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.




Comments

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

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

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

    ReplyDelete
  4. Replies
    1. Thank you. If you have a sweet tooth you'll love it!

      Delete
  5. 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

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.

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 slices.  Stir-fry. Add in the pork  belly, fry for a while and

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes