Black Sesame Walnut Mooncakes 黑芝麻核桃月餅
I love making and baking and eating mooncakes. I especially love eating these deliciously satisfying Black Sesame Walnut Mooncakes 黑芝麻核桃月餅 with its tender golden crust wrapped around an oh so fragrant sesame filling dotted through with delicious bitter sweet bits of walnut.
- Prep time
- 35 min
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup black sesame seeds, 140g
- 1/3 cup caster sugar, 45g
- 1 tbsp maple syrup
- 1/4 cup + 1 tbsp butter, 70g
- 1/3 cup glutinous rice flour 糯米粉, 53g
- 2-3 tbsp glutinous rice flour, extra
- 1 1/2 cup walnuts, roughly chopped
- 1 1/4 cup all purpose flour, 156g
- 6 tbsp golden syrup, 127g
- 2.5 tbsp lard or peanut oil, 34g
- 1/4 tsp lye water 鹼水
- 1 egg, lightly whisked
Instructions
- 1
Make the mooncake filling. Roast sesame seeds, stirring constantly, in a heavy bottomed pan over low heat until fragrant and starts to pop, a couple of mins. Let cool.
- 2
Process in food processor or grind with mortar and pestle until oil releases and it forms a paste.
- 3
Add 1/4 cup glutinous rice flour and pulse until the paste separates from the sides and holds together. If filling not holding together add the extra rice flour, a tbsp at a time, until it does.
- 4
Add in walnuts and stir in evenly.
- 5
Divide into 16 balls, should be approx. 20g each.
- 6
Make the mooncake skin dough. Mix flour, golden syrup, oil, and lye water together in a bowl. Knead until smooth. Cover and let rest 30 mins.
- 7
Divide into 16 balls, should be approx. 15g each.
- 8
Preheat oven to 375°F.
- 9
Flatten one ball of dough to 3 inch round circle, approx 1/8 inch thick. Place the sesame walnut ball in center and then wrap dough up around filling.
- 10
Flour your mooncake mold well and gently press the mooncake in until it fills the mold completely. Tap mooncake out.
- 11
Place onto parchment covered baking sheet, leaving 1 inch in between cakes.
- 12
Bake for 10 mins. Remove from oven and brush the tops and sides lightly with beaten egg wash. Bake another 10-15 mins or until the mooncake is golden brown.
- 13
Remove from oven and let cool. Keep in air tight container at room temp for 2-3 days to rest before eating.