Name: Traditional Mooncakes with Mixed Nuts Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: Chinese
Ingredients: 0.35 oz dried orange peel; 1.75 oz lap cheong sausage; 0.1 oz kaffir lime leaves; 2.8 oz candied winter melon; 1 oz candied ginger; 1.75 oz pork floss; 1.75 oz roasted chicken (about 1 roasted drumstick); 1 oz roasted cashew nuts; 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 soy sauce; 2 tablespoons neutral-flavored oil, plus more 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

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I remember the first time I made this Traditional Mooncakes with Mixed Nuts Recipe — it felt like unlocking a little treasure chest of flavors from the Mid-Autumn Festival right in my own kitchen. The filling is a beautiful mix of textures and tastes: sweet, savory, and a little nutty, all wrapped in a tender, golden pastry. If you’re someone who loves a dessert that’s rich in both tradition and depth, this recipe is definitely worth trying. It’s not just about the mooncakes themselves; it’s the ritual and the joy of making them that makes this recipe so special.

Now, I know making mooncakes can seem intimidating, but trust me, once you’ve got the hang of this Traditional Mooncakes with Mixed Nuts Recipe, it becomes a memorable way to bond with friends or family. Plus, these mooncakes hold up beautifully if you want to prepare them a day or two ahead of your celebration. Seriously, the aroma of those roasted nuts and the subtle fragrance of Mei Kuei Lu wine will have everyone asking for your secret!

Ingredients You’ll Need

The ingredients for this Traditional Mooncakes with Mixed Nuts Recipe come together to create a vibrant filling that’s delightfully crunchy and aromatic, balanced by a silky dough that doesn’t overpower. A quick tip: quality nuts and fresh spices will dramatically improve your mooncakes, so don’t rush through your ingredient shopping.

Orange peel: Adds a subtle citrus brightness; use dried and finely chopped for best flavor infusion.
Lap cheong sausage: A sweet-savory Chinese sausage that gives a smoky depth—look for good quality at Asian markets.
Kaffir lime leaves: Imparts a fragrant, citrusy aroma; remove the tough central vein and finely chop.
Candied winter melon: Provides the perfect chewy sweetness; drain excess syrup to avoid soggy filling.
Candied ginger: Adds warmth and a touch of spice—make sure it’s not overly sugary.
Pork floss: That fluffy, savory shredded pork adds a unique texture that balances the nuts well.
Roasted chicken: Use a well-roasted drumstick for juicy, flavorful meat, then shred it finely.
Roasted cashew, pumpkin seeds (pepitas), watermelon seeds, white sesame seeds: These roasted nuts and seeds bring in a delightful crunch—toast them lightly if not pre-roasted.
Water and Mei Kuei Lu wine: The wine adds a floral note and moisture; add gradually to avoid sogginess.
Glutinous rice flour (toasted): Helps bind the filling while adding a pleasant chewiness.
Salted duck egg yolks: Classic mooncake must-have! They bring richness and that beautiful orange hue.
All-purpose or cake flour: For a tender mooncake skin; cake flour yields a softer crust.
Baking soda, egg yolk, neutral-flavored oil, sugar: These create the dough’s perfect texture and color.
Ingredients for egg wash: Egg yolk, water, and a pinch of sugar and oil for a shiny, golden finish.

Variations

I love how versatile this Traditional Mooncakes with Mixed Nuts Recipe can be. Sometimes I tweak the filling to suit what I have on hand or the preferences of the people I’m sharing with, which makes every batch feel fresh and personalized. Just like you, I enjoy mixing it up!

Vegetarian version: Swap out the lap cheong sausage and roasted chicken for extra candied fruits and roasted nuts—still packed with flavor, and one year I made this for a family gathering and everyone loved the lighter texture.
Less sweet: Reduce the candied winter melon and ginger slightly if you prefer your mooncakes less sugary.
Using different nuts: I once tried adding walnuts and almonds instead of pumpkin and watermelon seeds—gave the filling a different crunch and nuttiness that was really interesting.
Difficulty levels: If you’re new, try making mini mooncakes first to get used to the shaping and baking process—smaller sizes bake quicker and are forgiving.

How to Make Traditional Mooncakes with Mixed Nuts Recipe

Step 1: Preparing the Mixed Nuts Filling

Start by finely chopping and prepping all your filling ingredients. I like to start with toasting the glutinous rice flour in a dry pan until it’s golden—this step is key because it adds a toasty aroma and helps bind the filling. Then, combine the dried orange peel, chopped lap cheong, kaffir lime leaves, candied winter melon, ginger, pork floss, roasted chicken, and all your nuts and seeds in a large bowl. Add the water and Mei Kuei Lu wine gradually, mixing gently so you get a sticky but not soggy consistency. One tip I’ve learned: keep tasting the filling at this stage to balance the sweetness and savoriness—you can adjust the sugar or wine accordingly.

Step 2: Preparing the Mooncake Dough

In another bowl, sift together the flour and baking soda. In a separate small dish, whisk the egg yolk, oil, and sugar until the sugar dissolves completely. Slowly add the wet mixture into the dry ingredients, mixing until a smooth dough forms. This dough should be soft and pliable but not sticky. If it feels sticky, add a little more flour, but be careful—too much flour and your mooncake skin will stiffen up. Cover with cling film and let it rest for about 30 minutes; this resting time helps the dough relax, making it easier to handle.

