Skip to main content

MXT's Special Mooncakes

A mooncake is a special kind of pastry filled with red bean or lotus seed paste. It may also contain salted yolk or nuts. This is usually given to family and friends during the Mooncake Festival which is celebrated by the Chinese community around the world during the eight lunar month (in Chinese calendar) which usually falls during September or October.

And because its Mooncake Festival, I'd like to share these yummy mooncake finds from MXT (Maxim's Tea House).


These mooncakes comes in a special tin box and comes in four flavors: monggo, monggo with yolk, lotus, and lotus with yolk. Personally, I love the lotus mooncake, with or without the yolk.

Mooncakes are usually given to maintain harmony and unity among family and friends. Hence, it is nice to give mooncakes.


And thru the years, the tradition of giving mooncake continues but it has also evolved into a gastronomic delight. The flavors also evolved too-- from red bean and lotus paste, MXT now offers ube, chocolate, and egg custard flavor.


The ones on the photo below are mini-mooncakes. I love the ube and the chocolate. So if you're giving me one, you already know what flavors I like *hint* *hint*  :)


The Deluxe Gift Set (4 large mooncakes) costs 490 as well as the Petite (mini-mooncakes, 8 pcs).




You can get these mooncakes from MXT branches around Metro Manila: Onpin, SM Sta Mesa, SM Fairview, SM Sucat, SM North EDSA

Comments

  1. Can't wait to try MXT's ube and chocolate mooncakes! I've had MXT mooncakes before and they are the best hands down.

    ReplyDelete

Post a Comment

Popular posts from this blog

Michelin Star Dining at Putien, Pavilion KL

Michelin Star restaurants are suddenly multiplying especially in the Southeast Asean region with lots of homegrown restaurants getting the international recognition it deserves. One such restaurant is Putien,  whose dishes can be traced back to Fujian, China. Putien was awarded a 1-Star Michelin in 2016, this was in Singapore where the restaurant originated. It has then expanded with several restaurants in SG and in other countries such as Malaysia, Indonesia, Hong Kong, Taiwan, and China.

RECIPE: TKG's Pan-Grilled Maya-Maya With Calamansi Butter Sauce

I chanced upon some fresh-looking Maya-Maya being sold near my daughter's school today so I bought some. I don't really have a dish in mind when I bought it. Maybe fried, sinigang ... And upon checking the fridge and pantry (no more olive oil), I decided to marinate the fish in calamansi to remove the fishy taste. I pan-grilled the fish being careful not to burn it. Then I minced some garlic, cooked it in butter, added some salt and poured the sauce on top of the fish. And its ready to eat. And oh, I also steamed some cauliflower as a side-dish. Bon appetit!

RECIPE: TKG's Brownie Balls with Cointreau Infused Cranberries

We may still be quarantined inside our homes but that doesn't mean we have to let go of our love for food. And if there's something positive that happened in our new normal, I'd say that most people (including me) have discovered the simple joys of spending more time in the kitchen. Here's my take on a classic brownie recipe made special with Cointreau.