Description
Traditional Mooncakes with Mixed Nuts combine a rich, fragrant filling of assorted nuts, dried fruits, and savory meats wrapped in a tender, slightly sweet pastry. These mooncakes are a festive favorite during the Mid-Autumn Festival and feature a delightful balance of textures and flavors enhanced by salted duck egg yolks in the center.
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 sliced
- 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 cashew nuts, 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 soy sauce
- 2 tablespoons neutral-flavored oil, plus more for cooking
- 1 1/2 teaspoons sugar
- 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 vegetable oil
- 1 large egg yolk
Instructions
- Prepare the mixed nuts filling: In a pan over medium heat, add 2 tablespoons neutral-flavored oil. Sauté diced lap cheong sausage, shredded roasted chicken, dried orange peel, candied winter melon, candied ginger, and kaffir lime leaves until fragrant. Add pork floss, roasted nuts, seeds, and sesame seeds, and stir well. Pour in 2 tablespoons water, 1 tablespoon Mei Kuei Lu wine, soy sauce, and sugar. Stir until combined and liquid is absorbed. Remove from heat and mix in toasted glutinous rice flour to bind the filling. Let cool.
- Prepare salted egg yolks: Lightly rinse the salted duck egg yolks and steam them for 5 minutes to firm up. Allow them to cool.
- Make the mooncake dough: In a mixing bowl, whisk together the all-purpose flour and baking soda. In a separate bowl, mix golden syrup, egg yolk, and 1 oz neutral-flavored oil until combined. Gradually add the dry ingredients to the wet mixture and knead to form a smooth dough. Cover and rest for 1 hour.
- Assemble the mooncakes: Divide the dough into 16 equal portions and the filling into 16 portions. Flatten each dough ball into a disk and place a portion of filling on top. Press a salted egg yolk into the center of the filling, then carefully wrap the dough around it, sealing the edges. Dust your mooncake mold with flour and press the filled dough into the mold to shape.
- Bake the mooncakes: Preheat the oven to 350°F (175°C). Place the shaped mooncakes on a baking tray lined with parchment paper. Bake for 10 minutes, remove and brush lightly with egg wash (made by mixing egg yolk, water, golden syrup, and vegetable oil). Return to oven and bake for another 10-15 minutes or until golden brown. Apply a second layer of egg wash if desired for a shiny finish.
- Cool and store: Allow mooncakes to cool completely on a wire rack. Store them in an airtight container for 1-2 days to allow the crust to soften before serving.
Notes
- To toast glutinous rice flour, spread it evenly on a dry pan over low heat and stir continuously until it turns a light golden color and becomes aromatic. This helps improve the texture of the filling.
- If golden syrup is unavailable, use light corn syrup or honey as a substitute.
- Use neutral-flavored oil such as vegetable or canola oil to avoid altering the flavors.
- Mooncakes traditionally take time to soften after baking; it is best to wait 1-2 days before eating for optimal texture and flavor.
- Handle the dough gently to avoid cracking when molding.
Keywords: Traditional mooncake, Mixed nuts mooncake, Mid-Autumn Festival, Chinese pastry, salted egg yolk, nut filling, festive dessert