What is Cantonese Mooncake The Cantonese mooncake (广式月饼) is the most recognisable and widely enjoyed mooncake style in Malaysia and across the Chinese diaspora. With its glossy golden-brown crust, intricate patterns, and smooth, rich fillings, it’s the style most people picture when they think of the Mid-Autumn Festival. Originating from Guangdong Province in southern […]
What is Hainanese Mooncake The Hainanese mooncake (海南月饼) is one of the rarest mooncake varieties in Malaysia and Singapore, treasured by those who grew up with its bold, savoury-sweet flavour and crumbly texture. Unlike the more common Cantonese, Teochew, or snow skin styles, the Hainanese mooncake is not widely produced, and only a handful of
What is Shanghai Mooncake The Shanghai mooncake (上海月饼) is a Mid-Autumn Festival favourite known for its rich, buttery shortcrust pastry and crumbly, melt-in-the-mouth texture. Originating from Shanghai, this mooncake style offers a delightful alternative to the denser, traditional Cantonese baked mooncakes. In Malaysia, Shanghai mooncakes have earned a loyal following in cities like Kuala Lumpur,
Teochew mooncake (潮州月饼) is a Mid-Autumn Festival favourite in Malaysia, celebrated for its signature flaky pastry and smooth, aromatic fillings. Originating from the Teochew region of Guangdong, China, this mooncake features a delicate spiral crust made from oil pastry, giving it a crisp, melt-in-the-mouth texture.
In Malaysia, Teochew mooncakes are particularly popular in Penang, where the Teochew community has deep roots. Johor and Klang also see high demand, especially during the festive season, as families uphold their culinary heritage. Common fillings include yam paste, mung bean paste, or lotus seed paste, often paired with salted egg yolk for a savoury-sweet balance.
Snow skin mooncake, or “bing pei” mooncake (冰皮月饼), is a modern Mid-Autumn Festival favourite that originated in Hong Kong in the 1980s and quickly gained popularity across Malaysia. Unlike traditional baked mooncakes, snow skin mooncakes feature a soft, chewy outer layer made from glutinous rice flour, giving them a mochi-like texture. Traditionally served chilled, they offer a refreshing bite that contrasts beautifully with their rich fillings, which range from classic lotus seed paste and red bean to innovative flavours like matcha, chocolate truffle, fruit purée, and durian.
Introduction Malaysia’s Mid-Autumn Festival brings a beautiful mosaic of moon cake types, each telling a story of heritage, creativity, and culinary artistry. From the cool, chewy elegance of the snow skin mooncake to the flaky layers of Teochew, the buttery richness of Shanghai, classic Cantonese, Hainanese specialties, and traditional heartwarming bakes—each variety adds a unique
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