Traditional Mooncakes with Mixed Nuts Recipe

I can’t tell you how much joy I get from making Traditional Mooncakes with Mixed Nuts Recipe at home. There’s something deeply satisfying about crafting each mooncake with a rich, crunchy filling that blends nuts, seeds, tender meats, and fragrant candied fruits—all wrapped in a soft, golden crust. These mooncakes are perfect for festive occasions, especially the Mid-Autumn Festival, or whenever you want to share a piece of tradition with friends and family.

Trust me, making them yourself brings an entirely different experience compared to store-bought versions. You get to customize the filling just how you like, and the kitchen fills with the most amazing aromas. Plus, once you nail this Traditional Mooncakes with Mixed Nuts Recipe, you’ll feel like you’ve earned a little slice of culinary magic.

Ingredients You’ll Need

All the ingredients in this Traditional Mooncakes with Mixed Nuts Recipe come together in perfect harmony, creating that classic balance between sweet, savory, and nutty. Some ingredients might feel exotic at first, but once you have them, they really bring authentic flavor that you can’t get anywhere else.

• Orange peel: Adds a refreshing citrus note that lightens the richness of the nuts and meats.
• Lap cheong sausage: This sweet Chinese sausage delivers a lovely savory-sweet depth, so don’t skip it!
• Kaffir lime leaves: Provides a wonderful fragrant aroma; be sure to remove the thick stems before chopping.
• Candied winter melon: Adds subtle sweetness and a chewy texture—classic in mooncake fillings.
• Candied ginger: Brings warmth and a bit of zing to balance the sweetness.
• Pork floss: It’s light and fluffy, giving a unique texture that contrasts beautifully with dense nuts.
• Roasted chicken (drumstick): Shredded tender meat adds umami and heartiness.
• Roasted cashews, pumpkin seeds, watermelon seeds, white sesame seeds: These roasted nuts and seeds are the stars here, offering crunch and toasty flavor.
• Mei Kuei Lu wine: A fragrant Chinese rose wine that enhances the aroma—worth seeking out in Asian markets.
• Glutinous rice flour (toasted): It helps bind the filling; toasting gives it an extra nutty touch.
• Salted duck egg yolks: Essential for that signature rich, salty burst in traditional mooncakes.
• All-purpose or cake flour: The base for the dough, providing the perfect soft texture when baked.
• Baking soda, eggs, neutral-flavored oil: Basic bake staples for structure, moisture, and sheen.

Variations

I love how traditional recipes like this invite a bit of creativity. While I stick to the classic mix for authenticity, sometimes I swap in walnuts or almonds for extra bite or reduce the meats to make it more vegetarian-friendly. Don’t be afraid to experiment so the mooncakes truly fit your taste and occasion.

• Vegetarian version: Replace lap cheong sausage and chicken with mushrooms and extra nuts. I tried this once and was surprised how well it captured the savory depth.
• Sweet-only filling: Skip meats altogether, and boost candied fruits and nuts for a more dessert-like version. It’s fantastic if you prefer something less savory.
• Gluten-free dough: Some fans use tapioca flour or a gluten-free blend instead of wheat flour; it’s a bit tricky but doable with careful attention.

How to Make Traditional Mooncakes with Mixed Nuts Recipe

Step 1: Prepare the Nutty Mixed Filling

Start by finely chopping the lap cheong sausage, roasted chicken, candied winter melon, candied ginger, and kaffir lime leaves. Toast your glutinous rice flour in a dry pan until golden and aromatic; this adds an irresistible nutty flavor. Then, in a large pan over medium heat, warm the oil and gently cook the lap cheong and chicken until slightly caramelized. Add in your chopped nuts, seeds, pork floss, candied ingredients, toasted flour, and splash in the Mei Kuei Lu wine and water. Toss everything together until evenly mixed and fragrant. Remember to let this filling cool completely—it’ll make shaping the mooncakes much easier.

Step 2: Prepare the Mooncake Dough

Mix the all-purpose or cake flour with baking soda in a bowl. In another bowl, whisk the egg yolk with the neutral-flavored oil and honey. Gradually pour the wet ingredients into the dry, stirring gently until a soft dough forms. You want it pliable but not sticky—dust your hands and work surface lightly with flour while kneading. Cover the dough and let it rest for at least 30 minutes; this will help it relax and make rolling easier.

Step 3: Shape and Assemble Your Mooncakes

Divide the dough and filling into equal portions (I usually aim for 30–40 grams dough and 40–50 grams filling per piece). Flatten a dough portion into a disc, place the filling in the center, then gently wrap the dough around, sealing it completely. If you have a mooncake mold, dust it with flour and press the dough ball inside firmly, then release to reveal beautiful patterns on top. Don’t have a mold? No worries—hand-shaping into neat rounds works just fine!

Step 4: Bake with Care

Preheat your oven to about 350°F (175°C). Place mooncakes on a lined baking sheet without crowding. Mix the egg wash ingredients—a blend of egg yolk, water, sugar, and maltose—and lightly brush the mooncakes. Bake for 10 minutes, then remove to brush a second coat for that glorious golden shine. Bake for another 10-15 minutes until they’re beautifully golden brown. Let them cool on a rack before handling; the filling firms up as they cool, making them easier to slice.

How to Serve Traditional Mooncakes with Mixed Nuts Recipe

Garnishes

I usually keep garnishes simple since the filling is already rich, but a light dusting of powdered sugar or a sprinkle of toasted sesame seeds can add a nice touch. Sometimes, I add a few edible gold flakes on top for special celebrations—it’s such a cool visual wow factor!

Side Dishes

When serving Traditional Mooncakes with Mixed Nuts Recipe, I love pairing them with a warm pot of jasmine or pu-erh tea. The tea’s slight bitterness balances the mooncakes’ sweetness and richness. Also, some fresh fruit slices like Asian pears or pomelo work wonderfully to cleanse the palate between bites.

Creative Ways to Present

For a festive look, try arranging the mooncakes in a circular pattern on a wooden platter and surround them with fresh chrysanthemum flowers or tea light candles. I once created mini boxes with transparent lids to gift to friends, which always got rave reviews. Little personalized notes about the filling inside add a heartwarming touch too!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover mooncakes in an airtight container at room temperature for 2-3 days if it’s cool, or refrigerate them for up to a week. Just be sure to bring them back to room temp before eating—they taste best that way, soft and fragrant.

Freezing

If you want to store them longer, I’ve found freezing works well. Wrap each mooncake tightly in plastic wrap and place in a freezer bag. Thaw overnight in the fridge before eating. Avoid microwaving frozen mooncakes, as it can dry them out.

Reheating

To reheat, gently warm mooncakes in a low oven (around 300°F/150°C) for 5-7 minutes to refresh their softness without over-drying. This method helps bring back the subtle fragrance and soft crumb just like freshly baked.

FAQs

Final Thoughts

This Traditional Mooncakes with Mixed Nuts Recipe brings back so many fond memories for me—of family gatherings, the excitement of Mid-Autumn celebrations, and the pride of sharing something homemade and meaningful. I truly hope you give it a try, and that it becomes one of your go-to recipes for special moments. It’s a beautiful way to connect with tradition, impress guests, and, most importantly, indulge in a treat that’s bursting with flavor and heart. Happy baking!

Print