Baked Chocolate Mooncakes with Mixed Seeds Filling | Abusymom's Blog
← Happy Birthday, my little one
The Mid-Autumn festival falls on the 15th day of the 8th month 5th day of the 8th month of the lunar calendar with full moon at night. It is believed that the moon is the brightest and roundest on this day.
An important festival for the Chinese as it symbolises family reunion.
A good time to revive this blog.
Ingredients (For six 165g moulds and four 50g moulds each)
30g Cocoa powder (I used valrhona cocoa powder)
Sift plain flour and cocoa powder in a bowl. Make a well in the center and pour sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough. Cover with a cling wrap and let it rest for 15 minutes.
600g White lotus paste
50g Walnuts (roasted and cut into small pieces)
50g Candied mandarin orange
Mixed and divide into 6 portions of 115g each and 4 portions of 30g each.
Divide dough into 6 portions of 50g each and 4 portions of 20g each and roll into balls. Wrap the dough around the lotus paste.
Roll it into ball and dust with some flour. Press firmly into mould, unmould and place on a lined baking tray.
Leave mooncakes to cool down completely before storing into an airtight container. This mooncake can be eaten immediately after baked or wait for about 3 days for the mooncake skin to soften (回油) before consuming.
Love the sight of these little snacks.
The cross-section of the mooncake
This entry was posted in Baking, Celebrations, Snacks and tagged baked mooncake, baking, chocolate mooncake, Festive bakes, Mid-Autumn Festival. Bookmark the permalink.
1 Response to Baked Chocolate Mooncakes with Mixed Seeds Filling
These look beautiful! Following your blog for more recipes 🙂 I recently baked lemon bars and they were fantastic, so I highly recommend checking the recipe out
Baked Chocolate Mooncakes with Mixed Seeds Filling | Abusymom's Blog
← Happy Birthday, my little one
The Mid-Autumn festival falls on the 15th day of the 8th month 5th day of the 8th month of the lunar calendar with full moon at night. It is believed that the moon is the brightest and roundest on this day.
An important festival for the Chinese as it symbolises family reunion.
A good time to revive this blog.
Ingredients (For six 165g moulds and four 50g moulds each)
30g Cocoa powder (I used valrhona cocoa powder)
Sift plain flour and cocoa powder in a bowl. Make a well in the center and pour sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough. Cover with a cling wrap and let it rest for 15 minutes.
600g White lotus paste
50g Walnuts (roasted and cut into small pieces)
50g Candied mandarin orange
Mixed and divide into 6 portions of 115g each and 4 portions of 30g each.
Divide 
dough into 6 portions of 50g each and 4 portions of 20g each and roll into balls. Wrap the dough around the lotus paste.
Roll it into ball and dust with some flour. Press firmly into mould, unmould and place on a lined baking tray.
Leave mooncakes to cool down completely before storing into an airtight container. This mooncake can be eaten immediately after baked or wait for about 3 days for the mooncake skin to soften (回油) before consuming.
Love the sight of these little snacks.
The cross-section of the mooncake
This entry was posted in Baking, Celebrations, Snacks and tagged baked mooncake, baking, chocolate mooncake, Festive bakes, Mid-Autumn Festival. Bookmark the permalink.
1 Response to Baked Chocolate Mooncakes with Mixed Seeds Filling
These look beautiful! Following your blog for more recipes 🙂 I recently baked lemon bars and they were fantastic, so I highly recommend checking the recipe out