How Teochews like their mooncakes22 September, 2010 by Yan
Even though most Mooncakes can be generalized into the crusted baked versions and the snowskin versions, there exists another old-school, yet not so publicized flaky crust mooncake. With its roots from Suzhou, these mooncakes are characterized by their filo crust and the use of “Oor nee” paste (yam paste), deep fried to get that flaky texture. Since its deep fried, most people generally refer to it as one of the most artery clogging styles of mooncakes, especially after adding a salted egg yolk into it. But it is still very delicious nonetheless.
Teochew-style yam mooncakes:
Since its establishment in 2004, Peony Jade has been well known for its signature Flaky Teochew “Oor Nee” mooncakes. There aren’t too many shops offering this style of mooncake. What really attracted me about the selection they offer is that they went ahead and used Japanese yam for the filling. Coupled with a single salted yolk, I knew that it was a clear decision as to which mooncake to test out this year.
Just to let you know, these mooncakes taste more like a yam pie or a taro turnover. To prevent a misconception on how how these mooncakes might taste like, this is a heads up for you. I prefer yam fillings to the more conventional lotus paste/red bean so this particular mooncake was a clear winner for me. For those who prefer their mooncakes not too sweet and housing a filling softer than the usual lotus paste, the teochew-style yam mooncake will also be a good choice.
The only downside to these flaky mooncakes are their short shelf life, attributed by the flaky crusts. If not consumed immediately on the day itself, the crust will eventually get softer and oilier, affecting the overall texture and adding extra oiliness to the taste.
If you’re interested in their other mooncake offerings, you can find more details here.
Addicted to film, Yan shoots with a black Nikon Fm3a. For special occasions, Yan shoots with a Mamiya Sekor TLR.