Traditional Mooncakes with Mixed Nuts Recipe

There’s something truly magical about making Traditional Mooncakes with Mixed Nuts Recipe at home. It’s not just about the flavors—or the beautiful, intricate patterns these mooncakes show off—it’s about connecting with a centuries-old tradition that brings families together during the Mid-Autumn Festival. I find that the combination of fragrant nuts, candied fruits, and rich pork floss nestled inside a tender, flaky crust is simply irresistible. Every bite tells a story of harmony and balance, which is why this recipe holds a special spot in my kitchen.

What I love most is how well this Traditional Mooncakes with Mixed Nuts Recipe works for sharing—it’s perfect when you want to impress guests or just enjoy a cozy afternoon with tea. Don’t hesitate to give it a go, even if you’re new to mooncake-making. I’ll walk you through all the steps, share tips from my own kitchen, and make sure you feel confident creating these delightful treats that taste as amazing as they look.

Ingredients You’ll Need

These ingredients come together to create the classic, robust filling and soft dough that make Traditional Mooncakes with Mixed Nuts Recipe so beloved. Each component adds its own unique layer of texture and flavor, so sourcing fresh and good-quality items really pays off.

• Orange peel: Dried and finely chopped, it adds a subtle citrus aroma that brightens the filling.
• Lap cheong sausage: This sweet, cured Chinese sausage is key for the savory-sweet balance in the filling.
• Kaffir lime leaves: Used sparingly, they infuse a unique, fragrant note that complements the nuts.
• Candied winter melon: Offers a delightful chewiness and sweet undertone to the filling.
• Candied ginger: Adds a warm, spicy kick that wakes up the palate.
• Pork floss: This fluffy, savory dried pork adds richness and depth.
• Roasted chicken (drumstick): Shredded for texture and a savory flavor that balances the sweetness.
• Roasted cashews: Provide buttery crunch, a hallmark of mixed nut fillings.
• Roasted pumpkin seeds (pepitas): Nutty and slightly sweet, these add texture and nutrition.
• Roasted watermelon seeds: Another crunchy element that’s traditional in these mooncakes.
• Roasted white sesame seeds: Their natural oils enhance the richness of the filling.
• Water: Helps bind and moisten the filling mixture.
• Mei Kuei Lu wine: A sweet rose-flavored Chinese wine that adds fragrance and depth.
• Rice flour (toasted glutinous rice flour): Toasting this flour adds a nutty aroma and helps the filling hold together.
• Salted duck egg yolks: A prized ingredient, their rich umami flavor balances the sweetness perfectly.
• All-purpose flour or cake flour: For a tender mooncake dough – cake flour helps keep it soft.
• Baking soda: Used to give a little lift to the dough texture.
• Egg yolk: For richness in the dough and the shiny egg wash finish.
• Neutral-flavored oil: Such as vegetable or canola oil to keep the dough supple.
• Syrup: Usually golden syrup or maltose syrup adds sweetness and moisture to the dough.
• Egg wash mixture: Made from egg yolk, water, and a touch of sugar, it gives your mooncakes that beautiful golden gloss.

Variations

While I stick to the traditional recipe most of the time, I encourage you to make it your own! Adding your favorite nuts or tweaking the sweetness can make these mooncakes uniquely yours. After all, sharing mooncakes means sharing a little piece of yourself.

• Vegan variation: I once swapped pork floss and roasted chicken with shiitake mushrooms and toasted almonds—still delicious and suitable for plant-based diets.
• Sweetness level: Feel free to adjust the amount of syrup or candied fruits if you prefer your mooncakes sweeter or more balanced.
• Filling focus: Some people like to add dried fruits like raisins or cranberries for extra bursts of sweetness—I’ve tried this and it adds a lovely twist.
• Spice it up: Toss in finely chopped chili or five-spice powder if you want a savory edge; I keep it mild but you do you!

How to Make Traditional Mooncakes with Mixed Nuts Recipe

Step 1: Preparing the Mixed Nuts Filling

Start by finely chopping the orange peel, lap cheong sausage, candied winter melon, and candied ginger. Shred the roasted chicken and mix all the nuts—cashews, pumpkin seeds, watermelon seeds, and sesame seeds—together. In a pan, heat the neutral-flavored oil over medium heat, then add the lap cheong, chicken, and kaffir lime leaves, sautéing until fragrant. Add the candied ingredients, pork floss, and water, then stir in the toasty glutinous rice flour to bind the mixture. Finally, pour in a splash of Mei Kuei Lu wine for that floral note.

