Barbecued Pork Double-Nut Mooncake

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    Barbecued Pork Double-Nut Mooncake

    Barbecued Pork Double-Nut Mooncake


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    About this recipe: This mooncake filling calls for roasted barbecued pork, which you can purchase ready-made, mixed with both white and black sesame seeds and peanuts. It's so delicious, it'll be hard not to stuff yourself with this goodness and your family will appreciate it too!

    Serves: 4 

    • Flour pastry:
    • 100 g plain flour
    • 5 g milk powder
    • 75 g golden syrup
    • 1 1/2 teaspoon lye water
    • 25 g peanut oil
    • For the filling:
    • some barbecued pork, diced
    • 2 teaspoons cornflour
    • 1 egg, lightly beaten
    • roasted black sesame seeds
    • roasted white sesame seeds
    • dry-roasted peanuts, crushed
    • salt and sugar to taste
    • For egg glaze:
    • 1 egg
    • 1 egg white
    • water

    Prep:20min  ›  Cook:20min  ›  Extra time:3hr resting  ›  Ready in:3hr40min 

    1. Combine the flour, milk powder, golden syrup and lye water in a mixing bowl. Stir well while adding the oil. Do not knead the dough. Cover and let dough rest for 3-5 hours. The longer it rests, the softer and more pliable it is to work with.
    2. Prepare the filling by combining the diced pork, sesame seeds, crushed peanuts and mix well with egg, cornflour, salt and sugar and add a little peanut oil to moisten. For easier handling, put the filling into a piping bag.
    3. Preheat oven to 200°C. Pinch the dough into 50g balls. Flatten the dough to a circle, I like the skin thick as it's easier to pack. Pipe about 50g filling into the dough, wrap and seal it.
    4. Dust the mooncake mold with flour and shake off the excess. Press the sealed cakes into the mold, remove and place on greased baking tray.
    5. Bake in preheated oven for 5 minutes then remove and glaze with beaten egg glaze. Return to oven and bake for another 15 minutes or so until golden.

    See it on my blog


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