Yay! It's one of my favourite times of the year when it comes to sweet treats - mooncake season! I still remember that my very first post was on a mooncake, and it's almost the one year anniversary of this blog, so this category of posts would probably continue to be something close to my heart.
Well, today, it's an interesting twist to a traditional flavour... by a relatively traditional and commonplace bakery - Bengawan Solo. They normally have red bean mooncakes - one of the few bakeries left which regularly produces this flavour, and sells them at a very reasonable price.
This time, they added some tangerine, to mimic the traditional red bean paste dessert with tangerine peel. I found it very difficult to take a picture of the tangerine peel... so this was the best that I could do - it's the slightly transparent patch that the arrow indicates. It's a bit like candied orange peel.
And the verdict... awesome! It really has a rich, earthy and slightly burnt red bean flavour, which is how their red bean pastes have always been, so it's really very similar to the smooth red bean paste desserts. And the tangerine taste is also just right - once again, in exactly the right proportion as the traditional dessert.
Their pastry is a good quality version of the traditional mooncake pastry... not so much the soft and shiny ones by expensive hotels like Tung Lok... rather, somewhat more substantial with the flour taste. It's a matter of taste whether you prefer this more traditional kind, or the more upmarket contemporary hotel kind. I'm fine with either, and this Bengawan Solo version is moist and good too.
In short, it's comparable to most expensive baked skin mooncakes out there, but at only $7.5 per piece (compared to most others which are $11-20 each). With this tangerine twist, it's a clear winner!
And the verdict... awesome! It really has a rich, earthy and slightly burnt red bean flavour, which is how their red bean pastes have always been, so it's really very similar to the smooth red bean paste desserts. And the tangerine taste is also just right - once again, in exactly the right proportion as the traditional dessert.
Their pastry is a good quality version of the traditional mooncake pastry... not so much the soft and shiny ones by expensive hotels like Tung Lok... rather, somewhat more substantial with the flour taste. It's a matter of taste whether you prefer this more traditional kind, or the more upmarket contemporary hotel kind. I'm fine with either, and this Bengawan Solo version is moist and good too.
In short, it's comparable to most expensive baked skin mooncakes out there, but at only $7.5 per piece (compared to most others which are $11-20 each). With this tangerine twist, it's a clear winner!
Want to see other interesting mooncake flavours? Check out other unusual mooncakes here!
Comments
Post a Comment