Golden Pineapple Mooncakes: A Festive Treat with a Tropical Twist

Experience the joy of making your own Golden Pineapple Mooncakes, a delightful variation on the traditional Chinese pastry. This recipe introduces a tropical twist with a luscious pineapple filling, encased in a tender, golden syrup-infused dough. Each mooncake is elegantly shaped using a special mold and then brushed with an egg wash to achieve a beautiful glossy finish. These mooncakes are not only a treat for the taste buds but also a feast for the eyes, perfect for celebrations or as a special homemade gift.

Reimagined Recipe:


For the Mooncake Dough:

  • 250 g all-purpose flour
  • 180 g golden syrup (like Lyle’s Golden Syrup)
  • 50 g light-tasting oil
  • 1 teaspoon lye water

For the Pineapple Filling:

  • 1200 g crushed pineapple, drained (about 4 large cans)
  • 150 g granulated sugar
  • ½ teaspoon salt
  • Optional: salted duck egg yolks

For the Egg Wash:

  • 1 egg yolk
  • 1 teaspoon water


  1. Dough Making: In a bowl, mix golden syrup, oil, and lye water. Add flour and knead into a soft dough. Chill in the fridge for 1 hour.
  2. Pineapple Filling: Cook crushed pineapple, sugar, and salt over medium-high heat until caramelized and thick (about 30 minutes). Let it cool.
  3. Preparation: Preheat the oven to 375°F and line a baking sheet with parchment paper.
  4. Mold Sizing: Determine the capacity of your mooncake mold to establish the dough-to-filling ratio.
  5. Portioning: Divide the dough into 30g portions, and the pineapple filling into 45g portions. If using egg yolks, include them in the filling portions.
  6. Assembling Mooncakes: Flatten the dough, place filling in the center, and enclose it with the dough. Ensure a smooth, sealed ball.
  7. Molding: Place each ball on the baking sheet, seal side down. Use a mooncake mold to imprint a design.
  8. Initial Baking: Bake for 10 minutes, then cool for 15 minutes before applying the egg wash.
  9. Egg Wash: Gently brush the mooncakes with a mixture of egg yolk and water.
  10. Final Baking: Return to the oven for another 10 minutes.
  11. Resting: Cool completely, then store in an airtight container in the fridge for at least 24 hours to soften.
  12. Serving: Let them come to room temperature before serving.

Enjoy these exquisite Golden Pineapple Mooncakes and share the recipe with friends and family. Be sure to bookmark our site for more unique and festive baking ideas!

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