Mooncakes with honeyed pistachio filling

Takes 90 minutes | Serves 12 |

Ingredients

300 g all-purpose flour
110 g canola oil
160 g golden syrup
1 tsp lye water (or simply mix 1/4 teaspoon of baked baking soda with 1 teaspoon of tap water)
1 pc large egg
200 g roasted unsalted pistachios
80 g honey
30 g coconut oil
10 g cornstarch
1 tsp kosher salt

Steps

Make the dough

• In a large mixing bowl, combine the flour, oil, syrup, and lye water. Mix to form a shaggy dough, then knead with your hands to form a smooth dough. Form the dough into a thick disk, wrap in plastic wrap, and let it rest for 45 minutes.

Prepare the oven

• Preheat the oven to 180°C and line a large, rimmed baking sheet with parchment paper.

Make the filling

• In a food processor, pulse the pistachios until coarsely ground. Add the honey, coconut oil, cornstarch, and salt. Pulse until the filling is crumbly but sticks together when pressed. Divide into 12 equal portions and roll each piece into a ball.

Shape the dough

• Divide the dough into 12 equal pieces. Roll each into a smooth ball, flatten each ball with your palm, and roll into a 10 cm round. Place a filling ball in the center and pinch the dough to completely encase the filling. Roll into a smooth ball.

Molding the mooncakes

• Place the dough balls on the baking sheet. Lightly dust a mooncake mold with flour, place a dough ball in the mold, and press down to shape the mooncake. Release from the mold and repeat for all mooncakes.

Baking and finishing

• Bake at 180°C until light golden brown, about 9 to 11 minutes. Let cool for 10 minutes. Mix the egg with 2 tablespoons of water, brush the mooncakes with the egg wash, and bake for another 10 minutes until golden brown.