3 Ways to Make Sweet, Fragrant Chocolate Mooncakes, Simple and Unusual for the Whole Family

Stew mung beans

Mung beans are washed, then placed in a pot with 80g sugar, 200ml hot water. Stir well and soak the beans for 1 – 1.5 hours.

Add another 200ml hot water, then place on the stove and cook on high heat. When the water boils, reduce the heat and cook until the beans are soft.

Blend mung beans

Put the beans in the blender, blend until smooth.

Cook mung bean filling

Dissolve 10g of flour in 40 – 50ml of water.

Sift the mung bean filling into a non-stick pan, add 75g of coconut oil. Stir well to combine the coconut oil completely and cook the filling over low heat.

When you see the filling becoming less runny, add the flour water and continue stirring over low heat until the filling thickens, becomes firm, smooth, and chewy. You can roll a small amount of the still hot filling into a ball; if it stands upright and doesn’t collapse, it’s done.

Mixing the cake skin dough

Add 85g of baked mooncake syrup and 25g of cooking oil into a bowl and stir well.

Take another bowl and add 113g of flour and 7g of cocoa powder, then stir well.

Add the flour mixture gradually into the baked mooncake syrup mixture, then mix well to combine.Use your hands to knead the dough until it forms a uniform mass, cover it, and let it rest for 30 minutes.

Wrapping the cake

Separate the salted egg yolks, then use diluted alcohol to brush over the salted eggs. Next, place the salted eggs in the oven for 7 minutes at 150 degrees Celsius.

Divide the cake skin dough into several portions in a ratio of 2 filling to 1 skin.Take a small amount of mung bean filling, flatten it, then place the salted egg yolk inside and roll it into a ball.

Roll the cake skin dough into a ball, flatten it with thin edges and a thicker center. Place the filling ball inside, then pinch the edges of the dough and roll it into a ball.

Shaping the cake

Apply a little dry flour and place the cake in the mold, press down several times with your hands to shape the cake.

Baking the cake

Preheat the oven to 150 degrees Celsius for 7 minutes. Then, place the cake in the oven and bake at 150 degrees Celsius for 15 minutes.

Mix 2 tablespoons of fresh milk with 1 teaspoon of cooking oil. Remove the cake from the oven and lightly spray water on the surface of the cake using a spray bottle. Then wait for the cake to cool completely before applying a thin layer of milk on the surface.

Continue to bake the cake a second time at 150 degrees Celsius for 15 minutes.

Final Product

Mooncakes fragrant with a hint of cocoa, when eaten you will clearly feel the characteristic bittersweet flavor from the cake crust, while the filling inside is sweet and salty with a buttery taste from mung beans and salted eggs.

Baked mooncakes need to be left for 1-2 days to allow the cakes to release oil; the crust should be soft for a better taste.

Soak and Cook Green Beans

First, rinse 150gr of green beans about 4 times, then soak them in water for 4 hours.

Next, add the soaked green beans along with the soaking water into a pan, cook over medium heat for about 40 minutes until the beans are soft and the water has evaporated.

Chocolate filling

Put the mung beans into a blender with 50ml of water and 100gr of sugar, then blend until smooth.

Next, add the mung bean mixture, 40ml of cooking oil, and 20gr of cocoa powder to a pan. Cook on low heat until the filling forms a smooth, pliable mass that is dry and does not stick to your hands when touched.

Finally, add 1 tablespoon of grated lemon zest to the pan, and mix well until combined.

Wrap the cheese filling

Divide the filling into several portions, each weighing 25gr, then roll into balls.

Cut the cheese in half, then flatten a ball of filling with your hand and place half a piece of cheese in the center, pinch the edges closed, and roll into a ball. Repeat until all the filling is used up.

Mixing the cake dough

Sift 100g of flour and 15g of cocoa powder into a bowl and mix well. Then, add 80ml of baking syrup, 1 egg yolk, 15ml of cooking oil, and mix thoroughly.

Next, knead the dough by hand until it forms a smooth and non-sticky ball. Finally, cover the dough tightly and let it rest for 30 minutes.

Shaping the cake

Divide the dough into equal portions, each weighing 20g, and roll them into balls.

Next, use a rolling pin to flatten the dough, place the filling in the center, then gather the edges tightly around the filling, and roll it into a ball.

Finally, brush the mold with a layer of cooking oil, place the dough ball in, press firmly, and hold for about 10 seconds to shape the cake.

Baking the cake

Preheat the oven to 175 degrees Celsius for 10 minutes. Then, bake the cake for the first time for 7 – 8 minutes at 175 degrees Celsius.

After the first baking, spray a mist of water on the surface of the cake and let it cool for about 15 minutes.

Next, brush a thin layer of cooking oil on the cake and bake for the second time for 2 – 5 minutes at 175 degrees Celsius. When the cake is done, place it on a high rack to cool completely.

Final product

The Mooncake with chocolate and cheese filling is small and lovely, with a sweet and bitter crust, a light cocoa aroma mixed with the creamy and nutty cheese filling. A unique twist that is sure to delight you.

Mix the Coconut Filling

Put 500gr of shredded coconut, 50gr of maltose, 300gr of sugar, and 100ml of cooking oil into a bowl and mix well with your hands.

Next, add 50gr of glutinous rice flour and continue to mix well until the ingredients are combined.

Cook the coconut filling

Place a pan on the stove, add the coconut filling and cook over low heat for about 1 hour until the sugar dissolves and the filling sticks together into a smooth, flexible mass. It’s done when it doesn’t stick to your hands when touched.

Next, add 50g of roasted watermelon seeds, mix well one more time to combine.

Mix the dough

Add 90ml of cooking oil and 370g of syrup into a new bowl and stir well. In another bowl, sift 450g of flour and 50g of cocoa powder and mix well.

Next, add the mixed flour into the syrup mixture, knead with your hands until a smooth, flexible dough is formed.

Finally, wrap the dough tightly with plastic wrap and let it rest for 20 minutes.

Wrapping the cake

Separate the salted egg yolk, then use diluted alcohol to coat the salted egg. Next, place the salted egg in the oven for 7 minutes at 150 degrees Celsius.

Divide the cake skin and filling into 8 equal parts, with a ratio of 70g cake skin : 140g filling (including salted egg), then roll them into balls.

Next, use your finger to press in the middle of the filling ball to create a hole, place the salted egg inside, and pinch the edges of the filling closed. Then, use a rolling pin to flatten the cake skin, place the filling inside, and seal it tightly, rolling it into a ball.

Finally, use a sharp toothpick to prick the surface of the cake lightly to remove any air bubbles inside. After that, coat the outside of the cake with a layer of chocolate powder and roll it again to make it smooth.

Shaping the cake

Coat the mold with a layer of chocolate powder, place the cake inside, press firmly with a spring to shape the cake, then gently remove the cake from the mold.

Baking the cake

Preheat the oven to 175 degrees Celsius for 15 minutes. Then, bake the cake for the first time at 175 degrees Celsius for 10 minutes.

After 10 minutes, spray water mist on the surface of the cake and let it cool completely. Finally, bake the cake for the second time for another 10 minutes at 175 degrees Celsius to finish.

Final product

The chocolate mooncake with coconut filling has a fragrant, slightly bitter crust, while the coconut filling inside is rich, sweet, and has a salty taste from salted egg yolk, ensuring you can eat it without getting tired of it.