Quê Hương Red Bean Mooncake with Egg Yolk

A whole salted duck egg yolk sits at the heart of this Quê Hương cake, ringed by smooth, gently sweet red bean paste. Slicing it open reveals the golden, slightly crumbly yolk against the deep reddish-brown đậu đỏ, the savory richness playing against the sweet filling beneath the thin, patterned baked crust.

Bring it to room temperature, then cut into wedges so every slice shows a piece of the yolk. Pair it with strong unsweetened tea such as oolong or pu-erh, whose bitterness offsets the salted yolk and sweet bean. It belongs at the center of a Tết Trung Thu table alongside fruit and a pot of hot tea.

Each cake is 5.5 oz (SKU RQ557) and ready to eat once thawed, with no baking needed. Store it frozen, then let it sit at room temperature a few hours before serving. Inside you will find one salted duck egg yolk surrounded by sweet red bean paste, the single-yolk version of this family.