Not Your Mom's Mooncakes! | Pecan Pie Mooncakes | The Woks of Life

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while sunflower seeds are more economical.

corn syrup

🥗Healthier: honey

💰Cheaper: maple syrup

Honey is a natural sweetener with a unique flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and dairy-free.

golden syrup

🥗Healthier: agave syrup

💰Cheaper: simple syrup

Agave syrup offers a lower glycemic index.

Chop pecans until no pieces are bigger than the size of a pea, using a food processor or by hand.

Mix chopped pecans with brown sugar, corn syrup, butter, vanilla extract, salt, and optional bourbon to create the filling.

Weigh out 65 grams of filling for each mooncake and form into balls.

Refrigerate dough until chilled for easier handling.

Weigh out 47 grams of dough for each mooncake and roll into balls.

Flour the inside of the mooncake mold to prevent sticking.

Roll the dough ball into a 4-5 inch circle, then place the filling ball in the center.

Wrap the dough around the filling, smoothing it into a ball shape.

Press the filled dough ball into the mooncake mold, then remove it carefully.

Transfer the molded mooncakes to a baking sheet.

Mist the mooncakes with water before baking.

Bake at 325°F for 5 minutes, then brush with an egg wash of egg yolk and water.

Lower the oven temperature to 300°F and bake until light golden.

Let the mooncakes sit overnight to allow the filling to absorb into the dough.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens