This mixed nuts recipe is taken from one of my blogger friends, Cheah of No Frills Recipe. I really like this mixed nuts recipe of hers, it's not too sweet and full of nutty goodness. So yummy I know I will be baking this every year. One of the ingredients that I find so special is the preserved lime (kat paeng) that is added in the filling. It gives the mooncake a very nice citrusy flavor which I love. I am posting this recipe here for easy reference next year:D
Recipe for Mixed Nuts and Meat Floss Mooncakes
Source of reference: No-Frills Recipe
Ingredients
60 gm walnuts, toasted and chopped (omitted as I have none)
60 gm almonds, toasted and chopped (I added 120g to make up for the missing walnuts)
20 gm pumpkin kernels, toasted
10 gm melon seeds, toasted
75 gm candied lime (kat paeng) chopped
140 gm tong toong kua (candied melon)
65 gm sesame seeds, toasted((
30 gm meat floss (chicken or pork)
2 pcs of grill minced pork (bakwa) chopped (my addition)
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) - omitted)
120 gm koh fun (cooked glutinous rice flour)
3 Tbsp Brandy (optional) - omitted)
Method:
Mix the above items except for the last two ingredients. Let rest for 30 mins.or more.
Mix in the koh fun and brandy, if using. Roll out into balls of about 130 gm portions for big mould and 50g for small mould.
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:
Mix syrup, oil and alkaline water thoroughly till no oil surface. Use a ball whisk.
Sift in flour, mix well with spatula and let rest for 2 hours or more.
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. Remove and repeat until all dough and fillings are used up.
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. Return mooncakes to the oven and bake again for 7 to 9 min. until golden brown.
Keep mooncakes uncovered for 3 to 4 days before consuming.
Personal notes for reference:
Dough skin is 50 to 55 gm for big mould and 25g for small mould (I used only 21g for mixed nuts filling because it is easier to handle. If using paste fillings then 25g should be easier to cover)
Filling is 130 to 150 gm for big mould and 60g for small mould (for mixed nuts filling) and 50g for paste fillings.
I am submitting this post to
Best Recipes For Everyone August Event : Mooncakes hosted byXuanHom's Mom Kitchen Diary .
