Mid-Autumn Festival 2020: The Most Popular Baked Mooncakes In Singapore
- Mixed Nuts and Jamón IbéricoMixed Nuts and Jamón Ibérico
- Baked Pu Erh with Chia SeedsBaked Pu Erh with Chia Seeds
- Traditional Baked White Lotus Paste with Double YolkTraditional Baked White Lotus Paste with Double Yolk
- Smoked Duck with Assorted Nuts and LimeSmoked Duck with Assorted Nuts and Lime
- Baked Taro Mooncake with LycheeBaked Taro Mooncake with Lychee
- White Lotus Seed Paste Mooncakes with Macadamia NutsWhite Lotus Seed Paste Mooncakes with Macadamia Nuts
- Signature Mini Baked Custard with Bird’s NestSignature Mini Baked Custard with Bird’s Nest
- Green Tea and Black SesameGreen Tea and Black Sesame
- Thousand Layer YamThousand Layer Yam
- Home-Baked Yam Mooncakes with Salted Egg Yolk and Pistachio NutsHome-Baked Yam Mooncakes with Salted Egg Yolk and Pistachio Nuts
Be it the baked brown crust or its flaky yam counterpart, these classic traditional and non-traditional mooncake flavours are back by popular demand
The Mid-Autumn Festival isn’t complete without the traditional baked mooncake varieties we’ve come to love for generations. Every year, the chefs bring back classic flavours that we look forward to sampling time and time again. Here are 10 of them.
(Related: The Best Snowskin Mooncake Flavours in 2020)
Mixed Nuts and Jamón Ibérico
This baked mooncake remains popular for a reason. Each bite is a delicious medley of sweet and savoury flavours, thanks to its luscious filling of smooth lotus paste enhanced with mixed nuts and jamon Iberico bits. Available until October 1. Order here.
Baked Pu Erh with Chia Seeds
Much to the delight of gourmands, the culinary team has brought back its signature favourite this year. Each baked mooncake comprises a delectable tea-infused filling mingled with chia seeds for that gentle crunch. Available until October 1. Order here.
Traditional Baked White Lotus Paste with Double Yolk
Every year, fans can’t get enough of this mooncake variant showcasing the culinary team’s signature thin and golden brown pastry skin. Bite into it and savour the generous filling of low-sugar white lotus paste and double yolk in its centre. Available until October 1. Order here.
Smoked Duck with Assorted Nuts and Lime
The restaurant is famous for its signature Peking Duck, and this was the inspiration for the culinary team’s popular variant created in 2017. The secret lies in the premium silver lotus paste jazzed up with bits of Peking Duck, which have been smoked in a mesquite wood-fire oven for extra flavours. Available until October 1. Order here.
(Related: The Best Peking Ducks in Singapore)
Baked Taro Mooncake with Lychee
Included in the classic collection this year is this all-time favourite, featuring a healthier but no-less delicious yam paste studded with roasted melon seeds. Providing a fruity counterpoint are the lychee notes, which perfectly balance the sweet and nutty taste. Available until October 1. Order here.
The Marmalade Pantry | 04-11A, ION Orchard, 2 Orchard Turn, S(238801)
(Related: 5 of the Best Dessert Pies in Singapore)
White Lotus Seed Paste Mooncakes with Macadamia Nuts
The chefs wanted to give you more baked options, so they’ve come up with this all-time favourite. The golden brown skin—baked to perfection—still holds a delectable white lotus seed paste. But instead of a single or double yolk in the centre, the filling has a sprinkle of macadamia nuts for a nutty finish. Available until October 1. Order here.
Signature Mini Baked Custard with Bird’s Nest
The upcoming Mid-Autumn Festival means we get to feast on celebrated chef Mok Kit Keung’s beloved creation. These bite-sized delights comprise a generous filling of nourishing bird’s nest, delicately wrapped within a smooth and creamy custard before they’re baked to golden brown. Available until October 1. Order here.
Green Tea and Black Sesame
Those with a penchant for delicious and healthy mooncakes will love this perennial favourite, composed of a green tea-infused lotus paste that’s packed with nutrients. And for that delightfully nutty crunch, it’s finished with a generous amount of melon seeds. Available until October 1. Order here.
Thousand Layer Yam
A different rendition of the traditional mooncake is the classic Thousand Layer Yam variation, showcasing crisp and golden swirls of pastry that envelop the fragrant sweet yam paste. You have the option of having it with a single or double yolk. Available until October 1. Order here.
Home-Baked Yam Mooncakes with Salted Egg Yolk and Pistachio Nuts
Executive chef Nicky Ng’s signature baked variety comprises spiral flaky layers that easily fall apart to reveal a delicate and smooth yam paste. Its sweetness is balanced with the saltiness of the salted egg yolk as well as the nuttiness of the crushed pistachio nuts. Available until October 1. Order here.