At Yookybites, our mooncakes come in two different types of crust -- Traditional and Maruchi.

What's the difference? Let's find out!:

Traditional:

Traditional mooncake crust is the most common type that you will find in the market. Originating in China, the mooncake making tradition stepped foot in Malaysia alongside the ancestors of modern Malaysians of Chinese descent whom migrated into the country starting from the 15th century.

Traditionally made with wheat flour, sugar, peanut oil, and an alkaline component. The components are mixed into a dough, portioned out, filled, shaped, and then baked. This kind of crust requires a period of rest after baking that can last up to several days. The resting process allows the oils to evenly distribute around the mooncake, giving it a uniformly soft texture. 

Maruchi:

Maruchi mooncake crust is one of the mooncake crust that has recently had a surge in popularity. Originating in Japan, the crust was originally used to make traditional japanese snacks called wagashi. The technique spread to China, where Chinese Patissiers used it to make mooncakes that subsequently spread around the world. While it has been in the market in Malaysia since the 2010s, the crust only recently received a popularity boom in Malaysia. 

Made with primarily with white beans, the dough has a different texture compared to traditionally wheat based mooncakes. Pre-cooked before filling, the different process creates a mooncake crust that is softer and more supple, with a nice, delicate taste. The white dough is also a blank canvas for patissiers to incorporate unique colors and design. Which makes for a visually appealing and delicate tasting mooncake!

While both traditionally requires sugar, at Yookybites we use isomalt instead of sugar to give our mooncakes a lower sugar, lower calorie, and lower gi index content. That way you can enjoy delicious mooncakes without the guilt and worry that comes with it!