The Mid Autumn Festival 中秋节 falls on September 8 this year. There is a tradition of gathering as family, enjoying full moon and eating mooncake on that day.
I saw this adorable elephant mooncake at Pacific Place Hong Kong.
There are two big categories of mooncake: baked and snowskin. Here is a general anatomy of baked mooncake.
Hello Kitty Mooncakes
Hello Kitty Baked Mooncake
Indonesian version of mooncake (kue bulan): pia or bakpia. There are differences between Indonesian mooncake and Chinese traditional mooncake:
- Fillings. Chinese traditional mooncake is filled with lotus seed paste, but it is more expensive and harder to find in Indonesia, so we replace it with variants of fillings: chocolate, cheese, durian, pineapple, cempedak (jackfruit) and many more.
- Crust. The chewy crust of Chinese traditional mooncake is made of alkali (lye) water, thick sugar syrup (maltose), flour and oil, while Indonesian mooncake only use flour, oil and sugar so that the texture is more similar to puff pastry.
- Color. The color of bakpia is white, but the traditional mooncake is reddish brown.
Other regions in Indonesia also has its own version of bakpia; for instance, Bali has Pia Legong, and Jogja has Bakpia Pathuk.