Recipes Pineapple Mooncakes Recipe admin 9 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Cherry season is upon us at East Bay farmers’ markets admin May 1, 2021 New Recipe: A recipe for success- Meet these mompreneurs from GreNo West admin January 30, 2022 Change it up for the holidays with this Easy No Bake Ube Pie! November 1, 2021 Babi Kicap – Soy Pork Belly – Literally one of our favourite recipes ever! September 14, 2021 Cauliflower & Goat Cheese Soup December 4, 2021 New Recipe: A Frozen Baked Sweet Potato Is the Perfect Summer Treat admin April 22, 2021 About The Author admin More from this Author One Response cookingwithRobin September 8, 2021 A mooncake is a Chinese pastry served during the mid-autumn festival which is the second biggest festival in China after Chinese new year. The date is usually in September or October depending on the lunar calendar (It is September 21st this year). On this night, the moon is supposed to be the biggest and roundest of the year. To celebrate, Chinese families will often get together to enjoy a delicious dinner followed by riddle guessing and moon watching. Many types of fillings can be found in traditional mooncakes, such as salted eggs with lotus seed paste, sweet red bean paste, jujube paste, etc. ​ [A video with detailed instructions can be found here.](https://youtu.be/L_fTMSFAISY) ​ **Ingredients (8 mooncakes):** – 400g fresh pineapple chunks – 30g maltose syrup or corn syrup – 45g sugar – 125g cake flour or all-purpose flour – 75g honey – 35g oil – 5g alkaline water or water – A 50g mooncake mold (A wide selection can be found on Amazon for less than $10) ​ **Directions:** 1. Mix the honey, oil, alkaline water, and flour together to form a dough. Cover it with a plastic wrapper and let it rest at room temperature for 1 to 2 hours. 2. Blend the fresh pineapple chunks, add some sugar and maltose or corn syrup, and cook it using medium heat until sticky. Let it cool down. 3. Divide the pineapple filling into 8 pieces (20g each) and make them into a ball shape. 4. Divide the dough into 8 pieces (30g each) and make them into a ball shape. 5. Press down the dough in your palm to a flat round shape. Place one filling in the center. Slowly move the dough up and seal the seam. Shape it into a smooth ball and then press it into a mooncake using the mold. 6. Bake for 5 minutes at 400oF. 7. Take the mooncakes out from the oven. Brush on a very thin layer of the egg wash (1 egg yolk + 1 tbsp water). 8. Bake for 15 minutes at 325oF. 9. The freshly baked mooncakes are hard and dry. Store them in a sealed container at room temperature for 2-3 days before serving. It takes time for the skin to become silk smooth and soft. Please be patient and enjoy! ​ **Notes:** 1. Alkaline water doesn’t change the taste, it is only used to darken the mooncake skin color. I used the regular filtered water, so my mooncakes are not as orange as the ones sold in markets. 2. 400g pineapple chunks can make 160g filling. If the filling is too wet, the steam will break the mooncake skin during baking. 3. Make sure to brush on a VERY THIN layer of the egg wash. Thick egg wash will blur the mooncake’s look. Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.