As of late, we’re coming to you with a brand new mooncake recipe for the Mid-Autumn Competition! This one is just a little non-traditional. We’re making Pecan Pie Mooncakes!
This recipe is for all of you available in the market who assume you don’t like mooncakes or who need to take a look at making them for the primary time. The flavors are deliciously autumnal and acquainted, and bonus: they’re more uncomplicated to make than any of our different mooncake recipes!
We partnered with the Georgia Pecan Growers Affiliation to convey you this Pecan Pie Mooncake recipe. As all the time on The Woks of Lifestyles, all evaluations are our personal. Experience!
The Subsequent Technology Develops a Mooncake Recipe
The Mid-Autumn Competition is the second one largest Chinese language vacation of the 12 months. We describe it nearly like a Chinese language model of Thanksgiving—a time to have fun the harvest, reunite with friends and family, and—like many vacations—revel in some just right eats. It normally falls within the month of September. Learn extra about learn how to have fun Mid-Autumn Competition right here!
In case you’ve spotted mooncakes filling the cabinets and finish caps at your native Chinese language grocery retailer, this vacation is why. Mooncakes are THE standard Mid-Autumn Competition deal with.
This 12 months, we’ve reached an enormous milestone. It’s been ten years of my mother only taking at the mooncake accountability round right here, growing those vintage recipes:
However this 12 months, I advanced this mooncake recipe and assembled them myself!
Final 12 months, my mother idea it was once the correct time for my sister and I to take a look at our hand at mooncake making, with out her supervision (every other enormous milestone on the time). We made Vintage Pink Bean Mooncakes, or even recorded a video of our revel in!
However whilst we did collect the ones mooncakes, many of the parts—the purple bean paste, the salted duck egg yolks, golden syrup, and many others. were ready through my mother. She just about dropped off a bag of components at my condo and advised us to have at it.
It was once an excellent precious revel in, as it helped me achieve self assurance within the mooncake-making enviornment, and now I believe as much as the duty of now not simplest making mooncakes annually for this particular vacation, but in addition inventing some new recipes.
This is the wonderful thing about The Woks of Lifestyles—my sister and I are in a position to construct on my oldsters’ wisdom and the previous recipes we’ve already recorded.
Showcase A: I used my mother’s Ham & Nut Mooncake recipe as a place to begin for growing those Pecan Pie Mooncakes!
Non-Conventional Mooncake Flavors
At the moment, as extra fancy mooncakes hit the marketplace, we’re seeing much more non-traditional flavors, from taro and ube to inexperienced tea and mocha. That stated, whilst all mooncakes have transform lovely dear at the present time (they are able to run $60-$80 for a field of four!), the ones uniqueness flavors are particularly expensive.
All of the extra reason why to make your personal!
I believed Pecan Pie could be a super one to begin with, for a number of causes:
- I really like pecans. They’re my favourite nut—each in savory and candy programs. I really like them in salads, my morning yogurt & fruit, baked items, and on their very own, toasted.
- My grandma, one of the most primary recipients of those mooncakes as presents, LOVES nut-based mooncakes.
- Considered one of my dad’s favourite cakes of all time is Pecan Pie. He has to have it annually at Thanksgiving, and I knew this mix could be a winner with him.
- Pecan Pie flavors simply scream fall! Because the temperatures decrease right here in New Jersey and we’re festooning our entrance slump with pumpkins and ornamental gourds, those are the flavors I need to be taking part in in my mooncake.
In sum, those mooncakes are an East Meets West advent that each the elders and the youngsters can revel in. I exploit toasted pecans, vanilla, butter, and a little bit little bit of bourbon for intensity of taste within the filling.
We used Georgia Pecans for this recipe—do you know that pecans are The usa’s local nut? They’re additionally filled with antioxidants, protein, fiber, and wholesome fat. So mainly…those mooncakes are kinda wholesome. 😉
The binder for the filling is glutinous rice flour, similar to in a conventional Chinese language nut mooncake. So that you get the feel of a mooncake, with all of the taste of pecan pie.
