Entrepreneur mooncake makers in Hong Kong are offering vegan and raw versions of the traditional pastry to attract the health-conscious during the festive season. Tara Jospeh reports
China’s mooncakes get a healthy makeover
A tasty tradition to celebrate China’s mid-autumn festival.
Mooncakes – oozing with sugar , tempting fillings, and of course calories – up to a thousand per pop by some estimations.
But this year as Hong Kong officials warn residents to watch their waistlines during the holidays.
These tempting treats are getting a healthy makeover:
At the vegan-inspired Sesame Kitchen, chef Shina Shimizu is making her own version of the classic mooncake, using ingredients like coconut milk, sesame seeds, and Matcha.
She says they’re flying off the shelves.
(SOUNDBITE) (English) CHEF AND INSTRUCTOR OF SESAME KITCHEN, SHIMA SHIMIZU, SAYING:
“Our creations here have to be gluten free it has to be white sugar free. My favourite flavour will be like the strawberry skin with the chocolate inside”
Some says healthy doesn’t mean mooncakes can’t also feel like an indulgence.
…upscale cake shops experimenting with superfoods like dates and nuts
To create a full bodied texture that still sticks to the gut.
(SOUNDBITE) (English) MANAGING DIRECTOR OF THE CAKERY, SHIRLEY KWOK, SAYING:
“We just want to keep everything raw and healthy so that’s why we came up with this idea.”
Although these pastries are an old industry here.
They also change with the times…and tastes.
Now it seems even the health-conscious can have their mooncake and eat it too.