IPOH: A bite of the traditional mooncake may evoke memories of family reunions and lantern-lit celebrations, but for younger consumers, the festive favourite is taking on a different flavour.
From Japanese-style creations to multi-layered treats, sellers are finding new ways to keep the centuries-old delicacy relevant to a new generation, while traditional varieties remain a Mid-Autumn Festival staple.
For instance, Japanese-style Maruchi and multi-layered mooncakes have emerged as popular choices, particularly among consumers seeking alternatives to the familiar lotus paste and salted egg yolk.
The Maruchi mooncake has a crust made from white kidney bean paste mixed with butter and egg yolk. It comes in six flavours – hawthorn, Earl Grey lemongrass, red date cashew nut, Phoenix Dancong tea, peanut butter and osmanthus longan.
Helen Wong, 41, who runs a bakery here, said younger consumers were drawn to mooncakes with different flavours and textures.
“They will definitely look for something new and different.”
The outlet’s multi-layered mooncakes are available in flavours including lava tiramisu, dragon fruit with cranberry, matcha red bean, black sesame yam, imperial durian and sweet pandan.
She said modern varieties offered a way to introduce the festive treat to a new generation while keeping it relevant to the Mid-Autumn Festival, which falls on Sept 25. That would be the 15th day of the eighth lunar month.
But despite the growing appetite for unconventional flavours, Wong said traditional mooncakes continued to have a strong following, especially among those who preferred lotus paste and salted egg yolk fillings.
There are also the mung bean paste varieties and a sugar-free range, she said.
“Nowadays, many people are cutting down on sugar. So we wanted to offer something that is more suitable for them,” she said.
But at the end of the day, she said mooncakes remained a symbol of tradition and reunion for many people, despite the changing flavours and styles.
