Did You Know That There Are Countless Types Of Mooncakes Aside From The Usual Baked Mooncakes And Snow Skin Mooncakes?

I’d say the Chinese ancestors certainly got it right when it comes to ways to bring the family around. Think about it - most Chinese culture festivals typically involve a delicious feast, if not a comforting spread of home-cooked meals that gather families from far and wide.

That includes the upcoming Mid-Autumn Festival, which is also fondly known to Malaysians as the “Mooncake Festival”. The weeks leading to the Mid-Autumn often involve sightings of mooncakes being sold in simple to elaborate mooncake boxes, along with lanterns in traditional paper forms or whimsical animal shaped ones made out of cellophane sheets.

But what do mooncakes and lanterns have to do with the Mid-Autumn Festival?

The Mid-Autumn Festival is a traditional festival that originated in China, where families and friends come together to give thanks for the harvest and to celebrate the reunion of families. Some even say that the Mid-Autumn Festival celebrations pay homage to the Moon Goddess based on ancient Chinese mythology.

Mooncakes are an essential for this festival because its round shape symbolises completeness and unity, which is also observed with the moon being at its fullest during the day of the festival. While on the other hand, the lanterns are said to represent the illumination of pathways to good fortune, prosperity, and joy.

With the upcoming arrival of the Mid-Autumn Festival, Chinese Malaysians nationwide prepare ahead of time by shopping or baking their own mooncakes to be enjoyed amongst family and friends, or given as tokens of appreciation to those around them.

Read on to discover the types of mooncakes that can be found in Malaysia that you simply have to try for the upcoming Mid-Autumn Festival, or to identify the best mooncakes you can shop as gifts!

11 Traditional & Modern Types Of Mooncakes To Try In Malaysia This Mid-Autumn Festival

Traditional Mooncakes

1. Cantonese Mooncakes

Cantonese-style mooncakes are by far one of the most popular and widely recognised types of mooncakes in Malaysia, and pretty much the first ones that come to mind when it comes to traditional mooncakes. They are ubiquitous during the Mid-Autumn Festival and are known for their rich flavours and intricately ornate designs.

A Cantonese-style mooncake has a baked slightly salty golden-brown, glossy crust with intricate patterns or Chinese characters embossed on its surface. It features a round shape to reflect the moon, or a less common square shape. As for the texture, Cantonese-style mooncakes are typically firm yet slightly chewy with a rich and creamy filling, alongside a baked salted egg yolk. 

Some of the most popular Cantonese mooncake fillings include:

Lotus Seed Paste

Lotus seed paste is the standard filling for most mooncakes, and the most popular one to boot. It has a smooth, creamy texture with a sweet, rich flavour and a hint of earthy nuttiness to balance out its overall sweetness. That said, there is also a less sweet counterpart to the lotus seed paste called the white lotus paste, and the pandan version which is often called the golden jade.

Lotus seed paste is commonly made by soaking dried lotus seeds in water to soften them, then cooking the softened seeds in a pot until they become tender. The cooked seeds are then pureed and cooked again in a large pot with sugar and oil until a thick, smooth paste is formed.

Red Bean Paste

Red bean paste has an earthier flavour and slightly grainier texture compared to the traditional lotus seed paste. But what makes this one of the top favourite traditional flavors is how it’s often the less sweeter choice between both the red bean and lotus seed pastes.

The process to cook red bean paste is almost the same as the one used to make a lotus seed paste, with the only difference being that some variations (not all) include the addition of lard into the red bean paste for a richer texture.

2. Teochew Mooncakes

Rising in popularity over the years as part of the mainstream traditional mooncake lineup are the humble Teochew-style mooncakes. Teochew mooncakes are known for their unique flaky crust with its sweet or savoury filling.

Teochew-style mooncakes are made out of a multi-layered, flaky pastry crust that is made from wheat flour and lard or vegetable shortening, then filled with traditional fillings such as yam paste (some call it taro), red bean paste, salted egg yolk, or mixed nuts.

Its distinctive flaky crust gives it a nice and light crisp exterior, but boasts a rich, smooth, and dense texture when you bite into it. It’s definitely a favourite for those who aren’t a fan of the slight chewiness often found in traditional Cantonese-style mooncakes.

