Chocolate Moon Cake Recipe

Ingredients
300g golden syrup
3/4 tbsp alkaline water
75ml corn oil
1 tsp chocolate essence
1/2 tsp coffee essence

Sift twice:
375g plain flour
25g cocoa powder

To make egg glaze

mix well and strain the following

1 egg yolk
1/2 tbsp water
Large pinch of salt
Combine golden syrup, alkaline water and corn oil in a mixing bowl, then set aside for 4-5 hours.

Method:

Blend in essences and fold in sifted dry ingredients.

Mix into a dough and set aside again for another 4-5 hours.

Divide pastry dough into small 45g balls. Flatten dough and wrap durian filling.

Dust wooden mould lightly with flour and put in dough-wrapped filling.

Knock out and place moon cakes on slightly greased trays.

Bake in preheated oven at 180°C for 13 minutes. Remove and leave to cool.

After a minute, brush with egg glaze and bake for another 5 minutes or till done