Dubai Dream Chocolate Pistachio Mooncakes
Dubai Dream Chocolate Pistachio Mooncakes
Ingredients:
Instructions:
Nutrition Facts
| Calories | 244 kcal |
|---|---|
| Fat | 15g |
| Fiber | 3g |
Recipe Introduction
Fancy something a bit different? Ever thought about combining Middle Eastern flavours with a classic Chinese treat? Well, buckle up buttercup, because this Dubai mooncakes recipe is about to rock your world! These aren't your granny's mooncakes, alright?
They are something totally different and that you can only enjoy at Mid-Autumn Festival Dubai .
Quick Hook
Honestly, who doesn't love chocolate and pistachios? This recipe takes the classic mooncake and gives it a Dubai twist. We're talking rich chocolate pastry, a sweet and nutty pistachio filling, and a touch of Middle Eastern magic.
It's an easy Middle Eastern mooncake recipe .
Brief Overview
Mooncakes are traditionally enjoyed during the Mid-Autumn Festival, a celebration of the harvest moon in Chinese culture. Our Dubai mooncakes recipe takes inspiration from that but adds a modern twist.
This is a medium difficulty recipe that takes about an hour and 17 minutes, yielding 11 delightful mooncakes.
Main Benefits
The combination of pistachios and chocolate offers a delicious dose of antioxidants and healthy fats. They are perfect for impressing guests at a fancy gathering or enjoying with a cuppa.
What makes this modern mooncake recipe special? It's the unexpected fusion of flavors that just works .
Ready to dive in? Let's talk ingredients for our homemade mooncake recipe .
Key Ingredients
First things first, you'll need ingredients for both the mooncake skin and that yummy pistachio filling. Don't panic, most of them are easy to find, and if you can't find lye water, I've got a secret lye water substitute for mooncakes you can use.
I can tell you Mooncake filling variations are endless so don't feel pressured to do this one
- For the Chocolate Mooncake Skin: Golden syrup, vegetable oil, lye water , all-purpose flour, and cocoa powder.
- For the Pistachio Filling: Butter, kataifi pastry, pistachio butter, tahini, salt, and all-purpose flour.
And of course, you'll need an egg and milk for the egg wash.
Making the Magic Happen
Now, don't get intimidated by all the steps. Just take it one step at a time, okay? The key to a great Dubai mooncake recipe is patience and precision.
Trust me, it's worth it. I have spent hours trying this recipe, and I know it can be daunting, but I learned mooncake baking tips and I can share those with you.
Ingredients & Equipment
Alright, so you fancy a go at my Dubai mooncakes recipe ? Ace! Let’s get down to the nitty gritty of what you'll need. No stress, I'll keep it simple.
Main Ingredients for Chocolate Pistachio Perfection
Right, first up, the chocolate mooncake skin. Sounds fancy, yeah? It's not as bad as it seems, promise.
- Golden syrup: 84 g (that's about 1/4 cup for you Yanks). Get a good quality one.
- Vegetable oil: 25 g (or 2 tablespoons ). Any neutral oil will do.
- Lye water: 7 g (exactly 1 teaspoon ). This stuff's important for that classic mooncake texture . Be careful with it. More on a lye water substitute for mooncakes later if you can't find it.
- All-purpose flour: 117 g (roughly 1 cup ). Plain flour, nothing fancy.
- Cocoa powder: 7 g (about 1 tablespoon ). Make sure it's unsweetened! Now, onto the star of the show, that lush pistachio filling!
- Unsalted butter: 3 tablespoons . Good quality stuff.
- Kataifi pastry: 3 oz , shredded. This adds the crunch.
- Pistachio butter: 7 oz . Super smooth, that's the key!
- Tahini: 1 tablespoon . Adds a lovely nutty depth.
- Salt: 1/4 teaspoon . Balances the sweetness perfectly.
- All-purpose flour: 1/4 cup . Just a bit to bind it all together. Finally, the egg wash:
- Large egg yolk: 1 .
- Whole milk: 3 tablespoons .
Seasoning Notes for the Middle Eastern Mooncake Recipe
The key here is balance. We want the chocolate to complement the pistachio , not overpower it.
- A pinch of sea salt in the filling really brings out the pistachio flavor.
- Tahini adds a hint of savory to the sweetness. Don't skip it!
- For a bit of extra warmth, consider a tiny dash of cardamom in the filling.
- If you don't have tahini, almond butter works as a quick substitution option .
Essential Equipment
Don't go overboard, yeah? Here's what you really need:
- A mooncake mold. I use a Lotus Flower one, but anything goes. This is KEY !
- Mixing bowls. Obviously.
- Baking sheet. Non-stick is best.
- Parchment paper. For easy release.
- Small saucepan. For the filling.
- Rolling pin. To flatten the dough.
- Kitchen scale. Honestly, get one. It makes a world of difference for precision.
- Cooling rack. For after baking.
Right, got your kit sorted? Then let’s crack on! This homemade mooncake recipe is surprisingly easy, once you get the hang of it.
I even got my little niece to help out last Mid-Autumn Festival Dubai ! Remember to show me your results!
Alright, let's dive into the delightful world of Dubai mooncakes recipe . This isn't your grandma's mooncake, but it is a fun, modern twist.
Think Chocolate Pistachio perfection, a real treat. I once tried a dodgy mooncake from a petrol station. Never again, which makes me cherish awesome recipes even more.
Prep Like a Pro: Getting Mooncake Ready
First things first: mise en place . It's French for "everything in its place". Get all your ingredients out. Weigh them accurately.
