Recipe for Mixed Nuts Mooncakes
Source of reference: No-Frills Recipe
90 gm walnuts, toasted and chopped
90 gm almonds, toasted and chopped
20 gm pumpkin kernels, toasted
15 gm melon seeds, toasted
115 gm candied lime (kat paeng) chopped
160 gm tong toong kua (candied melon)
95 gm sesame seeds, toasted
50 gm meat floss (chicken or pork)
60 gm caster sugar
6.5 Tbsp vegetable oil
6.5 Tbsp water
1 Tbsp rose concentrate – omitted
2 Tbsp golden syrup
1/2 tsp salt
2 TBsp rum (optional)
180gm koh fun (cooked glutinous rice flour)
Mix the above items except for the last two ingredients. Let it rest for half hour.
Mix in the koh fun and rum, 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 8 large and 3 small.
Ingredients for Skin Dough:
250 gm superfine flour
150 g golden syrup
65 ml vegetable oil
5g (1 tsp) alkaline water (Kan Shuei) or lye
Egg wash – 1 eggyolk + a little water
1.Mix syrup, oil and alkaline water thoroughly until homogenized. Can use hand whisk or use the paddle attachment if using stand mixer.
2.Sift in flour, mix well with spatula and let rest for 2 hours.
3.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. 4.Remove and repeat until all dough and fillings are used up.
5.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 only on the printed surface. Return mooncakes to the oven and bake again for 7 to 9 min. until golden brown.
6.Keep mooncakes uncovered for 3 to 4 days before consuming.
Personal notes for reference:
Dough skin is 50gm for big mould and 20g for small mould.
Filling is 130g for big mould can decrease to 125g and 50g for small mould (for mixed nuts filling)