Ph.Ds of FOOD

Singapore Food Blog

Mooncake Special – Peony Jade

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It is the end of the Chinese Lunar 7th month, which means the Mid-Autumn festival is just around the corner and that only signifies one thing – Mooncakes!

The traditional Teochew mooncake is usually very much larger (diameter of around 15-20cm) than the typical mooncake, with sweet bean (green beans) paste fillings and a flaky puff pastry-like exterior finish. Peony Jade’s Flaky Teochew ‘Oor Nee’ Mooncake with Premium Fragrant Golden Pumpkin, aka the signature Teochew mooncake of the now defunct Crown Prince Hotel, is a spin off from the conventional kinds with the replacement of sweet bean paste with yam, commonly known as ‘Oor Nee’. The typical egg yolk centre is also replaced by golden pumpkin.

Peony Jade's Flaky Teochew ‘Oor Nee’ Mooncake with Premium Fragrant Golden Pumpkin

Peony Jade's Flaky Teochew ‘Oor Nee’ Mooncake with Premium Fragrant Golden Pumpkin

Peony Jade's Flaky Teochew ‘Oor Nee’ Mooncake with Premium Fragrant Golden Pumpkin

Peony Jade's Flaky Teochew ‘Oor Nee’ Mooncake with Premium Fragrant Golden Pumpkin

Peony Jade’s Teochew mooncake is also much smaller with a diameter of only 8cm. Nevetheless, the innovative substitution of green bean paste with yam paste is very much in pace with the identity of being Teochew-styled. The yam paste was soft and smooth, without tasting too oily or sweet. The crust did not feel too oily either but was a bit moist as we did not oven bake it. These mooncakes are made daily with no preservatives added and thus they are to be placed in refrigeration an hour after purchase and consumed within 3 to 5 days. We are pretty sure that the mooncakes would taste even more premium when served piping hot, with slightly charred crispy crust and a warm and expectedly softer yam paste filling. At $47.30 (original price $52) for a box of four, it is definitely a must try for those who love yam paste and mooncake alike.

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Written by foodphd

August 30, 2011 at 6:18 pm

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