Pecan Pie Mooncakes—A Delicious East Meets West Fusion Dessert

Pecan Pie Mooncakes—A Delicious East Meets West Fusion Dessert: If you love mooncakes and pecan pie, this recipe brings both together in one delicious bite! These Pecan Pie Mooncakes combine the traditional Chinese pastry for Mid-Autumn Festival with classic American fall flavours—pecans, brown sugar, vanilla, and even a splash of bourbon if you like.

The outside is a soft, golden mooncake crust, while the inside is rich and nutty, just like a slice of pecan pie. Whether you’re celebrating the festival or just want a special homemade gift, these mooncakes are a fun and tasty twist on tradition.

Ingredients You’ll Need

For the Dough:

• 150 g golden syrup
• 80 ml peanut oil (or corn/canola oil)
• 1 tsp potassium carbonate solution
• 260 g all-purpose flour

For the Filling:

• 240 g pecans
• 160 g light brown sugar (packed)
• ½ tsp salt
• 120 g sweet rice flour
• 60 g melted unsalted butter
• 45 ml water
• 30 ml bourbon (optional; can replace with water)
• 30 ml peanut or neutral oil
• 1 tsp vanilla extract

For Assembly & Baking:

• Extra flour (for rolling and shaping)
• 1 egg yolk
• 3 tbsp water

Step-by-Step Instructions

Step 1: Make the Mooncake Dough

In a bowl, mix golden syrup, oil, and potassium carbonate solution with a rubber spatula. Add flour and gently combine into a soft dough (don’t overmix). Cover and chill in the fridge for at least 1 hour or overnight. You’ll have about 470g of dough.

Step 2: Prepare the Filling

Toast the sweet rice flour in a dry pan on low heat for 15–20 minutes until lightly browned. Set aside to cool.

Toast pecans at 300°F (150°C) in the oven for 10 minutes. Chop them finely—pieces should be no larger than a pea. Mix them in a bowl with brown sugar and salt.

Add melted butter, water, bourbon (or extra water), oil, and vanilla. Mix well. Then stir in the toasted sweet rice flour slowly until it forms a thick filling. Divide into 10 balls of 60g each.

Step 3: Assemble the Mooncakes

Weigh and divide the dough into 10 balls (47g each). Keep them chilled while working. Lightly flour a surface and roll out each dough ball into a 4-inch circle.

Wrap the dough around a filling ball and seal it gently. Roll the ball smooth in your hands. Lightly flour and press into a mooncake mold. Firmly press down, then lift and release the mooncake onto a lined baking sheet.

Repeat with the rest, spacing them about 1 inch apart.

Step 4: Bake the Mooncakes

Preheat oven to 325°F (160°C). Lightly sprinkle water on the mooncakes using your fingers. Bake for 5 minutes.

Meanwhile, whisk the egg yolk and 3 tablespoons water. After 5 minutes, remove the mooncakes from the oven, reduce heat to 300°F (150°C), and lightly brush each with the egg wash.

Return to the oven and bake for another 15–17 minutes until golden.

Step 5: Cool and Store

Mooncakes may look dry at first. Let them cool completely, then store in an airtight container for 1–2 days to allow the crust to soften and develop its signature sheen. Refrigerate and enjoy within 10 days.

A Perfect Fusion for Festival or Fall

These Pecan Pie Mooncakes are a creative take on the classic Mid-Autumn dessert. With their flaky shell and sweet nutty filling, they’re great for gifting, celebrating, or simply enjoying with tea or coffee. Try them once, and they might become your new seasonal favourite!

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