The Enchanted Forest Mooncake

Allergens

Nuts (chestnuts)

Ingredients

• 1 1/2 cups glutinous rice flour
• 1/4 cup caster sugar
• 1/2 teaspoon salt
• 1/3 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1/2 cup finely chopped chestnuts
• 4 oz bittersweet chocolate, finely chopped
• 1 tablespoon matcha powder (Japanese green tea)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 12 cup mooncake mold or muffin tin.
2. In a large bowl, whisk together the rice flour, sugar, and salt.
3. Add the softened butter and mix until the texture resembles coarse crumbs.
4. In a separate bowl, beat the eggs, then stir in the vanilla and almond extracts. Gradually add this to the rice mixture and blend until fully incorporated.
5. Stir in the chestnuts, chopped chocolate, and matcha powder. Mix until well combined.
6. Divide the dough evenly into the prepared mooncake mold or muffin tin. Bake for 20 25 minutes or until golden brown. Cool on a wire rack.
7. Prep: 15 min, Cook: 25 min, Total: 40 min

Chef’s Insight

These mooncakes are perfect for any season, but their ethereal charm makes them an enchanting addition to your dessert table during autumn or the Mid-Autumn Festival.

Notes

You can use roasted chestnuts for a deeper flavor, or substitute with almonds if preferred.