Skip to main content

Baked Chocolate Mooncakes 巧克力月饼 ~ 2014



Baked Chocolate Mooncakes seem to be 'The' mooncake this year and after looking at all the other blogposts by fellow bloggers, the temptation is just too great to resist.  So here are my Chocolate Moonies!  I'm also taking the opportunity here to wish all my readers and friends a very Happy Mid-Autumn Festival.  Do have a wonderful time and enjoy the day with your family, loved ones and friends! 






 Recipe for Baked Chocolate Mooncakes   (adapted from 'here')
Ingredients

  • 113 gm plain flour                                                                  
  • 18 gm Valrhona cocoa powder
  • 85 ml golden syrup
  • 25 ml peanut/vegetable oil
  • 1/2 tsp alkaline water
  • 480 gm lotus paste
  • 20 gm lightly toasted melon seeds

Method
  1. Mix golden syrup, oil and alkaline water with a ball whisk thoroughly till the oil is fully incorporated.
  2. Sift plain flour, cocoa powder in a bowl.  Make a well in the centre and pour in the syrup mixture.  Using a spatula, mix well to form a soft dough.  Cover with cling wrap and let rest for 30 mins.
  3. Divide dough into 12 portions of 30 gm each.  Roll into a ball.
  4. Mix the melon seeds into the lotus paste and divide into 12 portions of 40 gm each.  Roll into a ball. 
  5. Flatten a ball of dough,  Put in a ball of lotus paste, wrap it up, roll into a ball.
  6. Lightly dust a (75 gm) plunger mould with flour and firmly press in the ball of dough.  Press out the mooncake and place on a parchment lined baking sheet.
  7. Bake in a preheated oven @ 170 deg.C for 10 mins.  Remove the mooncakes from the oven and let cool for 15 mins.  Return the mooncakes into the oven and bake again for 10 to 15 mins.
  8. Transfer the mooncakes onto a wire rack to cool completely.  Store them in an air-tight container.
  9. Yield :  12 mooncakes
Note :  These mooncakes can be eaten on the day they're baked or you can choose to let the skin 'mellow' and turn softer after keeping them for 3 to 4 days in an airtight container.




Labels:

Comments

  1. ann lowSeptember 7, 2014 at 5:15 PM

    Cheah, Happy Mid-Autumn Festival to you and your family.
    Your 3D chocolate mooncake looks so pretty!!

    ReplyDelete
  2. KimmySeptember 7, 2014 at 8:44 PM

    These days, I just love small mooncakes. Cute and not too overwhelming. Nice chocolate mooncakes.

    ReplyDelete
  3. Angie's RecipesSeptember 8, 2014 at 1:46 AM

    Happy Mid-Autumn Festival to you and yours too!
    Your chocolate mooncakes look fantastic.

    ReplyDelete
  4. Medeja- CranberryJamSeptember 8, 2014 at 4:50 PM

    Looks so cute and delicious! Love it!

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 10, 2014 at 10:11 AM

      Thank you. If you have a sweet tooth you'll love it!

      Delete
  5. MarcelaSeptember 10, 2014 at 5:43 AM

    i love mooncakes!

    ReplyDelete
  6. lenaSeptember 14, 2014 at 11:29 PM

    hi cheah, the shape and design of these mooncakes looks very special, like real pieces of chocolate!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more