Do you know that ancient imperial chefs used to make mooncakes the size of tables for royalty? Am glad they are made the size we see now. Some bakeries, hotels and restaurants try to design a unique packaging every year as chefs cracked their brains to come up with new creations. In addition to traditional baked and snowskin mooncakes, there are also deep-fried crispy ones and those with flaky skins reminiscent of tar sau piah. Common fillings include red or white lotus paste, pandan or red bean paste and yam. Others can be anything from black or mung bean paste and green tea to durian, sesame paste and sweet potato. Macadamia nuts, melon seeds, pine nuts and walnuts may also be added. If mooncakes are not your cup of tea, there are always the chocolate and ice-cream ones. For those who have decided which to buy this year (Mid-Autumn Festival falls on 19 Sep), see local bank credit card discounts for mooncakes. Else, time to sample at Takashimaya Mooncake Fair 2013.
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