Description
Pineapple mooncakes are a delightful treat that combines a rich, sweet filling with a tender, golden crust, traditionally enjoyed during the Mid-Autumn Festival.
Ingredients
- All-purpose flour: 250 grams
- Golden syrup: 150 grams
- Lye water: 1/2 teaspoon
- Vegetable oil: 50 grams
- Baking soda: 1/4 teaspoon
- Pineapple filling: 300 grams
- Sesame seeds: For garnish
- Egg wash: (1 egg yolk + 1 tablespoon water)
Instructions
- Prepare the pineapple filling by cooking chopped fresh pineapple with sugar until thickened and caramelized.
- In a mixing bowl, combine all-purpose flour, golden syrup, lye water, and vegetable oil to form a dough. Knead gently and let it rest for 30 minutes.
- Divide the dough and pineapple filling into equal portions, shape them into balls, and wrap the filling with the dough.
- Preheat the oven to 180°C (350°F), mold the mooncakes, brush with egg wash, sprinkle sesame seeds, and bake for 20-25 minutes until golden brown.
Notes
- Pineapple mooncakes can last for about 1 to 2 weeks when stored in an airtight container at room temperature.
- They can be frozen for up to 3 months; wrap them tightly in plastic wrap before freezing.
- Serve with green tea for the best pairing.
- For vegan options, substitute the egg wash with plant-based milk or syrup.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 mooncake
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Pineapple Mooncakes, Mid-Autumn Festival, Chinese Dessert, Mooncake Recipe