Baked Chocolate Mooncakes
Prep time: 
Cook time: 
Total time: 
Serves: 12 pieces
  • 113g Plain flour
  • 18g Cocoa powder (I used valrhona cocoa powder)
  • 85g Sugar syrup
  • 40g Peanut oil
  • ½tsp Alkaline water
  • 360g Coffee lotus paste (store bought) with one handful of melon seeds, divide into 12 portions, 30 each
  1. Mix sugar syrup, peanut oil and alkaline water together thoroughly.
  2. Sift plain flour and cocoa powder in a bowl. Make a well in the center and pour sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough. Cover with a cling wrap and let it rest for 15 minutes.
  3. Divide dough into 12 portions, 20g each and roll into balls. Wrap the dough around the coffee lotus paste.
  4. Roll it into ball and dust with some flour. Press firmly into mould, unmould and place on a lined baking tray.
  5. Bake at preheated oven 170C for 10 minutes. Remove from oven and rest mooncakes to cool for about 15 minutes. Then bake the chocolate mooncakes again for another 10-15 minutes.
  6. Leave mooncakes to cool down completely before storing into an airtight container. This mooncake can be eaten immediately after baked or wait for about 3 days for the mooncake skin to soften (回油) before consuming.
Recipe by Anncoo Journal at