When it comes to tasty Chinese treats, pineapple cakes and mooncakes vie for top spot. There is nothing wrong with loving both, of course. But those with limited stomach real estate may find themselves caught between a rock and a hard place. Before you lose your mind deciding between them, it might be worth knowing that SunnyHills‘ new mooncake creation has bridged the divide.
The Pineapple Custard Mooncake is an all-new creation by the bakers of renowned pastry establishment SunnyHills. Launched to mark its 10th anniversary, it uses non-GMO “Earth” pineapples sourced from Taiwan’s Bagua Mountains. This is why the filling and custard boast an innate sweetness. A specially blended salted egg layer is added to strike a good balance between sweet and savoury. The outer crust is consistent with SunnyHills quality. It’s firm without being dry, and blends really well with the filling.
In keeping with its “Honest To Goodness” philosophy, the Pineapple Custard Mooncake is made free of additives and preservatives, using only natural ingredients sourced directly from farmers. This particular recipe took a whole year to perfect and comes with the bonus of being a fair bit “lighter” than your regular mooncake. A whole serving comes in at only 279kcal. That’s less than half of what standard mooncakes incur. Being egg and dairy-free, it is a great choice for lacto-ovo-vegetarians too.
SunnyHills’ Pineapple Custard Mooncake can be purchased in boxes of six. With the online stock having sold out, you’ll have to visit one of SunnyHills’ stores to get a taste (while stocks last)!
