The star of the Mid-Autumn Festival — moon cakes

　　IT may surprise you to know that the most popular practice of this festival of harmony — eating moon cakes — actually has an origin in violence.

　　During the 14th century, Chinese rebels inserted secret messages in cakes (shaped like the full moon) about an impending uprising against the Yuan regime. The notes read, “Revolt on the fifteenth of the eighth moon.” It was a perfect foil as these moon cakes and messages were delivered from one household to another under the cover of gift giving. The invaders were overthrown, and the practice of exchanging moon cakes continues today.

　　Cakes of many flavors

　　The moon cake is traditionally baked with a lotus seed paste filling and salted duck egg yolk (symbolizing the round moon). The pastry has a golden brown exterior that is quite firm. However, pastry makers have been adding twists to tradition by constantly coming up with new recipes to tease taste buds. Fresh flavors debut almost every year as competitors fight for their share of this lucrative market.

　　Some new variants, like the snow-skin moon cakes, have even become quite popular. The snow-skin varieties are not baked. Instead, the exterior is comprised of a soft, green and mildly sweet flour skin. These moon cakes are eaten cold, as they have to be refrigerated to preserve their freshness.

　　Other more exotic flavors include:

　　Ice-cream moon cake

　　Instead of a solid filling, well-known ice-cream makers like Swenson’s and Haagen-Dazs have stuffed the pastry with delicious ice cream! The incredible flavors include chocolate, strawberry and durian. This is definitely an excellent combination of traditional and modern tastes.

　　Green tea moon cake

　　Those who find traditional moon cakes too sweet will take to the gentle flavor of green tea moon cakes. Think green tea ice cream encased in a soft pastry and you will get the idea. The gentle fragrance of green tea fills the snow skin, giving the moon cakes a refreshing taste.

　　Low fat/low sugar moon cake

　　Like many other Chinese festivals, the Mid-Autumn Festival is a time for feasting. The white lotus seed paste range was created to spare customers the guilt of indulgence. Low in sugar, fats and calories, this moon cake will appeal to the health-conscious. Some shops even top each piece of moon cake with an edible gold flake leaf to usher in wealth, happiness and longevity for the eater.

　　The toast of the night —

　　Chinese tea

　　Chinese tea is the best accompaniment for rich moon cakes. And for good reasons too. The lightly fragrant tea aids in digestion. At any rate, the tea is a marvelous beverage that can be brewed with skill and sipped in enjoyment.

　　Chinese have many choices when it comes to picking a variety of tea to go with their moon cakes. Personal preferences are usually adhered to because there are generally no rules specifying what kinds of tea to partner with specific moon cake flavors. Most Chinese teas will go well with traditional moon cakes.

　　To maximize your pleasure in tea drinking, here are a few choices that can add that little bit more “oomph.”

　　Pu’er tea:

　　This strong-flavored variety is sought after because of its ability to reduce queasiness. However, Pu Er will clash with strong-flavored moon cakes such as durian.

　　Oolong:

　　This commonly found variety is very compatible with traditional moon cakes with lotus seed paste or bean paste fillings.

　　Flower teas:

　　These are teas where petals or whole buds are added into both red and green teas. However, some flower teas may be so fragrant that they will overpower the flavor of the moon cake. Hence, these teas are best saved for after the Mid-Autumn Festival.

　　(SD-Agencies)