Chocolate Moon Cake

Ingredients (8 Moon Cakes):

Skin:

220g plain flour

150g golden syrup

80g butter

30g cocoa powder

1tsp chocolate paste

½ tsp alkaline water

½ tsp baking soda

Filling:

850g white lotus paste

50g roasted almond nibs

Glazing:

1 egg yolk, lightly beaten

**Prepare one medium sized moon cake mould.

Methods:

1. Combine lotus paste and almond nibs for filling.

2. Scale at 100g portions and shape round.

3. Place flour, cocoa powder and baking soda for skin into a big mixing bowl.

4. Place golden syrup and butter into a pot and dissolve them over a low heat.

5. Turn off heat, cool well.

6. Mix in alkaline water and chocolate paste.

7. Pour the mixed from the pot into the big mixing bowl and mix to form dough.

8. Scale at 50g portions. Flatten each piece and wrap in the filling.

9. Shape round, repeat the process for 8 times.

10. Dust moon cake mould with some flour.

11. Place in a piece of moon cake, press firmly.

12. Dislodge imprinted moon cake and arrange on a baking tray lined with greaseproof paper.

13. Put it aside for 20 minutes.

14. Bake the moon cake in a preheated oven at 180 C for 10 minutes.

15. Remove it from oven and cool well, glaze surfaces with some beaten egg yolk.

16. Re-bake for another 10 minutes.

Chocolate Chip Banana Pancake

Ingredients (12pieces):

2 ripe bananas

115g self-rising flour, sifted

35g toasted flaked almonds

20g ground almonds

¾ cup milk

½ cup double cream

¾ tbsp plant chocolate chips

¾ tbsp caster sugar

2 medium eggs

A pinch of salt

Butter, for frying

Methods:

1. Mash the bananas in a bowl.

2. Beat in the eggs and half of the milk.

3. Mix in the flour, ground almonds, sugar and salt.

4. Add the remaining milk and the chocolate chips.

5. Stir the mixture well until it makes a thick batter.

6. Heat a knob of butter in a non-stick frying pan.

7. Spoon the pancake mixture into heaps, allowing space for them to spread.

8. When the pancakes are lightly browned underneath, flip them over to cook the other side.

9. Slide on to a plate and keep hot, then make more pancakes.

10. Whip the double cream to soft peaks in a bowl.

11. Spoon the cream on to the pancakes and decorate the cream topping with the toasted flaked almonds.