-
Makes
@ 10 moon pies
Author Notes
This is a nontraditional mooncake, which traditionally would use fillings such as red bean paste or even durian to celebrate the harvest moon, the fullest and the roundest of the year. I am adapting a mooncake recipe by Nina Simonds by adding buttermilk powder, white whole wheat flour and creating my own filling. One giant one I made today with some other smaller ones. If you want silkier batter rather than this earthier dough, you should use cake flour. I like to call mine pies. —Sagegreen
Ingredients
- Ginger peach date preserve
3
peaches, peeled and chopped
9
dates, pitted and chopped (Medjool)
1/8
cup of organic cane sugar, to taste
1/4
cup of sake or other liquid-
1-2 tsp. of peeled grated ginger, to taste -
1/2 tsp. lemon zest -
tiny pinch of kosher salt
- The moon pies
2
cups of white whole wheat flour or all purpose flour
3/8
cup of buttermilk powder (or regular milk powder)
1/2
tbl. of baking powder-
1/2 tsp. kosher salt -
2 medium eggs -
5/8 cup of organic cane sugar
3/8
cup of unsalted butter, softened-
1/2 tsp. almond extract (or vanilla) -
3/4 cup of ginger peach date preserve -
1/2 cup of cooked skinned yam or sweet potato -
1/8 cup of light brown sugar, to taste
1/8
cup of chopped almonds, optional-
1 medium egg, beaten and mixed with 2 tbl. of water
Directions
- Ginger peach date preserve
- Bring the ingredients together in a nonreactive saucepan. Simmer until the fruits soften and the mixture thickens (@ 10 minutes). You will need less than 1 cup for the recipe. Any leftovers can be used as a regular preserve.
- The moon pies
- Sift the flour, dried milk powder, and salt together. Whisk the eggs in a mixing bowl; add the sugar. Beat vigorously, about 5 minutes. Add the butter, almond or vanilla extract, and the sifted, dry ingredients to the egg mixture, folding after each addition. Mix to a rough dough, turn out onto a lightly floured surface, and knead until smooth. Divide the dough into 10 portions.
- Mix the preserve with the yam and brown sugar. Add the almonds if you want.
- Preheat the oven to 375. Roll or press each portion of dough into about a 5-6 inch circle. Spoon about 2 tbl. of the filling in the center. Pinch the dough together to seal and shape into a ball. Then flatten on the bottom to create about a 2 1/2 -3 inch dome shape. Make a few slashes in a decorative pattern on the top or an X (I forgot). Place on a sheet of parchment on a baking dish. Finish the others the same way. Brush on some egg wash and bake for about 30 minutes until golden brown. Cool on a wire rack.
- If you have a mooncake press, after shaping, chill overnight, then brush with egg and bake as above.
Makes @ 10 moon pies Author Notes This is a nontraditional mooncake, which traditionally would use fillings such as red bean paste or even durian to celebrate the harvest moon, the fullest and the roundest of the year. I am adapting a mooncake recipe by Nina Simonds by adding buttermilk powder, white whole wheat flour and creating my own filling. One giant one I made today with some other smaller ones. If you want silkier batter rather than this earthier dough, you should use cake flour. I like to call mine pies. —Sagegreen Ingredients Ginger peach date preserve 3 peaches, peeled and chopped 9 dates, pitted and chopped (Medjool) 1/8 cup of organic cane sugar, to taste 1/4 cup of sake or other liquid 1-2 tsp. of peeled grated ginger, to taste 1/2 tsp. lemon zest tiny pinch of kosher salt The moon pies 2 cups of white whole wheat flour or all purpose flour 3/8 cup of buttermilk powder (or regular milk powder) 1/2 tbl. of baking powder 1/2 tsp. kosher salt 2 medium eggs 5/8 cup of organic cane sugar 3/8 cup of unsalted butter, softened 1/2 tsp. almond extract (or vanilla) 3/4 cup of ginger peach date preserve 1/2 cup of cooked skinned yam or sweet potato 1/8 cup of light brown sugar, to taste 1/8 cup of chopped almonds, optional 1 medium egg, beaten and mixed with 2 tbl. of water Directions Ginger peach date preserve Bring the ingredients together in a nonreactive saucepan. Simmer until the fruits soften and the mixture thickens (@ 10 minutes). You will need less than 1 cup for the recipe. Any leftovers can be used as a regular preserve. The moon pies Sift the flour, dried milk powder, and salt together. Whisk the eggs in a mixing bowl; add the sugar. Beat vigorously, about 5 minutes. Add the butter, almond or vanilla extract, and the sifted, dry ingredients to the egg mixture, folding after each addition. Mix to a rough dough, turn out onto a lightly floured surface, and knead until smooth. Divide the dough into 10 portions. Mix the preserve with the yam and brown sugar. Add the almonds if you want. Preheat the oven to 375. Roll or press each portion of dough into about a 5-6 inch circle. Spoon about 2 tbl. of the filling in the center. Pinch the dough together to seal and shape into a ball. Then flatten on the bottom to create about a 2 1/2 -3 inch dome shape. Make a few slashes in a decorative pattern on the top or an X (I forgot). Place on a sheet of parchment on a baking dish. Finish the others the same way. Brush on some egg wash and bake for about 30 minutes until golden brown. Cool on a wire rack. If you have a mooncake press, after shaping, chill overnight, then brush with egg and bake as above.
Harvest Moon Pies
