Recipe for Mixed Nuts and Meat Floss Mooncakes
Source of reference: No-Frills Recipe
180 gm walnuts, toasted and chopped
180 gm almonds, toasted and chopped
40 gm pumpkin kernels, toasted
30 gm melon seeds, toasted
225 gm candied lime (kat paeng) chopped
330 gm tong toong kua (candied melon)
190 gm sesame seeds, toasted
90 gm meat floss (chicken or pork)
6 pcs of grill minced pork (bakwa) chopped (my addition)
120 gm caster sugar
13 Tbsp vegetable oil
13 Tbsp water
2 Tbsp rose concentrate
2 Tbsp golden syrup
3/4 tsp salt
6 kaffir leaves, shredded and fried (optional) – (omitted)
300gm koh fun (cooked glutinous rice flour) – original was 360g
Mix the above items except for the last two ingredients. Let it rest for half hour.
Mix in the koh fun and brandy, if using. Divide into balls of about 130 gm portions for big mould and 50g for small mould. For this quantity I managed to get 16 large and 3 small.
Ingredients for Skin Dough:
450 gm superfine flour (may need to add more if too soft to handle)
270 ml golden syrup
114 ml vegetable oil
6 ml alkaline water (Kan Shuei) or lye
Egg wash – 1 whole egg + 1 tsp water, mix and strain
Mix syrup, oil and alkaline water thoroughly till no oil surface. Can use hand whisk or use the paddle attachment if using stand mixer.
Sift in flour, mix well with spatula and let rest for 2 hours.
Knead lightly on floured surface. Weigh out required dough, flatten and wrap in a piece filling before putting into a floured mould and press in firmly to obtain a clear imprint. Remove and repeat until all dough and fillings are used up.
Bake for Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. Remove from oven and let mooncakes cool for 15 mins. Brush on the eggwash. Return mooncakes to the oven and bake again for 7 to 9 min. until golden brown.
Keep mooncakes uncovered for 3 to 4 days before consuming.
Personal notes for reference:
Dough skin is 50 to 55 gm for big mould and 25g for small mould (I used only 21g for mixed nuts filling because it is easier to handle. If using paste fillings then 25g should be easier to wrap)
Filling is 130g for big mould can decrease to 120g and 60g for small mould (for mixed nuts filling) and 50g for paste fillings.