Description
Delight in these Honey Pistachio Mooncakes, a perfect blend of fragrant honey-sweetened dough enveloping a rich, nutty pistachio filling. These traditional mooncakes are enhanced with roasted pistachios and a subtle hint of salt, providing a balanced, indulgent treat ideal for special occasions or festive celebrations.
Ingredients
Scale
Dough
- 2 tbsp (25 gr) neutral cooking oil
- 3 tbsp (60 gr) honey
- 1/2 tsp (optional)
- 1/8 tsp salt
- 13 tbsp (100 gr) cake flour, more for coating
Pistachio Filling
- 1 1/2 cups (200 gr) shelled pistachios, roasted
- 1/4 cup (30 gr) [missing ingredient, assumed powdered sugar]
- 2 tbsp (40 gr) honey
- 1 tbsp (15 gr) granulated sugar
- 1 tbsp (15 gr) neutral cooking oil
- 1/4 tsp salt
- 1 tbsp water, or more
Egg Wash
- 1 egg yolk
- 1 tbsp water
Instructions
- Prepare the dough: In a mixing bowl, combine the neutral cooking oil, honey, optional ingredient (likely vanilla or a flavor enhancer), and salt. Gradually sift the cake flour into the mixture and stir to form a smooth, pliable dough. Add more flour if necessary to prevent sticking. Cover and set aside to rest.
- Make the pistachio filling: In a food processor, pulse the roasted pistachios until finely ground but still retaining some texture. Add the assumed powdered sugar, granulated sugar, honey, neutral cooking oil, salt, and water. Blend until the mixture forms a sticky, moldable paste. Adjust water quantity to achieve the right consistency.
- Shape the mooncakes: Divide the dough and filling into equal portions, approximately 12 pieces each. Roll each dough portion into a ball, flatten into a disc, then place a filling ball in the center. Wrap the dough around the filling, sealing it completely, and gently roll into a smooth ball.
- Mold the mooncakes: Lightly dust a mooncake mold with flour. Place the filled dough ball inside the mold and press firmly to shape the pattern. Carefully release the shaped mooncake onto a baking tray lined with parchment paper.
- Apply egg wash: Whisk the egg yolk with water. Using a pastry brush, lightly brush the surface of each mooncake to give a glossy, golden finish after baking.
- Bake the mooncakes: Preheat the oven to 350°F (175°C). Bake the mooncakes for about 20-25 minutes or until golden brown. Halfway through baking, brush a second layer of egg wash for a richer color if desired.
- Cool and store: Remove mooncakes from the oven and let them cool completely on a wire rack. Store in an airtight container; mooncakes taste best after resting for 1-2 days when the filling softens and flavors merge.
Notes
- If the optional ingredient in the dough is vanilla extract, it enhances aroma but can be omitted without affect.
- Ensure pistachios are well roasted for a deeper flavor in the filling.
- The assumed missing ingredient for the filling powder is powdered sugar; you can substitute with caster sugar for texture.
- Adjust water in filling gradually to avoid overly wet paste.
- Resting mooncakes for 1-2 days improves texture and flavor melding.
- Use cake flour for a tender, soft dough texture.
Keywords: mooncakes, pistachio, honey, Chinese dessert, festive treats, baked pastries