Mid-Autumn Festival falls on 25 September 2026, and that means one thing: mooncakes. If you have ever stood in front of a wall of ornate tins wondering what on earth the difference is between lotus paste, lava custard and five kernel, this guide is for you. Here is what each classic flavour actually tastes like, who it suits, and how to serve them properly.
What is a mooncake?
A mooncake is a dense, round pastry eaten during Mid-Autumn Festival, the Chinese celebration of the full harvest moon. Traditional Cantonese-style mooncakes have a thin, golden, slightly chewy baked skin wrapped around a thick, sweet filling, often with one or two salted egg yolks in the centre representing the full moon.
They are rich — intentionally so. A mooncake is not eaten like a slice of cake. You cut it into small wedges and share it with tea, which is why one box serves a whole family gathering.
Mooncakes are also the gift of the season. Beautifully boxed mooncakes are exchanged between families, friends and businesses in the weeks before the festival, which is why the prettiest tins sell out first.
The classic flavours, explained
Lotus seed paste (蓮蓉)
The most traditional filling of all. Smooth, pale golden paste made from lotus seeds, with a gentle, mellow sweetness a little like chestnut or caramelised white bean. If you are buying for someone traditional — grandparents, in-laws, a formal gift — lotus seed paste is the safe, respectful choice. The premium versions come with one or two salted egg yolks, which cut through the sweetness with a savoury, buttery richness.
Red bean paste (紅豆沙)
Sweetened adzuki bean paste — earthy, gently sweet and slightly less dense than lotus. If you like red bean buns or red bean ice cream, you will like this. A good choice for anyone who finds lotus paste too rich.
Lava custard (流心奶黃)
The modern superstar, made famous by Hong Kong's Mei Xin. A buttery custard filling with a molten salted-egg-yolk centre that flows when you warm the cake for a few seconds. Sweeter, richer and more dessert-like than the traditional pastes — this is the one children and younger cousins actually fight over.
Five kernel (五仁)
The marmite of mooncakes. A chunky filling of five types of nuts and seeds — typically walnuts, almonds, melon seeds, sesame and peanuts — bound with syrup. Crunchy, nutty and not very sweet. Beloved by the older generation, baffling to almost everyone else. Buy it for grandad, not for a first-timer.
Black sesame and walnut
Deep, toasty, and less sweet than the bean pastes. The sesame version tastes like the filling of a good tang yuan; walnut adds crunch. A strong middle ground between traditional and modern tastes.
Snow skin (冰皮)
No baking at all — a soft, mochi-like skin made from glutinous rice flour, served chilled, usually with fruit or custard fillings. These are the pastel-coloured ones. They live in the freezer or fridge section rather than the bakery shelf.
Which mooncake should you buy?
Our honest guide by recipient:
- For traditionalists and formal gifts: double yolk white lotus — the gold standard.
- For children, students and anyone with a sweet tooth: lava custard.
- For anyone watching their sugar: the low-sugar lotus versions, which have become genuinely good in recent years.
- For the adventurous: five kernel, or a snow skin box for something completely different.
- For yourself, to try the tradition without committing to a whole box: a single red bean or lotus cake.
What we stock this year
This year's range covers the classics from Hong Kong's most famous bakery and beyond:
Mei Xin Lava Custard Mooncake (8 pieces)
The famous Hong Kong original — molten salted-egg custard centre. Warm for a few seconds before serving. The one that sells out every year.
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YY Double Yolk White Lotus Paste Mooncakes (4 pieces)
The classic gift box — smooth white lotus paste with two salted egg yolks in each cake. The traditional choice.
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YY One Yolk Red Bean Paste Mooncake (single)
A single cake — the easy way to try the tradition, or to bulk out a gift with a second flavour.
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Mei Xin Low Sugar Lotus Seed Paste Mooncakes (6 pieces)
All the tradition, less of the sugar — the thoughtful pick for anyone watching their intake.
View product →Browse the full range in our mooncake collection. Stock is seasonal and the popular boxes do sell out before the festival — order early if you have a specific tin in mind.
How to serve mooncakes
- Cut, don't bite. Slice each cake into four to eight small wedges. It is a sharing food, not a snack bar.
- Serve with tea. A pot of strong, unsweetened tea — pu-erh, oolong or jasmine — is the traditional partner and cuts the richness perfectly.
- Warm the lava ones. Ten seconds in the microwave makes the custard centre flow as intended. Traditional baked mooncakes are served at room temperature.
- Snow skin stays cold. Serve those straight from the fridge.
Mooncake FAQs
When is Mid-Autumn Festival 2026?
Friday 25 September 2026. Mooncakes are exchanged and eaten in the weeks around the festival, with the fullest moon on the night itself.
How long do mooncakes keep?
Traditional baked mooncakes keep for several weeks at room temperature thanks to their dense, sugary filling — check the date on the box. Once cut, wrap and refrigerate and eat within a few days. Snow skin mooncakes must stay chilled and have a much shorter life.
Are mooncakes vegetarian?
Most traditional paste mooncakes are vegetarian but not vegan — the skin usually contains egg and sometimes lard in older recipes. Check the ingredients on the specific box, and note that five kernel versions occasionally contain ham.
Why are mooncakes eaten at Mid-Autumn Festival?
The round shape mirrors the full moon and symbolises reunion and completeness — the festival is a time for family gatherings, and sharing a round cake under a round moon is the edible expression of that.