This is the Tao Tao Ju Jing Chiu Moon Cake.
It consisted of three types of moon cakes:
- White Lotus Paste with Egg Yolk Moon Cake 120 g x 2 pcs
- Red Lotus Paste Moon Cake 60 g x 3 pcs
- Red Bean Paste Moon Cake 60 g x 3 pcs
White Lotus Mooncake, containing 20% lotus seed and 5.6% salted duck egg yolk.
This mooncake featured a smooth lotus paste that was well-balanced by the salted egg yolk, which countered the sweetness. However, the salted egg yolk released an excess of oil, which permeated the bottom pastry of the mooncake. In terms of portion size, a quarter proved to be quite filling.
Red Lotus Mooncake, containing 20% lotus seed.
In comparison to the previous white lotus mooncake, this one boasted a deeper, caramelized sweetness. The lotus paste maintained its smoothness while offering a prominently rich lotus flavour. Despite lacking the savory egg yolk due to its smaller size, we found its sweetness to be enjoyable.
Red Bean Paste Moon Cake, containing 15% red bean paste.
This mooncake had a slightly less smooth texture than the previous two. It featured a red bean paste that offered a rich and sweet nutty flavour. It became our favorite among the three, primarily because we have a preference for red bean over lotus seed.
This Tao Tao Ju Jing Chiu Moon Cake contained 600 g (2 x white lotus paste with egg mooncake, 2 x red lotus paste mooncake, 2 x red bean paste mooncake). It was produced in China and received as a gift from acquaintances in Sydney, Australia in 2023.