Name: Traditional Mooncakes with Mixed Nuts Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Chinese
Ingredients: 0.35 oz dried orange peel, finely chopped; 1.75 oz lap cheong sausage, diced; 0.1 oz kaffir lime leaves, finely shredded; 2.8 oz candied winter melon, chopped; 1 oz candied ginger, chopped; 1.75 oz pork floss; 1.75 oz roasted chicken, shredded (about 1 roasted drumstick); 1 oz roasted cashews, roughly chopped; 0.9 oz roasted pumpkin seeds (pepitas); 1 oz roasted watermelon seeds; 0.5 oz roasted white sesame seeds; 2 tablespoons water; 1 tablespoon plus 2 teaspoons Mei Kuei Lu wine, divided; 1 tablespoon sugar; 2 tablespoons neutral-flavored oil, plus extra for cooking; 1 1/2 teaspoons five-spice powder; 2 tablespoons glutinous rice flour, toasted; 8 salted duck egg yolks; 7 oz all-purpose flour or cake flour, plus more for dusting; 1/4 teaspoon baking soda; 1 large egg yolk; 1 oz neutral-flavored oil; 3.75 oz golden syrup; 1 teaspoon golden syrup; 1 teaspoon water; 1/2 teaspoon soy sauce; 1 large egg yolk

Jump to Recipe·Print Recipe

If you’ve ever bitten into a traditional mooncake and been captivated by that lovely crunch paired with a rich, nutty filling, you’re in for a real treat with this Traditional Mooncakes with Mixed Nuts Recipe. These mooncakes perfectly balance sweet, savory, and aromatic notes that transport you straight to festive gatherings and cozy chats over tea. I’ve found that making these at home adds a personal touch to the Mid-Autumn Festival or any celebration where you want to impress with something classic yet unique.

What makes this recipe special is the blend of ingredients like candied winter melon, roasted nuts, and even bits of lap cheong sausage, which all come together to create a lively texture and flavor profile. Plus, the dough—soft but sturdy—is just the right vehicle for the delicious filling. I remember the first time I made these; it was a bit of a project, but the payoff was so worth it, especially sharing them fresh with family. You’ll find that this Traditional Mooncakes with Mixed Nuts Recipe is both a fun challenge and a rewarding experience that any home cook can enjoy.

Ingredients You’ll Need

Every ingredient in this Traditional Mooncakes with Mixed Nuts Recipe plays an important role, creating a symphony of tastes and textures that elevate the final mooncake. The mixing of nuts with savory elements and a touch of sweetness makes each bite memorable, so sourcing fresh and quality items really pays off.

Orange peel: Adds a citrusy brightness that cuts through the richness.
Lap cheong sausage: Choose a good-quality lap cheong for a fragrant, slightly sweet savory note.
Kaffir lime leaves: Offers a subtle aromatic twist; use fresh if possible.
Candied winter melon: Look for finely chopped versions to blend easily into the filling.
Candied ginger: Adds warmth and complexity; the sweet-spicy punch is essential here.
Pork floss: Provides a light, fluffy texture and umami flavor.
Roasted chicken (drumstick): Choose well-roasted for depth and chewiness.
Roasted cashews: Use unsalted and roughly chopped for crunch without overwhelming saltiness.
Roasted pumpkin seeds (pepitas): Adds nuttiness and texture.
Roasted watermelon seeds: Work well to diversify the nut flavors.
Roasted white sesame seeds: Toasted sesame seeds bring nuttiness and a slight crunch.
Water: Just enough to help bind the filling ingredients.
Mei Kuei Lu wine: This fragrant rose-flavored Chinese wine gives the filling a delicate sweetness and depth.
Neutral-flavored oil: Keeps the dough tender without overpowering taste.
Glutinous rice flour, toasted: Essential to bind the filling and keep everything moist but cohesive.
Salted duck egg yolks: These are the prized centers—rich, savory, and slightly crumbly for that traditional indulgence.
All-purpose or cake flour: The base for the dough, choose cake flour for a softer bite.
Baking soda: Helps lighten the dough texture a bit.
Egg yolk: Binds dough and adds richness.
Egg wash mix: A blend of egg yolk, water, and sometimes sugar or maltose for that glossy, golden finish.

Variations

I love making this Traditional Mooncakes with Mixed Nuts Recipe my own by tweaking the fillings a little. It’s your kitchen adventure, so don’t hesitate to explore textures or flavors that suit your palate. Here are some easy variations you might enjoy trying.

Vegetarian version: Skip the lap cheong and chicken, and add extra nuts, seeds, or even dried fruit like cranberries or apricots for a sweet touch. I tried this once for a friend who’s vegetarian, and it was just as satisfying.
Different nuts mix: Swap cashews for almonds or walnuts depending on what you have on hand.
Spiced filling: Add a pinch of five-spice powder or cinnamon to give the filling a warm, cozy twist.
Sweetened dough: For a slightly sweeter outer layer, blend in a touch of honey or sugar in the dough.

How to Make Traditional Mooncakes with Mixed Nuts Recipe

Step 1: Prepare the Mixed Nuts Filling

Start by finely chopping your candied winter melon, candied ginger, and the roasted nuts. I find using a food processor on a pulse setting helpful here to keep chunks rather than a paste. Next, gently sauté the lap cheong sausage, kaffir lime leaves, and roasted chicken in a bit of neutral oil, which really brings out their aromas. Combine everything—nuts, meats, candied fruits, pork floss, and the toasted glutinous rice flour—in a large bowl. Add the Mei Kuei Lu wine and water, stirring gently until the mixture is sticky but not wet. Finally, wrap the salted duck egg yolks individually in small portions of this filling. This layering is such a joy—each egg yolk is like the surprise inside a treasure chest!

