Friday, September 12, 2008

Mid Autumn Festival


I like this Hokkien Mooncake bought from Gin Thye Cake Maker located at 423 Sembawang Road. When I was a kid (in the 70s), my mom used to bring us (me and siblings) to the shop and chit chat with the owner ~ 锦泰 (Gin Thye), sadly he has passed on years ago.

For more than 15 years (not sure the exact figure), I have been buying cakes, 寿桃 (bun made for birthdays), mooncakes, new years goodies from the shop. It brought back many sweet memories. Though the taste is slightly different, we still enjoy eating it.

The Hokkien mooncake above actually filled with crystallised pork fat (now being replaced by 冬瓜糖 ~ winter melon candy).

Last night, we bought a total of $157 mooncakes from the shop. My mom's favourite Ngo Lin (五仁月饼) - five seed Cantonese mooncakes filled with assorted seeds and nuts such as melon and sesame seeds, hazel or cashew nuts, almonds and olive kernels. White lotus paste Mooncakes, Cantonese Mooncake with Tau Sar a pastry filled with a deep maroon, almost black, paste made from mashed red azuki beans. Pek Kor, a complementary sweet made only for mid-autumn festival. Made of glutinous rice flour, it's chewy, slightly floury and sweet, melt to your mouth. 客家米糕 Round Hakka Mooncake -made from glutinous rice flour and sugar pasked tightly into a mould. The floury cake is chewy and quite bland, taste mostly sugar. Also bought two big Durian Snow Skin Mooncakes, a box of 4 medium size salted Tau Sar Mooncakes for my Parents-in-law (my mother-in-law can't take sweet food), one Giant and 20 small Tau Sar Mooncakes and some piggy mooncakes.

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