Skip to main content
logo
Food Advertising by

Mixed Nuts and Meat Floss Mooncakes ~ 2014


It is this time of the year again that we're beginning to see a lot of stalls being set up in the shopping malls selling a great variety of Mooncakes for the Mid-Autum Mooncake Festival which will fall on Monday, 8th of September.  I notice that the varieties of mooncakes seem to increase from year to year and some flavours can be very extraordinary.
I'm quite conservative and prefer to stick to the traditional flavours but may venture to add or substitute some of the ingredients to create a new twist to the flavour..... hence, my Mixed Nuts and Meat Floss Mooncakes.
The meat floss is hardly visible in the pictures but it does enhance the flavour of these nutty Mooncakes.





Recipe for Mixed Nuts and Meat Floss Mooncakes

    Ingredients

    • 60 gm walnuts, toasted and chopped
    • 60 gm almonds, toasted and chopped
    • 20 gm pumpkin kernels, toasted
    • 10 gm melon seeds, toasted
    • 75 gm kat paeng, chopped
    • 140 gm tong toong kua (candied melon)
    • 65 gm sesame seeds, toasted
    • 30 gm meat floss (chicken or pork)
    • 40 gm caster sugar
    • 4.1/2 Tbsp vegetable oil
    • 4.1/2 Tbsp water
    • 1.1/2  Tbsp rose concentrate
    • 3/4 Tbsp golden syrup
    • 1/4 tsp salt
    • 6 kaffir leaves, shredded and fried (optional)
    • 120 gm koh fun (cooked glutinous rice flour)
    • 3 Tbsp Brandy (optional)
    Method
    1. Mix the above items except for the last two ingredients.  Let rest for 30 mins.or more. 
    2. Mix in the koh fun and Brandy.  Roll out into balls of about 130 gm portions.
    Ingredients for Skin Dough
    • 150 gm superfine flour (may need to add more if too soft to handle)
    • 90 ml golden syrup
    • 38 ml vegetable oil
    • 2 ml alkaline water
    • Egg wash - 1 whole egg + 1 tsp water, mix and strain
    Method
    1. Mix syrup, oil and alkaline water thoroughly till no oil surface.  Use a ball whisk.
    2. Sift in flour, mix well with spatula and let rest for 2 hours or more.
    3. Knead lightly on floured surface.
    4. Dough skin is 50 to 55 gm
    5. Filling is 130 to 150 gm
    To assemble the mooncakes and bake them, please check it out  'here'






    I'm linking this post to the Little Thumbs Up event and the them for the month of August, is Flour
    jointly organised by
    Zoe of  Bake for Happy Kids and  Doreen of  My Little Favourite DIY
    and hosted by

Comments

  1. Already mooncake time? wow time flies! Love the nutty filling.

    ReplyDelete
  2. Hi Cheah, I have not been to shopping malls for the past weeks (unbelievable!) and so have not seen any mooncakes displays yet, bet they are just as elaborate and pretty to entice people to buy their products...yours looks lovely and I am thinking of following your recipe... how many mooncakes can you get out of the above ingredients? and could you please show a pic of the kat paeng if it's not too much trouble? :P Thanks!

    ReplyDelete
    Replies
    1. Makes 6 but also depends on the size of your moulds.

      Delete
  3. Hi Cheah, wasn't thinking of making mixed nuts mooncake but looking at yours, I may the portion here is just good for me as I don't intend to giveaway this type of mooncake. This filling looks good.

    ReplyDelete
    Replies
    1. Yes, and it's not that sweet. I like the crunch.

      Delete
  4. I haven't had the mixed nuts mooncakes for ages. Yours look beautiful.

    ReplyDelete
    Replies
    1. Thank you, Veronica. DIY are very much cheaper, these cost a bomb, store bought!

      Delete
  5. Cheah, my auntie loves these nutty mooncakes but not me. I like the one with lotus paste and salted egg hee..hee...

    ReplyDelete
    Replies
    1. You need to slowly acquire a taste for these nutty mooncakes. I only did about 2 years ago!

      Delete
  6. The filling sounds so delicious!

    ReplyDelete
  7. Oh wow! I have only seen this in shops and never thought it could be baked at home. This is really awesome!!

    ReplyDelete
    Replies
    1. Thank you. Before I started to make mooncakes I thought that it's going to be a mammoth task and need to invest in the wooden moulds. But after I started, I'm hooked!

      Delete
  8. Hi Cheah, my favorite mixed nuts mooncake. You did it so beautiful and it's so tempting. Thumbs up! Regards :)

    ReplyDelete
  9. Oh oh wow! Cheah,
    I love love love this nutty mooncakes. It's my mum's favorites too.
    I must bookmark yours and make some for her soon.
    Thanks for sharing these lovely Mooncake to LTU.
    mui

    ReplyDelete
    Replies
    1. Funny, I realise that only seniors like to enjoy this type of mooncakes. Yes, do make some for your mum, this type of mooncake is pretty expensive these days.

      Delete
  10. I have never heard of a mooncake. These sound delicious!!

    ReplyDelete
    Replies
    1. Perhaps you can find these in the Chinatown of your area. These are only available during the Mid-autumn Lantern festival.

      Delete
  11. Howdy Cheah ! Its been a long while since our last chit chat. hehe.... Life has been pretty hectic these days. Hopefully, I have time to bake some mooncake this year. My boy misses my homemade mooncakes.
    Enjoy & have a lovely weekend.
    Blessings, Kristy

    ReplyDelete
  12. Wow, time flies! I remember learning how to make these from you last year (and we love it, my folks especially)! Thank you for sharing another variation.

    ReplyDelete
  13. Wow~ mix nuts with meat floss. Must be delicious!

    ReplyDelete

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

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more!



Chicken Floss Cake ~  鸡肉松蛋糕
Ingredients (A)

4 egg yolks40 ml oil50 ml milk65 gm plain flour, siftedChicken flossWhite sesame seedsChopped spring onions (optional)a pinch of salt (B)  4 egg whites        40 gm caster sugar
Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk.Mix in sifted flour till well combined.In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat till stiff peaks form.Fold in 1/3 egg whites into the egg yolk mixtu…

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.

Lemon Coconut Cupcakes ~ 柠檬椰子蛋糕

Delight your afternoon with these tropical flavoured tasty cupcakes....... Lemon Coconut Cupcakes.  The cake is moist, topped with a spread of tart lemon curd and rounded up with a sprinkling of shredded coconut.  They are yummy too without the 'add-ons'! 


Lemon Coconut Cupcakes ~  柠檬椰子蛋糕
Ingredients

200 gm butter150 gm caster sugar4 eggs200 gm self-raising flour (sifted)25 gm dessicated coconutJuice and zest from 1 large lemonLemon curdShredded coconutMethod Cream butter, zest and sugar till light and creamy.  Add in the eggs one at a time.  Mix well.Fold in the sifted flour with the juice.Add in the dessicated coconut, mix till well incorporated.Use an ice cream scoop to divide the batter into paper lined muffin pan.  Bake in a preheated oven @ 180 deg.C for about 20 to 25 mins. till golden brown.  Test with a skewer till it comes out clean.Remove from oven and let cool in pan for about 10 mins. before removing and letting them cool on a wire rack.Once cooled, spread lemon cur…