Exploring the traditional handmade Mid-Autumn cake process

Mid-Autumn cakes are not only a familiar treat but also encapsulate countless memories, family bonds, and the enduring cultural beauty of the Vietnamese people. Amidst modern life, there are still diligent hands working day and night to preserve this traditional craft. Each stage, from selecting ingredients to kneading dough, shaping, and when the cakes turn golden in the oven, reflects skill and dedication.

For many years, every Mid-Autumn season, the family of Mrs. Hoang Thi Lam (Group 16 Nguyen Trai, Ha Giang 1 Ward) has been busy making batches of mooncakes to serve customer demand.

The ingredients for the traditional mixed filling are processed manually to retain their full flavor, including pork fat, Chinese sausage, kumquat, lime leaves, all mixed together. Finally, sugar syrup is added as a secret to create the distinctive aroma of the cake.

To ensure the correct weight, each cake, whether large or small, has a specific filling measurement. Bakers must carefully weigh the filling so it fits precisely, in line with the standard of each cake.

The step of wrapping the dough around the filling requires meticulous care to prevent the filling from leaking before the cake is placed into the mold.

After filling, the baker presses the cake into the mold for shaping. Nowadays, to ensure food safety and hygiene, Mrs. Lam’s family has replaced traditional wooden molds with cleaner, more convenient plastic ones.

To add fragrance and a naturally beautiful color, before baking, a layer of egg yolk is brushed on the cake surface.

Mrs. Hoang Thi Lam always regards mooncake making as a source of pride, preserving traditional flavors.

The baking process is divided into two stages. First, the cakes are baked for 15 minutes. Then they are brushed with egg again and baked for another 15 minutes until golden brown.

From the oven, each batch of mooncakes emerges hot and golden, spreading a tempting aroma throughout the room.

Traditional cakes, such as soft cakes, baked cakes with mung bean filling, or mixed fillings, are priced at VND35,000 to VND40,000 each, depending on the type.

After all the steps, the final stage is packaging. Each cake is carefully placed in an attractive wrapping before reaching customers.

Each carefully packaged mooncake carries with it traditional flavors, conveying family affection and memories of reunion.

Khanh Huyen