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Traditional Mooncakes with Mixed Nuts Recipe

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4.9 from 75 reviews

Traditional Mooncakes with Mixed Nuts blend a rich variety of nuts, dried fruits, and savory meats encased in a tender, golden pastry crust. These Chinese-style mooncakes feature a complex filling with candied winter melon, roasted chicken, lap cheong sausage, and salted duck egg yolks, perfect for celebrating the Mid-Autumn Festival or as a delightful snack.

Ingredients

Scale

Mixed Nuts Filling

  • 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

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 Mixed Nuts Filling: Finely chop the dried orange peel, candied winter melon, candied ginger, lap cheong sausage, roasted chicken, and toasted glutinous rice flour. In a mixing bowl, combine these ingredients with pork floss, roasted cashews, pumpkin seeds, watermelon seeds, white sesame seeds, water, and 1 tablespoon of Mei Kuei Lu wine. Add soy sauce, neutral-flavored oil, and five-spice powder then mix thoroughly until well combined.
  2. Cook the Filling: Heat a pan over medium heat with a little neutral-flavored oil. Add the mixed nuts filling and sauté gently for about 5-7 minutes until the mixture is fragrant and slightly sticky. Set aside to cool.
  3. Prepare Salted Egg Yolks: Rinse the salted duck egg yolks, pat dry, and steam them for about 10 minutes until they are cooked through. Allow to cool.
  4. Make the Dough: In a mixing bowl, whisk together the egg yolk, neutral-flavored oil, and golden syrup. In a separate bowl, sift the flour and baking soda. Gradually add the dry ingredients to the wet mixture, kneading gently until a smooth dough forms. Cover with plastic wrap and let rest for 30 minutes.
  5. Assemble the Mooncakes: Divide the dough into equal portions. Flatten each dough portion into a disc and place a spoonful of mixed nuts filling in the center along with one salted egg yolk. Carefully wrap the dough around the filling and seal the edges. Roll the filled dough ball lightly to smooth the surface.
  6. Shape the Mooncakes: Lightly dust a mooncake mold with flour. Place each filled dough ball into the mold and press firmly to shape and imprint the pattern. Gently remove the shaped mooncake from the mold and place it on a baking sheet lined with parchment paper.
  7. Prepare the Egg Wash: Whisk together the egg yolk, golden syrup, water, and soy sauce until smooth. Brush the egg wash evenly over the surface of each mooncake.
  8. Bake the Mooncakes: Preheat the oven to 350°F (175°C). Bake the mooncakes for 10 minutes. Remove from oven and brush a second layer of egg wash. Return to bake for another 10-15 minutes or until golden brown.
  9. Cool and Store: Remove mooncakes from the oven and allow them to cool completely on a wire rack. Store in an airtight container for best flavor. Traditionally, mooncakes are eaten after resting for 1-2 days to allow the crust to soften and flavors to meld.

Notes

  • For best results, use toasted glutinous rice flour to give the filling a slight chewiness and aroma.
  • Golden syrup is critical for the dough’s texture and flavor; substitute with honey or maltose if unavailable.
  • Mooncake molds can be wooden or plastic, lightly dusted with flour to prevent sticking.
  • Resting the dough before assembly helps improve the elasticity and ease of shaping.
  • Allow baked mooncakes to rest at room temperature for 1-2 days for optimal taste and texture.

Keywords: traditional mooncakes, mixed nuts mooncakes, Chinese mooncakes, Mid-Autumn Festival recipe, nut filling, salted egg yolk mooncakes

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