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Chocolate and Pandan(Screwpine Leaves) Mooncake

I make another batch of mooncake since the Mooncake Festival is around the corner,September 14th 2008 .This time I used Pandan flavor(Screwpine leaves) for the filling and chocolate flavour for the skin.I play around with the ingredients a bit.I add the dough with some chocolate powder to make it's more interesting than regular dough.I think the dough is too soft due to new sugar oil(sugar syrup )I just make.I understand the sugar syrup need to sit for months before I can use.To my surprised ,this flavor taste better than traditional ordinary mooncake.Too bad,I can only get Pandan flavor lotus from Malaysia,wish I can't find pandan flavor lotus in NYC.Yes,I can get lotus filling in NYC,maybe I should add some pandan flavor into it!.



Ingredients:



*Sugar Oil* (cook in advance)



1200 kg sugar


900 gm water


1 lime cut 3 pieces


---------------------------------------------------------------
*Dough*


600 gm flour


480 gm sugar oil


150 gm oil


3 tbsp coco powder


1 tbsp alkaline water(kan sui in Cantonese)(air abu in Malay)







Method:



1:Cook sugar oil in advance.Cook until the sugar oil turn caramelize or golden brown.To test the sugar oil texture and readiness,use a drop of cool water mix with sugar oil.If the sugar oil separate the water when mix with cool water,then it's ready.Store up to a year in a tight air container when it's cool down.



2:Mix the dough ingredients together and let it proof for one and half hour before moulding.


3:Preheat oven at 250F/130C.Prepare un-greased baking sheet.


4:Divide each filling 40 oz and each dough/skin for 60gm.


5:Wrap each filling with the dough,nicely cover the filling.Press the wrapped mooncake into the mold hard to get the imprint.Knock the mooncake out from the mold if you're using wooden mold .Make sure you knock the mooncake mold on a wooden or tile table or counter edge.


6:Bake the mooncake for 20 minutes.Prepare egg yolk for brushing.Removed the mooncake from oven after 20 minutes baking for brushing.Re-bake for 10 minutes or until golden brown.Yield 10-12 regular size mooncake




Note:


This batch of chocolate mooncake is really soft and dark due to the sugar syrup I just cooked.You can see my mooncake was out of shape but it's really moist and tasty.Personally ,my own make mooncake taste better than the one I bought from the store!!.Give a chance to yourself,to see how your mooncake turn out!.Stay tune for more different flavor mooncake!.
More mooncake
HERE


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22 comments:

Ning said...
August 26, 2008 at 10:16 PM

I'm so envious you can make your own mooncakes! I'm sure they taste better and of better quality than the ones bought from the store. :)

[eatingclub] vancouver || js said...
August 26, 2008 at 10:47 PM

This is definitely a different take on mooncakes. Chocolate and pandan go well together though.

Puteri said...
August 26, 2008 at 11:06 PM

Wahhhhh, another home made mooncake!! Can send some over or not? Heheh.

I think I better hop over to the asian supermarket and get myself some mooncakes! I love the ones with the salted egg in it. :-)

Mochachocolata Rita said...
August 27, 2008 at 1:59 AM

wow, i never imagine making my own mooncake! i love the pandan filling and i think they havent done chocolate skin here...great idea!

Kitchen Flavours said...
August 27, 2008 at 2:34 AM

WOw looks yummmmmmmmmmmmmmmmy. Something new to taste on. First time here u have a nice blog.

Little Corner of Mine said...
August 27, 2008 at 2:57 AM

You're very hardworking! I wish I have some mooncake making mood.

ICook4Fun said...
August 27, 2008 at 6:54 AM

I just can't wait to try out your mooncake as I never try choc. mooncake before.

Sweet Jasmine said...
August 27, 2008 at 12:27 PM

I am just lazy to make my own mooncake. Will only try the jelly ones.

Zue Murphy said...
August 27, 2008 at 1:52 PM

I didn't know that mooncake is easy to make. Your chocolate mooncake sounds yummy!

Kevin said...
August 27, 2008 at 5:07 PM

Those look good! I am going to have to keep an eye out for pandan.

goodness gracious! said...
August 27, 2008 at 9:18 PM

those look delish! i've found mccormick's pandan extract, but never pandan in NYC...

cbenc12 said...
August 27, 2008 at 11:49 PM

whoa! u r so creative and such a good baker!
i wish i can do my own mooncakes and save a lot of $$$ too..
i dont kwno why they seems to cost a bomb nowadays..

noobcook said...
August 28, 2008 at 1:06 AM

woah ... amazing!! I can't bake to save my life... and you're making mooncakes! *salutes* What a nice pairing of ingredients ;)

tigerfish said...
August 28, 2008 at 5:44 AM

For a while, I thought that was the entire filling in the mooncake of red-bean + green tea flavor! LOL!

Beachlover said...
August 29, 2008 at 12:37 AM

ning:
Thank you.Actually it's not really hard to make as long as you have ready make lotus paste.

ECV:
yes,love it!.Where are you moving?.NYC?.if yes,we can have mooncake party!!

puteri:
I don't have salted egg and hate salted egg.I just make the plain one with lotus paste or red bean.Sure I send you one now!!hehehe!! hop!

Rita:
thank you,try some different flavor.I think HK have lots of fancy flavor mooncake,rite?

kitchen flavours:
Thanks for dropping by:))

LCOM:
hehehe!! not hard working,just experiment!,anyway,thanks!

icook4fun:
I think the choc was gone!.I gave away! but nevermind we still can make more when you visit!

sweet jasmine:
sure if I'm in malaysia now,I just wait for ppls to send me free mooncake!! hehehe!!

zue:
actually mooncake is not really hard to make once you know the way.My problem wt mooncake is too soft.

kevin:
Do your place have asian store?.go to frozen section and look for pandan leaves.Let me know if you have problem,ok?

goodness gracious:
Yes,you can find pandan leaves or pure extract in asian store in NYC.sorry for the mistake posting.I should said lotus pandan flavor.wher do you live in NYC.maybe I can help you where to look for pandan leaves.let me know ok?

cbens12:
Thank you"blushing" I'm not expert,just in learning stage now:)

Beachlover said...
August 29, 2008 at 12:41 AM

noobcook:
thank you"blusing".don't worry,practise make perfect.last year I don't even know what is the different between the measurement in cup or tsp or flour.it's take alot of mistake and patient to bake!!hahaha!!

tigerfish:
wow!! that is a nice idea red bean and green tea!! maybe I should experiment that idea!!

tania MN said...
September 5, 2008 at 1:06 AM

Hi!
i stumbled upon your blog while trying to google where i can find lotus paste to make mooncake in NYC? Any ideas? Thanks!
(omg I'm Malaysian too!! >_<)

Beachlover said...
September 10, 2008 at 2:42 AM

sorry tania,I didn't check my comment.I already reply your email.

jAws said...
September 17, 2009 at 3:03 PM

hi beachlover, i'm from singapore. but i'm staying NYC now and i really wanna get pandan leaves to satisfy my singapore desserts cravings! i would really appreciate it if you can let me know where you got them.

THANK YOU!

Nou said...
April 29, 2010 at 4:43 AM

Where do you get your molding container? =))

Looks delicious.

corner kitchen table said...
May 4, 2012 at 8:12 AM

You're very hardworking! I wish I have some mooncake making mood.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.