Traditional Chestnut Mooncakes
Recipe Published: Sept 10, 2022
Written by: Jasma
RECIPE BREAKDOWN
Difficulty: moderate | Time note: 30 mins-1 hour chilling recommended | Oven Preheating needed: 375°F/190°C | Serving: 12 50g mooncakes
INGREDIENTS
Filling:
200 g (1 cup) roasted chestnut
60 g (1/3 cup) pitted dates
45 g (3 1/2 tbsp) flavourless oil
Pinch of salt
Egg wash:
1 egg yolk
1 tsp water
Crust:
180 g (1 1/2 cups) pastry flour (substitutable with cake flour)
90 g (1/3 cup) maple syrup
45 g (3 1/2 tbsp) flavourless oil
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
SPECIAL EQUIPMENT
TIPS & RECIPE NOTES
Baked mooncakes are quite tough immediately after baking due to the low moisture in the crust. Letting them sit overnight or up to three days at room temperature before consuming leads to the best texture since the crust would have soaked up the oils from the filling. Try making these mooncakes in advance if you can!
These mooncakes can last up to a week stored in the fridge in an airtight container.
Here's the video tutorial! For more go check out my Youtube channel!
LET’S BEGIN!
Filling
1. In a food processor or blender, blend the roasted chestnuts, pitted dates, flavourless oil, and salt until smooth.
2. Portion into 25 g each and chill in the freezer for 15-30 mins to firm up. If making the filling in advance, store it in the fridge.
Dough
3. In a bowl, combine the pastry flour, baking soda, salt, and ground nutmeg.
4. Then mix in the maple syrup and flavourless oil until no dry bits of flour remain.
5. Cover and allow it to relax at room temperature for 15-30 minutes or until assembly.
Assembly
6. Portion the dough into 25 g each and wrap up the chestnut filling. Make sure there are no air pockets trapped inside.
7. Shape using a mooncake mould on a baking tray lined with parchment paper. If the mooncake sticks, lightly dust the surface of the dough with flour before stamping.
8. Lightly spritz the surface of the mooncakes with water.
Baking
9. Bake mooncakes for the first round in a preheated oven at 375°F/190°C for 5 minutes.
10. In the meantime, prepare the egg wash by mixing an egg yolk with water.
11. Brush a light layer of egg wash onto the mooncakes.
12. Bake for another 8-9 minutes, or until golden brown.