Pineapple Mooncake Recipe (Mid-Autumn Festival Ceremonial Dessert)

By Souped Up Recipes · 120 min

Ingredients

Instructions

1. Cut off the top of the pineapple, peel it and remove the eyes with a paring knife. Cut the flesh into bite-size pieces. Pulse the core in a food processor first, then blend the rest into a rough puree.
2. Put all the puree in a non-stick pot and add the lemon zest, lemon juice, sugar and honey.
3. Simmer over medium-low heat until you have 440-460 grams of paste, which takes 20-30 minutes. Once the paste thickens, lower the heat and stir constantly so it doesn't burn.
4. Put the paste in a sealed container and chill until lukewarm.
5. Divide the filling into 16 pieces of 25 g each and roll into smooth balls. Chill them while you make the dough.
6. Mix all the wrapper ingredients except the cake flour until the syrup and oil are combined, then add the cake flour and mix to a smooth dough. Wrap and rest at room temperature for 30 minutes.
7. Divide the dough into 16 pieces of 25 g each and roll into smooth balls.
8. Poke a dough ball in the middle with your thumb and turn it into a small bowl shape. Put a filling ball inside, then squeeze and push the wrapper up around it until closed, and roll smooth.
9. Place each mooncake in a mold dusted with cake flour and press gently onto a parchment-lined tray. Hold for a few seconds, then release.
10. Spray the mooncakes with water and bake at 350°F for 8 minutes.
11. Meanwhile, mix one egg yolk with 1 tbsp water.
12. Remove the mooncakes, brush the egg wash over the tops and sides lightly, and dab off any excess with paper towel. Return to the oven for 8 minutes.
13. Brush on a second layer of egg wash and bake for another 8 to 12 minutes, until the skin is golden brown.
14. Store in a sealed container in the fridge for three days before eating so the skin softens and the flavour develops.

Summarized from Souped Up Recipes's video. Watch it for the details.

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