It is a nice recipe to percentage with family and friends who’re pecan pie enthusiasts, or for many who aren’t in most cases fanatics of Chinese language mooncake fillings like lotus or purple bean paste.
Recipe Pointers
In case you’ve by no means made mooncakes, this recipe is a smart position to start out. You don’t need to make an advanced selfmade paste or salt any duck eggs. The filling is tremendous simple to make, as is the dough, and the ones are the one two parts!
Then, it’s only a topic of meeting and baking.
Listed here are a couple of guidelines to remember throughout the method:
- Whilst we integrated US standard measurements within the recipe card, metric is most well-liked. A virtual scale is necessary, now not just for weighing out the components for the filling and dough for easiest effects, but in addition to make certain that your mooncakes are the similar dimension. This could also be key to making sure that they are compatible into the molds.
- Chop your pecans in order that no piece is bigger than the scale of a green-pea. You need a mix of items and a few crumbs, which assist bind the filling in combination.
- You’ll in finding mooncake molds on-line. We love the variations with springs and interchangeable development plates. You’ll need molds that may accommodate 100g of filling for this recipe. Browse some choices right here.
- Whilst this mooncake recipe has fewer uniqueness components than maximum, you’re going to nonetheless want 3 pieces you would possibly not be capable to in finding in common grocery retail outlets: golden syrup, Potassium Carbonate, and candy rice flour (AKA glutinous rice flour). You’ll make golden syrup the use of our recipe with simply sugar, water, and lemon juice. Alternatively, you’ll be able to additionally purchase Lyle’s Golden Syrup on-line! Potassium carbonate and glutinous rice flour may also be present in Chinese language grocery retail outlets and on-line.
- This recipe makes 10 mooncakes, however in case you’d love to make extra, simply click on at the choice of servings within the recipe card to scale it up!
Let’s get to the recipe.
Pecan Pie Mooncakes Recipe Directions
Step 1: Make the dough
Get started with the mooncake dough. In a blending bowl, mix the golden syrup, oil, and Potassium Carbonate resolution in conjunction with a rubber spatula. (If the use of cups for measuring, make sure to get nearly each and every remaining drop of syrup/oil from the measuring cups into the bowl!)
Then upload the flour to the combination. Whilst we have now integrated US standard (cup) measures within the recipe card, weigh your components the use of metric measurements and a virtual scale for easiest effects!
Use the spatula to mix the whole thing right into a cushy dough. Don’t overwork it. This step must simplest take 1-2 mins. Quilt the dough in an hermetic container. Let it leisure within the fridge for no less than 1 hour. (Or in a single day, in case you’d find irresistible to do this step prematurely.) You will have about 470g of dough.
Step 2: Make the filling
Whilst the dough is chilling, make the filling.
In a blank, dry wok, toast the candy rice flour for 15-20 mins over medium low warmth till it turns a mild brown colour. Stir continuously, and alter the warmth accordingly to stop burning. Permit to chill.
This step guarantees you don’t have a uncooked flour style for your mooncake filling.
Toast the pecans in a preheated oven at 300°F for 10 mins, till aromatic.
Permit to chill, and chop them—no pecan piece must be greater than a pea. Upload them to a big blending bowl, along side the brown sugar and salt. Combine smartly.
To the pecan combination, stir within the melted butter, water, bourbon, oil, and vanilla. Then progressively upload the toasted candy rice flour to bind all of the components in combination. The filling must cling in combination in a ball when completed.
Weigh and divide the combination into 10 equivalent items (about 60g each and every). Shape each and every piece right into a ball, and put aside for assembling the mooncakes.
Step 3: Bring together the mooncakes
As soon as the dough has completed resting, divide and weigh the dough into ten equivalent (47g) items, rolling each and every piece between your fingers right into a ball. (Weighing them will ensure that each and every mooncake is similar dimension and weight.) Retailer the dough balls in a coated container to cool within the refrigerator—you’ll paintings with a pair at a time.
