Mid-Autumn Festival is just around the corner (aka Mooncake day)! Last year I wrote about non-traditional mooncakes and found some ice cream ones. This year, I decided to try making my own, mostly because I was lucky enough to get a mooncake mould from my sis-in-law when she went to HK. Crazy, I know. But hey, it was on my baking bucket list!
The mooncakes I grew up eating were the lotus seed ones filled with yolks. Even my non-Asian hubby likes them, but my kiddos are not fans. So, my Matcha and Chocolate Oreo Macadamia nut and Cranberry Mooncake was born!
I was going to flavour my lotus seed paste with chocolate and coffee, but I couldn’t find any at my local Asian grocery store…so I improvised. Taking the nut and seed filling type of mooncake as inspiration, I used ingredients that were catered to more non-red bean/non-black sesame/non-lotus seed lovers. Chocolates, Oreos, cranberries, macadamia nuts…you know…the yummy stuff.
The mooncake shell I used was a snowy type, flavoured with matcha. I think the bitterness of the green tea pairs nicely with the sweet and decadent filling. Snow skin mooncake is not baked like the traditional ones. These ones are usually eaten cold versus the baked mooncakes that are served at room temperature. This mochi-like shell is made with glutinous rice flour so it yields a more chewy consistency. Honestly, I had no clue what I was doing. I really made stuff up as I went along but that was part of the frustration fun!
So first, the filling:
Just a disclosure: I loosely measured my ingredients, but I adjusted based on what I had in my pantry (and my level of patience).
1 cup of All-purpose flour
1 cup granulated sugar
2/3 cup of vegetable oil
1 cup macadamia nuts (toasted, cooled, then chopped)
½ cup dried cranberries
½ cup chopped chocolate
½ cup crushed Oreo wafers (or cookies)
1/3 cup of hot water mixed with 1 Tablespoon of cocoa powder
- Toast your AP flour over low heat in a frying pan for about 6-7 minutes to cook it until it’s no longer white. This will take out the raw taste giving it a nutty flavour. The longer you cook the flour, the nuttier the flavour. Let it cool and set aside.
- Dissolve cocoa powder with the hot water. Set aside.
- Add sugar to the cooked flour and combine. Then add your nuts, cranberries, crushed Oreos and chocolate and mix together.
- Then add vegetable oil and chocolate sauce and continue to stir together until it’s all combined. You may need to adjust the moisture level by add more or less water, just so the filling is sticky enough to hold together in a ball.
- Scoop out some of the filling and roll it between the palms of your hands to form balls. (This part I used my cookie scooper and my digital scale. If you don’t have a kitchen scale, just eyeball it to roll out balls the size of a…well, an eyeball! If you have a scale, each ball was 30 grams.
- Place the rolled out balls of filling on a parchment lined tray and place plastic wrap on top so it doesn’t dry out.
Now for the snowy skin:
4 tsp of green tea matcha powder
1/3 cup hot water
1 cup cooked glutinous rice flour, plus more for kneading
1 cup sifted icing sugar
2 Tablespoons unsalted butter
- Dissolve the matcha powder with the hot water. Then set aside to chill in the fridge.
- Cook the glutinous rice flour on low heat on a frying pan to cook out the raw taste, similar to the AP flour for the filling. Set it aside to cool.
- Sift the icing sugar into a mixing bowl. Then sift in 1 cup cooked glutinous rice flour and mix together. Add the butter and mix to combine in your stand mixer. While the mixer is on low, slowly add the chilled green tea and mix it to combine until it resembles a soft dough. You may need to add more glutinous rice flour if your mixture is too runny.
- Cover the bowl with plastic wrap and let it rest for 20-30 minutes.
- Measure out 18 grams of the matcha dough, or roughly the size of a large marble, and roll it into a ball. Then using the palm of your hands, flatten it into a disk. Place a filling ball into the centre of the matcha disk and wrap and seal the chocolate ball by carefully pushing the snow skin to completely cover the filling. Then roll it into a ball and dust the entire thing in some glutinous rice flour.
- Place the ball on a floured work surface and position the mooncake mould over the ball and press down on the plunger to form the mooncake and release it from the mould. If your mooncake gets stuck in the mould, you may need to dust the inside of the mould with the glutinous rice flour.
- Transfer the mooncakes into an air-tight container and place a paper towel on top of the mooncakes. The paper towel will prevent any water condensation that forms on the lid to drip onto the mooncakes. Refrigerate for 6 hours to overnight before serving. The mooncakes can be kept for 3-4 days before the snowy skin dries out. You can try freezing the mooncakes after it has set for 6 hours. Just let it thaw before serving.
So there you have it. Another item checked off my baking bucket list!
I did have extra filling balls leftover. I have plans to try to use them in a baked chocolate shell. Follow me (@bakingzen) on Instagram or Twitter to see my mooncake (mis)adventures!