The Mooncake Festival is approaching. Mooncakes, which are the symbol for the auspicious day, are made in batches by bakers to commemorate the event. For creative bakers, they move beyond the traditional baked skin mooncake to introduce new mooncakes to the market. This year, ice cream mooncakes take centre stage.
Taste that sends you to the moon
It’s no surprise that Kuching was designated as the Creative City of Gastronomy by UNESCO given that its people are constantly motivated to create the best.
For years, we’ve seen many uncommon cuisines introduced by the locals. During festive seasons, it becomes even more prominent as we see the variety of new goodies being marketed on social media.
The upcoming Mid-Autumn Festival, which takes place on September 10, is one festive season that sees the sale of creative mooncakes.
Mooncakes have evolved over the years. Traditional brown baked skin mooncakes were what people usually purchased in the markets, but jelly mooncakes and snow skin mooncakes have since entered the market, expanding the selection.
One way mooncakes have changed through time is in the way it looks. Another evolution can be seen in its fillings.
Nowadays, kek lapis, cream, or custard have become the norm.
This year, a new competitor entered the market with the introduction of ice cream mooncake by baker CC Sweets.
An uncommon sight, Shandy Pui, the owner of CC Sweets, said she was inspired to create ice cream mooncakes by an international artist. Pui also said that she wants to give the local community a new flavour.
“Every year, we see similar-flavoured mooncakes. I believe that mooncakes with an unique filling can surprise and entice people to try something new.”
The 25-year-old, who started her business in August of last year, said that while ice cream mooncakes are delicious, the process of preparing them is difficult.
She said that because it is made of snow skin, the tricky aspect is adjusting the ice cream temperature to match the snow skin exterior perfectly.
“Ice cream melts very fast. Hence, the difficulty comes when I have to shape them into the mooncake skin. I need to be quick and efficient when making an ice cream mooncake.”
She also said that she usually finishes a batch of ice cream mooncakes in an hour.
The home baker sells her ice cream mooncake in three flavours — oreo, chocolate, and strawberry — two months before the festival.
She added that many of her customers who bought her ice cream mooncakes were curious about the taste.
“Since ice cream mooncakes are not common, my customers were curious about them. Many bought it in order to experience its flavour and texture,” she said.
Pui has been baking since she was a child and remembered helping her mother in the kitchen.
“She also enjoys baking. From a young age, she taught me how to bake and cook. I always thought that as I grew older, I would improve my culinary skills for my family,” said Pui.
Aside from ice cream mooncakes, she also sells Shanghai mooncakes and custard mooncakes. Pui also sells cookies and tarts in her bakery, CC Sweets, throughout the year.
Eating ice cream mooncakes
The combination of chewy snow skin and creamy flavoured ice cream makes ice cream mooncakes unique.
Ice cream mooncakes provide same satisfaction as fried ice cream or ice cream filled in bread. The surprise of something cold waiting inside is refreshing.
Though the concept of ice cream filling is common, it is unusual to fill mooncakes with it.
Furthermore, mooncakes are symbolic during the Mid-Autumn Festival since they are associated with the celebration. Every year on this day, family get together for a reunion.
Hence, eating ice cream mooncakes on this day, despite having a familiar taste, remains special.
Pui said that the mooncakes should be eaten fresh from the freezer. If left at room temperature for a little while longer, the fillings will melt. This is when it gets exciting.
Mooncake festival or the Mid-Autumn Festival is around the corner. Have you gotten your mooncakes yet?
