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.
- 230g Cake flour
- 30g Cocoa powder (I used valrhona cocoa powder)
- 170g Sugar syrup
- 50g Corn oil
- 1tsp Alkaline water
- Mix sugar syrup, peanut oil and alkaline water together thoroughly.
- 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 Sunflower seeds
- 50g Pumpkin seeds
- 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.
- Bake at preheated oven 170C for 10 minutes. Remove from oven and rest mooncakes to cool for about 15 minutes. Then bake the chocolate mooncakes again for another 10-15 minutes.
- 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