Sunshine Banana Mooncake
Experience the delicious blend of ripe bananas, buttery pastry, and a luscious custard filling in this unique twist on traditional mooncakes. The perfect balance of sweetness and tanginess, these mooncakes are sure to brighten any celebration or gathering.
ingredients
- 2 large ripe bananas
- 1 ½ cups all-purpose flour
- ¼ cup unsalted butter, chilled
- ¼ cup granulated sugar
- 2 egg yolks
- 2 tbsp milk
- ½ tsp vanilla extract
- 1 cup custard powder
- 3 tbsp condensed milk
- Yellow food coloring (optional)
- 6 salted or candied egg yolks (optional)
steps
- 1.
Preheat the oven to 350°F (175°C) and grease a mooncake mold.
- 2.
In a mixing bowl, mash the bananas until smooth. Set aside.
- 3.
In another bowl, combine the flour, butter, and sugar. Rub the mixture together with your fingertips until it resembles fine breadcrumbs.
- 4.
Stir in one egg yolk, milk, and vanilla extract into the flour mixture to form a dough.
- 5.
Divide the dough into six equal portions and flatten each one into a disc. Set aside.
- 6.
In a separate bowl, mix the custard powder, condensed milk, and remaining egg yolk until well combined.
- 7.
Optional: Add a few drops of yellow food coloring to the custard for an extra vibrant mooncake.
- 8.
Roll the custard mixture into six small balls.
- 9.
Take one portion of the dough and shape it into a cup, wrapping it around one custard ball.
- 10.
Carefully seal the edges of the dough cup to enclose the custard ball completely, ensuring no cracks or gaps.
- 11.
Gently press the mooncake into the greased mold and release it by pressing the plunger.
- 12.
Repeat the process for the remaining portions of dough and custard balls.
- 13.
Place the mooncakes on a baking sheet and bake for 25-30 minutes, or until the crust turns golden brown.
- 14.
Remove from the oven and let the mooncakes cool on a wire rack before serving.
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