Step 3: Assembling the Mooncakes

Divide the dough and filling into equal portions—usually about 40g for dough and 50g for filling works well for standard mooncakes. Flatten a dough ball into a disk, then spoon the filling in the center. If you’re using salted duck egg yolks, press one into the middle of each filling ball before wrapping the dough around it. Carefully seal the edges and smooth the surface. Use a mooncake mold dusted lightly with flour to shape each mooncake. When pressing the mold, apply even pressure for a clean imprint, then gently release the shaped mooncake.

Step 4: Baking Your Mooncakes

Preheat your oven to 350°F (175°C). Place the shaped mooncakes on a baking tray lined with parchment paper. Brush the first round lightly with the egg wash mixture, then bake for 10 minutes. Take them out, brush on another coat of egg wash (this double brushing gives that shiny golden finish I adore), and bake for another 10-15 minutes until the crust is beautifully browned. Let them cool on a wire rack—you’ll notice the pastry softens as it cools, which is just perfect.

How to Serve Traditional Mooncakes with Mixed Nuts Recipe

Four round mooncakes with detailed patterns on top are placed on a white square plate. Each mooncake has a golden brown color with some darker baked spots, showing a shiny and smooth texture. The patterns on the mooncakes are floral and geometric, with raised designs that give a 3D look. The plate sits on a white marbled surface, and part of a woman's hand can be seen holding a yellow and red patterned cloth on the left side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often garnish these mooncakes with a sprinkle of toasted sesame seeds for an added layer of nuttiness and a visually inviting finish. It’s subtle but really elevates the look and mouthfeel of the mooncakes. Some times I also add a tiny edible gold leaf patch on top for special occasions—it’s a little luxury that’s surprisingly easy and festive.

Side Dishes

When I serve these Traditional Mooncakes with Mixed Nuts Recipe at gatherings, I love pairing them with Chinese jasmine or pu-erh tea. The floral and earthy notes of the tea cut through the richness of the mooncake beautifully, making each bite feel fresh. For a modern twist, I’ve even paired mooncakes with a light, slightly sweetened soy milk that balances the texture and flavor nicely.

Creative Ways to Present

Once, for a Mid-Autumn Festival party, I presented these mooncakes on a rustic wooden board surrounded by fresh chrysanthemum flowers and silk ribbons in gold and red tones. It made the display feel festive and inviting. Another idea that’s become a hit: individually wrap each mooncake in clear cellophane tied with a red string and a handwritten note—it’s a lovely, heartfelt way to gift these traditional treats.

Make Ahead and Storage

Storing Leftovers

If you’ve got leftovers (and you might!), store them in an airtight container at room temperature for up to 3 days. I find that mooncakes actually taste better a day or two after baking as the filling and crust have a chance to mellow and meld. Avoid refrigeration if you want to keep the pastry soft.

Freezing

Freezing leftover mooncakes works pretty well if you wrap each mooncake tightly in plastic wrap, then place them in a freezer bag. When I’ve done this, thawing in the fridge overnight helps maintain the texture. The flavor stays mostly intact, but the pastry can lose a little softness, so I recommend enjoying frozen mooncakes within a month.

Reheating

To refresh frozen or refrigerated mooncakes, I gently warm them in a low oven (about 300°F or 150°C) for 5-8 minutes. This helps the dough regain a bit of its original softness without drying the filling. Try to avoid microwaving as it can make the crust tough and the filling unevenly heated.

FAQs

Can I make the filling ahead of time for Traditional Mooncakes with Mixed Nuts Recipe?

Absolutely! Preparing the mixed nuts filling in advance actually helps the flavors meld beautifully. Store the filling in an airtight container in the fridge for up to 3 days, or freeze it if you want to keep it longer. Just make sure to bring it to room temperature before assembling.
What’s the best flour to use for the mooncake dough?

Both all-purpose and cake flour work well for this recipe, but cake flour yields a softer, more tender mooncake skin due to its lower protein content. If you prefer a slightly chewier crust, stick with all-purpose flour. The choice depends on your texture preference.
How important is the Mei Kuei Lu wine in this recipe?

Mei Kuei Lu wine adds a unique floral aroma that sets this mooncake filling apart from others. If you don’t have it, you can substitute with a mild rice wine, but the flavor won’t be quite the same. It’s worth seeking out for authenticity.
Can I make mooncakes without salted duck egg yolks?

Definitely! The salted egg yolks add richness and traditional flair, but omitting them won’t ruin your mooncakes. You could simply increase the mixed nuts filling portion or add other fillings like lotus seed paste for variation.
How do I prevent the mooncake skin from cracking during baking?

Make sure your dough is well rested and not too dry before shaping. Also, avoid over-flouring your workspace which can dry out the dough. Using the right baking temperature and brushing on egg wash gently will help the skin stay moist and crack-free.

Final Thoughts

This Traditional Mooncakes with Mixed Nuts Recipe holds a special place in my cooking repertoire because it ties me back to festive memories and shared moments with my family. I’m always thrilled when someone tries it and tastes that blend of textures and flavors that feels both nostalgic and exciting. So, if you’re considering taking on this project, I say go for it—have fun with it, share stories as you roll and shape, and savor the process just as much as the mooncakes themselves. You’ll be surprised how rewarding it is!