MAKMAK · CLEAN RECIPE

Chocolate Bear Mooncakes

120 min  ·  Serves 4

INGREDIENTS

• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 cup golden syrup
• 1/4 cup peanut oil
• 1/2 tsp lye water (kansui)
• 1 1/2 cups red bean paste filling
• Egg wash (1 egg yolk mixed with 1 tbsp water)

METHOD

1. In a large bowl, combine golden syrup, peanut oil, and lye water. Mix well.
2. Sift in the all-purpose flour and cocoa powder into the wet ingredients.
3. Mix until a dough forms, then knead lightly for a few minutes until smooth. Do not over-knead.
4. Cover the dough with plastic wrap and let it rest at room temperature for at least 1 hour.
5. Divide the dough into 4 equal portions. Divide the red bean paste into 4 equal portions as well.
6. Flatten one dough portion into a disc. Place one portion of red bean paste in the center.
7. Carefully wrap the dough around the filling, sealing it completely.
8. Lightly dust a mooncake mold (bear shape) with flour, then press the filled dough firmly into the mold.
9. Gently release the mooncake from the mold and place it on a baking sheet lined with parchment paper.
10. Repeat with the remaining dough and filling.
11. Preheat oven to 350°F (175°C).
12. Bake the mooncakes for 10 minutes.
13. Remove from oven and let cool for 5 minutes. Brush lightly with egg wash.
14. Return to the oven and bake for another 10-15 minutes, or until golden brown.
15. Let mooncakes cool completely on a wire rack before serving. For best flavor and texture, store in an airtight container for 1-2 days before eating.

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