Mooncakes Get A Sweet Modern Twist With Contemporary Flavours

By Erma Idayu Mohd Yusof

BUKIT MERTAJAM, Oct 4 (Bernama) -- Mooncakes, the quintessential Mid-Autumn Festival treat, are now taking on new twists as traditional flavours evolve to suit modern palates.

Seeking to win over the younger crowd, a local entrepreneur has created pineapple and chocolate mooncakes, offering a sweet alternative to thethe classic flavours of salted egg yolk, lotus and red bean.

Nur Farrah Diba Azhar, 35, who has run a halal mooncake and nian gao (kuih bakul) business for more than a decade, said the idea for the new flavours came from customer feedback and a desire to give a fresh twist to the traditional delicacies.

She said the pineapple flavour takes its cue from the much-loved pineapple tart often enjoyed during Chinese New Year, while the chocolate version was created to delight younger consumers who prefer sweeter, more contemporary tastes.

“We use high-quality chocolate to give it a nicer texture and for the pineapple mooncakes, we make our own jam so it’s not too sweet and keeps that real fruit flavour.

“What makes it even more special is that our pineapple mooncakes come in the shape of pineapples, which adds a fun touch for customers in Perda and those ordering online,” she said when met by Bernama.

Nur Farrah Diba said her mooncakes are made from scratch using her late grandfather Teh Naik Ming’s recipe, a legacy that keeps his memory alive in her kitchen.

The mother of one, who is fluent in Mandarin, said the response to her new mooncake flavours has been very encouraging, with more than 1,000 sold since they were first introduced this month.

“I make mooncakes throughout the year, but the numbers jump during the Mooncake Festival, with new flavours released to meet customer demand.

“Our mooncakes come in many flavours, from pandan and red beans to lotus and salted egg yolks. Most orders in September were for lotus and salted egg yolk, with pineapple and chocolate the latest hits,” she said.

Nur Farrah Diba said that although mooncakes are a traditional Chinese delicacy, her halal versions have been well received by the Malay and Indian communities as well.

According to her, she often receives orders from the Chinese community, particularly in September, for mooncakes to be given as gifts to their Malay friends.

Nur Farrah Diba, assisted by 10 workers, said her company is in the process of obtaining a halal certificate from the Department of Islamic Development Malaysia (JAKIM) for the mooncakes, as part of plans to export her products and tap into the international market

“If all goes according to plan, we hope to get a halal certificate next month, and after that we plan to sell our mooncakes abroad, particularly in Dubai, where there is strong demand for desserts,” she said.

 Nur Farrah Diba said her mooncakes are priced between RM5 and RM12 each, while six-piece sets with mixed flavours are available for RM24 to RM30.

The Mooncake Festival, or Mid-Autumn Festival, falls on Oct 6 and is a key celebration for the Chinese community, marked by family gatherings, mooncake feasting, and admiring the full moon as a symbol of unity and harmony.

--BERNAMA