Chocolate and Black Sesame Mooncake

CategoryCooking MethodTagsDifficultyBeginner
Yields1 Serving
Yields1 Serving

A contemporary take on the classic recipe, the fusion of dark chocolate, salted egg yolk and black sesame offer an incomparable taste, mouthfeel and texture. This is definitely a keeper for all mooncake enthusiasts.

Ingredients

 5 g cocoa powder
 85 g Hong Kong flour
 1 ½ alkaline water
 35 g aged golden syrup
 20 g dark chocolate, melted
 20 g pure peanut oil
Fillings
 150 g ready to use lightly sweetened black sesame paste
 4 egg yolks, cooked and divide to 8 smaller yolks
Egg Wash
 20 g egg yolks
 60 ml water
 5 g golden syrup
MAKING OF MOONCAKES
 11 g black sesame paste x 6
 25 g chocolate skin dough x 6
 9 g divided salted egg yolks x 6

Instructions

TO MAKE SKINS
1

Blend Hong Kong flour, cocoa powder, melted chocolate + peanut oil and golden syrup together.

WRAPPING OF MOONCAKES
2

Wrap salted egg yolks in a flatten black sesame paste.

3

Wrap the filling with a flatten chocolate skin dough.

4

Roll into balls and dust with some flour.

5

Press firmly into a mould, unmould and place on a lined baking tray.

6

Bake at preheated oven 180 degrees Celsius for 10 minutes.

7

Remove from oven and brush with egg wash, then bake for another 15 minutes.

8

Leave mooncakes to cool down completely before storing into an airtight container. The mooncakes will eventually soften after 3 days.

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This recipe uses Food Processors