Types of Mooncakes You Need to Try: Traditional Fillings, Modern Flavors, and Cultural Meaning
On a cool autumn night, families gather under the glow of the full moon, sharing stories, laughter, and—most importantly—mooncakes. While some reach for the familiar lotus seed paste with salted egg yolk, others unwrap delicate snow skin mooncakes or bite into flaky Suzhou-style pastries. Every type of mooncake tells a story, not just of flavor, but of tradition, innovation, and the people who pass them around the table.
Origin
The custom of eating mooncakes during the Mid-Autumn festival began in the Tang Dynasty between 618-907 AD. The emperor, Li Shimin, received an offering of round cakes from a Tibet trader to celebrate the conquering of the Turks nation on the 15th day of the 8th lunar month. Legends also says that mooncakes were made a popular tradition through its important role in a rebellion during the late Yuan Dynasty. A hidden message was stuffed inside mooncakes and passed around in the name of celebration to the rebels to notify them to begin the uprising on the 15th day of the 8th lunar month.
Mooncakes come in both squares or circles representing the earth and moon respectively. They symbolize familial unity and the missing of loved ones. Over centuries, mooncakes have evolved and many more varieties and flavors are incorporated to fit the changing tastes of new generations. There are too many mooncakes to try within the couple of weeks they are sold. (They are usually sold starting a couple of weeks before the Mid-Autumn Festival and a couple of weeks after to sell out all the leftover products.) This blog will give you a run down on all the most popular types of mooncakes for you to pick. We will also have a list of Inspirlang’s mooncake picks at the end for you as a recommendation if you are still unsure which mooncakes you would like to try by the end of the blog.
Traditional Mooncakes
There are two main types of traditional mooncakes. Cantonese mooncakes and Suzhou mooncakes. Traditional mooncakes are usually richer in taste and give off a more warm nostalgic vibe. Let’s look at them a bit more closely.
Cantonese (Guangdong, Hong Kong)Cantonese mooncakes are the most classic and they are usually the ones you will see most often sold in bakeries and supermarkets. They can be identified by their golden crust and intricate patterned details. They are sweet and rich in flavor. The 4 traditional types of fillings are white lotus paste with one or double egg yolk, red bean, five kernels (a mixture of 5 kinds of nuts), and sweet winter melon paste.
If you are like me, someone who doesn’t have much of a sweet tooth then the sweet winter melon paste and five kernels mooncake is something you might wish to try. They usually come without egg yolks and are more subtle in sweetness. In recent years, aged ham were added to five kernels to add an additional layer of savoriness to the tastebuds.
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White lotus paste and red bean are more suitable for those of you who are confectionary enthusiasts. White lotus paste has a more fragrant flavor while red bean tastes more earthy. These two types of mooncakes have the option of having one or two salted egg yolks or no yolk at all. The salted egg yolks decrease the portion of sweet paste fillings in the mooncake neutralizing its sweetness. The mix of sweet and savory complements each other preventing the mooncake from being too cloyingly sweet.
Suzhou
Suzhou mooncakes reflects the essence of its name, identifiable by its flaky layered crust (su酥). Texture similar to a croissant, Suzhou mooncakes use lard to create its distinct flakiness instead of butter. There are both sweet and savory flavors. Savory flavored Su mooncakes are usually minced pork seasoned with ginger and soy sauce or aged ham mixed with a bit of dried shrimp. (Sounds super delicious if you ask me!) Sweet flavors are similar to that of Cantonese mooncakes with red bean and mixed nuts as common selections. What’s different is they have a special rose paste flavor mixing the aromatic yet fresh flower fragrant with sugary richness to create a flavor for refined palates.
Modern Mooncakes
Rooted in the familiar round shape and symbolic meaning of reunion, modern mooncakes carry forward the essence of heritage while embracing new ideas in flavor, texture, and presentation. These updated versions cater to changing tastes and global influences, offering fresh experiences that still echo the spirit of tradition. In this way, modern mooncakes don’t replace the classics but expand on them—showing how a centuries-old delicacy continues to grow and adapt with each generation.
Snow-skin Mooncakes
Originating in Hong Kong in the 1960s, Snow-skin or ice-skin mooncakes are made with a soft, chewy outer layer crafted from glutinous rice flour, giving them a delicate, mochi-like texture. Unlike the golden crust of classic mooncakes, snow skin mooncakes are served chilled and often come in pastel colors, making them as visually appealing as they are refreshing. Their fillings can range from classic lotus seed paste to more inventive choices like fruit, matcha, or custard, offering a lighter and more contemporary take on this festive treat.
Jelly Mooncakes
Another type of no-bake mooncakes, the jelly mooncake, also needs to be kept in a frozen environment. They are aesthetically pleasing, attracting younger generations as they are definitely instagram worthy. Made with agar gelatin and fillings of fruit and cream, they are fresh and light on the palate after a heavy Mid-Autumn Festival dinner. But, to be honest, I have tried jelly mooncakes once. . .To put it politely, they do not taste as good as they look.
Innovative Flavors
One of the most exciting aspects of modern mooncakes is the introduction of innovative fillings that go far beyond the traditional lotus seed paste or red bean. Today’s mooncakes often feature creative combinations inspired by global flavors—think creamy custards, rich coffee blends, fragrant teas (matcha, earl grey), tropical fruits (longan, durian), or even indulgent chocolate and cheese. With all these new flavors, there has to be one type of mooncake that will serve your taste buds.
Inspirlang’s Picks
I favor the more traditional and classic flavors. Coming from Guangdong province, my favorite mooncakes are the Cantonese white lotus with double egg yolk and five kernels. However, the five kernels’ taste varies depending on the brand. My favorite five kernels mooncake is from a small bakery in Brooklyn, New York called My Bakery NY. There is also a Malaysian Pandan variety that I love. It looks just like any traditional Cantonese mooncake from the outside, but it is emerald green on the inside earning its name 翡翠玉环 (Jade Crown). My mouth is watering even as I’m writing this. I can’t wait to enjoy all the delicious mooncake flavors while admiring the majestic full moon with my family.
From time-honored classics to modern innovations, mooncakes remain a symbol of reunion, tradition, and celebration. Each bite reflects how this beloved delicacy continues to evolve while keeping its cultural roots alive. To better understand the festival that gave rise to these iconic treats, explore our blog on the history and traditions of the Mid-Autumn Festival.
Sources
https://asianfoodsupply.dk/blogs/trending-food/mid-autumn-festival
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