Description
Golden, buttery Pineapple Mooncakes with a chewy, tangy-sweet pineapple jam filling—perfect for festive gifts or tea-time treats.
Ingredients
- All-purpose flour: 2 cups
- Butter: 1/2 cup (unsalted, softened)
- Powdered sugar: 1/3 cup
- Egg yolk: 1
- Milk powder: 2 tablespoons
- Fresh pineapple: 1 large (peeled, cored, and finely chopped)
- Sugar: 1/2 cup
- Maltose or honey: 2 tablespoons
- Egg yolk + milk: 1 egg yolk mixed with 1 tsp milk (for egg wash)
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine Ingredients: Cook chopped pineapple and sugar in a saucepan over medium heat until most of the moisture evaporates. Stir in maltose and cook until thick and jammy. Let cool. In another bowl, cream butter and powdered sugar, add egg yolk, then flour and milk powder to form dough.
- Prepare Your Cooking Vessel: Shape pineapple filling into small balls. Divide dough into equal parts and flatten into discs.
- Assemble the Dish: Wrap dough around pineapple balls, sealing tightly. Shape with hands or mold.
- Cook to Perfection: Place mooncakes on tray, brush with egg wash, and bake for 20–22 minutes until lightly golden.
- Finishing Touches: Let cool completely on a rack. Rest overnight for best texture and flavor.
- Serve and Enjoy: Enjoy fresh with tea or gift them wrapped in wax paper and twine.
Notes
- Use fresh pineapple for a more vibrant flavor.
- Make the filling ahead of time to save on prep.
- Don’t skip the resting time—it helps flavor and texture.
- Freeze extras in an airtight container for up to a month.
Nutrition
- Serving Size: 1 mooncake
- Calories: 180
- Sugar: 14g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pineapple mooncakes, Chinese dessert, Mid-Autumn Festival, pineapple pastry, homemade mooncakes