Posts Tagged mooncakes

Chocolate Mooncakes (baked)



Chocolate Mooncakes

Recipe adapted from Anncoo’s Journal

For Chocolate dough:

115g plain flour
15g cocoa powder
85g special mooncake syrup
25g cooking oil or corn oil
1/2 tsp alkaline water

Lotus paste mixed with some toasted melon seeds

3 salted egg yolks – brush with some chinese wine and bake for 10-15 minutes at 150C on top rack until transculent and cooked

mini moulds: 20g:30g (dough:filling)

large moulds: 45g:50g + 1 egg yolk


Mix syrup, oil and alkaline water in a mixing bowl, stir to combine.
Add in flour and cocoa powder, mix and combine to a soft dough. Set aside to rest for 30 mins.
Scale chocolate dough accordingly. Flatten the chocolate dough ball, put a lotus paste filling at the centre and wrap the dough round the paste and roll into a ball. Place the dough into a mooncake mould. Place the mould with the dough inside on a flat surface and press firmly and to remove the mooncake from mould, just simply push the lever up.
Bake at a pre-heated oven at 160c for 10mins, remove mooncakes from oven and set aside to cool for at least 15mins.
Return mooncakes into oven and bake at preheated oven at 160c for 15mins.
Store in air-tight container at room temperature. Best to enjoy the next day when mooncakes has absorbed some of the oil from the lotus paste..




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Mixed Nuts Mooncakes (Kum Tui)



Recipe for Mixed Nuts Mooncakes
Source of reference: No-Frills Recipe

90 gm walnuts, toasted and chopped
90 gm almonds, toasted and chopped
20 gm pumpkin kernels, toasted
15 gm melon seeds, toasted
115 gm candied lime (kat paeng) chopped
160 gm tong toong kua (candied melon)
95 gm sesame seeds, toasted
50 gm meat floss (chicken or pork)
60 gm caster sugar
6.5 Tbsp vegetable oil
6.5 Tbsp water
1 Tbsp rose concentrate – omitted
2 Tbsp golden syrup
1/2 tsp salt
2 TBsp rum (optional)
180gm koh fun (cooked glutinous rice flour)

Mix the above items except for the last two ingredients. Let it rest for half hour.
Mix in the koh fun and rum, if using. Divide into balls of about 130 gm portions for big mould and 50g for small mould. For this quantity I managed to get 8 large and 3 small.

Ingredients for Skin Dough:
250 gm superfine flour
150 g golden syrup
65 ml vegetable oil
5g (1 tsp) alkaline water (Kan Shuei) or lye
Egg wash – 1 eggyolk + a little water


After 15 minutes, remove and cool before applying eggwash

1.Mix syrup, oil and alkaline water thoroughly until homogenized. Can use hand whisk or use the paddle attachment if using stand mixer.
2.Sift in flour, mix well with spatula and let rest for 2 hours.
3.Knead lightly on floured surface. Weigh out required dough, flatten and wrap in a piece filling before putting into a floured mould and press in firmly to obtain a clear imprint. 4.Remove and repeat until all dough and fillings are used up.
5.Bake for Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. Remove from oven and let mooncakes cool for 15 mins. Brush on the eggwash only on the printed surface. Return mooncakes to the oven and bake again for 7 to 9 min. until golden brown.
6.Keep mooncakes uncovered for 3 to 4 days before consuming.

Personal notes for reference:
Dough skin is 50gm for big mould and 20g for small mould.
Filling is 130g for big mould can decrease to 125g and 50g for small mould (for mixed nuts filling)




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Traditional Mooncakes


After baking for 20 minutes

After baking for 20 minutes, remove from oven and allow to cool for 15 minutes before applying egg glaze


after applying glaze, put back to bake another 10 minutes or until golden brown





@2016 with single yolk

Traditional Mooncakes – makes 16 large and 4 mini mooncakes


for dough: (multiply by 5 for more mooncakes)
100g plain flour  (500g)
70g golden syrup (350g) (I have used 300g before as I ran out of syrup)
2ml alkaline water (10 g) 2.5 tsp
25ml peanut oil (125g)

for filling:

Your favourite filling, add some melon seeds to mix before dividing and shaping into balls.

Mini mooncakes: 20g/50g (dough:filling) = 70g
Large mooncakes: 50g/130g (dough:filling) = 180g

Note: if you are using salted egg yolks, weigh the yolk and reduce the filling accordingly


1. Mix lotus paste with melon seeds. Divide the filling into portions and shape into balls. Set aside.

2. Place golden syrup, alkaline water and oil in a bowl. Stir with a whisk until combined.

3. In a stand mixer, place flour then add the syrup mixture. Mix with paddle attachment to form a soft dough. Remove and shape it into a smooth dough then cover with cling film and leave to rest for at least 2 hours to make the dough pliable.

4. Divide dough into portions. Shape each dough into a ball and roll it into a flat round disc. Wrap it around the filling and shape it into a ball. Dust hand with some flour if the dough is sticky.

5. Lightly dust the wrapped dough with some flour and insert it in the mooncake mould and press the mooncake out. Place mooncake on a baking tray line with parchment paper. Repeat until all completed.

6. Spray some water on the mooncakes; this helps to minimize cracking while baking.
Bake at preheated oven at 170C for 20 mins on higher level of your oven. Remove from oven and leave to cool for about 15 mins before glazing with egg wash. Return to oven to bake for another 10-15 mins or until nicely golden. (keep watch the last few minutes to avoid over browning)


After 20 minutest at 170C, this is how the cakes look

6. Leave mooncake to cool completely and store in air tight containers.  Keep for2 ~ 3 days before serving.

After the second bake, which is nicer? I personally think without glaze look better:P

After the second bake, which is nicer? I personally think without glaze look better:P




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