Quê Hương Taro Mooncake with Egg Yolk

One whole salted duck egg yolk rests in the middle of this Quê Hương cake, surrounded by creamy, pale-lavender taro paste. When sliced, the golden, slightly crumbly yolk stands out against the soft khoai môn filling, its savory saltiness balancing the mellow, faintly floral sweetness under a thin, patterned baked crust.

Warm it to room temperature and cut into wedges so each slice shows a bit of the yolk. The salted yolk against creamy taro pairs beautifully with strong unsweetened tea like oolong or pu-erh. It makes an elegant Mid-Autumn offering for guests who enjoy the savory-sweet contrast at the center of a Tết Trung Thu spread.

Each cake is 5.5 oz (SKU RQ562) and ready to eat once thawed, with no baking required. Store it frozen, then let it sit at room temperature a few hours before serving. Inside is one salted duck egg yolk wrapped in sweet taro paste, the single-yolk version of the taro mooncake.