Industrially produced moon cakes usually have an average shelf life of 3 months, while handmade cakes can be used for up to 7 days.
Information recommended to the community by the Food Safety Department (Ministry of Health).
Why do moon cakes spoil or get moldy?
Spoiled or moldy mooncakes can be the result of moisture penetrating the cake. High humidity will breed bacteria, causing the cake to spoil or mold.
In addition, improper storage or storage for too long is also one of the causes of mold on moon cakes. The cake should be tightly wrapped in a box, kept in a cool, dry place and away from air to preserve its flavor for as long as possible.
At what temperature are moon cakes susceptible to spoilage?
Moon cakes will easily spoil if left at room temperature >25 degrees Celsius for too long. This temperature is the ideal condition for bacteria to grow and easily penetrate the cake, causing spoilage and mold.
Signs of spoiled, moldy mooncakes
The color of the crust and filling changes, such as becoming pale or showing mold stains…
The cake gives off an unpleasant smell: foul, sour…
The surface of the cake is greasy, the crust is deformed and becomes unusually soft and mushy.
If you feel a strange taste when eating moon cake, check again because it is very possible that the cake is spoiled or moldy.
Moon cake shelf life
For pre-made cakes
Thanks to a small amount of preservatives (these substances must be on the list of permitted use by the Ministry of Health), moon cakes usually have an average shelf life of about 3 months. This information is also printed on the product packaging.
For handmade moon cakes
Because no preservatives are used, handmade mooncakes usually have an average shelf life of only 7 days. Specifically, baked cakes have a shelf life of 7 days while sticky rice cakes have a shelf life of only 4 days.
How to preserve homemade moon cakes
Baked moon cake
Let the cake cool completely and then seal the moon cake in a box or bag. Provide a desiccant packet to ensure that air humidity cannot come into contact with the cake.
Baked mooncakes can only be used within 7 days from the date of manufacture. To ensure the best flavor of baked mooncakes, enjoy them within 3-5 days.
Soft moon cake
You can store the soft mooncakes in sealed bags or boxes right after they come out of the oven. Add a moisture-proof bag to the cake to extend its shelf life.
Soft mooncakes usually expire after 4 days from the date of manufacture. You can extend the shelf life by storing the cake in the refrigerator, but the low temperature will make the cake crust harden, losing its original delicious taste.
Ice cream moon cake
With the characteristic of cold cream, this type of moon cake needs to be stored in the refrigerator. Maximum time within 4 days from the date of manufacture. Each cake should be boxed or sealed in a bag.
At room temperature, ice cream mooncakes can only retain their flavor and shape for 1-2 hours.
Jelly moon cake
Jelly mooncakes can retain their flavor and mold at a temperature of 2-4 degrees Celsius. Therefore, you need to store this type of cake in the refrigerator. At room temperature, the cake should not be left for more than 4 hours.
Dragon and flower shaped moon cakes at Ms. Uyen’s establishment, Da Lat. Photo: Nha Uyen
Tips for making and buying moon cakes to help them last longer
For ready-made mooncakes
You should choose moon cakes from famous and reputable brands to ensure the ingredients are of the best origin and quality.
Choose boxes of cakes that are not deformed. Check the production date and expiration date printed on the packaging. Prioritize newly produced cakes with a long expiration date.
When you have peeled off the mooncake to enjoy but not finished, keep the desiccant packet to preserve the remaining cake. You should store the remaining cake in the refrigerator. Reheat it in the microwave before eating to ensure the flavor.
Avoid placing the cake in direct sunlight, humid places, or places with lots of bacteria…
For handmade moon cakes
Make sure baking tools are sterilized and disinfected. Make sure baking ingredients have clear origin and are of good quality.
The process of making the sugar water mixture must comply with the weight of the ingredients, cooking time, stirring or kneading to ensure the sugar water meets the standards. Unqualified sugar water will reduce the shelf life of the cake.
The baking process requires careful control of baking time and temperature. The mixture brushed onto the crust or the amount of water sprayed onto the surface of the cake must be just enough, avoiding too much which will make the cake moist and not last long.
Packaging to preserve the cake requires putting the cake in a box or sealed bag. It should be accompanied by a bag of desiccant so that the cake can be preserved longer.
If you don’t finish the cake, store the leftover cake in the refrigerator, with a desiccant pack and make sure the cake is tightly wrapped.