Pecan Pie Mooncakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fusion of Chinese mooncakes and American pecan pie, these pastries combine traditional Mid-Autumn Festival treats with classic fall flavors. A unique and sophisticated dessert for those celebrating both cultures.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 150 g golden syrup
- 80 ml peanut oil ((or corn or canola oil))
- 1 teaspoon Potassium Carbonate solution
- 260 g all-purpose flour ((spooned into measuring cup))
- 240 g pecans
- 160 g light brown sugar ((packed))
- 1/2 tsp salt
- 120 grams glutinous rice flour ((AKA sweet rice flour, made from sticky rice; do NOT use regular rice flour))
- 60 g melted unsalted butter
- 45 ml water
- 30 ml bourbon ((can substitute more water if you don’t want alcohol in the recipe))
- 30 ml peanut oil (or corn or canola oil)
- 1 teaspoon vanilla extract
- all-purpose flour ((for rolling & shaping))
- 1 egg yolk
- 3 tbsp (45 ml) water
At a glance
PER SERVING · TIME 200M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3h
- Cook
- 20m
- Sodium
- 147mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 222mg
- Calcium
- 35mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 180M
- SODIUM
- 147MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.