of the mooncake may be a little inconsistent, however, that did not compromise the quality of the mooncake. The yam and purple sweet potato filling were remarkably impressive, fragrant with the perfect level of sweetness. All of us loved it!
Happy mid-autumn festival!