Crust: All-purpose flour 50g
Cocoa powder 7g Invert syrup 40g
Vegetable oil 12g Jianshui 0.8g
Peanut filling: White kidney bean filling 200g
Cooked peanuts 30g Peanut butter 10g
Preparation of white kidney bean filling: White kidney beans 400g
White sugar 250g Vegetable oil Appropriate amount
Cooked glutinous rice flour 30g
How to make Cantonese-style peanut cocoa mooncakes Cantonese style peanut cocoa mooncake recipe illustration 1

Step 1

First make the white kidney bean filling: soak 400g white kidney beans in water and leave overnight Cantonese style peanut cocoa mooncake recipe illustration 2

Step 2

The next day, peel and cook in a pot until crispy.Cantonese style peanut cocoa mooncake recipe illustration 3

Step 3

After cooking, put it into a food processor and blend into a puree Cantonese style peanut cocoa mooncake recipe illustration 4

Step 4

Add the mixed kidney bean puree, add sugar, put it into a non-stick pan and stir-fry over medium-low heat, adding vegetable oil several times in between. Cantonese style peanut cocoa mooncake recipe illustration 5

Step 5

Stir-fry until the kidney bean paste is a little dry. Add the cooked glutinous rice flour and continue to stir-fry. Cantonese style peanut cocoa mooncake recipe illustration 6

Step 6

Just fry until it looks like the picture. There will be a lot of fried white kidney bean filling. Take 200g for the next peanut filling. Cantonese style peanut cocoa mooncake recipe illustration 7

Step 7

Take 200g of white kidney bean filling, add chopped cooked peanuts and peanut butter, mix into a dough Cantonese style peanut cocoa mooncake recipe illustration 8

Step 8

Mixed stuffing Cantonese style peanut cocoa mooncake recipe illustration 9

Step 9

Divide into 7 pieces, about 34g of filling Cantonese style peanut cocoa mooncake recipe illustration 10

Step 10

Next, make the mooncake crust: Stir the inverted syrup, vegetable oil and water evenly, sift in the flour and cocoa powder, mix into a dough and let it rest in the refrigerator for a while.Cantonese style peanut cocoa mooncake recipe illustration 11

Step 11

Take out the rested dough and divide it into 7 small balls of about 15g. Cantonese style peanut cocoa mooncake recipe illustration 12

Step 12

Take a cocoa cake crust and wrap it with a filling Cantonese style peanut cocoa mooncake recipe 13

Step 13

Push it up slowly, wrap it all up and use a mold to press out the shape. Cantonese style peanut cocoa mooncake recipe illustration 14

Step 14

After everything is wrapped, bake in the oven at 190 degrees for 13 minutes. Do not brush the surface with egg wash. Cantonese style peanut cocoa mooncake recipe illustration 15

Step 15

Finished product Cantonese style peanut cocoa mooncake recipe illustration 16

Step 16

Finished product Cantonese style peanut cocoa mooncake cooking tips