Step 2: Make the Dough

Whisk the egg yolk with oil and syrup (usually maltose syrup or sugar syrup) until well combined. In a separate bowl, sift the flour with baking soda, then slowly add the wet ingredients, forming a soft but firm dough. I always dust my hands lightly with flour during kneading—it prevents sticking without drying the dough out. The trick is to handle the dough gently, not overworking it so it stays tender after baking. Let the dough rest for at least 30 minutes under plastic wrap; this step relaxes the gluten and makes rolling easier.

Step 3: Assemble the Mooncakes

Divide the dough and filling into equal portions (usually around 30-35 grams of dough per mooncake and 45 grams filling). Flatten each dough piece into a circle large enough to wrap the filling. Place the filling centered on the dough and gently wrap around it, making sure there are no cracks. Once shaped, press each mooncake mold firmly to imprint the beautiful traditional designs—this part always makes me smile, it feels like crafting edible art.

Step 4: Bake with Care

Preheat your oven to 350°F (175°C). Place the mooncakes on a parchment-lined tray. Before baking, brush the tops with egg wash to achieve a glossy golden finish. Bake for about 10 minutes, then take them out and brush with egg wash again — this step seals the dough and enhances color. Return to the oven for another 10-15 minutes until the mooncakes are beautifully browned. Let them cool completely on a wire rack; the filling will firm up and the outer skin will soften slightly, which is exactly what you want!

How to Serve Traditional Mooncakes with Mixed Nuts Recipe

Four round mooncakes with a shiny golden brown crust sit on a white square plate. Each mooncake has a detailed floral pattern on top with raised petals and leaves, giving a textured look to the surface. The mooncakes appear thick with one solid layer of crust, showing slight color variation from light golden to deeper brown where the edges are baked more. The plate rests on a white marbled surface and part of a pink and yellow patterned cloth is visible to one side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep garnishes simple to not distract from the mooncakes themselves. A light dusting of toasted sesame seeds around the plate adds a nice crunch and visual appeal. Sometimes I line the serving platter with banana leaves or lotus leaves for an authentic vibe, which also smells lovely.

Side Dishes

These mooncakes pair perfectly with a cup of strong Chinese tea, like Pu-erh or Oolong, which cut through the richness and cleanse the palate. I’ve also enjoyed them alongside light fruit salad or simple pickled vegetables to balance savory and sweet flavors.

Creative Ways to Present

For special occasions, I sometimes wrap individual mooncakes in little boxes or decorative paper envelopes before serving. Another fun idea is to arrange them in colorful mooncake tins or tiered trays with tea sets for a festive table centerpiece. It’s all about creating an experience, not just serving dessert!

Make Ahead and Storage

Storing Leftovers

I keep leftover mooncakes in an airtight container at room temperature for up to 3 days—this keeps the skin from drying out and the filling moist. If you’re in a warm climate, storing them in the fridge in a sealed container works, but bring them back to room temp before serving for the best texture.

Freezing

I’ve frozen mooncakes wrapped tightly in plastic wrap and then foil. Thaw slowly overnight in the fridge, then let them come to room temperature before enjoying. Freezing works well but I notice the texture is just slightly less tender compared to fresh ones.

Reheating

If you want to warm up mooncakes, pop them in a low oven (about 275°F/135°C) for 5-7 minutes—just enough to soften the dough without drying it out. Microwaving is quick but can make the skin chewy or rubbery, so I prefer the oven method for gentle reheating.

FAQs

Can I substitute the salted duck egg yolks in the Traditional Mooncakes with Mixed Nuts Recipe?

If salted duck egg yolks are hard to find, you can omit them or replace with cooked salted eggs if available. Just keep in mind that the distinct salty richness they add is central to the traditional flavor, so you might lose some signature taste without them.
How long do homemade mooncakes keep fresh?

Freshly baked Traditional Mooncakes with Mixed Nuts generally stay fresh for 3 to 5 days when stored properly in an airtight container at room temperature. Refrigeration extends their life but can alter the texture slightly.
Is it necessary to use glutinous rice flour in the filling?

Yes, toasted glutinous rice flour helps bind the filling together and improves the sticky, chewy texture characteristic of traditional mooncake fillings. Skipping it may result in a crumbly filling.
Can I make the dough gluten-free?

While traditional recipes use wheat flour for the dough, you could experiment with gluten-free flour blends, but expect differences in texture and elasticity. Mooncake dough relies on gluten for its characteristic chew, so proceed with caution.
What tea pairs best with traditional mooncakes?

Oolong and Pu-erh teas are classic choices that complement the richness of mooncakes beautifully. Their bitterness balances the sweetness and fattiness, making for a harmonious tasting experience.

Final Thoughts

This Traditional Mooncakes with Mixed Nuts Recipe has become such a beloved project for me during the festive season, partly because it brings a sense of tradition into my kitchen but also because it sparks joy in sharing homemade treats. If you follow the steps and give yourself a bit of time, I promise you’ll be rewarded with beautifully fragrant, texturally rich mooncakes that will impress your family and friends. So, grab those ingredients, roll up your sleeves, and embark on this delicious journey—mooncake making is truly an art, but one you can master with a little patience and love.