Traditional mooncakes: preserving the old flavours
For generations, traditional mooncakes have evoked familiar images: the golden-brown crust of baked cakes, and the soft white surface of sticky rice cakes. Inside lie the mixed fillings of lotus seeds, melon seeds, Chinese sausage, winter melon candy, and more — flavours deeply rooted in the past.
Although there was a time when these traditional flavours were overshadowed, thanks to the dedication of those who keep the craft alive, the traditional mooncake has retained its cultural value and continues to flow in modern society.
Amidst the hustle and bustle of Ha Noi, the family of Dinh Tu Anh, owner of the Phuong Soat confectionery facility, located on Vong Ha Street, Hong Ha Ward, Ha Noi, still diligently preserves the tradition by producing traditional mooncakes that carry the old flavours.
The family’s craft has been passed down through three generations. Having weathered many ups and downs, Tu Anh has grown even more appreciative of old values, wishing to uphold her family’s tradition and honour the cultural beauty of the nation.
"About seven to eight years ago, when industrial production was booming, many consumers turned away from traditional confectionery to buy industrial products with eye-catching packaging and strange names. It was an extremely difficult time for us to keep the craft and preserve the flavours handed down by our ancestors, but I was determined to stay with it,” she shared.
According to her, handmade mooncakes require meticulous attention to detail, from appearance to taste. She stressed that a traditional mooncake must have refined and distinctive flavours. Lemon leaves must give off their fragrance, winter melon candy must be crisp but gently sweet, not hard or dry. When eating, you should feel the crunchy but moist texture inside.
From these time-honoured flavours, each mooncake is not only a culinary value but also a reflection of Viet Nam’s thousand-year-old cultural beauty.
Today, traditional mooncakes have been adjusted with less sugar and lighter flavours to suit modern tastes while still retaining their original character.
“I find traditional mooncakes nowadays very tasty. They are no longer overwhelmingly sweet but more delicate and easier to enjoy. Though it is slightly adjusted to suit customers’ taste, the traditional flavour is preserved, which makes people like me feel reassured,” shared Ha Thi Thanh from Ha Noi.
“In recent years, I have recognised that consumers are returning to traditional mooncakes. Perhaps in each handmade mooncake they rediscover flavours linked to old Mid-Autumn memories. I am very happy to witness their return,” Tu Anh shared emotionally.
From tradition to innovation
Today’s mooncakes not only preserve traditional flavours but are also infused with creativity, creating an appearance that is both familiar and refreshing.
As society becomes more modern, people are increasingly concerned about health and healthy lifestyles. Responding to this trend, “healthy” mooncakes, which are safe and good for health, have been introduced.
The “healthy” mooncakes usually replace refined sugar with diet sugar; feature nutritious nuts such as almonds, walnuts, macadamias; or use lighter fillings such as taro, matcha, or red bean.
Recognising this healthy eating trend of Vietnamese consumers in recent years, Dang Thi Tra Giang and her company launched mooncakes made from safe ingredients, which are good for consumers’ health.
“We have produced and introduced healthy mooncakes to the market for three years. It was extremely difficult in the first years. Consumers were used to traditional mooncakes that were very sweet, colourful, and affordable. Hearing about less sweet mooncakes made from fruit, nuts, or vegetarian fillings, many customers were hesitant and unfamiliar,” she recalled.
According to Tra Giang, although ingredient changes to suit new trends, the traditional value is still preserved so that eaters can fully feel the familiar Mid-Autumn taste.
“I always stress that healthy mooncakes are not diet or weight-loss cakes but safe, wholesome cakes made with clear-origin ingredients, less sugar, and natural preservation. In initial time, customers thought the healthy mooncakes were too expensive and less competitive compared to industrial products. However, I persisted to produce the mooncakes through each Mid-Autumn season. Fortunately, after a few years, customers grew accustomed, and this year they even recommend us to their friends and relatives. This shows that consumers are paying more attention to safety, health, and the origins of food,” she added.
From the needs, vegan mooncakes have gradually appeared, meeting the green, healthy lifestyle trend of modern consumers.
Nguyen Tu Anh, owner of the Phuong Soat confectionery facility, said that there are many vegetarians who hesitate to come to stalls selling savoury mooncakes. Some even say that they crave baked mooncakes but don’t know where to find suitable ones. That’s reason why she started researching to create 100% vegan mooncakes.
“For vegan mooncakes, I don’t use eggs; pork fat is replaced with winter melon candy; Chinese sausage is substituted with crisp dried red apples; pumpkin seeds, melon seeds, cashews, and almonds. Everything is vegan, light in taste, but still providing enough fat and nutrients. Eater feels like enjoying a traditional mooncake, it’s only completely healthy and vegan,” she shared her secret.
Vegan mooncakes have offered a new choice for consumers, while still carrying the full spirit and cultural value of the traditional Mid-Autumn Festival.
Another unique creation offering new experiences for Vietnamese food lovers is jelly mooncakes. Instead of making from wheat flour, mooncakes are made from cool, colourful agar jelly, quickly attracting consumers, especially young people.
Nguyen Thanh Hang, a jelly mooncake maker, share that the Mid-Autumn Festival is tied to baked and sticky rice mooncakes, but now consumers have another option — jelly mooncakes. Mid-Autumn Festival is an opportunity for children to eagerly receive gifts and enjoy the festive feast. If cream cakes and baked or sticky rice mooncakes are too familiar on the tray, jelly mooncakes bring uniqueness and novelty. They are refreshing and easy to eat, so children really enjoy them.
According to her, jelly mooncakes not only retain the cultural features of the Mid-Autumn Festival but also meet the diverse tastes of modern customers.
Clearly, each mooncake — whether traditional or modern — carries its meaning and story. If traditional mooncakes evoke the values of the past, modern ones affirm the unceasing creativity of Vietnamese cuisine. The blending of preservation and innovation has created mooncakes that both reflect contemporary life and preserve the traditional cultural values of previous generations.
