Mooncake Wars 2013!
It all started when Fatboo tweeted, “Melburnians, What’s your fav brand of Mooncake? Can’t be arsed to make my own this yr” which resulted in a meet up between bloggers (myself, Fatboo and Joanna) and foodies for a Mooncake war. The big Hong Kong brands of Mooncake is pit against each other: Wing Wah vs Maxims vs Kee Wah- who will reign supreme?
With a little bit of preparation, we got a few mooncakes in order:
Wing Wah Golden Yolk Double Egg
Wing Wah White Yolk Triple Egg
Maxim Golden Yolk Double Egg
Maxim White Yolk Double Egg
Kee Wah Golden Yolk Double Egg
Sadly I forgot to bring my Kee Wah White Yolk Double egg for this trial. Also making an appearance were a little but of snow skin- mango and Durian snow skin Mooncake.
So what’s the difference between white and yellow lotus? I didn’t even know before, but apparently with white lotus you fry the sugar with the lotus paste,whereas with yellow lotus you fry the sugar until it’s golden brown, then add the lotus paste.
Now then, you might ask, what’s the difference between traditional and snow skin? I asked our expert who made mooncake last year, Fatboo, and he explained that the traditional mooncake is baked and snow skin is not 🙂 Also snow skin uses glutinous rice as its wrapping.
I also brought in a little tradition into this Mooncake war. Back in my mother’s era, her family is not very wealthy, and with 5 kids + adults and one mooncake with one yolk, inevitably there will be someone missing out on the yolk bit. To make it all fair and square, they cut the mooncake into 8 and everyone has to put their finger onto their chosen piece. No one knows who will get some yolk until they take the first piece out. Obviously with friggin 7 mooncakes (virtually one for each of us), this is more for fun than anything, but it bring some nostalgic sweetness to this occasion.
So, here’s the verdict:
We started off with the white lotus, everyone commented that Wing Wah had a slightly bitter aftertaste and the yolk was a bit dry and overpowering. We couldn’t really taste the lotus paste. Kee Wah, which apparently was the best in Hong Kong, was even worse. The yolk crumbled when touched, and it tasted stale. We pretty much took one bite and chuck it away, it was that bad. Maxims turn. Maxim’s lotus paste was incredibly smooth and the yolk was ever so slightly runny and the whole thing was deliciously moist. We all gave a double like to Maxims as it blew the competish out of the water!
In the category of yellow lotus, Wing Wah’s mooncake was a bit too sweet and once again it was too dry. Maxims one on the other hand was dripping with oil. That being said, the flavours of the Maxims mooncake definitely trumps Wing Wah’s.
The guest stars, the snowskin mooncakes, was not as popular. Fatboo, Joanna and I don’t actually like the non-traditional snowskins and besides, we are so full from all those real mooncakes!
So after 5 traditional mooncake, both white and yellow lotus, I felt like I am gonna have a heart attack from all the piggy oil lard that is used to make these mooncakes. It’s all because of you, my dear readers, because we want you to make the right choice when buying mooncake next year!
Obviously, the verdict was unanimously Maxim’s brand. They are the clear winners of this mooncake war. Whilst most of us favour the Maxim white lotus, Shoe Queen and her hubby liked the Maxims Yellow Lotus.
I think I have had my share of mooncake to last me the whole year, so a Happy Mooncake Festival to you and may you enjoy some delicious mooncake this year!
Check out Joanna’s blog about the Mooncake Wars!