One of Nuyen's baked mooncakes with a nontraditional pressed lattice pattern. “They very comfortably fit in the palm of your hand,” she said. Nuyen has been making mooncakes for a few weekends out of the year with her mother and sister for the last nine to 10 years, and her family’s mooncakes are 200 grams or about three inches in diameter. It's a pretty large size mooncake … (but) the trend is actually moving away from large mooncakes and going more towards small mooncakes and other pastries.” Sheng Kee’s marketing director, Arthur Kao, whose family also owns the bakery chain, told TODAY, “Our large mooncakes, in terms of diameter, is almost two and a half to three inches across and about an inch and a half to two inches tall. Mooncakes range in size from large to small. Sheng Kee's taro pastry is one of their three taro offerings this year and features a taro filling inside a puff pastry shell. Sheng Kee Bakery, based in Brisbane, California for the last four decades, ships baked mooncakes to all 50 states and also offers nontraditional baked goods like tea mooncakes and egg yolk, green bean and taro pastries.
Snow skin mooncakes, which are chilled and made with a mochi-like dough, are also a popular alternative to baked mooncakes.Īnother mooncake growing in popularity is the pastry mooncake, which has a light, flaky puff pastry surrounding the egg yolk.
Over the years, mooncakes have evolved and been filled with everything from alcoholic infusions, ice cream and jellies to red velvet, rum raisin and tiramisu. They've been around for so long." Sheng Kee Bakery's mooncakes are pressed with the flavor of each pastry on top. But at the same time, she said, "I don't think the traditional mooncake will ever die out. You either love them or you hate them." Suzanne Nuyen, an editor, food blogger and former TODAY intern, told TODAY Food. "I feel like mooncakes are a very polarizing food. The jury seems to be split when it comes to these rich treats. The fillings are enrobed with a layer of dough made with cake flour.
Another traditional filling is mixed nuts and dried fruit. Some popular savory fillings include ham, Chinese sausage, roast pork and radish. Typical sweet fillings include sweet bean paste, lotus seed paste or red date (jujube) paste that envelops one or more mini salted and cured duck egg yolks.
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