Sunday August 19, 2012
Adding a ‘kick’ to mooncakes
By WONG PEK MEI
PETALING JAYA: Mooncake producers are rolling out unexpected flavour combinations for this year's Mid-Autumn celebrations on Sept 30.
At Hilton Petaling Jaya, the mini snowskin mooncakes are a hit, especially the ones with yam and strawberry as well as durian and green tea paste filling.
The hotel's executive chef Denis Vecchiato said the yam and strawberry flavoured mini snowskin mooncake that he created was a fusion of East and West.
“I knew many people love yam ice cream. So, I wanted another flavour to complement yam and give it a little kick' but is not too overpowering like durian,” he said in an interview yesterday.
Vecchiato said he only discovered snowskin mooncakes when he came to Malaysia.
“I was aware of Chinese cruisine like wan tan and dim sum but not mooncakes,” he added.
Tai Thong Group executive mooncake chef Yiu Wing Keung, said they have incorporated Japanese ingredients like matcha (powdered green tea), Fuji apple, Tokachi red beans and even wasabi into their latest mooncake range.
“It was a daring attempt to use wasabi as a main ingredient in mooncakes but I managed to pull it off,” he said.
Baker's Cottage chief executive officer Marvin Lau said they have introduced four new flavours including seaweed chicken floss and purpleberry cheese.
“The seaweed chicken floss mooncake caters to a niche market of people who love savoury food,” he said.
He added that their new flavour, imperial ivory which contains winter melon paste, chunky dried longan and melon kernel seeds was a hit among customers as it was different but tasty.