Pandan Mooncakes with Crispy Crust: A Unique Mid-Autumn Delight

Pandan Mooncakes with Crispy Crust: A Unique Mid-Autumn Delight

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 lye 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.

Course Dessert

Cuisine Chinese

Prep Time 1

Cook Time 16

Servings

Calories 778kcal

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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