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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

To Fu( Beancurd) Bridge ~ 跨桥豆腐

When I was recommended to try this dish in a restaurant, I was both hesitant and at the same time intrigued by its name.  I've heard of the song 'Bridge over troubled water' but Tofu crossing the bridge?  So to satisfy everyone's curiosity, we agreed to give it a try.  It's a nutritious dish with a good source of protein in the Tofu pork and egg all in one.  It was just tasty and delicious to go with a bowl of steaming hot white rice!





Tofu Bridge ~  跨桥豆腐


Ingredients
200 gm minced pork2 pieces soft Tofu1 eggSeasoning for minced pork - salt plus 1.1/2 tsp cornflouarSauce to add to the dish after steamed and before serving - (3 tsp hot water, 1.1/2 tsp light soya sauce, 1/4 tsp sugar mix till dissovled)1 tsp sesame oil and garlic oil to garnish Method Slice up the Tofu into 8 pieces, and place on a plate.Spread the seasoned minced pork on both sides of the TofuLightly beat up the egg and pour on top of the minced pork.Steam the dish for 8 mins, on high heat.Mix the garlic…