Skip to main content
logo
Food Advertising by

Mixed Fruits and Nuts Mooncake ~ 2013


The annual Chinese Mid-Autumn Festival which is the fifteenth day of the eighth month of the lunar calendar falls on Thursday, 19th September this year.  Again, around this time of the year, one can see a variety of  mooncake recipes posted  in many food blogs.  Mooncakes make elegant gifts to family and friends at this time of the year and homemade ones are certainly more meaningful and of course much more economical.























Recipe for Mixed Fruits and Nuts Mooncake 
(adapted from Anncoo Journal but made half the recipe for the filling)

    Ingredients
    (A) Dough
    • 150 gm superfine or plain flour
    • 90 ml golden syrup
    • 38 ml vegetable oil
    • 2 ml alkaline water
    (B)  Filling
    • 40 gm walnuts, lightly toasted, coarsely chopped
    • 40 gm almonds, lightly toasted, corsely chopped
    • 30 gm melon seeds, lightly toasted
    • 60 gm white sesame seeds, lightly toasted
    • 30 gm dried kiwi, chopped
    • 30 gm cranberry, chopped
    • 30 gm raisins, chopped
    • 30 gm dried pineapple, chopped
    • 30 gm dates, chopped
    (C)
    • 1 Tbsp sugar
    • 1.1/2 Tbsp marmalade/apricot jam
    • 1.1/4 Tbsp  cornoil/canola oil
    • 1/4 tsp salt
    • 50 gm koh fun
    • 3 Tbsp water
    • 1 Tbsp Cointreau (optional)
    Egg wash - 1 whole egg + 1 tsp water, mix well and strain

    Method (For Dough)
    1. Mix golden syrup, vegetable oil and alkaline water with a handwhisk till well combined.
    2. Sift in flour, mix to form a piece of dough.
    3. Let dough  rest for @ least 2 hours or more till dough is not sticky.
    4. Lightly knead on a floured surface, weigh out 50 to 55 gm of dough, roll into a ball, set aside.
    For the Filling
    1. Mix sugar, koh fun and salt to (B),  mix well.  Then add in the marmalade, oil and water, mix well.  Shape the filling into balls of 150 gm.
    To assemble the mooncake
    1. Flatten the piece of dough and wrap around a ball of filling.  Shape prepared dough into a ball and press into a lightly floured mooncake mould.  Shake off any excess flour from the mould.
    2. Press the prepared portion of dough into the mooncake mould, press out to dislodge the mooncake.
    3. Place mooncakes onto a parchment lined baking tray.
    4. Lightly spray some water onto the mooncakes.
    5. Bake in a preheated oven @ 180 deg C for 15 to 20 mins.  Remove from oven, let mooncakes cool for 15 min.  Apply egg wash once.  Return the mooncakes to the oven and bake again for 7 to 9 mins.  until golden brown.
    6. Keep mooncakes uncovered for 3 to 4 days before consuming.  The colour of the mooncakes will darken as they mature.
    7. Yield :  3 mooncakes using the 200 gm peach mooncake mould.
    8.  
    Note :  Balance dough can be kept refrigerated for other mooncakes.
     


Comments

  1. Hi Cheah, yummy good , be over in a second got to beat the crowd :) thanks for sharing .

    ReplyDelete
  2. Wah ... you are early for moon cake festival! A lot of leow leh ...

    ReplyDelete
  3. Good morning Cheah, I love this nutty mooncake. Pretty, healthy and delicious!

    ReplyDelete
    Replies
    1. Yes, not so 'fattening' with a lot of oil and sugar. Thanks for sharing this recipe, Ann!

      Delete
  4. I have bookmarked this recipe for trying out too....did you glaze the eggs on the side of the mooncake too?

    ReplyDelete
    Replies
    1. Yes, I did. To me, if only glaze the top, the cake looks 'half-naked'....ha, ha!

      Delete
  5. You remind me of mid autumn festive is coming, I need to on diet 1st before can touch the mooncake lol.

    ReplyDelete
  6. Love the fruity seedy filling! These mooncakes look so pretty, Cheah.

    ReplyDelete
  7. Wa....looks good :) you have become so pro now . Better than those sold at Jusco...thin crust ...good job * thumbs up :)

    ReplyDelete
  8. Hi Cheah, very unusual filling. I'll go source for the ingredients. Hope I have the time to make this. Very tempted.

    ReplyDelete
    Replies
    1. You can add your own preference of dried fruits. Try making a few then.

      Delete
  9. They look so yummy and chewy!

    ReplyDelete
  10. Cheah, your mooncake just perfect leh.... love this. Hope i can made this next time.

    ReplyDelete
  11. ivy sew http://simplybeautifulhealthyliving.blogspot.comAugust 19, 2013 at 11:58 PM

    Hi Cheah, this is so beautiful and yummy yummy !

    ReplyDelete
  12. Dear Cheah,

    I'm very impressed that you can make your own mooncakes! Looks delicious.

    ReplyDelete
    Replies
    1. Many SAHM are making this nowadays. So much cheaper than store bought!

      Delete
  13. Hi Cheah, just to let you know i made some of this for this year's festival. They turned out good, my family especially my folks loved them. I posted them on my blog too, linking it back to yours. Thanks for the sharing !

    ReplyDelete
    Replies
    1. Thanks for the link. Just visited your post. All the mooncakes look good and great clicks too!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Coconut Lemon Muffins ~ 椰子柠檬玛芬

These muffins with a tropical flavour of lemon and coconut are very soft and moist.  They stay fresh till the next day, kept in a container.






Coconut Lemon Muffins  ~椰子柠檬玛芬 
Ingredients
210 gm plain flour80 gm caster sugar1 cup plain yoghurt1 'L' egg1/3 cup vegetable oil1 tsp baking powder3/4 tsp bicarbonate of soda1/4 tsp salt1 Tbsp lime juice25 gm dessicated coconutRaw sugar to sprinkle on top (optional)Method Sift the flour with baking powder, bicarbonate of soda, salt, whisk in the sugar.Beat yoghurt, egg, oil and lime juice till smooth.  Stir this into the dry ingredients just till moistened.Fold in the dessicated coconut.Using an ice cream scoop, fill up paper lined muffin pan 2/3 full.  Sprinkle on some raw sugar.Bake in a preheated oven @ 200deg.C for 18 to 22 mins. till golden brown.  Test with a skewer till it comes out clean.Serve warm or cool to room  temperature.Yield :  10 muffins.

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Chicken Floss Swiss Roll ~ 鸡肉松蛋糕卷

This is a savoury swiss roll filled with peanut butter and chicken floss.  The airy and light sponge is delicious with this combination and it can be enjoyed for breakfast, as a snack at any time of the day.






Chicken Floss Swiss Roll  ~  鸡肉松蛋糕卷

Ingredients 
(A)  4 'L' egg yolks
       30 gm caster sugar
       30 ml vegetable oil
       30 ml milk
       50 gm plain flour   )  sifted
       20 gm rice flour     )

(B)  4 'L' egg whites
       40 gm caster sugar
       1 tsp lemon/lime juice or vinegar

(C)  Chicken floss and peanut butter for filling

Method

Line a 10 x 10 inch square pan with parchment paper.Whisk egg yolks, sugar, oil and milk till well incorporated.  Fold in sifted plain and rice flour.  Mix well.In a clean bowl, whisk egg whites with lemon juice or vinegar, add in sugar in batches and beat till stiff peaks but not dry.Fold in 1/2 meringue into the egg yolk mixture, mix well.  Gently pour this into the balance meringue and mix well but not to overmix as th…