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The first time I ate a mooncake I was just out of college. I happened upon the dense sweet treat at a Chinese bakery. I opted for the mixed nut variety, since egg yolk didn't strike me as very appealing. More on that later. First, let's clear one thing up for those who've never heard of or eaten a mooncake: They are not made on the moon. These treats stamped with Chinese characters are eaten in China, Indonesia, Japan, Malaysia, Taiwan and Vietnam to celebrate the Mid-Autumn Festival which took place this past Sunday. I grabbed the assortment shown here yesterday; so don't let the fact that this harvest festival has ended stand between you and some tasty yuèb?ng, as they're known in Chinese. Most Chinese bakeries make mooncakes year-round.
In the center is a very traditional Chinese variety filled with red bean paste and the large guy off to the right is a mixed nut mooncake. The real find, though was the quartet of Golden Starlight brand Malaysian mooncakes. When I think of Malaysian cuisine, I usually forget about the Chinese influence, largely because my favorite dishes, like beef rendang, tend to be curry-based.
