Sew Much Fun to Give: Black Sesame Mooncake Recipe

Ingredients:

For the Black Sesame Filling:

100 grams black sesame seeds

50 grams granulated sugar

50 grams unsalted butter, softened

2 tablespoons honey (or maple syrup)

1 tablespoon water

Pinch of salt

For the Pastry Dough:

Instructions:

In a dry frying pan over medium heat, toast the black sesame seeds for 5-7 minutes, stirring constantly, until fragrant and slightly darker in colour. Be careful not to burn them.
Transfer the toasted sesame seeds to a grinder or food processor and grind until a fine powder forms.
In a large bowl, combine the ground sesame seeds, sugar, softened butter, honey, water, and salt. Mix until well combined and forms a sticky paste.
Shape the black sesame paste into 8 equal balls and set them aside on a plate lined with parchment paper. Chill the balls in the refrigerator for at least 30 minutes to firm up.

In a large bowl, sift together the all-purpose flour.
Using a pastry cutter or your fingertips, cream the softened butter with the icing sugar until light and fluffy.
Beat in the egg yolk, milk, and vegetable oil until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Knead the dough on a lightly floured surface for a few minutes until smooth and elastic.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Divide the pastry dough into 8 equal portions. Roll each portion into a ball.
Flatten each dough ball into a disc shape.
Place a black sesame filling ball in the centre of the dough disc.
Wrap the dough around the filling, pinching the edges to seal securely.
Gently roll the filled mooncake ball in your palm to smooth out the surface.
Lightly press a mooncake mould onto the top of the mooncake to imprint a design.

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Brush the tops of the mooncakes with a beaten egg yolk for a golden brown colour. (This step is optional)
Bake for 15-20 minutes, or until the crust is slightly golden brown.
Let the mooncakes cool completely on a wire rack before storing.

Tips:

You can substitute vegetable shortening for the butter in the pastry dough.
If the black sesame filling is too dry, add a teaspoon of water at a time until it reaches a mouldable consistency.
The mooncakes can be stored in an airtight container in the refrigerator for up to a week.

Nutrition Information (per mooncake):

Enjoy your homemade Black Sesame Mooncakes!

Sew Much Fun to Give