Making and sharing mooncakes is one of the hallmark traditions of this

festival. In Chinese culture, a round shape symbolizes completeness and

reunion. Thus, the sharing and eating of round mooncakes among family
members during the week of the festival signify the completeness and unity
of families.[citation needed] In some areas of China, there is a tradition of making
mooncakes during the night of the Mid-Autumn Festival. [12] The senior
person in that household would cut the mooncakes into pieces and
distribute them to each family member, signifying family reunion. [12] In
modern times, however, making mooncakes at home has given way to the
more popular custom of giving mooncakes to family members, although the
meaning of maintaining familial unity remains. [citation needed]

Although typical mooncakes can be around a few inches in diameter,

imperial chefs have made some as large as several feet in diameter, with
its surface impressed with designs of Chang'e, cassia trees, or the Moon-
Palace.[9] One tradition is to pile 13 mooncakes on top of each other to
mimic a pagoda, the number 13 being chosen to represent the 13 months
in a full lunar year.[9]

According to Chinese folklore, a Turpan businessman offered cakes

to Emperor Taizong of Tang in his victory against the Xiongnu on the
fifteenth day of the eighth lunar month. Taizong took the round cakes and
pointed to the moon with a smile, saying, "I'd like to invite the toad to enjoy
the hú (胡) cake." After sharing the cakes with his ministers, the custom of
eating these hú cakes spread throughout the country. [13] Eventually these
became known as mooncakes. Although the legend explains the
beginnings of mooncake-giving, its popularity and ties to the festival began
during the Song Dynasty (906–1279 CE).[5]
Another popular legend concerns the Han Chinese's uprising against the
rulingMongols at the end of the Yuan dynasty (1280–1368 CE), in which
the Han Chinese used traditional mooncakes to conceal the message that
they were to rebel on Mid-Autumn Day.[10] Because of strict controls upon
Han Chinese families imposed by the Mongols in which only 1 out of every
10 households was allowed to own a knife guarded by a mongolian guard,
this coordinated message was important to gather as many available
weapons as possible.

In Vietnam, mooncakes are known as Bánh Trung Thu(literally "Mid-

Autumn cake"). Vietnamese mooncakes are usually sold in either
individually or in a set of four . There are two kinds of mooncake: "Bánh
nướng" (baked mooncake) and "Bánh dẻo" (sticky rice mooncake).

It can be said that "Bánh nướng" and "Bánh dẻo" are two special kinds of
cake in Vietnam. They are widely popular and are sold year-round.
Vietnamese Mooncakes are often in the shape of a circle (10 cm in
diameter) or a square (a length of about 7–8 cm), and 4–5 cm thick. Larger
sizes are not uncommon. Their designs largely resemble that of their
Chinese counterpart, though some other images, such as the sow with cub,
fish, shrimp, etc. can also be found.

Vietnamese mooncakes have two basic parts: crust and filling. The
ingredients usually consist of: jam, dried sausage, mung bean paste, salt,
sugar, cooking oil, sugared pig fat, lotus seed, watermelon seed, etc.
Compared to other variants, Vietnamese mooncakes'flavor is more on the
sweet side. Thus, to balance it, salted egg yolk is often added. They can be
baked or eaten immediately.

"Bánh nướng"(Baked mooncake) is made from wheat flour, cooking oil, and
simple syrup boiled with malt. After being filled with various combinations of
salted egg yolk, dried sausage, mung bean paste, salt, sugar, cooking oil,
sugared pig fat, lotus seed, watermelon seed, it will be brushed with egg
wash, then baked in the oven. The egg wash will protect the crust of the
cake from drying out and create the aroma of the cake. The cakes have to
be rotated constantly in the oven to prevent burning.

"Bánh dẻo"(Sticky rice mooncake) is easier to make than "Bánh nướng".

The crust and filling are pre-cooked. The crust is made from roasted
glutinous rice flour, pomelo blossom water or vanilla and simple syrup. After
malaxating rice flour, fillings similar to that of baked mooncake is stuffed
inside the crust and then the cake is put into the mold dust with a thin layer
of flour to prevent sticking to fingers. The cake can be used immediately
without any further steps. "Bánh dẻo" is not as popular as "Bánh nướng",
however.