I know I know, this is my third consecutive mooncake posting, I actually feel bored already but the good news is it is also my last mooncake posting, hehe.
This is properly the ugliest batch of mooncakes that I had made so far. The sides cracked a little & the pattern came out not that obvious. Even to unmold them also seemed to be harder to do comparing to my previous batch of mooncakes. And one more problem is that the black sesame paste that I bought was a bit too soft to wrap with. I had to freeze them for a short while first before I wrapped them. But when it comes to the taste, I like this flavour the most!
Chestnut & Black Sesame Mooncakes
(Recipe Source: Christine’s Recipes with Minor Adjustments)
150g Cake Flour
90g Golden Syrup
3/4tsp Alkaline Water
42g Vegetable Oil
5 x Ready-to-eat Chestnut
5 x 100g Black Sesame Paste, store-bought
5 x 3g Pre-roasted Pumpkin Seeds
***Grab 1 portion of pumpkin seeds & 1 portion of black sesame paste, roll into a ball. Repeat for the rest***
***Flatten 1 black sesame ball into a disc, place a chestnut in the center, then wrap up & roll into a ball. Repeat for the rest.***
1 Small Egg + 1tbsp Water
***Whisk until well-combined. Pass through a fine sieve. Set aside.***