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Preparation
40 minutes
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Cooking
35 minutes
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Difficulty
Medium
Mooncake with mochi filling – an extremely creative suggestion for those who love the chewy, soft texture of traditional mochi. Tastetutorial.com is sure you will greatly enjoy the harmonious combination of this mooncake. Get cooking right away!
Ingredients for Mochi Mooncake For 9 pieces
All-purpose flour 250 gr (flour no. 11) Glutinous rice flour 25 gr Cornstarch 5 gr Unsalted butter 5 gr Baking soda 2 gr Pre-cooked mung bean paste 200 gr Syrup for baked mooncake 160 ml Coconut milk 10 ml Unsweetened fresh milk 55 ml Egg yolk 1 piece Sugar 10 gr Cooking oil 35 ml Dark soy sauce a little (a few drops)
How to divide the cake ratio
- 50g mold: Divide with a ratio of 20g cake crust, 30g filling.
- 75g mold: Divide with a ratio of 30g cake crust, 45g filling.
- 125g mold: Divide with a ratio of 50g cake crust, 75g filling.
- 150g mold: Divide with a ratio of 60g cake crust, 90g filling.
Suggestions for where to buy ingredients
You can buy baking soda, whipping cream, ready-made mung bean filling and mooncake syrup at baking ingredient stores, large supermarkets or online on e-commerce websites.
Tools for implementation
Oven, egg beater, pot, bowl, spoon, mooncake molds,…
How to make Mochi Mooncakes
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Mix and steam the mochi dough
Add 25g of glutinous rice flour, 10g of sugar, 5g of corn starch, 10ml of coconut milk, and 55ml of unsweetened fresh milk into a bowl.
Stir the mixture well until the ingredients are combined, then steam it in a water bath for 10 minutes until the mixture is sticky and slightly translucent.
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Prepare the filling
Add 5g of unsalted butter to the steamed mochi mixture in the bowl, and use a hand mixer to blend until well combined.
Next, transfer the filling into a piping bag.
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Mix the dough for the mooncake skin
Add 160ml of mooncake syrup, 35ml of cooking oil, 2g of baking soda, and 250g of all-purpose flour into a bowl and mix until the dough is sticky.
Next, knead the dough with your hands until it becomes a smooth, non-sticky ball. Finally, cover the dough and let it rest for 30 minutes.
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Shaping and Baking
Preheat the oven to 200 degrees Celsius for 15 minutes. Divide the prepared filling and dough into 9 portions and roll them into balls.
Next, use your thumb to press in the center of each portion to create a dent, pump the mochi inside, and pinch the edges closed.
Then, flatten the dough with your hands, place the filling in the center, gather the edges of the dough, and roll it into a ball. Place the cake in a mold and press firmly to shape.
Bake the cake for the first time for 15 minutes at 190 degrees Celsius, then take it out, spray the surface with water, and let it cool.
Whisk 1 egg yolk, a few drops of dark soy sauce, and a little water together. Then, brush a thin layer of the egg mixture on the surface of the cake and bake for a second time for an additional 10 minutes at 190 degrees Celsius.
Tip:
- Let the cake cool completely before brushing the egg on the surface; otherwise, the high temperature will cook the egg, causing it to curdle and lose its aesthetic appeal.
- To prevent the cake from losing its pattern, you should only brush a thin layer of egg!
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Final Product
The freshly baked mochi mooncake is incredibly fragrant, and once you cut it open, you’ll see the chewy, sweet mochi perfectly blended with the rich mung bean filling. The cake’s skin is soft and melts in your mouth, creating a unique yet extremely delicious experience.
Mochi mooncake chewy and fragrant, rich and sweet will be a delicious cake that helps your family’s gathering on the Mid-Autumn Festival become more lively and joyful! Wishing you success in making it!