3. Shanghai Mooncakes

Shanghai-style mooncakes are known for their rich, buttery shortcrust pastry. While it sounds similar to Teochew mooncakes, these are anything but because they provide a different experience away from the traditional Cantonese-style and Teochew-style mooncakes.

Think shortcrust pastry made from flour, butter, and sugar with a layer of egg wash on top, complete with a filling of lotus seed paste, red bean paste, mixed nuts, or salted egg yolk and a light dash of toasted black sesame seeds. 

Its crust is crumbly for a melt-in-your-mouth experience, and along with its round, ball-like shape makes it unlike your usual traditional mooncake.

4. Hokkien Mooncakes

The less common Hokkien-style mooncakes carry a rich tradition from the Hokkien community of Malaysia with unique fillings that separate them from the more widely available Cantonese and Teochew-style mooncakes.

Hokkien-style mooncakes take on a round and flat disc-like shape with Chinese characters symbolising good luck on its surface because of its tradition as a symbol of good luck for those studying for exams.

It’s typically filled with a sweet and dry filling of tangerine peels, melon seeds, winter melon, sugar, and sometimes lard, whereas rarer ones come with minced meat, ham, and sometimes dried shrimp - but these rare ones are only found amongst smaller traditional Chinese communities.

5. Suzhou Mooncakes

Suzhou mooncakes are often confused with Shanghai-style mooncakes because of their similar golfball-like appearance. But what separates the two are the ingredients used to make the crust, the texture of the crust, and their common fillings.

While Shanghai mooncakes have a shortbread-like buttery crust, Suzhou-style mooncakes have a delicate golden crust that is flaky and crispy thanks to its puff pastry-like dough. Suzhou mooncakes commonly come with either a sweet lotus paste or red bean paste filling, or savoury options such as minced meat or ham, whereas Shanghai-style mooncakes solely boast a sweet filling.

As for its appearance, you’ll usually find a Chinese character embossed on its surface, or a simple red dot without the presence of sesame seeds adorning its top.

6. Yunnan Mooncakes

Yunnan-style mooncakes are more similar to a pie than cake because of its savoury nature. It typically comes with a filling of ham, honey, sugar, and lard, giving it its signature sweet and salty flavour profile.

The Yunnan-style mooncake is popular amongst those who enjoy pastries with a firm, crisp exterior but dense filling, much like eating a disc-shaped pie. That said, these particular types of mooncakes are one of the rarer ones in Malaysia with few retailers offering it, and even fewer bakeries producing it.

Modern Mooncakes

7. Taiwanese Mooncakes (a.k.a. 3Q Mooncakes)

Aside from the Teochew-style mooncakes, another type of mooncake has been rising in popularity over the years as well. It’s none other than the Taiwanese-style mooncakes.

These mooncakes are a modern twist on the traditional Teochew mooncake, where the mooncakes are made similarly to Teochew-style mooncakes with its flaky exterior and lotus seed paste filling. 

But here’s where they deviate from the traditional method. Taiwanese-style mooncakes also come with multiple layers of fillings instead of having only the lotus paste filling within. You’ll often find a layer of salted egg yolk and a piece of glutinous rice cake within the pastry, giving it a complex flavour profile and a medley of textures to be enjoyed.

Think crispy crust with a sweet, salty, rich, creamy, and suddenly…chewy filling. It’s a playful twist enjoyed by the younger crowd during the Mid-Autumn Festival, and certainly a mooncake that you have to experience at least once.

8. Snow Skin Mooncakes

When it comes to modern or contemporary types of mooncakes, the snow skin mooncake is definitely the most popular one of them all. Snow skin mooncakes are also known as “bing pi” mooncakes, and its name is derived from its soft, sometimes white appearance, chewy texture, and unbaked state which is unlike traditional mooncakes.

The shell of a snow skin mooncake is made from glutinous rice flour, which gives them its signature soft and chewy mochi-like texture. Popular fillings for snow skin mooncakes include lotus paste, red bean paste, mung bean paste, fruit fillings, and modern flavours such as matcha, chocolate, durian, and fruit purees.

Snow skin mooncakes typically need to be refrigerated, which is why many associate these types of mooncakes as a nice and cool refreshing treat during the Mid-Autumn Festival - perfect for Malaysia’s tropical heat!

9. Lava Mooncakes

Lava mooncakes are a modern innovation that feature a base of either the traditional Cantonese-style mooncake or the modern snow skin mooncake, with a molten, creamy, and luxurious mooncake filling within its core. They are incredibly popular amongst the younger crowd because of its indulgent and gooey centre, which oozes out when the mooncake is cut or bitten into.

