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Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  

Recipe for Traditional Mixed Nuts Mooncake

    Ingredients (Dough)

    • 150 gm superfine flour, sifted
    • 90 ml golden syrup
    • 38 ml vegetable oil
    • 2 ml alkaline water
    • Egg wash - 1 whole egg + 1 tsp water, mix well and strain.
    1. Mix syrup, oil and alkaline water thoroughly with a handwhisk.
    2. Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.
    3. Knead lightly on a floured surface.
    4. Weigh out 55 gm of dough, roll into balls and set aside.

    Ingredients (Filling)
    • 30 gm walnuts, toasted and chopped
    • 30 gm almonds, toasted and chopped
    • 19 gm pumpkin kernels, toasted
    • 38 gm kat paeng/candied lemon, chopped
    • 75 gm dried winter melon, chopped
    • 38 gm sesame seeds, toasted
    • 30 gm caster sugar
    • 60 gm koh fun
    • 2.1/4 Tbsp vegetable oil
    • 2.1/4 Tbsp water
    • 3/4  Tbsp rose concentrate
    • 3/8  Tbsp   golden syrup
    • 1.1/4  Tbsp Brandy (optional)
    • 1/8 tsp salt
    • 3 Kaffir leaves, shredded
    1. Mix all the ingredients except the koh fun and Brandy.
    2. Leave mixture to rest for 1 hour.
    3. Mix in the koh fun, Brandy and roll out into balls of 150 gm portion.
    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 mins.  Apply eggwash once.  Return mooncakes to the oven and bake again for 7 to 9 min. until golden brown.  Let them cool completely.
    6. Keep cooled mooncakes in an air-tight container for the skin to soften.  This will take about 3 days, thereafter they can be eaten.


  1. These look super, Cheah. The nutty filling reminds me of energy balls.

    1. Thanks, Angie. Resemble somewhat like those energy bars because of all the nuts!

  2. Hi Cheah , these moon cakes look so yummy , can I grab one ? Thanks for sharing :).

  3. Wow! I am truly impressed with how fresh your mooncake looks, would love to make these too, I tried your bluepea snowskin mooncakes and they were a hit with the family:D

    1. Thank you, Jeannie. Oh, so glad to hear that you tried the bluepea snowskin and your family liked it :)

  4. So nice ~ Must fully mix nuts aroma. :)

    1. Yes, full of nutty flavour, good for jaw exercising!

  5. Hi Cheah, very nice mooncake. Looking at it makes me miss this kind of filling but I won't be making it this time. Pls send some over, hehehe!

  6. ivy sew http://simplybeautifulhealthyliving.blogspot.comSeptember 10, 2013 at 11:57 AM

    Cheah, so beautiful and yummy. I like mixed nuts mooncakes but not lotus paste. Have a nice day :)

  7. Cheah, I also started to enjoy nutty mooncake nowadays. Simply love their mixed flavour :)
    Your mixed nuts mooncake looks so pretty, perfect indeed!

  8. what a wonderful looking moon cake! i love the fillings especially

  9. Cheah, this nutty mooncake is yummy, but my family don't like this, so i am not making it.

  10. Hi Cheah,
    Another lovely mooncake from you with yummy nutty flavour! BTW I've just made your Shanghai mooncake with red bean paste . Love it & thanks again for sharing your delicious recipe . ;)

    1. Thanks. Oh, so glad to know that you liked the recipe of the Shanghai Mooncake. I'm always happy to get back.

  11. Wow, what beautiful and yummy looking mooncakes. Thanks for being a part of the YBR:)

  12. Thank you for sharing your recipe. It looks so yummy. What is koh fun?

    1. Koh Fun is cooked glutinous rice flour which is available from the baking ingredients shop.

  13. the pastry require alkaline water. Is alkaline water and lye water the same ingredient?. what is its role in the dough? Can this ingredient be omitted? Where to get the alkaline water? Otherwise I will try to make the mooncake.

    1. Yes, alkaline water is lye water, Alkaline water helps the flour to absorb water and makes it more elastic. Also it helps to neutralise the golden syrup and also helps in browning the skin/crust of the mooncake. You can get lye water from Asian grocers and doubt it can be omitted.

    2. Hi Cheah,
      My 1st time coming across your recipe cos now got liking for nutty mooncakes but finding it difficult to buy. I wonder where to get the ingredients cos I am not really into cooking.
      Your recipe is very clear, your product is very very appetising and tempting. Do u sell your mooncakes? tx for your sharing.

    3. Where are you from, may I ask? Sorry, I don't make and sell my moonies, way too much work. I only make for our family's consumption and as a gift to relatives. All the nuts, ingredients are available at the shops that sell all the baking ingredients to bakeries, etc.

  14. Hi. U have a awesome blog. This nutty mooncake looks so delish. Question. How much is 3/8 tabsp? For the dough u said rest at least 2 hours. Can I rest it overnight. ? And if ok do we leave dough to rest room temperature or fridge? By the way do u need to egg wash sides too? Is your mold 100 GM size. I only have 50 GM mold. How much of dough and filling should I use? Thanks for help as i want to try this weekend. Chloe

    1. Thank you for your compliment.
      3/8 Tbsp is around 1/2 Tbsp. Yes, the dough works better if left overnight, covered with cling wrap, in the fridge. You can egg wash the whole mooncake, plus the sides or if you prefer to only egg wash the surface, it's up to you. If your mould is 50 gm, I suggest you use 25gm to 26 gm for the skin dough and 23 to 24 gm for the filling. A thicker dough is better to wrap nutty mooncakes. Hope this helps.

    2. Hi. Happy mid autumn. I tried your recipe and my family like it a lot. Do u keep this in the fridge after a few days. How long does it stay fresh in the fridge. Thanks for your help. Chloe

    3. You can just keep them in the container. Don't put in the fridge. You put the snowskin mooncakes in the fridge for these are eaten chilled.


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