These Honey Pistachio Mooncakes are baked mooncakes filled with chopped pistachios and sweetened with honey. The recipe does not use golden syrup and you can freely omit the lye water if you don’t have it.
Mooncakes are pastries timed to the Mid-Autumn Festival, a holiday that celebrates the commencement of the harvest season. Traditionally, they showcased the best ingredients of a region, like sweet lotus seed paste in Guangdong, China, melon seeds in Hainan or pork in Yunnan, but you can stuff mooncakes with whatever you’d like, as long as the fillings are encased in dough and the exterior is aesthetically pleasing. In her forthcoming cookbook, “Mooncakes and Milkbread,” the Chinese-American baker Kristina Cho has channeled that spirit by stuffing her mooncakes with blitzed pistachios and honey, a combination commonly found in baklava. The blend is enveloped in a classic Cantonese crust that uses lye water to bump up the pH of the dough, giving it a gentle amber hue, and golden syrup, which lends the cake a chewy, soft bite.
Mid-Autumn Festival 中秋节 is coming up again (September 15th to be exact) – and that means mooncakes.
These Honey Pistachio Mooncakes are baked mooncakes filled with chopped pistachios and sweetened with honey. The recipe does not use golden syrup and you can freely omit the lye water if you don't have it.
Get Chocolate Hazelnut Mooncakes Recipe from Food Network
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