How to Make Delicious Soft Black Sugar Mooncakes with Tapioca Pearls at Home

How to make Black Sugar Pearl Mooncakes

• 1

  Pour the filling into the mold

  First, on one side of the mold, add about 1 teaspoon of mascarpone, then add 1 teaspoon of black sugar pearls on top.

  On the other side of the mooncake filling mold, cover it completely with mascarpone, then close the mold and place it in the freezer refrigerator for 1 – 2 hours.

  

  

  

  
• 2

  Mix the mooncake dough

  You mix the dough for each mooncake in the ratio: Add to a bowl 60g of syrup, 5 drops of grapefruit essence, 2g of cooking oil, and 28g of glutinous rice flour.

  Mix the dough until the mixture is well combined and sticky. When the dough is smooth and sticky, take it out on the table and knead it by hand for about 8 – 10 times to make the dough elastic.

  Tip: The syrup for making the mooncake dough is made by boiling 200g of sugar with 200ml of water.

  

  

  

  
• 3

  Shape the cake

  Take the cake filling out of the refrigerator, roll the cake dough into a ball, then flatten it to place the filling in the middle. After that, wrap it tightly and roll it into a ball.

  Do the same for the remaining ones.

  

  
• 4

  Mold the cake

  You place the cake in the mold and press down firmly to shape it.

  After pressing the cake, sprinkle a little cooked glutinous rice flour on top and place the cake in the refrigerator for about 15 minutes to finish.

  

  
• 5

  Final Product

  Black sugar pearl mooncake is not only simple but also incredibly delicious, with a chewy and soft crust, creamy mascarpone filling that melts in your mouth, accompanied by chewy sweet pearls that you will simply love.