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:
- 180 grams all-purpose flour
- 50 grams unsalted butter, softened
- 60 grams icing sugar
- 1 large egg yolk
- 2 tablespoons milk
- 1 tablespoon vegetable oil
Instructions:
- Prepare the Black Sesame Filling:
- 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.
- Make the Pastry Dough:
- 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.
- Assemble the Mooncakes:
- 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.
- Bake the Mooncakes (Optional):
- 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):
- Calories: Approximately 400-500 (depending on ingredients and size)
- Fat: 20-25g
- Carbohydrates: 50-60g
- Protein: 5-10g
Enjoy your homemade Black Sesame Mooncakes!
