When I was little, I was taught that the 15th day of the 8th lunar month was called the ‘Lantern Festival’. It made sense since I got to pick out a lantern to carry round the neighbourhood on the night of this festival date. It wasn’t till I was in my teens that I found out it was neither the Lantern nor the Mooncake Festival, but the Mid-Autumn Festival. Which, as you know, makes no sense in Singapore where we have no seasons to speak of.
These days I only get excited about the mooncake aspect of the season. We always buy baked mooncakes from Goodwood Park Hotel for the older folks of the family – though we had a tiny break from tradition this year when we brought the ones from Marina Bay Sands for my grandma.
But my personal favourite for the last three years has been the snowskin version from Raffles Hotel. Specifically, the Snow-Skin Mooncake with Champagne Truffle and Ganache. These newfangled flavours don’t typically fly with the older generation, but as far as I’m concerned they’re an excellent twist on a classic.
James and I both get to eat baked mooncakes at the office, but snowskin mooncakes are seldom gifted as they need to be kept chilled (which can be a logistical hassle). So every year we buy a box from Raffles Hotel to savour at home.
This stuff is pretty high in sugar so I try not to eat more than half a mooncake at a time. It takes a massive amount of self-control. Fortunately I live with two other people, so it’s not hard to find someone to take the other half off my hands.
Edited to add:
I should’ve known I was courting temptation by writing this. It made me so hungry, I raided the fridge for half a mooncake.
I regret nothing.