Pineapple Mooncake Recipe (Mid-Autumn Festival Ceremonial Dessert)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

pineapple jam

🥗Healthier: homemade fruit spread

💰Cheaper: store-bought fruit preserves

Homemade spread can be lower in sugar and preservatives.

Cut off the top and peel the pineapple, removing the eyes with a pairing knife.

Cut out the core of the pineapple and crush it finely in a blender.

Transfer all the pineapple puree into a non-stick pot.

Peel and julienne the lemon skin, then dice it finely; you need about 2 tbsp of lemon zest.

Squeeze 1.5 tbsp of lemon juice, removing any seeds.

Add 125g of sugar and 62g of honey to the pineapple puree in the pot.

Simmer the mixture on medium-low heat for 20-30 minutes, stirring every 5 minutes to prevent burning.

When most moisture is evaporated, turn the heat to low and stir constantly until the jam is done, checking for the right consistency.

Cover the filling and chill it in the fridge for at least 30 minutes or until lukewarm.

In a big mixing bowl, combine 125g of inverted syrup or liquid honey, 46g of vegetable oil, 3g of salt, and 13g of lye water, mixing well.

Add 235g of cake flour to the mixture and stir until a smooth dough forms.

Wrap the dough in plastic wrap and rest it for about 30 minutes.

Portion out the cooled filling into 25g pieces using a round measuring spoon, rolling them into balls.

Divide the wrapper dough into 25g pieces, rolling them into balls.

Take a wrapper dough ball, poke it in the middle, and shape it into a bowl.

Place the filling in the center, squeeze the wrapper around it, and pinch to close.

Roll the filled mooncake in your hands to shape it perfectly.

Dust the mooncake with a little cake flour to prevent sticking, then place it in a mooncake presser.

Preheat the oven to 350°F (175°C).

Press the mooncake into the mold and place it on a baking pan lined with baking paper.

Spray some water onto the mooncake and bake for 8 minutes.

Mix 1 egg yolk with 1 tbsp of water.

Remove the mooncakes from the oven and brush a thin layer of the egg yolk mixture on top.

Return the mooncakes to the oven and bake for another 8 minutes.

After 8 minutes, take them out again and brush another layer of egg yolk on top.

Put them back into the oven and bake for an additional 8-12 minutes, checking for a golden brown color.

Allow the mooncakes to cool, then place them in a sealed container and refrigerate for 3 days for better flavor and texture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens