chocolate peanut butter mooncake

Chocolate Peanut Butter Mooncake

In the mood to try something new? This recipe incorporates the reliable flavours of chocolate and peanut butter in a mooncake.

This recipe was first published in Flavours magazine.

Print Recipe
Print Recipe
Egg wash
  • 1 eggbeaten with 1 tbsp milk and 1 tsp palm oil
To prepare skin:
  1. In a bowl, mix golden syrup, alkaline water, baking soda and palm oil; allow to rest for 1 hour. Sift flour and cocoa powder over and knead into a smooth dough. Allow to rest for 15 minutes. Divide into 8 portions of 70 to 75g each.
To prepare filling:
  1. Divide lotus paste and peanut butter into 8 portions each. Wrap the lotus paste around the peanut butter.
To assemble:
  1. Flatten a portion of skin dough, place the filling in the centre and wrap the skin around, sealing with your fingers. Press into a flour-dusted mooncake mould, then unmould onto a greased baking tray.
  2. Bake in pre-heated oven at 170ºC for 10 minutes, then glaze with egg wash and return to the oven, baking for a further 10 minutes. Remove and allow to cool before storing.

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