The Mid-Autumn Festival is a time for family reunions and the sharing of mooncakes, which symbolize harmony and unity. Among the myriad mooncake varieties, one stands out for its unique shape and local origins—the Kluang rugby-shaped mooncake. This mooncake, which hails from Kluang, Johor, is an invention from the well-known bakery Yuen Fatt 源發餅家, and it has gained a loyal following for its distinctive shape and delicious taste. Every year, Yuen Fatt bakes these mooncakes fresh daily, and they are often sold out long before the festival.
In this blog post, we’ll explore the origins of the rugby-shaped mooncake, share tips and tricks for baking it, and provide a detailed recipe so you can try your hand at making this delightful pastry at home.
The Origins of Kluang Rugby-Shaped Mooncake
What is the Kluang Mooncake?
The Kluang rugby-shaped mooncake was first created by the bakers at Yuen Fatt Bakery, located in the town of Kluang, Johor, Malaysia. This bakery has a rich history and is known for producing traditional Chinese pastries with a local twist. What sets this mooncake apart is its rugby-like shape, which distinguishes it from the usual round or square mooncakes commonly seen during the Mid-Autumn Festival. The pastry is buttery, crumbly, and fragrant—reminiscent of traditional pineapple tart pastry.
The mooncake’s rugby shape is not just for aesthetics. It adds a unique character to the mooncake, making it stand out from others, and it reflects the creativity of local bakers. Yuen Fatt’s mooncakes are baked fresh daily and are known to sell out quickly. During the festive season, these mooncakes become highly sought after, with orders filling up weeks in advance.
Why Is It So Popular?
The appeal of the Kluang rugby-shaped mooncake goes beyond its appearance. The pastry is rich, buttery, and tender, offering a melt-in-your-mouth texture that pairs perfectly with the sweet and savory filling. Traditionally, these mooncakes are filled with lotus seed paste and salted egg yolks. The number of holes on top of the mooncake indicates how many salted egg yolks are inside—one hole for one yolk, two holes for two yolks, and so on.
Aside from its delicious taste, the mooncake’s shape and texture have made it a beloved local treat. The rugby shape represents a balance of tradition and innovation, giving it a special place in the hearts of those who have grown up with it.
Baking Kluang Rugby-Shaped Mooncake at Home
Inspired by the popularity of the Kluang rugby-shaped mooncake, I decided to try making it myself 10 years ago. My mother and brother are both big fans of these mooncakes, but when my mother tried to buy some for the family in August, she was told that they were fully booked until mid-September, too close to the Mid-Autumn Festival.
Determined to satisfy my family’s craving, I set out to bake these mooncakes myself. Drawing from my mother’s pineapple tart recipe, which has a similar pastry texture, I experimented with shaping the mooncake into a rugby shape.
Tips for Baking Kluang Rugby-Shaped Mooncake
Before diving into the recipe, here are a few tips and tricks to help you master the art of baking the rugby-shaped mooncake:
- Don’t Overmix the Pastry Dough: The pastry for these mooncakes is delicate, similar to the texture of pineapple tart pastry. Be careful not to overmix the dough, as this can make it too crumbly and difficult to shape.
- Shape the Filling First: Start by shaping the filling into a slightly elongated shape. Begin with a round ball and then roll it gently into an oval or rugby shape. This will make it easier to wrap the dough around the filling without over-stretching the pastry.
- Create Holes on Top: Traditionally, the number of holes on top of the mooncake indicates the number of salted egg yolks inside. However, these holes also serve another purpose—they help prevent the pastry from cracking during baking by allowing hot air to escape.
- Use a Fork for Simple Patterns: You don’t need any special tools to decorate the mooncakes. A simple fork is all you need to create patterns on the pastry’s surface, giving it a rustic and homemade charm.
Kluang Rugby-Shaped Mooncake Recipe
Now that you know the background and some tips for baking these mooncakes, let’s get into the recipe. This rugby-shaped mooncake features a buttery pastry encasing a rich lotus seed paste filling, with optional salted egg yolks for added flavor.
Baked Rugby-Shaped Mooncake: A Unique Twist on a Classic Delicacy
Course: DessertCuisine: ChineseDifficulty: Medium4
servings30
minutes40
minutes300
kcalIngredients
- For the Pastry:
250g all-purpose flour
50g cornflour
100g powdered sugar
180g cold butter, cubed
1 large egg yolk
1 tsp vanilla extract
A pinch of salt
2 tbsp cold water (adjust as needed)
- For the Filling:
500g lotus seed paste (store-bought or homemade)
6-8 salted egg yolks (optional)
- For Egg Wash:
1 egg yolk
1 tsp milk
Directions
- Prepare the Pastry Dough
- In a large bowl, sift together the all-purpose flour, cornflour, and powdered sugar.
- Add the cold cubed butter to the dry ingredients. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk the egg yolk with the vanilla extract and a pinch of salt. Pour this mixture into the flour and butter, and gently mix to combine.
- Add cold water, one tablespoon at a time, until the dough comes together. Be careful not to overmix. The dough should be soft but not sticky.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.
- Prepare the Filling
- While the dough chills, prepare the lotus seed paste. If using salted egg yolks, gently steam or bake them for 10 minutes until firm.
- Divide the lotus paste into small portions (about 40g each). If using salted egg yolks, roll the lotus paste around the yolks to encase them. Shape the filling into a slightly elongated oval shape to resemble a rugby ball.
- Assemble the Mooncakes
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- Remove the chilled dough from the refrigerator and divide it into small portions (about 30g each).
- Flatten each dough portion into a disc and wrap it around the filling, ensuring that the filling is completely enclosed. Shape the dough into a rugby shape by gently rolling it into an oval.
- Use a fork to create small holes on top of each mooncake, as this helps prevent cracking during baking.
- Bake the Mooncakes
- Arrange the mooncakes on the prepared baking tray. Brush each mooncake with the egg wash, which will give the pastry a golden, shiny finish.
- Bake the mooncakes in the preheated oven for 20-25 minutes, or until the pastry is golden brown.
- Cool and Serve
- Once baked, remove the mooncakes from the oven and allow them to cool completely on a wire rack.
- These mooncakes can be enjoyed immediately, but they taste even better the next day after the flavors have had time to develop.
Notes
- Use Cold Butter for Flaky Pastry: Just like with pineapple tart dough, using cold butter helps create a flaky and tender pastry. Cut the butter into small cubes and ensure it stays cold while you work it into the flour mixture.
- Don’t Overmix the Dough: Overmixing can cause the pastry to become tough and overly crumbly. Gently mix the ingredients just until the dough comes together. This will keep the pastry light and delicate.
- Chill the Dough: After mixing the dough, it’s essential to chill it for at least 30 minutes. This helps firm up the butter and makes the dough easier to handle and shape without sticking.
- Shape the Filling Before the Dough: It’s easier to handle the pastry if you shape the filling first. Begin by rolling the lotus seed paste or yolk-filled lotus paste into a ball, then gently elongate it into an oval rugby shape. This ensures that the dough can wrap evenly around the filling.
- Use Minimal Water in Dough: Adding too much water can make the dough too soft and sticky. Start with a small amount of cold water and add more only if necessary.
- Be Gentle When Shaping: Once you have your dough portion, gently flatten it into a disc and wrap it around the filling. Avoid stretching the dough too much to prevent it from cracking during baking.
- Create Holes to Prevent Cracking: The small holes made with a fork on top of the mooncake are not just decorative but functional. They allow steam to escape during baking, which helps prevent the pastry from cracking.
- Brush with Egg Wash for Golden Finish: To achieve a shiny, golden-brown finish, apply an egg wash before baking. Use a combination of egg yolk and milk to give the mooncakes a nice sheen.
- Bake at the Right Temperature: Ensure your oven is preheated to 180°C (350°F). Baking at this temperature ensures that the mooncakes cook evenly without burning or drying out.
- Cool Completely Before Serving: Allow the mooncakes to cool fully before serving. This helps the flavors develop, and the pastry will set properly, giving you a crisp exterior and soft, flavorful filling.
Why You Should Try Making Rugby-Shaped Mooncakes
Baking rugby-shaped mooncakes is a wonderful way to celebrate the Mid-Autumn Festival with a modern twist on tradition. The buttery, melt-in-your-mouth pastry pairs beautifully with the sweet and savory filling, offering a delightful contrast in textures and flavors. Whether you’re a seasoned baker or trying mooncakes for the first time, this recipe is approachable and satisfying to make.
Not only are these mooncakes delicious, but they also make for a unique and thoughtful gift. The rugby shape adds a playful touch that is sure to impress friends and family. Plus, making mooncakes from scratch allows you to customize the fillings and flavors to suit your personal preferences.
Conclusion: Embracing Tradition with a Modern Twist
The Kluang rugby-shaped mooncake is a testament to how tradition can evolve while still maintaining its cultural significance. By incorporating a unique shape and flavor profile, these mooncakes bring a fresh perspective to a time-honored festival. Whether you’re baking them to satisfy a craving or as a way to celebrate the Mid-Autumn Festival with loved ones, the rugby-shaped mooncake offers a delightful blend of nostalgia and innovation.
By following this detailed recipe and tips, you can bring a piece of Kluang’s mooncake tradition into your own home. So, why not give it a try this year and add a creative touch to your Mid-Autumn celebrations?
