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 traditional bakeries still make them by hand today.
In Malaysia, you might find them in pockets of Johor Bahru, Muar, or Kuala Terengganu, where Hainanese communities settled generations ago. As older artisans retire and younger generations move away from the trade, these mooncakes are becoming a nostalgic delicacy that could one day vanish.
Hainanese mooncakes are known for their thick, golden-brown pastry and an unusually hearty filling that blends sweet and savoury notes. Traditionally, the filling includes malted sugar, sesame seeds, crushed peanuts, candied winter melon, and sometimes fried shallots—giving it a fragrant, umami-sweet complexity rarely found in other mooncakes. The pastry is thicker than that of Cantonese mooncakes and is baked until firm, creating a slightly rustic appearance. A distinctive feature is the red stamp or imprint on the top, bearing auspicious Chinese characters. This stamp is applied before baking and adds to the old-world charm.
Hainanese Mooncake in Malaysia & Singapore
Finding a true Hainanese mooncake in Malaysia and Singapore today is a bit like going on a treasure hunt—these mooncakes are seasonal, made in small batches, and sold only by a handful of traditional bakers. Their rarity has turned them into a sought-after Mid-Autumn delicacy among those who grew up with them.
In Malaysia, the most likely places to find them are in towns with historically significant Hainanese communities.
Johor Bahru – While better known for its coffee shops and banana cakes, Hiap Joo Bakery occasionally bakes Hainanese-style mooncakes during the festive season. Their mooncakes carry a rustic charm, with a thick, golden pastry and the signature red stamp. Pre-orders are recommended as they sell out fast.
Muar, Johor – Some family-run bakeries here still produce small quantities of Hainanese mooncakes for loyal regulars, often without advertising widely. Locals usually spread the word when the season arrives.
Kuala Terengganu – The Chinatown area, particularly Jalan Kampung Cina, is home to a few Hainanese pastry makers who still uphold this tradition. Their mooncakes are usually hand-wrapped in simple paper packaging rather than elaborate boxes.
In Singapore, Hainanese mooncakes have an equally strong but fading presence.
Nam Tong Lee in Joo Chiat is perhaps the most famous surviving maker, producing mooncakes that are generously filled with peanuts, sesame seeds, and winter melon.
Tong Heng in Chinatown, better known for its egg tarts, sometimes offers Hainanese mooncakes as part of its seasonal specials.
Hainan Street bakeries in areas like Bugis and Chinatown may carry them during the festival, but only in limited quantities.
Because these mooncakes are usually handmade by older artisans, quantities are extremely limited and often reserved for regular customers who have been buying them for decades. Many enthusiasts travel from other states—or even across the border—just to collect their orders.
For travellers, visiting these bakeries is not just about buying mooncakes—it’s a chance to step into old shophouses filled with the aroma of baked pastry, witness traditional stamping methods, and experience a slice of culinary history that is slowly disappearing.
The charm of the Hainanese mooncake lies in its robust, aromatic filling and thick, rustic pastry shell. The filling is a harmonious blend of roasted peanuts, toasted white sesame seeds, candied winter melon, maltose syrup, and the ingredient that gives it its unmistakable savoury depth—crispy fried shallots. The peanuts are crushed to a coarse consistency, giving the filling a nutty crunch, while the sesame seeds add fragrance. Candied winter melon lends chewy, sweet bursts, and maltose binds the mixture together into a sticky, slightly chewy mass. The fried shallots might sound unusual to those unfamiliar with Hainanese baking, but they are a signature element—offering an earthy, savoury undertone that perfectly balances the sweetness. Some traditional recipes also include grated coconut or five-spice powder for added complexity.
The skin pastry is called hardskin pastry which is made from wheat flour, sugar, water, and fat—historically lard for richness, though modern halal-friendly versions use vegetable shortening. In Chinese, this type of mooncake skin is called 硬皮 (yìng pí), meaning “hard skin,” a term referring to its firm, biscuit-like structure. Unlike the tender 油皮 (yóu pí, oil-based skin) of Cantonese mooncakes or the flaky 千层皮 (qiān céng pí, thousand-layer skin) of Teochew mooncakes, Hainanese mooncakes have a more compact and dense pastry designed to hold the chunky, heavy filling. Before baking, each mooncake is brushed with egg wash for a deep golden hue and stamped with a red ink imprint bearing auspicious Chinese characters—a visual hallmark of Hainanese mooncakes.
This combination of hearty filling and sturdy pastry makes the Hainanese mooncake a satisfying, flavour-packed treat that can be stored for days without losing its distinctive aroma and texture.
Hainanese mooncakes have a firm, biscuit-like crust that softens slightly after a day or two, making them perfect for keeping over the festival period. The pastry is substantial yet not overly hard, offering a satisfying bite before yielding to the filling.
Inside, the texture is coarse and chewy, packed with crunchy peanut and sesame bits that contrast with the stickiness of maltose syrup. The candied winter melon adds small bursts of sweetness, while the fried shallots provide a faint savoury crunch. Unlike smoother lotus paste fillings, this chunky mixture feels more rustic and hearty—perfect for pairing with a strong cup of coffee or Chinese tea.
Each bite carries layers of flavour: nutty, sweet, salty, and aromatic all at once. This unique mouthfeel and taste profile set Hainanese mooncakes apart from all other moon cake types, making them an irreplaceable heritage delicacy.
Moon Cake Types
Reinventing the Classics
At Kek & Crust, we elevate classic traditional mooncake by introducing bakable snow skin mooncakes, allowing you to enjoy them warm with a subtle crispness while still maintaining their signature tenderness. This innovative approach combines the nostalgic charm of mooncakes with the comforting aroma of freshly baked pastry – perfect for those who love both classic and modern flavours. Our mooncakes are Halal-friendly, ensuring they can be enjoyed by everyone during the Mid-Autumn celebrations. We use only the finest ingredients, from premium lotus paste and silky custards to rich chocolate and nutty infusions. Every mooncake is made with care, ensuring a smooth, velvety filling wrapped in delicate, flavourful snow skin.
Malaysia’s FIRST snowskin mooncake that is bake-able. Bake in your oven at 160c for 10 mins. Enjoy crusted skin texture like a traditional mooncake with soft-lava oozy filling inside.
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