The Delight of Mooncakes - Traditional Treats and Modern Twists

As we approach the Mid-Autumn Festival, one of the most celebrated traditions across many Asian cultures is the exchange and enjoyment of mooncakes. These round, rich pastries symbolize unity, togetherness, and are often enjoyed during family gatherings, marking the full moon on the 15th day of the 8th month of the lunar calendar. Traditional mooncakes are filled with ingredients like lotus seed paste, red bean, or salted egg yolk, but in recent years, modern variations have captured the imagination of dessert lovers worldwide. Among these creative twists, Oreo mooncakes and chocolate mooncakes have become popular favorites.

Whether you're craving the nostalgic taste of an Oreo treat or the indulgence of chocolate, these mooncake recipes bring a contemporary flair to a timeless classic. Here’s how to make your own Oreo and chocolate mooncakes at home.

Oreo mooncakes are a modern, fun take on the traditional dessert. With their no-bake preparation and rich Oreo flavor, they’re a hit with both kids and adults. Here’s a simple recipe to get you started:

• Crust:

  • 25 Oreo cookies (cream removed)
  • 60g melted butter

• Filling:

  • 200g cream cheese (room temperature)
  • 2 tablespoons powdered sugar
  • 10 crushed Oreo cookies (with cream)

• Decoration (optional):

  • Extra crushed Oreos or melted chocolate for drizzling

1. Prepare the crust:

   • Separate the Oreo cookies and remove the cream filling (set aside for later).
   • Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
   • In a bowl, mix the crushed Oreo cookies with the melted butter until the crumbs are well-coated and the mixture becomes like wet sand.

2. Mold the crust:

   • Press the Oreo-butter mixture into mooncake molds, covering the sides to create a hollow shell. Make sure the layer is even and firm. Freeze the molds for about 15-20 minutes to set the crust.

3. Prepare the filling:

   • In a mixing bowl, beat the cream cheese with powdered sugar until smooth.
   • Stir in the crushed Oreos (with cream) until well combined.

4. Assemble the mooncakes:

   • Remove the mooncake molds from the freezer. Spoon the Oreo cream cheese filling into the molds, pressing it down so it’s compact and smooth on the surface.
   • Take some more of the Oreo crust mixture and cover the filling, pressing it down to seal the mooncake.

5. Chill and serve:

   • Place the mooncakes in the fridge to chill for at least 2 hours or overnight.
   • Once set, carefully remove the mooncakes from the mold.
   • Optional: Garnish with extra crushed Oreos or drizzle with melted chocolate for an added touch.

Your Oreo mooncakes are now ready to serve! The combination of the creamy Oreo filling with the crunchy crust makes for a delightful treat.


2. Chocolate Mooncake Recipe

Chocolate mooncakes are a decadent alternative to traditional versions. With a rich, chocolatey crust and luscious fillings, this mooncake is perfect for those with a sweet tooth. You can experiment with different fillings such as chocolate ganache, nuts, or even fruit to suit your preferences.

• Crust:

  • 200g dark chocolate
  • 100g unsalted butter
  • 60g powdered sugar
  • 100g all-purpose flour
  • 25g cocoa powder

• Filling Options:

  • Chocolate Ganache:
    • 200g dark or milk chocolate
    • 100ml heavy cream
  • Nuts: (optional)
    • Chopped almonds, walnuts, or hazelnuts

1. Prepare the chocolate crust:

   • In a heatproof bowl, melt the dark chocolate and butter together using a double boiler method (place the bowl over simmering water, ensuring the bottom of the bowl doesn’t touch the water).
   • Once the chocolate and butter are fully melted and combined, remove from heat and let it cool slightly.
   • In a separate bowl, sift the powdered sugar, flour, and cocoa powder together.
   • Gradually mix the dry ingredients into the melted chocolate mixture to form a smooth dough.
   • Wrap the dough in plastic wrap and chill in the fridge for about 30 minutes, allowing it to firm up.

2. Prepare the filling (chocolate ganache):

   • In a saucepan, heat the cream until it just begins to simmer.
   • Pour the hot cream over chopped chocolate and let it sit for 1-2 minutes.
   • Stir until smooth and creamy.
   • Let the ganache cool to room temperature, then refrigerate for about 1 hour until it thickens but is still pipeable.

3. Assemble the mooncakes:

   • Roll out the chilled chocolate dough between two sheets of parchment paper to a thickness of about ¼ inch.
   • Cut out round pieces of dough using a cookie cutter and gently press them into your mooncake molds, making sure to leave space in the center for the filling.
   • Pipe or spoon the chocolate ganache (and optional nuts) into the center of each mold.
   • Use more rolled-out dough to cover the filling and seal the mooncake.

4. Chill and set:

   • Place the assembled mooncakes in the fridge to chill for 2-3 hours, allowing the dough to firm up and the flavors to meld.

5. Serve:

   • Once the mooncakes are fully set, remove them from the molds and let them sit at room temperature for 10-15 minutes before serving.

These chocolate mooncakes are perfect for those who love a deeply indulgent dessert. The combination of the rich, fudgy crust with the creamy ganache filling will satisfy any chocolate lover.

Mooncakes are a beloved symbol of the Mid-Autumn Festival, but that doesn’t mean you have to stick with tradition. By incorporating modern flavors like Oreo and chocolate, you can put a fun twist on the classic dessert. These no-bake and baked versions are easy to make and perfect for sharing with friends and family during the festival or anytime you’re in the mood for a sweet treat!

Happy Mooncake Festival and happy baking!