tea Tag Archive

4 Best Mooncake Flavours in Sydney

Written by Editor’s Picks, Entertainment

What is your favourite type of mooncake?

Mooncakes are eaten during the annual Mid-Autumn Festival, or Moon Festival on the 15th August of Chinese Lunar calendar. Originally, this festival celebrated the moon. The moon is seen as a symbol for family unity and harmony as well as an abundance of harvest. Since it is a very popular festival, mooncakes are sold in almost every Asian food shop.

Cre: Purple Cane Malaysia

There are various types of fillings based on the culture or the region’s tradition. In Australia, since it is a very popular festival, mooncakes are sold in almost every Asian food shop or bakery. One of the most common places that have the most types of Chinese mooncakes is Breadtop or Market City. In Breadtop, besides the traditional flavors, there are a few more special fillings such as white lotus seed paste with triple yolks, lava custard, low sugar white lotus seed paste and macadamia nuts, mixed nuts with ham and so on.

Lava custard mooncake (Cre: Miss Tam Chiak)

Cre: Purple Cane Malaysia

Interestingly, new generations of mooncakes can have transformations in taste and dietary needs, since people are more conscious about maintaining a healthy lifestyle. Therefore, bakers created low-fat, low-sugar mooncakes with ingredients such as yogurt, jelly, and fat-free ice cream. They also offer a healthier choice of filling like green tea, ginger, fruits or veggies. According to some brands, one baked lotus seed paste mooncake with one egg yolk weighs about 180g, has 790 calories, and contains 45g of fat.

Jelly Mooncake (Cre: http://kay.vn)

Here are more types of mooncakes around the world:

1/Vietnamese Mooncakes

Mooncakes in Vietnam are widely known as ‘Banh Trung Thu’ with two common kinds: Baked sticky rice cake and plain sticky rice cake. Both are prepared from cooked glutinous rice. The mooncakes have a crust consisting of cooked glutinous rice powder, sugar and water. The filling consists of delicious ingredients like jam, mung beans, eggs, lotus seed and watermelon seed.

Banh Nuong (Baked Mooncake) (Cre: thegioiphunu.net)

Homemade Vietnamese mixed fruits and nuts mooncake (Cre: Savourydays.com)

Colorful Banh Deo (Colorful Sticky Rice Mooncake) Credit: http://kenh14.vn/

2/Green Tea Mooncakes

Mooncakes and tea are a traditional combination of Chinese food and together they create a new flavour. The green tea mooncakes are made by adding green tea powder to the other fillings and some lotus paste.

                         Mövenpick Green tea Mooncake and Tiramisu with Cheese Mooncake (Cre: Mövenpick)

3/Geppei (Japanese Mooncakes)

Mooncakes in Japan are known as Geppei. The red bean paste (Azuki) is the most popular filling, followed by chestnuts and beans. Unlike other mooncakes, Geppei does not make use of egg yolks as it is not preferred by many Japanese people.

Rabbit Wagashi Mooncakes (Cre: Little Miss Bento)

4/Ice Cream Mooncake

Sounds exciting, right? The ice cream mooncakes are usually square or round in shape. The crust is made from dark or white chocolate and the fillings can be an ice cream flavour of your choice. It also consists of egg yolk and is popular among youths.

Häagen-Dazs Ice Cream Mooncakes open yolk (Cre: Häagen-Dazs)

***Tip: Buying a box will be cheaper! Have a wonderful evening tasting mooncakes with friends or family with cups of hot tea!!!

What are your favourite flavours?

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Fancy A Spot of Malaysian Tea?

Written by Health, News

The British were once a powerful imperialising nation. They colonized most of Asia, Australia, North America, and some parts of Africa. By colonizing these nations, they brought with them their ideas, culture, and traditions. They left traces of their culture, infusing it with those that they had colonized. Their influences are so large that many former colonies still follow traditional English culture – afternoon tea.

But of course, with a little twist. One of these colonized nations is Malaysia. Malaysia is home to 29.72 million (as of 2013) with 14 states. It doesn’t matter which part of the country you’re from, at around 3-5 PM, you’ll be hankering for something sweet to munch on before dinner.

In this article, you’ll be able to make your own typical Malaysian teatime classics at home! Presenting to you, jemput-jemput pisang and teh tarik, the epitome of classic Malaysian teatime delicacy. It is essentially mashed banana fritters and aerated milk tea, respectively.

Simple and quick to make, these classics are perfect after a long and tiring day. These soft banana fritters melt in your mouth as you wash it down with creamy, frothy tea. Hints of nutty, gritty coconut coupled with the sweetness of the banana just hits the right spot as wafts of milky tea float into your nostrils. The sweetness of the banana compliments the milky and slightly bitter taste of the tea, making it the perfect pair. What are you waiting for? Read on for the recipe!

Jemput-Jemput Pisang (Mashed banana fritters)

You will need:

  • 4 ripe bananas
  • 2 tablespoons sugar OR 1 tablespoon of sweet condensed milk
  • 4 – 6 tablespoons of flour
  • ½ teaspoon of salt
  • 2 – 3 tablespoons of desiccated coconut OR instant oats
  • oil for frying

*This recipe makes roughly 15-25 pieces (depending on how much you spoon into the hot oil)

The end product!


  1. Mash the bananas then combine with sugar/condensed milk. Set aside.
  2. Mix flour and salt together. Combine the dry ingredients with the wet. Make sure the batter is lumpy but not too thick.
  3. Then slowly combine the desiccated coconut/oats into the batter, gently mixing. (The smell of banana and coconut/oats should be water your mouth right about now.)
  4. Heat the oil on medium (enough to deep fry). Take tablespoons of the batter and place them into the hot oil
  5. Place a sheet of tissue paper or paper towel to soak up the excess oil.
  6. Turn the fritters around and remove them from the oil onto the paper towel once they’re golden brown on all sides.

That’s half of the adventure done! Now onto the next:

Teh Tarik (Milk tea)

You will need:

  • 3 – 4 tablespoons loose leaf tea PR 3 tea bags (black tea preferably)
  • sugar
  • evaporated milk/sweet condensed milk

*This recipe makes 1 mug


  1. Boil 500 mL of water
  2. Add the loose leaf tea
  3. Let it come to a boil. Reduce the heat and let the mixture continue to boil for about 10 – 12 minutes until the colour turns very dark
  4. Take it off the heat.
    1. If using loose tea, put it through the strainer
    2. If using tea bags, let them sit for a few seconds before removing
  5. To sweeten:
    1. Combine 2 – 3 teaspoons of evaporated milk and 1 teaspoon of sugar (add more sugar to taste)
    2. Put in a teaspoon of sweet condensed milk into the tea, mix then taste. It is recommended to taste the tea each time a teaspoon of condensed milk is used as it is extremely sweet. Too much condensed milk and the tea will lose its flavour, too little and the tea will be too bitter.
  6. The colour of the tea should resemble golden mocha once it is mixed properly with a good amount of milk and/or sugar.


  • Traditionally, the teh tarik is “pulled” to produce amazing froth

    If you would like to get the authentic Malaysian taste of teh tarik, try “pulling” it by pouring the tea back and forth repeatedly between two mugs. This cools it and thoroughly mixes the tea with the milk. It also produces amazing bubbly froth 😉

  • You could also add spices like ginger and cardamom into the drink to give it an extra kick.
    • Slightly crack 1 – 2 cardamom pods and drop them into the tea pot after it slowly starts boiling with the tea leaves or tea bags. Cardamom can be quite overpowering so it really depends on your liking.

      Cardamom has anti-carcinogenic properties, good for cardiovascular health, helps control cholesterol, possesses anti-depressant properties, and can help control gastrointestinal disorders, such as acidity, flatulence, and stomach cramps.

    • You can grate half an inch of ginger into the boiling tea or you could cut thin slices. You could always add extra if you’re one for spices and heat! Ginger has a long been used to relieve digestive problems like nausea, muscle pain and soreness, and also chronic indigestion.

The dusky scent of afternoon tea wafts into your nostrils. Bite into a delicately crunchy fritter and let the sweetness of the banana along with the gritty texture of coconut flood your mouth. Wash it all down with the warm tea, feeling it loosen your tense body after an exhausting day. Enjoy these classics while chilling in front of the TV watching your favourite shows or journaling on the patio. Or just in silence because the food speaks for itself.

Leave a comment and tell us how your Malaysian teatime experience went!

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