Umami Mushroom & Black Garlic Mooncakes
These savory mooncakes reimagine the traditional dessert with an intense umami filling. Earthy shiitake mushrooms and sweet, fermented black garlic create a complex flavor profile, encased in a delicate, lightly sweetened pastry.
Prep Time
180 min
Difficulty
Hard
Servings
8
Calories
350 kcal
Instructions
- 1
Rehydrate dried shiitake mushrooms in warm water for at least 30 minutes. Squeeze out excess water and finely dice.
~30 min - 2
Finely mince shallots and ginger. Peel and mince black garlic.
~5 min - 3
Heat vegetable oil in a large skillet over medium heat. Sauté shallots and ginger until fragrant, about 2 minutes.
~2 min - 4
Add diced shiitake mushrooms and minced black garlic to the skillet. Cook for 5-7 minutes until mushrooms are tender and flavors meld.
~7 min - 5
Stir in soy sauce, oyster sauce, and sesame oil. Cook for another 2 minutes.
~2 min - 6
In a small bowl, whisk together cornstarch with 2 tablespoons of water to form a slurry. Add this slurry to the mushroom mixture, stirring constantly until it thickens into a paste. Remove from heat and let cool completely. This is your filling.
~5 min - 7
For the dough, combine flour, golden syrup, lye water, and vegetable oil in a mixing bowl. Mix until a soft, pliable dough forms. Cover and let rest for 30 minutes.
~30 min - 8
Divide the rested dough into 8 equal portions (about 40g each). Divide the filling into 8 equal portions (about 50g each).
~5 min - 9
Flatten a portion of dough and place a portion of filling in the center. Carefully wrap the dough around the filling, ensuring it's completely sealed. Repeat for all portions.
~10 min - 10
Lightly flour your mooncake mold. Gently press the filled dough ball into the mold, ensuring it fills the crevices. Tap the mold lightly to release the mooncake onto a baking sheet lined with parchment paper.
~15 min - 11
Preheat oven to 350°F (175°C).
- 12
Lightly brush the mooncakes with an egg wash made from egg yolk and water.
~2 min - 13
Bake for 8-10 minutes until lightly golden. Remove from oven and let cool for 10 minutes.
~10 min - 14
Reduce oven temperature to 325°F (160°C). Brush the mooncakes with egg wash again. Bake for another 8-10 minutes until a deeper golden brown.
~10 min - 15
Let the mooncakes cool completely on a wire rack. Mooncakes' flavors improve after resting for 1-2 days.
Tips
- Ensure the filling is completely cool before wrapping with dough to prevent the dough from becoming oily and difficult to handle.
- Lye water is crucial for the traditional mooncake crust texture and color. If unavailable, a baking soda and water solution can be substituted, though the texture may vary slightly.
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