Add a new twist to the Mid-Autumn cake with a sweet and bitter chocolate flavor, delicious and enticing. Let’s join Tastetutorial.com in the kitchen to see 3 ways to make chocolate mooncakes below!
1. Chocolate mooncake with mung bean filling
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Preparation
2 hours
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Cooking
30 minutes
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Difficulty
Medium
Ingredients for Chocolate mooncake with mung bean filling For 1 cake of 50g and 3 cakes of 125g
All-purpose flour 236 gr Cocoa powder 20 gr Mung beans 200 gr Coconut oil 75 gr Cooking oil 55 gr Sugar 80 gr Fresh milk 2 tablespoons Salted egg yolks 4 pieces Syrup for baked mooncakes 170 gr Water 440 ml
How to divide the cake skin and filling ratio 1 skin : 2 filling
- Mold 50g: Divide with a ratio of 17g cake skin, 33g filling
- Mold 75g: Divide with a ratio of 25g cake skin, 50g filling.
- Mold 125g: Divide with a ratio of 42g cake skin, 83g filling.
- Mold 150g: Divide with a ratio of 50g cake skin, 100g filling
Tools needed
Oven, blender, pot, non-stick pan, 125gr mooncake mold, 50gr mooncake mold,…
How to make Chocolate Mooncake with mung bean filling
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Stew mung beans
Mung beans are washed, then placed in a pot with 80g sugar, 200ml hot water. Stir well and soak the beans for 1 – 1.5 hours.
Add another 200ml hot water, then place on the stove and cook on high heat. When the water boils, reduce the heat and cook until the beans are soft.
Tip: Remember to skim the foam while stewing the mung beans!
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Blend mung beans
Put the beans in the blender, blend until smooth.
Tip: You can add more water if the beans are too thick; the more water, the smoother the filling will be.
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Cook mung bean filling
Dissolve 10g of flour in 40 – 50ml of water.
Sift the mung bean filling into a non-stick pan, add 75g of coconut oil. Stir well to combine the coconut oil completely and cook the filling over low heat.
When you see the filling becoming less runny, add the flour water and continue stirring over low heat until the filling thickens, becomes firm, smooth, and chewy. You can roll a small amount of the still hot filling into a ball; if it stands upright and doesn’t collapse, it’s done.
Note
- When cooking, if the filling is oily, it’s due to the heat being too high; you can fix this by adding a little hot water and continuing to cook.
- After cooking or letting it cool, if the filling is crumbly, it may be due to not being covered, causing it to lose moisture, or using too little oil or sugar.
- You can add 10-15g of matcha powder to create a green tea filling for the cake.
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Mixing the cake skin dough
Add 85g of baked mooncake syrup and 25g of cooking oil into a bowl and stir well.
Take another bowl and add 113g of flour and 7g of cocoa powder, then stir well.
Add the flour mixture gradually into the baked mooncake syrup mixture, then mix well to combine.Use your hands to knead the dough until it forms a uniform mass, cover it, and let it rest for 30 minutes.
Note: Do not knead for too long as it will make the cake skin tough.
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Wrapping the cake
Separate the salted egg yolks, then use diluted alcohol to brush over the salted eggs. Next, place the salted eggs in the oven for 7 minutes at 150 degrees Celsius.
Divide the cake skin dough into several portions in a ratio of 2 filling to 1 skin.Take a small amount of mung bean filling, flatten it, then place the salted egg yolk inside and roll it into a ball.
Roll the cake skin dough into a ball, flatten it with thin edges and a thicker center. Place the filling ball inside, then pinch the edges of the dough and roll it into a ball.
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Shaping the cake
Apply a little dry flour and place the cake in the mold, press down several times with your hands to shape the cake.
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Baking the cake
Preheat the oven to 150 degrees Celsius for 7 minutes. Then, place the cake in the oven and bake at 150 degrees Celsius for 15 minutes.
Mix 2 tablespoons of fresh milk with 1 teaspoon of cooking oil. Remove the cake from the oven and lightly spray water on the surface of the cake using a spray bottle. Then wait for the cake to cool completely before applying a thin layer of milk on the surface.
Continue to bake the cake a second time at 150 degrees Celsius for 15 minutes.
Note:
- Do not bake for too long as it will cause the cake crust to crack.
