The mid-autumn festival is just around the corner, taking place on the 13th of September this year. That means one thing: it’s almost time to indulge in delicious mooncakes! Bakeries and hotels around Singapore are getting ready to start producing their favourite mooncake recipes to create these exquisite pastries.
Whether you are a lover of tradition and prefer a baked mooncake or enjoy a new creation in the form of a fruity snow skin mooncake, you will not be disappointed. As always, you can expect an array of interesting and unique mooncake flavours during the mid-autumn festival.
Here are 10 top flavours for this year’s festival:
- Avocado and mango yuzu snow skin mooncake
This new flavour of mooncake is a spin on a recent favourite. The tangy combination of mango and yuzu has become a much-loved mooncake in recent years. This year we see the favoured combination with the addition of a velvety texture in the form of avocado. Not to mention the addition of flaxseeds as a superfood.
Price: $76.00 per box of 8 pieces
Where to buy: Raffles Hotel
- Red bean paste and orange peel baked mooncake
While red bean paste filling in a baked mooncake is not a new concept, it is greatly enjoyed by many at the mooncake festival every year. For a small, yet delicious twist these red bean paste mooncakes are being infused with lemon and orange peel for a citrusy mooncake experience.
Together with an indulgent salted egg yolk and pine nuts in the centre, you really can’t go wrong with this mooncake flavour this year.
- White lotus paste with mandarin peel chocolate truffle mooncake
White lotus paste is a staple filling in most mooncake selections and you simply cannot celebrate the mid-autumn festival without one of these delicious mooncakes.
Adding an aromatic mandarin peel infused chocolate truffle to the centre makes the white lotus paste mooncake all the more decadent and delicious. The combination is sweet yet tangy thanks to the mandarin.
- Milo dinosaur snow skin mooncake
Who does not love milo? It is a delicious and comforting drink that everyone enjoys. Now we have it in a mooncake.
It’s a completely unique mooncake experience to bite into the smooth and velvety milk lotus paste to discover milo pops inside, delivering an unexpected but welcomed crunchy change in texture. Which Singaporean would not absolutely love this one?
- Raspberry yoghurt snow skin mooncake with rosemary honey praline
If refreshing decadence is what you are after in a mooncake, then this is the one for you. The light textured but creamy filling paired with the crunchy praline element will tick all of your mooncake requirement boxes.
Velvety and delicate, with the perfect balance between tangy and sweet flavours, this raspberry yoghurt mooncake will be your new favourite mid-autumn festival treat.
- Charcoal-baked yuzu and mixed nuts with black sesame paste
Black sesame paste can be an acquired taste for many with its fragrant but bitter flavour. Combined with more traditional ingredients of the mixed nuts and citrusy yuzu, the black sesame makes for a truly heavenly mooncake.
The addition of charcoal gives the mooncake a unique finish with the added benefit of being a superfood. Plus, the yuzu and charcoal combination offers a light, yet tangy flavour profile to your mooncake.
- Coconut and pineapple durian snow skin mooncake
This mooncake is inspired by the Pina Colada cocktail with its pineapple and coconut flavours. A durian paste filling is a huge crowd pleaser among Singaporeans.
Combine durian with the flavours of pineapple and coconut and you have a beautiful snow skin mooncake with which to celebrate. The fresh flavours are a pleasant change from the traditional bean paste baked mooncakes if you are looking for variety.
- Peppermint tea with chia seeds and lemon hibiscus jelly truffle mooncake
If you are a little more adventurous and looking for new and exciting mooncake flavours, then this is a must-try mooncake! The fresh combination of the peppermint and lemon makes for a fragrant mooncake.
The hibiscus, being a mildly bitter flavour, tames the tangy lemon notes to round off the pastry beautifully. The chia seeds make for a delicious extra and a little texture too.
- Chocolate truffle mooncake
Chocolate mooncakes are very versatile in that they can be paired with a variety of flavoured truffles. Whether baked or snow skin, chocolate makes for a delicious mooncake. Some favourite additions include almond truffles, Bailey’s truffles, mixed nuts or a simple lotus paste filling.
If you really want decadence, then a triple chocolate combination of the chocolate casing with a chocolate truffle inside a chocolate mousse filling has got to be on the cards.
- Champagne truffle snow skin mooncake
A long-time favourite, the champagne truffle mooncake is one indulgent way to celebrate the mooncake festival. The creamy white lotus paste makes for the perfect filling beside a fragrant and chocolatey champagne truffle.
Although its appearance may be simple and plain, the smooth and silky texture paired with the gorgeous flavours is absolutely to die for this mid-autumn festival.