Traditional moon cakes rise with new tastes

The Moon Festival starts on Monday, and Sing Cheong Yuan Bakery has whipped up new moon cake offerings with less sugar and no preservatives.

Bing pi (mochi) moon cakes now include such fillings as chestnut, taro and black sesame seed as well as the old favorites of mango, strawberry and honeydew.

Traditional moon cakes include the bakery’s signature recipe with macadamia nuts, walnuts, almonds, sunflower seeds and pine nuts, a 40-year-old recipe passed on from owner Mei Fang’s father, who ran a bakery in Hong Kong. Other fillings: black sugar, lotus, white lotus and coconut, all available with the option of one or two egg yolks.

Sing Cheong Yuan, at 1027 Maunakea St., is open 7 a.m. to 6 p.m. Mondays to Saturdays and until 5 p.m. Sundays. Call 531-6688.