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Honey Pistachio Mooncakes

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Delightful homemade mooncakes that blend the rich sweetness of honey with the nutty crunch of pistachios, perfect for festive gatherings.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Asian, Chinese
Calories: 190
Ingredients Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 tablespoons Neutral Cooking Oil Any light vegetable oil works well.
  • 4 tablespoons Honey Infuses mooncakes with rich flavor; maple syrup can be used for variation.
  • 1 tablespoon Lye Water Optional; helps achieve a golden color.
  • 1/4 teaspoon Salt Enhances flavor.
  • 2 cups Cake Flour Main structural component for the mooncake skin.
For the Filling
  • 1 cup Shelled Pistachios Core ingredient providing nutty flavor; can swap with almonds or walnuts.
  • 1/4 cup Glutinous Rice Flour Essential for binding the filling.
  • 1/4 cup Granulated Sugar Adds slight sweetness.
  • 1/2 cup Water Adjust for binding the filling.
For the Egg Wash
  • 1 large Egg Yolk For egg wash.

Method
 

Dough Preparation
  1. In a bowl, mix neutral oil, honey, lye water (if using), and salt until evenly combined.
  2. Slowly incorporate the cake flour, stirring gently until you form a dough.
  3. Wrap the dough in plastic wrap and let it rest for about 30 minutes.
Filling Preparation
  1. Finely chop pistachios and mix them with glutinous rice flour, granulated sugar, and water until you achieve a smooth paste.
  2. Adjust water as needed to ensure the filling binds well.
Mooncake Assembly
  1. Preheat your oven to 350°F (175°C).
  2. Divide the rested dough into equal portions, usually around 30 grams each.
  3. Flatten each dough piece and fill it with a spoonful of pistachio filling, folding the dough over the filling and sealing it tightly.
Mold and Bake
  1. Lightly dust your mooncake mold with flour to prevent sticking.
  2. Place the filled dough ball inside the mold, press down firmly, and then gently remove it.
  3. Arrange the molded mooncakes on a baking sheet lined with parchment paper.
Finish with Egg Wash
  1. Beat the egg yolk with a bit of water.
  2. Brush the egg wash over the top of each mooncake to give it a golden finish.
Cool and Store
  1. Bake for about 20-25 minutes or until golden brown.
  2. Allow them to cool on a cooling rack, then store in an airtight container.

Nutrition

Serving: 1gCalories: 190kcalCarbohydrates: 26gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 80mgFiber: 1gSugar: 5g

Notes

Store mooncakes in an airtight container at room temperature for up to a week or freeze for longer storage. Consider pairing them with tea or fresh fruits for an elevated experience.
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