A Celestial Treat: Peanut Butter Chocolate Chip Mooncake

Indulge in a Timeless Classic with a Lunar Twist

Craving a sweet treat? Our peanut butter chocolate chip mooncake, baked in a mini Dutch oven from RJ Legend, is a perfect blend of classic American flavors and traditional holiday pastry-making.

This Mid-Autumn Festival, celebrate the Chinese Mythology Moon Goddess, Chang'e, with a homemade mooncake recipe that's both delicious and symbolic. Our recipe is easy to follow and doesn't require a mooncake mold.

While the lotus paste mooncake is a classic, our peanut butter chocolate chip mooncake offers a refreshing twist. It's a perfect blend of tradition and innovation.

Ready to try this culinary adventure? Gather your ingredients and let's create a celestial treat.

What is a Mooncake?

Mooncakes, a culinary delight deeply rooted in Asian culture, are particularly celebrated during the Mid-Autumn Festival. These delectable pastries, often round or square, symbolize the unity and togetherness of families and friends.

With a variety of flavors and fillings, mooncakes offer a delightful blend of taste and tradition. The intricate designs on the crust add to their aesthetic appeal, making them a cherished delicacy during this festive time of year.

Making your own mooncakes can be a rewarding experience, allowing you to customize ingredients and save money. Enjoy the sweet taste of tradition this Moon Festival by creating your own mooncakes.

The Benefits of Using a Dutch Oven for Mooncake Baking

The cast iron Dutch oven is an invaluable tool for this mooncake recipe. Its excellent heat retention ensures a consistent temperature throughout the baking process, which is crucial for melding the flavors and cooking the mooncake thoroughly. The 8.5oz cast iron pot we used is about 5.5 inch size, handles included. The RJ Legend mini Dutch oven have lids too, but for this recipe, it's not needed to cover for baking. Additionally, the enameled surface provides a non-stick quality, crucial for easy serving and cleaning, making the entire cooking experience more convenient and enjoyable.

Yields: 4-6 mooncakes

Prep time: 30 minutes

Cook time: 10-15 minutes

Ingredients:

For the dough:

• 200g all-purpose flour

• 80g granulated sugar

• 10g vegetable oil

• 10g shortening

• 100g hot water (about 80-90°C)

For the filling:

• 200g creamy peanut butter

• 100g chocolate chips

For the semi-sweet chocolate ganache:

• 100g heavy cream

• 150g semi-sweet chocolate chips

• 1 tablespoon cacao powder

For the egg wash (optional):

• 1 egg yolk

• 1 tablespoon water or milk

Equipment:

• 8.5 oz Dutch oven from RJ Legend (1 mooncake for each pot)
• Rolling pin
• Mooncake mold or Cookie Press for designs (optional)
• Small bowl
• Double boiler or heat-safe bowl and saucepan
• Kitchen scale

Instructions:

Prepare the dough:

1. Combine flour, sugar, vegetable oil, and shortening in a large bowl.

2. Gradually add hot water, stirring until a dough forms.

3. Knead the dough until smooth and elastic.

4. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the filling:

1. Combine peanut butter and chocolate chips in a small bowl.

2. Mix well until chocolate chips are evenly distributed.

3. Form the mixture into peanut butter and chocolate balls. Refrigerate until firm enough to handle, typically for about 30 minutes.

Prepare the semi-sweet chocolate ganache:

1. Heat heavy cream in a double boiler until just below boiling point.

2. Remove from heat and add semi-sweet chocolate chips. Let sit for 5 minutes.

3. Stir until smooth and creamy.

4. Stir in cacao powder until well combined. Let ganache cool slightly before using.

Prepare the eggwash:

1. In a small bowl, whisk together egg yolk and water or milk until smooth.

Assemble the mooncake:

1. Roll the dough into a disk shape: To ensure even thickness, use a rolling pin to flatten the dough into a circular or square shape.

2. Add a thin layer of semi-sweet chocolate ganache: Gently spread a thin layer of ganache onto the center of the dough, leaving some space around the edges for sealing.

3. Place the peanut butter and chocolate balls mixture on top: Carefully position the prepared filling in the center of the dough.

4. Seal the mooncake: Fold the edges of the dough over the filling, pinching them together to securely seal the mooncake.

5. Brush the top of the mooncake with a thin layer of eggwash.

Cook the mooncake:

Note: The exact cooking time may vary depending on your oven and the size of your mooncake.

1. Preheat your oven to 375°F (190°C).

2. Place the assembled mooncake in the RJ Legend mini Dutch oven.

3. Bake for 10-15 minutes, or until the bottom of the mooncake is golden brown and the dough is cooked through.

4. To check if the mooncake is cooked, insert a toothpick into the center. If it comes out clean, the mooncake is done.

5. Repeat the steps until all mooncakes are cooked or simply prepare more mini Dutch oven to cook all at once.

Finish:

1. Let the mooncake cool slightly.

2. Add a final layer of semi-sweet chocolate ganache to the top.

3. Let it set before serving.

Mooncake Size:

The mooncakes you make with this mooncake recipe will be similar in size to traditional medium-sized mooncakes. They would likely be around 3-4 inches in diameter and about 1 inch thick. This size is based on the typical dimensions of mooncakes and the size of the cast iron Dutch Oven used in the recipe. While the exact size may vary slightly depending on your technique and the specific dimensions of your pots, the mooncakes you make should be comparable to the standard size of traditional mooncakes.

Enjoy your homemade peanut butter chocolate chip mooncake, a delicious and symbolic treat for the Mid-Autumn Festival. This recipe combines the traditional flavors of mooncakes with a modern twist, making it a perfect addition to your moon festival celebration.

CLICK TO PURCHASE: