Japanese Strawberry Mooncakes
What Started it all:
Strawberry mooncakes
This recipe is a delightful twist on traditional mooncakes, incorporating the fresh flavors of strawberries. It’s a perfect treat for a family gathering or any special occasion.
Ingredients
- 2 cups glutinous rice flour
- 1/2 cup powdered sugar
- 1/4 cup vegetable oil
- 1/2 cup water
- 8 fresh strawberries, hulled
- 1 egg, beaten (for egg wash)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the glutinous rice flour and powdered sugar together.
- Gradually add the vegetable oil and water to the flour mixture, kneading until a smooth dough forms.
- Divide the dough into 8 equal portions and flatten each portion into a small disc.
- Place a strawberry in the center of each disc and carefully wrap the dough around the strawberry, ensuring it is completely covered.
- Place the wrapped mooncakes on a baking sheet lined with parchment paper.
- Brush the mooncakes with the beaten egg and sprinkle with sesame seeds if desired.
- Bake for 20-25 minutes, or until the mooncakes are golden brown.
- Allow the mooncakes to cool before serving.