Print

Traditional Mooncakes with Mixed Nuts Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 81 reviews

Traditional Chinese mooncakes filled with a rich and flavorful mixed nuts filling featuring roasted nuts, candied fruits, and salted duck egg yolks, encased in a tender, lightly golden mooncake dough. This recipe combines fragrant spices and savory-sweet ingredients for an authentic Mid-Autumn Festival treat.

Ingredients

Scale

Mixed Nuts Filling

  • 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

Mooncake Dough

  • 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

Egg Wash

  • 1 teaspoon golden syrup
  • 1 teaspoon water
  • 1/2 teaspoon soy sauce
  • 1 large egg yolk

Instructions

  1. Prepare the salted egg yolks: Rinse the salted duck egg yolks under cold water and pat dry. Steam or bake the yolks at 350°F (175°C) for 10 minutes until cooked through. Set aside to cool.
  2. Toast the glutinous rice flour: In a dry skillet over medium heat, toast the glutinous rice flour, stirring constantly, until lightly golden and fragrant. Remove from heat and cool.
  3. Cook the lap cheong and fragrant mix: Heat 2 tablespoons neutral oil in a skillet over medium heat. Add diced lap cheong sausage and cook until slightly caramelized. Add chopped dried orange peel, kaffir lime leaves, candied winter melon, candied ginger, and stir fry briefly to combine flavors.
  4. Add meats and nuts: Add shredded roasted chicken, pork floss, roasted cashews, pumpkin seeds, watermelon seeds, and white sesame seeds. Stir well to mix all ingredients evenly.
  5. Season the filling: Pour in 2 tablespoons water, 1 tablespoon Mei Kuei Lu wine, sugar, and five-spice powder. Mix thoroughly and cook for 2-3 minutes to remove excess moisture. Add the toasted glutinous rice flour and 2 teaspoons Mei Kuei Lu wine. Stir constantly to ensure the mixture thickens and forms a cohesive filling. Remove from heat and cool completely before assembling.
  6. Prepare the mooncake dough: In a bowl, sift together flour and baking soda. In a separate bowl, combine golden syrup, oil, and egg yolk. Gradually add the dry ingredients into the wet mixture, stirring gently to form a soft yet pliable dough. Cover with plastic wrap and let it rest for 30 minutes.
  7. Assemble the mooncakes: Divide the dough and filling into 16 equal portions. Flatten each dough ball into a disc about 3-4 inches in diameter. Place a tablespoon of the mixed nut filling and one salted egg yolk in the center. Carefully wrap the dough around the filling to encase completely, ensuring no gaps. Gently roll into a smooth ball.
  8. Shape the mooncakes: Lightly dust a mooncake mold with flour. Press each filled dough ball into the mold to create the traditional patterned mooncake shape. Tap to release and place on a baking tray lined with parchment paper.
  9. Apply egg wash: In a small bowl, whisk together egg yolk, golden syrup, water, and soy sauce to make the egg wash. Brush a light coat over each mooncake to help with browning and shine during baking.
  10. Bake the mooncakes: Preheat the oven to 350°F (175°C). Bake the mooncakes for 5 minutes, then remove and brush another layer of egg wash. Return to the oven and bake for another 10-15 minutes or until golden brown. Monitor to avoid over-browning.
  11. Cool and store: Allow the mooncakes to cool completely on a wire rack. Store in an airtight container for 1-2 days to allow flavors to meld before serving for best taste and texture.

Notes

  • To toast glutinous rice flour, cook it in a dry pan over medium heat until it turns a light golden color and has a nutty aroma.
  • Handling the dough gently and resting it prevents cracking and makes shaping easier.
  • Mooncakes are best enjoyed after resting 1-2 days to allow the filling to soften and flavors to develop.
  • Use a mooncake mold to achieve the traditional decorative patterns on the pastry exterior.
  • Mei Kuei Lu wine adds a unique floral fragrance, but it can be substituted with Shaoxing wine or omitted if unavailable.
  • Ensure the egg wash is evenly brushed to give the mooncakes an attractive glossy finish.

Find it online: https://amandafood.com/traditional-mooncakes-with-mixed-nuts-recipe/