The filling is often made from custard, salted egg yolk, or chocolate which is mixed with butter and sugar to create a molten, creamy texture. Some of the most popular flavours are the salted egg yolk, chocolate, or cream cheese molten core.

Lava mooncakes are also one of the most visually appealing ones, especially when you have your family and Mid-Autumn festival guests around when it is time to cut and eat mooncakes. The way its filling oozes out adds an element of surprise and intrigue from your guests, which is sure to please! And not to mention how they make fantastic Mid-Autumn Festival gifts. ;)

10. Jelly Mooncakes

Jelly mooncakes are a fun, modern variation of mooncakes that offer a refreshing and colourful twist away from traditional mooncakes. These types of mooncakes are made from gelatin or the local agar-agar, and it is served chilled. 

Families usually opt for jelly mooncakes when there are many children or vegetarians around for the festivities as they tend to be more popular amongst kids instead of traditional or snow skin mooncakes due to their colourful nature, and absence of animal-derived ingredients.

Jelly mooncakes usually come flavoured with fruit juices, coconut milk, and other flavourings. Their fillings can also be fruit-based with pieces of mango, lychee, or mixed fruits within its jellied body, or they may contain layers of sweetened coconut milk.

11. Ice Cream Mooncakes

Ice cream mooncakes sit at the height of modernity as a form of fusion dessert that combines the traditional shape of mooncakes with the delightful surprise of an ice cream filling or overall construct. These days, you’ll find that many popular ice cream vendors offer ice cream mooncakes for Mid-Autumn as a cool and creamy treat.

Ice cream mooncakes are commonly made with a chocolate-based outer shell or a snow skin dough for its exterior, while the filling is entirely made out of ice cream. As for what ice cream flavours are used, it could be anything offered by the vendors. Some offer classic flavours such as vanilla, chocolate, matcha, mango, and other fruit flavours, while some ice cream vendors offer local renditions such as salted egg yolk and even red bean ice cream to closely mimic traditional mooncake flavours.

Common Questions On Types Of Mooncakes:

How many kinds of mooncakes are there?

Even though we’ve listed 11 different types of mooncakes, there are actually more mooncake variations that are lesser known with some of them being almost impossible to find in Malaysia. These include the elusive Hainanese mooncake, Meizhou-style mooncake, Southern Min-style mooncake, and the traditional Hakka mooncakes.

So when it comes to the ‘different kinds of mooncakes’ that are around, I’d say it all comes down to two main types - traditional mooncakes and modern mooncakes. And if we want to look at it a little deeper, the general populace in Malaysia commonly recognise two different types of mooncakes as a mainstay; the Cantonese-style mooncake and snow skin mooncake.

What is the most popular mooncake?

The most popular mooncake is definitely the Cantonese-style mooncake, especially those that come with a lotus paste filling and a whole salted egg yolk. Think of it as the default mooncake flavour for most families as it is widely recognised and enjoyed for its rich, creamy filling and stunning intricate design.

What are the different types of mooncake fillings?

While there are countless mooncake fillings ranging from traditional to modern variations, some of the most common types of traditional mooncake fillings include the lotus seed paste, red bean paste, mung bean paste, mixed nuts, mixed nuts with ham, golden jade filling, and yam paste filling.

On the other hand, the most popular types of modern mooncake fillings include custard-based fillings for lava mooncakes, chocolate, matcha, durian, and fruit pastes for the snow skin mooncakes, and ice cream for ice cream mooncakes.

What is the difference between Shanghai and Teochew mooncakes?

Shanghai and Teochew mooncakes may look similar thanks to its golf ball-like shape, but the two couldn’t be any more different. For instance, Shanghai mooncakes boast a shortcrust pastry on its exterior that is rich, buttery, and crumbly - much like Western pie crusts, while Teochew mooncakes feature a flaky, multi-layered pastry crust which is light, crispy, and of course, flaky.

Next, the fillings typically used for Shanghai mooncakes include lotus seed paste, red bean paste, mixed nuts, and sometimes salted egg yolk - fillings which are common to Cantonese-style mooncakes. Whereas Teochew mooncakes are commonly found with a yam paste filling with the addition of pumpkin seeds, salted egg yolk, or meat floss.