- Do not apply too much milk on the surface of the cake as it will cause the decoration patterns to fade.
- Spraying water will help prevent the cake from cracking quickly.
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Final Product
Mooncakes fragrant with a hint of cocoa, when eaten you will clearly feel the characteristic bittersweet flavor from the cake crust, while the filling inside is sweet and salty with a buttery taste from mung beans and salted eggs.
Baked mooncakes need to be left for 1-2 days to allow the cakes to release oil; the crust should be soft for a better taste.
2. Chocolate Mooncake with Cheese Filling
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Preparation
30 minutes
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Cooking
1 hour 15 minutes
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Difficulty
Medium
Ingredients for Chocolate Mooncake with Cheese Filling For 10 cakes of 50gr
All-purpose flour 100 gr (flour type 11) Cocoa powder 35 gr Laughing Cow cheese 5 pieces (or 100gr cream cheese) Sugar syrup for baked mooncakes 80 ml Mung beans 150 gr Cooking oil 55 ml Sugar 100 gr Egg yolk 1 piece Grated lemon peel 1 tablespoon (green-skinned lemon)
How to Make Chocolate Mooncake with Cheese Filling
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Soak and Cook Green Beans
First, rinse 150gr of green beans about 4 times, then soak them in water for 4 hours.
Next, add the soaked green beans along with the soaking water into a pan, cook over medium heat for about 40 minutes until the beans are soft and the water has evaporated.
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Chocolate filling
Put the mung beans into a blender with 50ml of water and 100gr of sugar, then blend until smooth.
Next, add the mung bean mixture, 40ml of cooking oil, and 20gr of cocoa powder to a pan. Cook on low heat until the filling forms a smooth, pliable mass that is dry and does not stick to your hands when touched.
Finally, add 1 tablespoon of grated lemon zest to the pan, and mix well until combined.
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Wrap the cheese filling
Divide the filling into several portions, each weighing 25gr, then roll into balls.
Cut the cheese in half, then flatten a ball of filling with your hand and place half a piece of cheese in the center, pinch the edges closed, and roll into a ball. Repeat until all the filling is used up.
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Mixing the cake dough
Sift 100g of flour and 15g of cocoa powder into a bowl and mix well. Then, add 80ml of baking syrup, 1 egg yolk, 15ml of cooking oil, and mix thoroughly.
Next, knead the dough by hand until it forms a smooth and non-sticky ball. Finally, cover the dough tightly and let it rest for 30 minutes.
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Shaping the cake
Divide the dough into equal portions, each weighing 20g, and roll them into balls.
Next, use a rolling pin to flatten the dough, place the filling in the center, then gather the edges tightly around the filling, and roll it into a ball.
Finally, brush the mold with a layer of cooking oil, place the dough ball in, press firmly, and hold for about 10 seconds to shape the cake.
Tip: To prevent the dough and filling from drying out, remember to cover the unused dough tightly during the shaping process!
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Baking the cake
Preheat the oven to 175 degrees Celsius for 10 minutes. Then, bake the cake for the first time for 7 – 8 minutes at 175 degrees Celsius.
After the first baking, spray a mist of water on the surface of the cake and let it cool for about 15 minutes.
Next, brush a thin layer of cooking oil on the cake and bake for the second time for 2 – 5 minutes at 175 degrees Celsius. When the cake is done, place it on a high rack to cool completely.
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Final product
The Mooncake with chocolate and cheese filling is small and lovely, with a sweet and bitter crust, a light cocoa aroma mixed with the creamy and nutty cheese filling. A unique twist that is sure to delight you.
3. Mooncake with chocolate and coconut filling
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Preparation
30 minutes
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Cooking
1 hour 15 minutes
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Difficulty
Medium
Ingredients for Chocolate Mooncake with Coconut Filling For 8 cakes 200gr
All-purpose flour 450 gr Glutinous rice flour 50 gr Cocoa powder 50 gr Syrup for baked mooncakes 370 gr Maltose 50 gr Sugar 300 gr Shredded coconut 500 gr Cooking oil 190 ml Salted egg yolks 8 pieces Pumpkin seeds 50 gr (roasted golden)
How to Make Chocolate Mooncake with Coconut Filling
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Mix the Coconut Filling
Put 500gr of shredded coconut, 50gr of maltose, 300gr of sugar, and 100ml of cooking oil into a bowl and mix well with your hands.
