The Sweet Spot

Pastry Chef & Traveler

Archive of ‘Eating Out’ category

Pineapple Shortcake and Ocean Park Gift Set from Kee Wah Hong Kong


I lugged back some (actually alot) of confectioneries and pastries from Kee Wah Hong Kong (courtesy of KW) during their Mooncake Making workshop

Read post 1 here about the mooncake making workshop in Hong Kong

Read post 2 here about the range of mooncakes available in 1 Utama now

Kee Wah Pineapple Cake Assorted

Now what are inside these tins? Tea leaves? Nope..Mooncakes? nope..

Kee Wah Assorted Pineapple cake

Kee Wah Pineapple Cake


Pineapple shortcake!! These are the Taiwanese made famous Pineapple shortcakes.Each tin fits 4 pieces of shortcake at RM 18.

Kee Wah Pineapple Cake 2

While I still prefer the one from Taiwan, Kee Wah has a range of flavours apart from the original pineapple filling. Some of which are the original, pineapple with walnut, pineapple with salted egg yolk and mango shortcake!

Kee Wah Ocean Park Gift BoxAnother Gift Pack I was very excited about were the Ocean Park Old Hong Kong themed Gift Boxes. If you’ve been to Ocean Park recently, you’d know they have a street in there, where everything is like it in the 60s. Not that I was from the 60s era but it’s the Old Hong Kong era with bell bottom pants and colourful flare skirts.

Kee Wah Ocean Park Collaboration Gift BoxThe suitcase was so pretty! I wished they had these in Malaysia. So what’s inside the ‘suitcase’ ?

Kee Wah Ocean Park Assorted Cookiestadah!!! assorted cookies. There’s the panda cookies, butter egg rols, ginger cookies, walnut cookies and other stuffs! The panda cookie is so cute right!!!

Kee Wah Mini Panda Ocean Park Mooncake

in the Panda and bamboo box, it’s a range of assorted mooncakes. The only difference is that this one has a panda face on top.

I can now keep accessories in this box once the mooncakes are finished :)

Kee Wah Mini Panda Mixed Nuts Ham Mooncake

Hrmm. should I say again ?? The Mixed Nuts and Ham mooncake is really yummy!! I must say, despite the high price, you’re sure to find good quality ingredients in it!

My favourite has to be the White Lotus Double Yolk Mooncake and Mixed Nuts and Ham, but please don’t take my word for it. Try it out first ;)

Kee Wah Mooncakes is now available in Malaysia, specifically in 1 Utama’s Mid-Autumn Festival Roadshow in Oval New Wing starting Friday (6th September 2013) Do catch them and have your hands on these specially flown in from Hong Kong Mooncakes. They really do taste different than the locally made ones ;)

Thanks Kee Wah for the mooncakes and goodies!





