Quê Hương Red Bean Mooncake with Two Egg Yolks

Two whole salted duck egg yolks fill the core of this Quê Hương cake, embedded in smooth, lightly sweet red bean paste. With double the yolk, nearly every wedge carries golden, savory richness against the deep đậu đỏ filling. The thin baked crust keeps its traditional embossed pattern and faint golden sheen.

Let it warm to room temperature and slice carefully so each piece reveals the two yolks inside. The extra salted yolk leans more savory than the single-yolk cake, so pour a strong, bitter tea like pu-erh or aged oolong to keep it balanced. It makes a generous centerpiece for a Mid-Autumn family reunion.

Each cake weighs 5.5 oz (SKU RQ558) and is ready to eat after thawing, no baking required. Store frozen and bring to room temperature a few hours ahead. Inside are two salted duck egg yolks set in sweet red bean paste, the double-yolk version for those who want the most savory yolk in every bite.