Next, add 50gr of glutinous rice flour and continue to mix well until the ingredients are combined.
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Cook the coconut filling
Place a pan on the stove, add the coconut filling and cook over low heat for about 1 hour until the sugar dissolves and the filling sticks together into a smooth, flexible mass. It’s done when it doesn’t stick to your hands when touched.
Next, add 50g of roasted watermelon seeds, mix well one more time to combine.
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Mix the dough
Add 90ml of cooking oil and 370g of syrup into a new bowl and stir well. In another bowl, sift 450g of flour and 50g of cocoa powder and mix well.
Next, add the mixed flour into the syrup mixture, knead with your hands until a smooth, flexible dough is formed.
Finally, wrap the dough tightly with plastic wrap and let it rest for 20 minutes.
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Wrapping the cake
Separate the salted egg yolk, then use diluted alcohol to coat the salted egg. Next, place the salted egg in the oven for 7 minutes at 150 degrees Celsius.
Divide the cake skin and filling into 8 equal parts, with a ratio of 70g cake skin : 140g filling (including salted egg), then roll them into balls.
Next, use your finger to press in the middle of the filling ball to create a hole, place the salted egg inside, and pinch the edges of the filling closed. Then, use a rolling pin to flatten the cake skin, place the filling inside, and seal it tightly, rolling it into a ball.
Finally, use a sharp toothpick to prick the surface of the cake lightly to remove any air bubbles inside. After that, coat the outside of the cake with a layer of chocolate powder and roll it again to make it smooth.
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Shaping the cake
Coat the mold with a layer of chocolate powder, place the cake inside, press firmly with a spring to shape the cake, then gently remove the cake from the mold.
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Baking the cake
Preheat the oven to 175 degrees Celsius for 15 minutes. Then, bake the cake for the first time at 175 degrees Celsius for 10 minutes.
After 10 minutes, spray water mist on the surface of the cake and let it cool completely. Finally, bake the cake for the second time for another 10 minutes at 175 degrees Celsius to finish.
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Final product
The chocolate mooncake with coconut filling has a fragrant, slightly bitter crust, while the coconut filling inside is rich, sweet, and has a salty taste from salted egg yolk, ensuring you can eat it without getting tired of it.
How to store chocolate mooncakes
- The cake should be wrapped in a vacuum-sealed bag or tightly sealed, stored at room temperature or in the refrigerator for 5 – 12 days.
- You can also store it in the freezer, and when you want to eat it, just take it out and reheat it in the microwave/oven.
How to choose good green beans
- Choose fresh green beans that are bright green, plump, and shiny, with a natural aroma of green beans when smelled.
- They should feel firm in your hand and not leave any powdery residue.
- Avoid beans that have unusual colors, signs of mold or insects, or have strange smells.
Where to buy mooncake syrup?
- You can buy mooncake syrup at stores that sell baking ingredients or purchase it on e-commerce websites.
- Additionally, you can also make mooncake syrup at home following detailed recipes from Tastetutorial.com.
What is cocoa powder? Distinguishing cocoa powder from chocolate powder
What is cocoa powder?
- Cocoa powder is a type of powder made from the seeds of the cacao fruit. The powder has a dark brown color, a strong aroma, and a bitter, nutty taste.
- There are 2 types of cocoa powder on the market: instant cocoa powder and pure cocoa powder. Depending on preferences and intended use, users can choose the type of powder that suits them.
Distinguishing cocoa powder and chocolate powder
- Cocoa powder is ground from chocolate liquor after the liquid is extracted (removing cocoa butter). This type of powder can be light or dark brown (depending on the alkaline processing), has a bitter taste, and sometimes a slight sour taste.
- Chocolate powder is a mixture of cocoa powder and cocoa butter, blended with sugar and milk. This type of powder is divided into 3 types: dark chocolate, white chocolate, and brown chocolate corresponding to the flavors of bitter, moderately sweet, and bittersweet.
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With 3 sweet and fragrant chocolate mooncakes above, Tastetutorial.com hopes you will have more ideal options for your family’s mooncake tray on the Mid-Autumn Festival!
