Mid-Autumn Moon Cake Time!


I’m preparing myself for the Mid-Autumn Moon Festival that takes place on Saturday 3rd Oct 2009.  Despite my South East Asian roots,  I’ve only adopted this celebration over the past few years…any excuse for a feast! This year I will be eating plenty of moon cake whilst looking at the moon and other round objects (and also becoming very moon shaped myself)!

Despite being a proud owner of a wooden moon cake mould, I have to say I haven’t used it for an entire year…I decided to make chocolate moon cakes and adapted this recipe that I found online. The resulting cakes are more cookie like, similar to Oreos or bourbon biscuits, yum! I experimented with the filling, opting for black sesame, banana macaroon & salted plum chocolate.


Chocolate Moon cake

Ingredients A

100g golden syrup

a pinch of  baking soda

1 tsp alkaline water

20g corn oil

Ingredients B

110g GF or plain flour, sifted (I used 50g buckwheat, 20g cornmeal, 20g glutinous rice flour, 20g potato starch)

25g cocoa powder, sifted


1. Mix ingredients A in a mixing bowl and let it rest about 5 hours.

2. Sift ingredients B together.

3. After 5 hours, add the chocolate essence to the ingredients A and stir will combined. Then fold in ingredients B. Mix it together until you get a smooth sticky dough. Set aside for another 6 hours.

4. Divide the dough into small balls, about the size of a ping pong ball or smaller depending on the size of your moulds, and then flatten it on a floured surface using a rolling pin. Scoop a generous dollop of fillings onto it and wrap the skin around it.

5. Push the wrapped dough into the floured mould and then gently push it out using the lever (if you are using a wooden mould, then gently knock it out).

6. Preheat the oven to 180°C. Place the moulded mooncakes on a floured baking pan and bake between 8 to 10 minutes.

7. Remove from oven and let it cool for about 5 minutes. Then, lightly brush it with some egg glaze to give it some glossy shine. Bake for another 3 – 5 minutes.

8. Once done, remove from oven and let it cool before removing from the baking pan.

My Notes: The recipe requires that you leave the golden syrup, water, soda & oil solution for 5 hrs. I however, left it for about 10hrs overnight and then mixed the rest the morning after. I left this dough for a further 10hrs instead of 6 before i got round to shaping&baking and my cakes came out fine.

Filling suggestions

Black sesame filling

2 tbsp Black sesame paste

1 tbsp ground almond

1 tbsp sesame seeds

chocmooncake sesame

Banana macaroon

2 tbsp powdered dried banana chips

1 tbsp desiccated coconut

¼ tsp ground cardamom

1 tbsp tahini to bind

chocmooncake bananamacacroon

Salted plum chocolate

20g dark chocolate, melted

1 tbsp ground almond

Flesh of 3 dried salted plum

chocmooncake saltedchoc

3 responses to “Mid-Autumn Moon Cake Time!

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