Grad’s jelly mooncakes bring her sweet success


Ingredients such as Goji berries, brown sugar, agar powder and organic brown sugar are used to make the osmanthus jelly mooncakes.

PUTTING her own spin on traditional mooncakes, 23-year-old How Shi Rou’s handmade osmanthus jelly mooncakes have become a hit with mooncake lovers this Mid-Autumn Festival.

How, who makes the mooncakes at her home in Bukit Gambir, has always been fond of osmanthus flowers ever since she first tasted them.

“They give off a refreshing feeling and whatever dishes with these flowers in, can never make you feel like you ate too much.

“So, I decided to incorporate them into jelly mooncakes as a healthier and lighter alternative,” she said when met at her home on Saturday.

How, who graduated in May this year, said she started making the cool and refreshing osmanthus jelly mooncakes to earn side income but later found it to be so popular among her customers that she began making it daily.

“I started two weeks before the festival and I am making them daily until maybe after the festival, if the demand is still there,” she said.

How said her mooncakes, made with osmanthus flowers, Goji berry and longan fruit, were designed to be cool and refreshing in nature.

“The mooncakes became popular especially during the National Immunisation Programme drive as many vaccine recipients were looking for cooling, refreshing alternative to the traditional mooncakes.

“It helped my sales a lot and so far, I have sold over 800 pieces.

“I make them with organic brown sugar and high grade Goji berries so it is a refreshing and a less sweet alternative to traditional mooncakes.

“I hope those who are looking for low calorie alternatives, will enjoy my mooncakes,” she added.

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