5 Tips to Eat Egg Custard & Lava Mooncakes
- HKG
- Sep 29, 2020
- 1 min read
We talked about the latest trend of mooncakes and introduced Egg Custard Mooncake and Lava Mooncake. We would like to explain the best way to enjoy these popular types of mooncakes.
According to Chef Yip Wing Wah, inventor of Egg Custard Mooncake, all mooncakes are good to eat at room temperature. Eaters can try to reheat Egg Custard Mooncake and Lava Mooncakes to bring out more aroma.
Here are the tips of eating his mooncakes:
To reheat
1. By Oven
Preheat oven at 150 degrees Celsius (300 degrees Fahrenheit) and reheat the mooncakes for 5 minutes.
2. Non-stick Pan
Preheat the pan at high heat for 1 minute, place the mooncake on the pan and switch to mid-heat, do not move the cake much and reheat it for 5 minutes. The mooncake should be warm and the bottom will be crispy.
3. Do not reheat traditional flavour of mooncakes such as lotus seed paste. NEVER reheat mooncakes with microwave. It will dry up the lava.
To cut
4. Do NOT Cut the Lava Mooncake with a serrated knife. Always use a smooth knife.
To pair
5. Traditionally Pu-Erh tea is used to pair with lotus seed paste mooncakes. Actually Chef Yip has tried to pair mooncake with different types of tea and he thinks they are all good. Also, Chef Yip's favourite choice is Champagne!
“Your favourite way of pairing is the best way.” Chef Yip said.
More articles about Mooncakes.
Your point about the microbial activity during post-fermentation being a delicate art is spot on. It's fascinating how this process not only develops the complex earthy notes but also enhances its probiotic profile. This reminds me of the terroir and aging process in fine wines, where environment and time are critical for developing quality and value. For businesses, like specialty cafes or retailers, the real challenge then becomes sourcing aged Pu-erh that is both authentic and consistent. Finding a reliable partner for wholesale Pu Erh Cake orders can make all the difference in curating a high-end tea menu.