200 g cooked glutinous rice (koh fun)/wholemeal bran oat
1/2 cup water
1 tablespoon rum
1 tablespoon rose water/wine
For Chocolate Skin Dough :
350 g all purpose flour
350 g chocolate, chopped
105 g corn oil
Preparation
For Mixed Nuts filling : Combine all ingredients in a big bowl and mix well. Then stir in 4 tablespoons corn/olive oil and mix till well combined. Divide into 40gm ball each for mini size mooncake.
For Chocolate Skin Dough : Simmer chocolate and oil over a double boiler untill melted. Stir chocolate mixture into flour and mix to form a thick paste. leave the thick paste to rest for an hour. Then divide pastry dough into 35gm each (for mini size) . Ttart wrapping the mixed nuts filling with the dough and slightly coat the dough with flour. Arrange moulded mooncake onto baking tray and spray water onto each of it bake at 200'c for 5 minutes and then remove mooncake from oven. Slightly brush with egg glaze and continue baking at 180'c for another 10 minutes or untill golden brown; It's best to serve this one day after. *
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