Mid-Autumn Festival is a time for sharing delicious treats, and this unique Pandan Mooncake with a crispy crust will add a special touch to your celebration.
Every Mid-Autumn Festival, I take pride in creating various types of mooncakes, and there’s a sense of accomplishment when friends and family enjoy my homemade treats.
That’s why I love experimenting with different mooncake recipes. Besides baking, I’ve also developed air-fryer mooncakes and steamed pumpkin mooncakes and purple sweet potato mooncakes. You might find one that suits your taste!
Why pandan mooncake?
Unlike traditional mooncakes such as Wuren Mooncakes or Lotus Paste Egg Yolk Mooncakes, this one stands out with its flaky crust.
It doesn’t require syrup or alkaline water, and the texture is crispy, offering a refreshing contrast to the usual mooncake. Its vibrant green color, derived from pandan, is eye-catching and quite different from the typical yellow crusts.
The filling is just as special. I chose a coconut cranberry filling, one of my favorite flavors that’s rarely found in stores. My daughter loves it too—she looks forward to enjoying these mooncakes after school every day.
The beauty of making your own filling is that you can customize it to your liking. Whether you prefer red bean paste, lotus seed paste with egg yolk, wuren, purple sweet potato, or taro paste, the possibilities are endless.
Now, let’s make these delicious pandan coconut mooncakes. This recipe yields 12 mooncakes, each weighing 50g.
Ingredients
For the crust:
- 100g softened butter (softened just enough to mix well with other ingredients)
- 20g powdered sugar (for a slight sweetness)
- 25g egg (to keep the crust moist and elastic)
- 20g condensed milk (adds a creamy sweetness)
- 145g cake flour (ensures a crisp, flaky crust)
- 3g pandan powder (for a fresh color and flavor)
- 10g cornstarch (for a fine texture)
- 20g milk powder (enhances the crust’s creaminess)
For the filling:
- 50g softened butter (to blend with the filling for a smoother texture)
- 100g desiccated coconut (for a rich coconut flavor)
- 40g milk powder (adds creaminess and sweetness)
- 30g sugar (adjusts the sweetness)
- 50g egg (adds moisture and helps the filling bind)
- 50g chopped dried cranberries (for a tangy-sweet contrast)
Instructions
1. Making the dough:
- Place 100g softened butter in a large bowl, add 20g powdered sugar, and mix with a whisk or hand mixer until the butter becomes fluffy.
- Slowly pour in 25g egg, continuing to mix until well combined.
- Add 20g condensed milk and mix thoroughly again.
- Add 145g cake flour, 3g pandan powder, 10g cornstarch, and 20g milk powder to the butter mixture.
- Gently knead the mixture into a smooth dough, being careful not to overwork it to avoid activating too much gluten.
- Wrap the dough in plastic wrap and chill in the fridge for 30 minutes, allowing it to firm up for easier handling.
2. Making the filling:
- In another bowl, mix 50g softened butter with 100g desiccated coconut, 40g milk powder, and 30g sugar until well combined.
- Slowly pour in 50g egg, mixing until the filling becomes moist and slightly sticky.
- Finally, add 50g chopped cranberries, gently kneading the mixture to evenly distribute the cranberries.
- Divide the filling into 25g portions, rolling each into a small ball, and set aside.
3. Assembling the mooncakes:
- Take the chilled dough from the fridge and divide it into 25g portions, rolling each into a ball.
- Flatten a piece of dough into a round disk with your palm.
- Place a ball of filling in the center of the dough, carefully wrapping the dough around the filling and sealing it tightly to prevent any filling from leaking out.
- Press the wrapped mooncake into a 50g mooncake mold, gently pressing to shape it and imprint a pattern. Then carefully remove the mooncake from the mold.
4. Baking:
- Preheat the oven to 165°C (330°F).
- Arrange the mooncakes on a baking sheet, leaving space between each one to prevent sticking during baking. There’s no need to spray water on them before baking.
- Place the baking sheet in the preheated oven and bake at 165°C for about 16 minutes, watching carefully to prevent over-browning.
Final Touch
These pandan coconut mooncakes have a cookie-like crust, crisp and fragrant with the freshness of pandan. The filling is rich with coconut, and the cranberries add a delightful tart-sweet balance. The bright green color and intricate patterns of the mooncake make it a beautiful addition to the Mid-Autumn Festival table.
On the night of the full moon, gather with your family and enjoy these Pandan Mooncakes, sharing the warmth and joy of the holiday. Ready to give it a try? Let’s start baking!
Pandan Mooncakes with Crispy Crust: A Unique Mid-Autumn Delight
Ingredients
For the dough:
- 100 g softened butter softened just enough to mix well with other ingredients
- 20 g powdered sugar for a slight sweetness
- 25 g egg to keep the crust moist and elastic
- 20 g condensed milk adds a creamy sweetness
- 145 g cake flour ensures a crisp, flaky crust
- 3 g pandan powder for a fresh color and flavor
- 10 g cornstarch for a fine texture
- 20 g milk powder enhances the crust's creaminess
For the filling:
- 50 g softened butter to blend with the filling for a smoother texture
- 100 g desiccated coconut for a rich coconut flavor
- 40 g milk powder adds creaminess and sweetness
- 30 g sugar adjusts the sweetness
- 50 g egg adds moisture and helps the filling bind
- 50 g chopped dried cranberries for a tangy-sweet contrast
Instructions
Making the dough:
- Place 100g softened butter in a large bowl, add 20g powdered sugar, and mix with a whisk or hand mixer until the butter becomes fluffy.
- Slowly pour in 25g egg, continuing to mix until well combined.
- Add 20g condensed milk and mix thoroughly again.
- Add 145g cake flour, 3g pandan powder, 10g cornstarch, and 20g milk powder to the butter mixture.Gently knead the mixture into a smooth dough, being careful not to overwork it to avoid activating too much gluten.
- Wrap the dough in plastic wrap and chill in the fridge for 30 minutes, allowing it to firm up for easier handling.
Making the filling:
- In another bowl, mix 50g softened butter with 100g desiccated coconut, 40g milk powder, and 30g sugar until well combined.
- Slowly pour in 50g egg, mixing until the filling becomes moist and slightly sticky.
- Finally, add 50g chopped cranberries, gently kneading the mixture to evenly distribute the cranberries.
- Divide the filling into 25g portions, rolling each into a small ball, and set aside.
Assembling the mooncakes:
- Take the chilled dough from the fridge and divide it into 25g portions, rolling each into a ball.
- Flatten a piece of dough into a round disk with your palm.
- Place a ball of filling in the center of the dough, carefully wrapping the dough around the filling and sealing it tightly to prevent any filling from leaking out.
- Press the wrapped mooncake into a 50g mooncake mold, gently pressing to shape it and imprint a pattern. Then carefully remove the mooncake from the mold.
Baking:
- Preheat the oven to 165°C (330°F).
- Arrange the mooncakes on a baking sheet, leaving space between each one to prevent sticking during baking. There's no need to spray water on them before baking.
- Place the baking sheet in the preheated oven and bake at 165°C for about 16 minutes, watching carefully to prevent over-browning.
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