Healthier treats: Shop owner Melvin Chan making healthier mooncakes with red beans and tangerine peel at his outlet in Kuala Lumpur. — YAP CHEE HONG/The Star
PETALING JAYA: Buckwheat flour, chia seeds and beetroot. No, these are not ingredients for a bland organic dish but for the delicate mooncake -– the latest health trend as consumers demand wholesome ingredients.
With the Mid-Autumn Festival about two weeks away, the traditional mooncake is undergoing a transformation driven by health-conscious consumers.
This shift is evident in the incorporation of ingredients like buckwheat flour, chia seeds, red dates and black sesame, providing a healthier indulgence without compromising on the taste.
Food technologist Ong Chiu Yen said natural sweeteners such as monk fruit extract and stevia, along with sugar alcohols like erythritol and maltitol, are used to offer benefits such as a lower glycemic index and reduced calorie content.
“Whole grains like brown rice and oat flour boost nutritional value, while coconut and avocado oils offer healthier fats.
“Purees of pumpkin, beetroot and blueberries add natural colour, flavour and moisture, with chia seed, flaxseed and almond meal enhancing texture and nutrition,” said Ong. She noted that these ingredients are altering the nutritional profile and sensory experience of mooncakes.
“Sugar alcohols can impart a cooling sensation and alter sweetness perception, often resulting in a less lingering sweetness compared to traditional sugars.”
Innovative advancements in food technology, such as 3D food printing and encapsulation technology have been used to preserve volatile flavours and enhance aroma and shelf life.
However, Ong said these innovations come with challenges, as “maintaining the traditional taste and texture of mooncakes when using healthier ingredients can be difficult.”
“Flavour authenticity can be compromised when replacing classic components like lotus seed paste with alternatives due to texture balance, shelf stability and consumer expectations,” she said.
Dietician Fiona Lai emphasised the nutritional benefits because using natural ingredients in fillings is generally a healthier approach. “It allows better control over sugar levels,” she said.
However, she cautioned that mooncakes are high-calorie festive treats. “Natural doesn’t necessarily mean low calorie.”
In Malaysia, Lai said mooncake sellers are increasingly responsive to the demand for reduced-sugar option, as well as jelly mooncakes and smaller sized mooncakes, driven by health awareness and the need for portion control.
“Healthier adaptations focus on fillings, incorporating ingredients like red dates, chia seeds and black sesame for added fibre and healthy fats.
“’No added sugar” mooncakes often use artificial sweeteners or sugar alcohols, which lower calories and glycemic impact but may cause digestive issues like bloating or diarrhoea for some.
“Despite reduced refined sugar, natural sweetness from fillings persists, so moderation is essential. Smart consumption involves reading labels to understand the ingredients,” she said.
Nutritionist Dr Tee E Siong concurred, noting that mooncakes are still high in calories, fat and sugar.
“Be very mindful of portion control; take a small piece each time. They are not cheap anyway,” he quipped.
Dr Tee added that the high prevalence of non-communicable diseases has influenced the production and consumption of mooncakes, leading to a demand for lower sugar varieties.
Chief baker Leonard Lee, who runs a family bakery, shared how they are blending the old practices with the new.
“We’ve introduced mochi skin for our mini mung bean mooncakes, along with taro filling featuring real yam chunks for added texture, and homemade pineapple filling, all with just the right sweetness.
“We’ve also incorporated jujube into our pure lotus seed paste to enhance taste, fragrance and colour,” he said.
Lee acknowledged the growing health consciousness among consumers and the need for variety.
“It is only right we diversify and be creative to meet these demands without compromising on tradition and heritage.
“We all can find new ways to enjoy these cherished treats,” he added.
