Mooncakes with Chestnut and Chocolate
Nov 09, 2024 12:12 PM
Celebrate the Mid-Autumn Festival with these Mooncakes with Chestnut and Chocolate, a delicious autumnal combination which everyone will love!
I have finally done it! I have finally been able to feed my kids enough mooncakes that, this year, when they heard that the Mid-Autumn Festival was approaching in September, they got all excited and said they couldn’t wait to eat mooncakes again.
Of course, they are referring to my Chocolate Fudge Mooncakes (the Red Bean Mooncakes rank second and the Lotus Seed Mooncakes are politely left for me).
But, last year, in the spirit of trying something new, I made some mooncakes with a chestnut paste filling. They were inspired by my childrens’ favourite Chestnut Anpan from our local Japanese bakery, but I thought I would add some chocolate chips to sweeten the deal. My kids (and my husband!) gave them a big thumbs up!
Serve them while they are still warm, and the chocolate will still be gooey on the inside!
Ingredients:
For the Chestnut Paste
- 500 g cooked chestnuts (I buy them in vacuum-sealed packs)
- 100 g caster sugar (or more to taste)
- 1/2 teaspoon fine salt
- 1 teaspoon vanilla extract
- 4–5 tablespoons boiling water
- 100 ml sunflower oil (1/3 cup plus 1 tablespoon) sunflower oil (or another flavourless oil)
- 100 g dark chocolate chips
For the Mooncake Dough
- 150 g golden syrup
- 50 g sunflower oil (or another flavourless oil)
- 1/2 teaspoon food-grade lye water
- 225 g (1 1/2 cups) plain flour (all-purpose flour)
For the Egg Wash
- 1 egg
- 1 tablespoon water
Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
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