I'm serious! Use a kitchen scale. No guesswork here, okay? This homemade mooncake recipe requires precision. Saves loads of time later.
Chop the kataifi pastry for that nice kataifi mooncake recipe touch.
Make sure your butter is ready to melt. Also, grab your Lotus Flower Mooncake Mold. Remember, safety first! Lye water can be a bit irritating, so handle it carefully.
Don’t get it in your eyes.
Let's Get Baking: Step-by-Step
- Melt butter in a saucepan. Toast kataifi for 5 minutes until lightly browned. Keep a close watch.
- Combine syrup, oil, and lye water. Mix in flour and cocoa. A dough will form. Chill it for 30 minutes .
- Weigh 30g pistachio filling, 20g dough. Roll into balls and discs. Wrap and mold each mooncake.
- Chill again for 10- 20 minutes . Preheat oven to 350° F ( 177° C) . Bake for 5 minutes .
- Brush with egg wash. Bake for another 7 minutes . Watch for that golden brown color.
Mooncake Master Tips
Want the perfect modern mooncake recipe ? Weigh everything! I can't stress this enough. Chill the dough before shaping. It helps prevent spreading.
Don’t have lye water? Use baking soda as a lye water substitute for mooncakes . It works a treat.
A common mistake? Over baking. Keep an eye on them. Also, the resting period in the fridge is key . It softens the skin.
You can make the pistachio filling a day ahead. Save yourself some time.
I can't wait to share more mooncake adventures. They can be a great centerpiece in your next Mid-Autumn Festival Dubai , but until then, happy baking!
Recipe Notes: Ace Your Dubai Dream Mooncakes
Right then, you've got the Dubai mooncakes recipe , now let's make sure these bad boys turn out perfect! Honestly, these Chocolate Pistachio Mooncakes can be a bit fiddly, but with these notes, you'll be grand.
Serving 'Em Up Proper
How you plate things matters, you know? These Middle Eastern mooncake recipes are all about presentation. I reckon a simple plate is best, maybe with a dusting of icing sugar.
A good cuppa tea is essential Earl Grey or even a fragrant Jasmine tea would be smashing! Perhaps even a small glass of dessert wine if you're feeling fancy!
Storing Your Treats
Right, so you've made a batch of these beauties, but what now? These homemade mooncake recipes need a bit of TLC.
Keep the Dubai mooncakes refrigerated. They'll happily sit in an airtight container for up to 5 days. Freezing is a no-go; they'll get a bit weird and soggy, trust me.
When you fancy one, just take it out and let it come to room temperature for a bit.
Mooncake Magic: Variations Ahoy!
Fancy a twist? There are loads of mooncake filling variations you can try.
For a dietary adaptation, try using gluten free flour. If you are looking for a Chocolate pistachio mooncake recipe that fits the season, you can swap the pistachio filling for a pumpkin spice one in the autumn, sounds amazing!
Nosh Facts
Each Dubai mooncake recipe packs around 244 calories. You're also getting 6g of protein, 15g of fat, and 24g of carbs.
Pistachios are also good for your heart, which is always a plus!
Right, that's your lot. Don't be scared to give this modern mooncake recipe a go. With a bit of practice and these mooncake baking tips , you'll be whipping up Kataifi mooncake recipes like a pro in no time for the next Mid-Autumn Festival Dubai ! Remember, even if they're a bit wonky, they'll still taste delicious.
Give this Dubai mooncakes recipe your best shot. You've got this!
Frequently Asked Questions
What exactly are Dubai mooncakes, and how is this recipe different from traditional mooncakes?
Think of Dubai mooncakes as a mashup like when your mate tries to deep fry a Mars bar. This recipe puts a Middle Eastern spin on classic Chinese mooncakes by using a chocolate pastry and a rich pistachio filling.
While traditional mooncakes often have lotus seed paste, these use pistachio butter, tahini, and kataifi pastry for a uniquely Dubai inspired flavour.
Lye water sounds a bit intimidating! Do I really need it for this Dubai mooncakes recipe, and what does it do?
Lye water (or kan sui) gives mooncake skin its characteristic texture. It's alkaline and helps achieve that lovely, slightly chewy, and golden brown crust. If you can't find it, you can substitute it with a solution of baking soda (but it will impact the texture a little).
Handle it with care, like you would any strong ingredient.
My mooncakes cracked during baking what did I do wrong?
Cracked mooncakes usually mean they're a bit too dry or over baked. Make sure you measure the ingredients accurately, especially the flour. Also, don't over bake them! Keep a close eye on them in the oven and remove them as soon as the crust starts to turn golden brown. Chilling them before baking also helps!
Can I make these Dubai mooncakes ahead of time, and how should I store them?
Absolutely! In fact, these are meant to be made ahead of time. After baking and cooling, refrigerate the mooncakes for at least 24 hours before serving. This allows the skin to soften and the flavors to meld. Store them in an airtight container in the fridge for up to a week.
I'm allergic to nuts! Is there a way to make a nut-free version of this Dubai mooncakes recipe?
No worries, mate! You can easily adapt this recipe. Replace the pistachio butter with sunflower seed butter or tahini. You might need to adjust the sweetness slightly, so taste as you go. Be sure to double check all your other ingredients to ensure they're nut-free too.
These mooncakes sound quite rich. What's the nutritional information?
You're right, they are a treat! Each mooncake is estimated to have around 244 calories, with approximately 6g of protein, 15g of fat, 24g of carbohydrates, 3g of fibre, 7g of sugar and 93mg of sodium. Remember, these are just estimates, and the actual values may vary depending on the specific ingredients you use.
Enjoy in moderation!
