When visiting Kluang, in central Johor, one of the must-buys that cannot be missed is Yuen Fatt Biscuit’s Shanghai mooncakes. Yuen Fatt Biscuit (源发饼家), a traditional bakery established since 1989, specialises in Chinese traditional biscuits, especially their signature “mouse” mooncakes. During Mid-Autumn Festivals, the bakery is always crowded with long queues.
Outside of Mid-Autumn Festivals, Yuen Fatt Biscuit will make a wide range of biscuits for sales, including various flavours of beh teh saw (马蹄酥), tau sar peah (mung bean biscuits) with savoury / sweet / red bean / chicken floss fillings, heong piah (香饼), curry puffs, walnut biscuits, cow-ear biscuits (牛耳饼), walnut cakes, butter cakes, etc. And also local products from Malaysia.
In one corner, a warm shelf houses freshly-baked pastries with shorter shelf lives, such as char siew buns, Portuguese egg-tarts and two types of Shanghai mooncakes (the traditional round type and Kluang-popular pillow-shape type). Yuen Fatt’s original, signature pillow-shape Shanghai mooncakes are available all year round, not just during Mid-Autumn Festivals.
Closer to Mid-Autumn Festival, around two months before, Yuen Fatt will be geared up mainly to sell mooncakes only, including their pillow-shape Shanghai mooncakes — locals coined them as “mouse” or “rat” mooncakes (老鼠月饼). Apart from being great-tasting, they are splendid as gifts too.
The “mouse” mooncakes come in 3 flavours with different fillings: lotus seed (莲蓉), pandan (翡翠) and red bean (豆沙) — and either with 1- or 2-salted egg yolks or yolk-less. The holes on the mooncakes are believed to allow hot air to escape during baking to prevent the crumbly crust from breaking up.
Unlike traditional mooncakes, which usually have skins with slightly-chewy texture, Yuen Fatt’s Shanghai mooncakes are made of crumbly shortcrust pastry with a buttery aroma and taste. The fillings have nice flavours and low in sweetness. The pandan version will have pandan flavour infused in the shortcrust and lotus paste filling. They taste great!
During Mid Autumn Festival, Yuen Fatt’s ball-shape Shanghai mooncakes will have 4 different flavours — 3 flavours are the same as the pillow-shape mooncakes and an additional green tea (绿茶) flavour — with or without salted egg yolks. They tastes great as expected and the softer shortcrust of Shanghai mooncakes offers an alternative to traditional mooncakes.
Yuen Fatt Biscuit bakes traditional mooncakes with the same 4 flavours too, offering a one-stop spot for three different types of mooncakes.
Aside from mooncakes, Yuen Fatt Biscuit offers a series of tau sar peah (mung bean biscuits) with different flavours — there are fillings with savoury mung beans, sweet mung beans, sweet red beans and also with chicken meat floss.
The Charcoal Spicy Chicken Floss Salted Biscuit (竹炭辣味鸡丝豆沙饼) — the long name has identified all the primary ingredients — has filling of savoury mung bean infused with spicy chicken meat floss and embedded in a charcoal-infused layered crust. The blackish, crispy crust gives a subtle charcoal flavour with mellow spicy-savouriness from the orangish filling. This is really unique and a new taste experience.
For better taste experience and enjoyment, do heat up the pastries a little, in an oven / air-fryer, for crispier crusts and releasing of some aromas when warmed.
When visiting Kluang, Yuen Fatt Biscuit’s pillow-shape mooncakes — available all year round — are not to be missed and also its wide range of Chinese traditional pastries.
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Address:
39, Jalan Haji Manap Nordin, Taman Kluang Baru, 86000 Kluang, Johor, Malaysia
Opening Hours:
8:30am to 6pm (Sun till 5pm) | Closed on Wednesday
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