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Honey Pistachio Mooncakes

Delicious Honey Pistachio Mooncakes for Easy Homemade Joy

Delight in these Honey Pistachio Mooncakes that offer a sweet twist on a classic treat, perfect for celebrations and adaptable for various diets.
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Prep Time 2 hours
Cook Time 15 minutes
Cooling and Aging Time 3 days
Total Time 8 hours 45 minutes
Servings: 10 mooncakes
Course: Dessert
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1/3 cup Neutral Cooking Oil Can substitute with canola or sunflower oil.
  • 1/4 cup Honey Maple syrup or agave nectar can be used as substitutes.
  • 1 tablespoon Lye Water Optional.
  • 1 pinch Salt No substitutions needed.
  • 1.5 cups Cake Flour All-purpose flour can be used, but texture may vary.
For the Filling
  • 1 cup Pistachios Can substitute with almonds or walnuts.
  • 1 cup Glutinous Rice Flour Essential, no direct substitutions advised.
  • 1/4 cup Granulated Sugar Brown sugar is a fine alternative.
  • Water Water Adjust as necessary for consistency.
For the Egg Wash
  • 1 Egg Yolk
  • 1 tablespoon Water Use milk for a vegan option.

Equipment

  • mixing bowl
  • Mooncake mold
  • baking sheet
  • parchment paper
  • whisk

Method
 

Prepare the Dough
  1. In a large mixing bowl, combine 1/3 cup neutral cooking oil, 1/4 cup honey, 1 tablespoon of lye water (if using), and a pinch of salt. Whisk until well blended. Gradually add 1.5 cups of cake flour and mix until a soft dough forms. Cover and let rest for 1 to 2 hours.
Make the Filling
  1. Toast 1 cup of pistachios in a pan for about 5 minutes until fragrant. Chop the pistachios and mix with 1 cup glutinous rice flour, 1/4 cup honey, 3 tablespoons granulated sugar, and a pinch of salt. Slowly add water until the mixture is crumbly yet workable.
Form Mooncakes
  1. Divide the dough into equal portions, rolling each into a ball. Take one piece and flatten it; place a ball of filling in the center, fold the dough over the filling, and pinch edges to seal. Repeat until all mooncakes are formed.
Mold and Bake
  1. Dust a mooncake mold with flour. Place filled dough into the mold, pressing down firmly. Preheat oven to 350°F (175°C) and bake for 10 minutes. Brush with egg wash and bake for an additional 5 to 8 minutes until golden.
Cool and Age
  1. Allow mooncakes to cool on a wire rack. After 10 minutes, transfer to an airtight container and let rest for 2 to 3 days at room temperature.

Notes

Use weight measurements for flour and nuts for consistency. Allow dough to rest for optimal texture and age mooncakes for enhanced flavors.