Be certain that the development plate for your mooncake mould is locked in position, and dirt the interior of the mildew (the development plate and the perimeters) totally with flour. Gently faucet out any extra. You’ll repeat this procedure for each and every mooncake.
Calmly mud a piece floor and a dough ball with flour, and use a floured rolling pin to roll the dough right into a 4-inch/10cm circle.
Use a skinny, flat spatula to boost up the dough, and position it on most sensible of a ball of filling. Gently press out the air bubbles across the filling.
Then flip the outlet face-up, and in moderation press the dough in combination to near any gaps, retaining the dough distribution as whilst conceivable.
The dough will crack simply, but it surely’s additionally simple to squish again in combination or patch with an additional scrap of dough (simply use a scrap piece from a space that has an excessive amount of dough).
The manager function here’s to near the dough across the filling with out shooting air inside of. Roll between your fingers to create a clean ball.
Calmly mud the assembled ball with further flour. Position it on a evenly floured paintings floor, then press the mooncake mould onto the ball till the bottom of the mildew makes touch with the paintings floor.
Firmly press down at the spring till you are feeling resistance. Carry the mildew and gently press the mooncake out of the mildew.
Position the mooncakes on a baking sheet about 1 inch (2.5cm) aside as you are making them. Repeat till you’ve assembled all of the mooncakes. (Notice that they are going to now not alternate dimension throughout baking.)
Step 4: Bake the mooncakes
Preheat the oven to 325°F/160°C while you’re nearly completed assembling the mooncakes. Proper ahead of baking, dip your hands right into a bowl of water, and fling the water for your hands onto the mooncakes a couple of instances. This gently misting prevents the dough from cracking.
Straight away put the mooncakes within the 325°F/160°C oven and bake for five mins. (Have in mind to set the timer!) Now get ready the egg wash through whisking the egg yolk and three tablespoons of water in combination.
After the mooncakes had been baking for five mins, take them out of the oven and straight away decrease the oven temperature to 300°F/150°C. Very evenly brush each and every mooncake with egg wash (ideally the use of a herbal bristle pastry brush), being cautious to not permit any egg wash pool within the nooks and crannies of the mooncakes.
Put them again within the oven, and bake for every other 15-17 minutes, till the mooncakes are a mild golden brown.
When the mooncakes first pop out of the oven, the dough will glance just a little dry, and now not oily like what you’re used to when opening packaged mooncakes. That is standard.
Cool utterly, after which retailer the cooled mooncakes in an hermetic container for 1-2 days, and the outdoor gets that great glossy sheen ! Retailer your mooncakes in an hermetic container within the fridge for as much as 10 days, and revel in!
We are hoping you loved this pecan pie mooncake recipe, backed through Georgia Pecans! It may well be my favourite mooncake recipe but. 🙂
Pecan Pie Mooncakes
This recipe for Pecan Pie Mooncakes combines a conventional Chinese language Mid-Autumn Competition deal with with vintage American fall flavors of pecan pie!
serves: 10
Prep: 3 hours
Cook dinner: 20 mins
General: 3 hours 20 mins
Directions
Make the dough:
-
Get started with the mooncake dough. In a blending bowl, mix the golden syrup, oil, and Potassium Carbonate resolution in conjunction with a rubber spatula. (If the use of cups for measuring, make sure to get nearly each and every remaining drop of syrup/oil from the measuring cups into the bowl!)
-
Then upload the flour to the combination, and use the spatula to mix the whole thing right into a cushy dough. Don’t overwork it. This step must simplest take 1-2 mins. Quilt the dough in an hermetic container. Let it leisure within the fridge for no less than 1 hour or in a single day. You will have about 470g of dough.
Make the filling:
-
Whilst the dough is chilling, make the filling. In a blank, dry wok, toast the candy rice flour for 15-20 mins over medium low warmth till it turns a mild brown colour. Stir continuously, and alter the warmth accordingly to stop burning. Permit to chill.
-
Toast the pecans in a preheated oven at 300°F for 10 mins, till aromatic. Permit to chill, and chop them—no pecan piece must be greater than a pea. Upload them to a big blending bowl, along side the brown sugar and salt. Combine smartly.