Mid-Autumn Festival : Kee Wah Bakery Mooncake, from Hong Kong to Malaysia


Hey! Yesterday was the first day of the 8th Lunar Month in the Chinese calendar. Which means, in 2 weeks time, it would be Mid-Autumn Festival! Wow, time has certainly passed by in a jiffy.. I’ll be sharing some mooncakes and gift boxes from Kee Wah Bakery from Hong Kong. This will be the first year they are in Malaysia so yes, please do check them out. Kee Wah Mooncake Lotus Paste with double yolk As Mid-Autumn Festival is one of the most popular lunar event after Chinese New Year, it is always a great time to spread the love by sending mooncakes to family, friends and business associates. Kee wah Supreme White Lotus 4 yolks mooncake In general, Kee Wah offers very traditional mooncake flavours. You don’t see overly exotic fruit or flavour combinations in their range of mooncakes. Their main flavours are Lotus Seed (White or Golden), Red Bean and Mixed Nuts and you can expect a high quality and consistent good flavour of the paste. Apart from that, Kee Wah also have the custard mooncake range. Kee Wah Mooncake Box 4 Lotus Yolk For a start, Kee Wah Supreme Mooncake comes in several packaging. One of which is the iconic emperor metal tin box; the Supreme Regulars. (Price from RM 96 – RM 140 for 4 regular sized mooncakes) It is a simple packaging that showcases the quality of mooncake itself. Kee Wah Mooncake Mini Gift Box Set Then there is also a smaller one, that fits 4 mini mooncakes. (RM 45) It’s a good gift for ladies who don’t wanna indulge in too much mooncakes ;) Comes in assorted flavour of Red Bean, Lotus seed and Mixed nut. Kee Wah Supreme Mooncake Gift Set Kee Wah Supreme Mooncake Gift Box Set 8 Now if you prefer something more elegant and ‘generous’, this is the triple layer gift box, tied with a golden string that features 8 Mooncakes (4 Double Yolk White Lotus, 4 Quadruple Yolks White Lotus and 2 Chinese tea). This Royal Supreme Mooncake with Chinese Tea Gift Box will definitely show the deepest respect to those most important to you. (RM 380) Packagings aside, let’s have a look at the mooncake varieties. I have a few favourites, some unexpected! Kee Wah Mooncake Mini Gift Box Set Lotus The Golden Mini Mooncake with Half Yolk with Golden Lotus Paste. The golden lotus paste has a  caramelized hue with a gentle aroma. With only half a yolk, it’s a much more forgiving mooncake to indulge. I find the Golden Lotus Paste slightly sweeter compared to the White Lotus Paste. Kee Wah Mini Mooncake Lotus and Red Bean Kee Wah Mini Mooncake Red Bean Half Yolk Mini Red Bean Mooncake with Half Yolk. I think I’m a traditionalist when it comes to mooncake. Though red bean paste is just as traditional, I still very much enjoyed Lotus Paste compared to red bean. Kee Wah Mooncake Lotus double yolk Kee Wah Golden Lotus Mooncake Golden Mooncake with Double Yolk. This is one of the more popular type of mooncake, thin tender mooncake skin encasing a rich lotus seed paste and 2 salty egg yolks. One thing I liked about Kee Wah’s mooncakes are the yolks! It’s full bodied, still moist, not crumbly and very fragrant! Kee Wah Supreme Mooncake Gift Box with Mooncake and teaAs it’s always great to enjoy a wedge of mooncake with a cup of Chinese Tea to ‘wash down’ the sugar and fat from mooncakes, The Royal Supreme Mooncake with Chinese Tea Gift Box is definitely a top choice as a gift. In there, are 8 Lotus paste mooncakes, 4 Double Yolks and 4 Quadruple Yolks. I know, do people actually eat 4 yolks in ONE mooncake ? It’s quite ridiculous but because the yolks are so yummy, It’s a winner for me!! (Not so much for my cholesterol tho. ) Kee Wah Supreme White Lotus Mooncake Double yolk Featuring the White Lotus Paste and Double Yolk Mooncake, the paste is much pale in colour compared to the golden lotus paste. But it does not faint in flavour. Infact me and my family all loved the White Lotus most. It’s very aromatic but not too overpowering. Can you see how glistening gold the yolk is ? my favourite! Kee Wah Supreme White Lotus Four Yolks Mooncake Kee Wah Supreme White Lotus Double yolk mooncake Double Yolks or Quadruple Yolks, which would you prefer? I think you know by now, I’m an ardent fan of the yolks in Kee Wah’s Mooncake!! Kee Wah Mixed Nuts Ham Mooncake Kee Wah Mixed Nuts mooncake Also, one of my newly discovered favourite is the Mixed Nuts and Ham Mooncake from Kee Wah. I do not fancy mixed nuts mooncake because there tend to be a fake winter melon aroma or a waxy taste to it. But Kee Wah’s don’t have that artificial aroma to it and it smells very strongly of almond, walnuts and maltose, making it more fragrant. Texture wise it wasn’t gluey or too chewy. There are bits of shredded ham to chew on too. And I gotta say, I love it! I love the sweet, sticky and salty taste of this mooncake. Kee Wah Piglet Treat Mooncake   We must not forget the Piglet Treats made from the mooncake skin. These are my childhood favourite.

*above photo from
kee wah chocolate custard mooncake

Traditional mooncakes aside, these are the new breeds. Custard Mooncakes. Remember in my previous post where I learnt how to make the custard mooncake ? These custard mooncakes are rising to the occasion! In Hong Kong, there are more flavours like Egg, Chocolate, Mango, Green Tea and Black Sesame but there’s only the Egg Custard ones in Malaysia. As the skin contains butter and eggs, it’s more cookie like, something like the pineapple pastry but not as crumbly. I think children would love this! kee wah chocolate custard mooncake 2The Chocolate Custard filling is made from French Chocolate (and to think that it’s a complete Chinese confectionery haha, it isn’t), the skin is buttery, fillings are dense and not too greasy. My favourite of the whole lot would be the Chocolate Custard. But too bad, there isn’t any here in Malaysia. Don’t worry, the Egg Custard one tasted just as good. Kee Wah Mooncake logo Kee Wah Mooncakes are now in Malaysia, specifically in 1 Utama’s Mid-Autumn Festival Roadshow in Oval New Wing starting this Friday (6th September 2013) Do catch them and have your hands on these specially flown in from Hong Kong Mooncakes. They really do taste different than the locally made ones ;)

Kee Wah Bakery Mooncake Workshop in Hong Kong 奇華餅家「分享‧福份」月餅工作坊2013


As you know, I was in Hong Kong last month, and I was invited to one of a Mooncake Making Workshop by Kee Wah Bakery in Hong Kong itself. Mooncakes are abundant when it’s September or as the 8th lunar month of the Chinese Calendar arrives. Making and sharing mooncakes is one of the hallmark traditions of this festival. In Chinese culture, a round shape symbolizes completeness and unity. Thus, the sharing of round mooncakes among family members signify the completeness and unity of families.

kee wah lyndhurst street

Kee Wah was originally founded in Hong Kong in 1938 by Mr. Wong Yip Wing (1911 – 1999). The Company is well known in Hong Kong and overseas for its signature products; Chinese Bridal Cake (老婆餅) and Mooncakes (月饼) - though a wide range of Chinese and Western delicacies is equally popular.

Kee Wah has grown from a small store in Shanghai Street in Yau Ma Tei to a renowned brand with outlets throughout Hong Kong, and has also expanded overseas by setting up factories and outlets in Taiwan and North America. Carrying the founder’s no-nonsense approach, it’s tradition and philosophy still remains in this family operated company while at the same time striving to preserve the long tradition of high quality Chinese pastries to modern day customers.

kee wah store in lyndhurst terrace hong kong

It’s a great place to get some souvenirs back to be shared amongst family and friends. With 75 years of experience in food production, you will find a diverse range of traditional Chinese confectioneries and pastries such as Chinese Bridal Cake, Tea, All Time Favourite snacks (Eggrolls, Assorted Chinese Sweet Crispies) Walnut cookies, Pineapple Cakes, Mooncakes and so much more at Kee Wah.

In recent years, Kee Wah also introduced a new range of healthy products that are low in sugar and cholesterol free such as Brown Sugar Chinese Crispy (Shak Kei Ma), Egg-white and Wheat Cakes, Egg-White Swiss Roll and Black Maltose Toast.

Kee Wah Bakery Mooncakes Hong Kong

Taking pride in its traditional baking techniques, all Kee Wah Mooncakes are produced locally in Hong Kong plants. The mooncake fillings are all made locally with the finest ingredients sourced. While the most common of mooncake fillings are Lotus Seed, Red Bean or Mixed Nuts, Kee Wah has also a different type of mooncake filled with Egg Custard. A few variety of fillings such as Egg, Black Sesame, Mango, Green Tea and Chocolate. A new healthier low-sugar mooncake made of maltitol is also available.

kee wah bakery mooncake classIn this workshop, we were thought how to make the Egg Custard and Chocolate Custard Mooncake, as well as the traditional Golden Lotus with Double Yolk and Mixed Nuts with Chinese Ham Mooncakes.

chefs from kee wahHere we have 3 chefs from Kee Wah Bakery; Chef Tong 湯師傅, Chef Ken 小師傅阿健 and Chef Chan 燦師傅. Participants for the workshop are media from Hong Kong magazines, newspapers and such. You can’t tell but I’m very lucky and honoured to be in there as well :D

kee wah - making custard mooncakeSo first, Chef Tong shares the step of making the Egg Custard Mooncake Skin. It is unlike the traditional mooncake skin with maltose and oil, this skin resembles a soft and buttery cookie dough with its addition of pure butter (lots of it!) First, flour and other dry ingredients are sifted. A well is made in the center and sugar is mixed in with eggs in a swirling motion till sugar has somewhat dissolved. Then butter is added and the flour is pushed inwards towards the eggs mixture creating a dough-like texture. It is then chilled at least 7-8 hours or overnight for easier wrapping.

custard filling

So here we have the chilled Custard Mooncake Skin, Chocolate Custard Filling and Golden Egg Custard Filling. Now let’s see how Chef Tong wraps them and knock it out from the wooden mooncake mould.

wrapping mooncake

That’s 20g of filling, and 20g of skin. Roll the skin flat into a round shape. Place the filling in the middle. Place it in between your right thumb and index finger, using the left thumb, lightly press the custard in while your right hand is cupping it till it resembles a ball.

With your fingers, pinch the ends together and seal it.

Lightly dust the wooden mould with flour, push the mooncake into the mould and press flat with the back of your palm.

On a wooden table or chopping board, line a dry towel. Knock once on the left side, on the right side, then invert it and knock the top part while your other hand catches the mooncake at the bottom.

custard mooncake - unbaked

Egg Custard Mooncake 迷你蛋黃奶皇月 and Chocolate Custard Mini Mooncakes 迷你朱古力奶皇月 ready to be baked! And I also want to share with you another picture of how the baked Custard Mooncake looks like. It’s unlike the traditional with glazed and shiny golden brown skin. This one, is more yellow and the golden brown, comes only at the sides and because it’s not glazed with any egg wash, it is not shiny.

kee wah bakery hong kong mooncakes

Top pic : Panda shaped Custard Mooncake and Lotus Paste Mini Mooncake. Can you see the difference in colour ? The panda range were from the 2013 Kee Wah x Ocean Park Mooncake Gift Box Set. It’s only available in Hong Kong unfortunately, but it is available all year round! So if you’re travelling there, remember to get some of the Ocean Park Gift Box Sets, they are SO SO cute!!

Bottom pic : Left Kee Wah Mixed Nuts with Ham Mooncake 五仁什錦(火腿)月餅 and, right, Golden Lotus Paste with Double Yolk Mooncake 金黃蓮蓉月餅 which we will be making next!

kee wah mooncake workshop - salted yolks

The quality of ingredients being put into the mooncake makes a very big difference to the outcome. For some instances, I actually find that the yolks used in mooncakes from Hong Kong are better than the ones here in Malaysia. They are not dry but still moist, bodied and so so fragrant! The picture above shows two different quality of yolks, albeit looking very similar. But the one on the right, which looks more round and brighter in colour are preferred for a better quality mooncake.

kee wah mooncake workshop - lotus seedLotus seed plays a big part in traditional mooncakes. As traditionally, there are both Golden Lotus Paste and White Lotus Paste, and Red Bean Paste mooncake filling, choosing any lotus seed that is just mediocre does not make the cut in producing an aroma enticing and delicious mooncake. The lotus seed paste, is made in Kee Wah’s plant itself, ensuring its quality control. As you can see, in the picture above, there are 3 types (conditions) of lotus seed, the fairest one makes the best. The difference between golden and white lotus comes down to the type of sugar that is used to cook the paste.

make traditional mooncake skin

I always have a very faint idea on how to make the traditional mooncake skin. I’m a fan of mooncake skin, which is why I love to eat the little Piglet Treat.  Here, Chef Chan demonstrates how to make the mooncake skin. First, a flour well is built, and in the center, a mixture of wet ingredients is added in, of which includes, maltose (sugar syrup) peanut oil and alkaline water. Then, using fingers, mix in a circular motion to incorporate both wet and dry ingredients.

Gradually push in the flour with a spatula and knead into a dough. With the back of your hand, drag the dough outwards to stretch the gluten. Do it a couple of times until it is a little elastic / stretchy.

Leave it to rest in the fridge for 15 minutes so its gluten relaxes and is more pliable.

kee wah wrapping traditional mooncake

Now to wrap the Golden Lotus Paste with yolks, weigh out approximately 140-150g of paste. Firmly push in 2 yolks into the paste, making sure there are no void in between.

Cut out 26g of mooncake skin and press flat. Place it on your palm in a cupping position.

Using another hand, gently press the filling in a circular motion, once it becomes like a mushroom cap, gently push the skin inwards so they meet and form into a ball. The key point is just to make sure that the  skin and mooncake filling do not mix together.

wooden moulds

They are now ready to be knocked into shape. Similar to the Egg Custard Mooncakes, lightly dust the mould with flour. Press mooncake into the center and press flat with your palm. Knock (much harder) on both sides and also the top part of it while your other hand catches the mooncake as it falls out from the mould.


ingredients for mixed nuts chinese ham mooncake

Next for the Mixed Nuts Ham Mooncake, the steps are similar. It’s only the ingredients that are different. Mixed Nuts Ham Mooncake may come as a sweet and savoury delight. For all the years I’ve eaten Mixed Nuts Mooncake here in Malaysia, I hated it. Well maybe in a nice way, I’m not a big or small fan at all. The artificial and waxy taste is not appealing to me. So I held my distance back when I was learning how to make this and I didn’t put much expectation to how it would taste. But I was wrong. I actually liked it alot!!

Mixed Nuts Ham Mooncake consists of 5 different nuts and seeds, mainly Melon Seed, Sesame Seed, Walnuts, Almond Nuts and Date Seed. In some places, Chinese ham are used, some may not put it in. In Kee Wah, the ham is shredded, not minced or chopped and it results in a very textural mooncake filling. Not only that, you see whole almond nuts being used.

kee wah wrap mix nuts mooncake

The wrapping process is the same as wrapping any other mooncake. But because this filling is very compact and heavy, you need to apply more pressure when moulding and wrapping it with the mooncake skin.

Swee San in Kee Wah

Here are my mooncakes, ready to be baked.

kee wah mooncake workshop media

Here are the rest of attendees in the workshop. Chef Tong, Chef Chan and Chef Ken were very helpful in explaining more about the to dos and donts of making mooncake. It seems a little awkward to attend a class in Cantonese, but well, these decades of TVB Drama has paid off ;P

kee wah bakery mooncake group photo mediaNow that we are done making mooncakes, let’s savour some delicious mooncakes.

Kee Wah Mooncakes will now be available in Malaysia, specifically in 1 Utama’s Mid-Autumn Festival Roadshow in Oval New Wing starting this Friday (6th September 2013) Do catch them and have your hands on these specially flown in from Hong Kong Mooncakes. They really do taste different than the locally made ones ;)

Thanks Kee Wah for the invitation!

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