#bakkwa

The Signature Bakkwa Floss Mooncake (肉干肉松月饼) is a variation of the Signature Bakkwa Mooncake (肉干月饼) which I had posted earlier. A Mixed Nuts Mooncake (五仁月饼) base with bits of bakkwa mixed inside and a layer of pork floss in the centre. You get that crunchiness from the nuts and kernels, smoky savouriness of the barbecued meat and chewiness of the meat floss in a sweet and savoury dessert. 🥮

This baked Signature Bakkwa Mooncake (肉干月饼) does not come the usual lotus seed paste, instead it contains five types of nuts and seeds like almond, cashew nut, walnut, melon seed and sesame seed with bits of gourmet bakkwa, held together with caramel. So, this is more like the Mixed Nuts Mooncake 🥮 (五仁月饼). The nuts and kernels added the crunch factor while the bakkwa bits offered up its smoky savouriness.

If you are keen on making the Mixed Nuts Mooncake 🥮 (五仁月饼), then check out the below video. You can substitute any kinds of nuts you have on hand or even add in dried fruits.

Bakkwa (肉干) which means dried meat in the Hokkien dialect is among the popular treats for Chinese New Year. The savoury sweetmeat traditionally takes the form of thin square slices and is usually made from pork. Bakkwa varies in appearance from brown to red, depending on the colouring additives contained in the meat. The deep red colour is considered auspicious in Chinese tradition, symbolising good luck and believed to ward off negative energies. Hence, bakkwa is often presented as gifts to relatives and business associates during the festive season.

Since Bakkwa or rougan (肉干) is also a popular souvenir for tourists to Singapore to bring home. Manufacturers have started to vacuum seal their products so to ensure freshness and make it easier to pass through their country custom. Bee Cheng Hiang (美珍香) came up with this bite-size Mini EZ Pork (迷你休闲猪肉干) which you can soak in hot water before consuming.

If there are leftover bakkwa sitting in the fridge, give it a quick toast in the oven then make a sandwich out of it. Or if you are a person who likes to bake, chop up some bakkwa and use it to make something like this sticky Bakkwa Pork Floss Flower Bun (百花献瑞) which sis bought from Country Brot.

InterContinental Singapore’s Man Fu Yuan (满福苑) unveils four innovative snow skin mooncakes, featuring citrusy and tropical flavours with vibrant hues, alongside a series of low sugar variations of their beloved baked mooncakes. The exclusive Snow Skin Mooncakes: Blossom and Botany (芬芳馥郁) are inspired by the vibrant hues and exquisite flavours of tropical fruits; the innovative creations promise an enchanting experience for the senses; all delicately paired with a chocolate truffle centre. Choose from Mangosteen and Flax Seeds with Pomegranate Chocolate Truffle (红紫山竹亚麻籽伴石榴松露球冰皮月饼), Coconut and Black Sesame Seeds with Passionfruit Chocolate Truffle (雪白椰子黑芝麻伴百香果冰皮月饼), Jackfruit and Quinoa with Lime Chocolate Truffle (青绿 菠萝蜜藜麦伴香柠檬松露球冰皮月饼) or Golden Peach and Pumpkin Seed with Lychee Chocolate Truffle (辉煌黄金桃南瓜籽伴荔枝松露球冰皮月饼).

For those who do not like their mooncakes too sweet, Man Fu Yuan (满福苑) is proud to introduce low sugar variants of their baked mooncakes, retaining the authentic flavours of the beloved classics while offering a more health-conscious option for the festive indulgent. Received this Low Sugar White Lotus Seed Paste with Double Yolk (低糖双黄白莲蓉月饼) from one of our office’s suppliers. The mooncakes came in a Blush Elegance Leatherette Box featuring a delicate blush pink exterior with a sophisticated soft grey interior complemented with coral packaging that hold individual mooncakes, while Ivory Opulence Leatherette Box showcases a pristine ivory finish with a striking red interior that complements the radiant gold packaging.

Finally sliced up this Low Sugar White Lotus Seed Paste with Double Yolk (低糖双黄白莲蓉月饼). Without knowing the yolks placement within, I just blindly sliced it into quarters. As the knife reached the bottom of the mooncake, I can see the orange-coloured oil from the salted egg yolk staining the kitchen towel. A sign that the yolk is properly prepared and not dried out. The glistening yolks are a uniform orange and the lotus paste smooth looking with a thin crust around it. The lotus paste is smooth and velvety with gentle sweetness while the lightly salty yolk crumbled and melted away in the mouth. Overall, it is a nice snack to pair with my cup of less sweet milk tea.