-
To the pecan combination, stir within the melted butter, water, bourbon, oil, and vanilla. Then progressively upload the toasted candy rice flour to bind all of the components in combination. Weigh and divide the combination into 10 equivalent items (about 60g each and every). Shape each and every piece right into a ball, and put aside for assembling the mooncakes.
Bring together the mooncakes:
-
As soon as the dough has completed resting, divide and weigh the dough into ten equivalent (47g) items, rolling each and every piece between your fingers right into a ball. (Weighing them will ensure that each and every mooncake is similar dimension and weight.) Retailer the dough balls in a coated container to cool within the refrigerator—you’ll paintings with a pair at a time.
-
Be certain that the development plate for your mooncake mould is locked in position, and dirt the interior of the mildew (the development plate and the perimeters) totally with flour. Gently faucet out any extra. You’ll repeat this procedure for each and every mooncake.
-
Calmly mud a piece floor and a dough ball with flour, and use a floured rolling pin to roll the dough right into a 4-inch/10cm circle. Use a skinny, flat spatula to boost up the dough, and position it on most sensible of a ball of filling. Gently press out the air bubbles across the filling.
-
Then flip the outlet face-up, and in moderation press the dough in combination to near any gaps, retaining the dough distribution as whilst conceivable. The dough will crack simply, but it surely’s additionally simple to squish again in combination or patch with an additional scrap of dough. The manager function here’s to near the dough across the filling with out shooting air inside of. Roll between your fingers to create a clean ball.
-
Calmly mud the assembled ball with further flour. Position it on a evenly floured paintings floor, then press the mooncake mould onto the ball till the bottom of the mildew makes touch with the paintings floor. Firmly press down at the spring till you are feeling resistance. Carry the mildew and gently press the mooncake out of the mildew. If any dough will get caught within the mould or you’ve spaces the place the filling is peeking throughout the dough, get a small piece of the scrap/mending dough to patch up the world. Then blank the mildew (a toothpick is helping get dough out of any nooks and crannies within the mould) and dirt it extra totally with flour. Then gently press in on both sides of the mooncake to make it smaller, so it will probably return within the mould for reshaping.
-
Position the mooncakes on a baking sheet about 1 inch (2.5cm) aside as you are making them. Repeat till you’ve assembled all of the mooncakes. (Notice that they are going to now not alternate dimension throughout baking.)
Bake the mooncakes:
-
Preheat the oven to 325°F/160°C while you’re nearly completed assembling the mooncakes. Proper ahead of baking, dip your hands right into a bowl of water, and fling the water for your hands onto the mooncakes a couple of instances. This gently misting prevents the dough from cracking.
-
Straight away put the mooncakes within the oven and bake for five mins. (Have in mind to set the timer!) Now get ready the egg wash through whisking the egg yolk and three tablespoons of water in combination.
-
After the mooncakes had been baking for five mins, take them out of the oven and straight away decrease the oven temperature to 300°F/150°C. Very evenly brush each and every mooncake with egg wash (ideally the use of a herbal bristle pastry brush), being cautious to not permit any egg wash pool within the nooks and crannies of the mooncakes. Put them again within the oven, and bake for every other 15-17 minutes, till the mooncakes are a mild golden brown.
Pointers & Notes:
Mooncakes are a calorie dense deal with. They had been made for sharing! 🙂
vitamin information
Energy: 553kcal (28%) Carbohydrates: 60g (20%) Protein: 6g (12%) Fats: 33g (51%) Saturated Fats: 6g (30%) Polyunsaturated Fats: 9g Monounsaturated Fats: 16g Trans Fats: 0.2g Ldl cholesterol: 13mg (4%) Sodium: 160mg (7%) Potassium: 159mg (5%) Fiber: 3g (12%) Sugar: 28g (31%) Nutrition A: 163IU (3%) Nutrition C: 0.3mg Calcium: 37mg (4%) Iron: 2mg (11%)
