Honey Pistachio Mooncakes Recipe

Adapted from the James Beard Award winning cookbook "Mooncakes & Milk Bread" by Kristina Cho - This is a wonderful cookbook! Every recipe looks like a joy to make and the photos are enticing and makes everything look easy. This is a cookbook I am happy to have in my library!



Directions:


Dough:

1. In a large mixing bowl, combine the flour, rice bran oil, golden syrup, and alkaline water.

2.  Using a spatula, mix to form a shaggy dough, and then knead with your hands to form a smooth, cohesive dough.

3.  Form into a thick disc, wrap in plastic and allow to rest at room temperature for 45 minutes.

4.  Preheat the oven to 350°F and line a large rimmed baking sheet with parchment paper.

Filling:

5. In the bowl of a food processor, pulse the pistachios until coarsely ground.

6.  Add the honey, coconut oil, cornstarch, and sea salt, and continue to pulse to just combine.

7. Filling should be crumbly, but stick together when pressed. Do not overprocess.

8. Divide into 12 equal portions and shape each piece into a ball.


9. Divide the disk of dough into 12 equal pieces with a bench scraper

10.  Roll each piece into a smooth ball. 

11.  Working with one piece at a time, flatten a dough ball with your palm and roll out into a 4 inch round. Dust with flour to prevent sticking.

Use a bench scraper to help lift up the dough. 

12. Center a ball of filling on the round.

13.  Bring the edges of the dough up around the filling. The dough won't initially cover all of the filling; pinch together until completely wrapping the filling.

14. Pinch together, any cracks that form and roll into a smooth ball.

15. Place the balls on the prepared baking sheet spacing at least 2 inches apart.

16.  Place a ball in the mold and press the plunger down to apply pressure. Take care not to press too hard. Gently release from the mold and return it to the baking sheet.

17. Repeat with remaining dough balls to form all 12 moon cakes.

18. Put the sheet pan in the oven with the formed moon cakes and bake until the edges are lightly gold and brown about 9 to 11 minutes.


19. Remove the sheet pan from the oven and allow the cakes to cool on the sheets for 10 minutes.

20. In a small bowl, mixed together, egg, and tapwater.

21. With the pastry brush, lightly coat the moon cakes with egg wash.

22. Return to the oven and bake until deep golden brown - about 10 minutes.

23. Transfer the baking sheet to a wire rack and allow moon cakes to completely cool on the sheet.

Before eating, store moon cakes in an airtight container at room temperature for one to two days to allow the exterior dough to soften.