As you may recall, I try out new mooncake recipes every year for Mid-Autumn Festival– it’s always fun to try new twists on classic recipes! This year I was trying to brainstorm ideas and was thinking about peanut butter cookies, when I came across a recipe for a peanut-and-honey based mooncake— kind of a riff on a traditional “nuts and seeds” filling. It seemed pretty simple– only a few ingredients and steps– so I decided to give it a try!
I enjoyed these– the food processor brought together the filling in a snap, and the resulting filling had a nice texture without being hard to press into a ball or likely to tear through the delicate mooncake skin while assembling. I doubled the original filling recipe to use up exactly one bag of Trader Joe’s roasted unsalted peanuts, and ended up making exactly 24 mooncakes (39g of filling, 19g of skin). I used my standard mooncake skin recipe, with the exception of using half peanut oil, rather than all vegetable oil– I think it added extra peanut flavor to the finished mooncakes, which were excellent. The insides are nice and chewy, without sticking in your teeth too much, and the salt cuts through the sweetness perfectly.
If you’re interested in making non-traditional mooncakes, I’d say these are a great start. Next time I may try adding some toasted sesame seeds to mimic the flavor profile of a classic Vietnamese peanut-sesame candy!
Growing up, a staple of my family’s holiday season was a fruitcake from the Collins Street Bakery. At the time, my mother was the only one who really liked it– for some reason the combination of sticky candied fruit and masses of pecans just didn’t do it for the rest of us– but as an adult I’ve actually grown to enjoy it. We don’t buy them anymore (they’ve gotten so expensive, particularly with shipping), but this past Christmas, inspired by a fruit-and-nut-heavy mooncake recipe, I decided to make a reasonable approximation in individually-sized servings.
As you may have noticed, I make mooncakes every year– just not in the usual flavors. While I really do like my chocolate-cherry mooncakes and my gingerbread mooncakes, I thought I’d try a new recipe this year and go with something almond-flavored.
For the centers I baked up an extremely moist almond cake. I actually tried two different recipes to see which one I liked better– the first is from Chez Panisse and is mixed in the food processor, and the second is from Amanda Hesser has a bit more flour in it and is made in the mixer. The first one turned out more cake-like, probably due to the fact that it incorporated whole eggs rather than just yolks, but the second turned out moister and squidgier, despite the fact that it had twice as much flour in it. I ended up using equal amounts of each cake, crumbled up together, to make my filling– it was the perfect mix!
I cut the sweetness of the almond cake with a tart raspberry jam center– Smuckers is my favorite raspberry jam, but not the seedless kind!– which I piped into the filling balls before molding the mooncakes.
I know, I make a lot of mooncakes here on the blog, but they’re just so adorable that I can’t help it. These aren’t all that different from my chocolate-cherry mooncakes, using the same cake and crust recipes and the same general technique, so I suggest you check out that post for recipes and instructions. Still, I just had to post about these because the gooey caramel center was so neat!
I started with homemade chocolate cake, then crumbled it up fine and stirred in big globs of Nutella.
So, remember my chocolate-cherry mooncakes? I loved those so much, and am always looking for an excuse to use the mooncake molds. When the holidays rolled around I figured that tiny molded desserts would be a great thing to contribute to the various gatherings we had planned, so I started brainstorming flavor combinations.
For my family Christmas celebration this year I think I’d like to make chocolate-peppermint and chocolate-orange-ginger, with the latter involving a gingerbread outer crust rather than a standard chocolate one. Of course, since I don’t want to use an untried recipe I’ve decided to do a gingerbread variation beforehand, just to test things out.
I love my mini mooncake molds. Seriously love them. They’re probably my favorite decorative kitchen gadget, beating out the letter stamps for shortbread, the nori punch that makes tiny faces to put on food, and all the cookie cutters. Lately I’ve been using them to cover petit fours in molded fondant, but before that I actually used them to make mooncakes, and I’ll be doing a variation on that in this post. After all, the Autumn Moon Festival is coming up, so everyone else is making mooncakes too, right? Right???
Anyway, I never much liked traditional mooncake filling– bean paste, nuts, salted egg yolks– so I spent some time trying to figure out what to use instead. It had to be firm and hold its shape while baking, so cake batter and most cookie doughs were right out. Same with fresh fruit and any creamy centers. Finally, I hit upon the idea of using cake pops– not the kind you bake into shape, but the original kind, where you mix crumbled cake with something liquid or gooey and form it into a ball. I figured the moisture from the liquid would prevent overbaking, and the structure of the cake would hold its shape well enough to keep the molded outside from collapsing or exploding.
And what do you know, it worked! Since then I’ve made a few different types, my favorite being yellow cake and cream cheese with candied pineapple, coconut, and maraschino cherries, all wrapped up in a shortbread crust. However, for this version I wanted to try something different– chocolate. Chocolate crust, chocolate filling, chocolate EVERYTHING. I decided to use my small (35g) round mold to make these as bonbon-like as possible.