Step 2: Preparing Salted Duck Egg Yolks

Cut the salted duck egg yolks in half and lightly steam them for a few minutes to firm up. This step makes it easier to place the yolks inside the mooncake filling without them breaking apart during baking. Trust me, it’s worth this little extra effort—it elevates the flavor and appearance immensely.

Step 3: Making the Mooncake Dough

Mix the flour with baking soda, then in a separate bowl combine the syrup, oil, and egg yolk until smooth. Slowly add the dry ingredients to the wet mixture, stirring gently to form a soft dough. Cover with plastic wrap and let it rest for at least 30 minutes—this helps the gluten relax and makes the dough easier to roll out later.

Step 4: Assembling the Mooncakes

Divide both the dough and the filling into equal portions (about 50 grams each works well). Flatten a piece of dough into a disc, place a salted egg yolk in the center of your filling portion, then shape the filling around the yolk, forming a smooth ball. Wrap the dough around this ball, pinching the edges to seal completely. Press the filled dough into mooncake molds, then carefully unmold onto a lined baking sheet.

Step 5: Baking and Egg Wash

Preheat your oven to 350°F (175°C). Mix the egg yolk, water, and sugar for the egg wash. Bake the mooncakes for 5-7 minutes, then remove from oven and brush gently with the egg wash to develop that glossy finish. Return to the oven and bake for another 10-15 minutes or until golden brown. Let cool on a rack before storing.

How to Serve Traditional Mooncakes with Mixed Nuts Recipe

Garnishes

I usually keep garnishes simple—sometimes I sprinkle a few toasted sesame seeds on top before baking for a little extra crunch and visual appeal. A light dusting of edible gold leaf can turn these mooncakes into elegant gifts or festive centerpieces, which always gets compliments!

Side Dishes

Mooncakes pair beautifully with traditional Chinese teas—oolong or pu-erh are my go-tos because their earthy notes cut through the richness. Sometimes, I serve them alongside fresh fruit slices or lightly salted nuts to balance sweetness and provide a textural contrast.

Creative Ways to Present

For special occasions, I like arranging mooncakes on a platter with autumn leaves or colorful lanterns for that festive vibe. Wrapping individual mooncakes in delicate parchment paper or small boxes tied with ribbon makes for lovely, heartfelt gifts. Trust me—these thoughtful touches show how much you care.

Make Ahead and Storage

Storing Leftovers

I store leftover mooncakes in an airtight container at room temperature for up to 3 days. They actually taste better the next day once the flavors have had time to meld and the dough softens. Just keep them away from moisture to maintain that delicate texture.

Freezing

If you want to keep them longer, mooncakes freeze well. Wrap each mooncake tightly in plastic wrap and place in a freezer bag. I find freezing for up to 1 month works best without sacrificing texture or flavor.

Reheating

When ready to eat, thaw mooncakes at room temperature and warm them gently in a low oven (about 300°F/150°C) for 5-7 minutes. This freshens up the dough and helps bring back that lovely softness, just like when freshly baked.

FAQs

Final Thoughts

This Traditional Mooncakes with Mixed Nuts Recipe holds a special place in my home because of the memories it brings back and the joy of sharing something so meaningful. Even if it seems a bit intimidating at first, don’t let that stop you—take your time, enjoy the process, and savor the richness of every bite. I’m confident you’ll be delighted by how rewarding making your own mooncakes can be, and I can’t wait for you to try this recipe in your kitchen and maybe even start your own tradition.

Traditional Mooncakes with Mixed Nuts Recipe

★★★★★ 4.7 from 77 reviews

• Author: Touba
• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 mooncakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Chinese

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Description

Traditional Mooncakes with Mixed Nuts are a festive Chinese delicacy featuring a rich, savory-sweet mixed nut filling encased in a tender, golden dough. This recipe blends aromatic ingredients like candied winter melon, roasted nuts and seeds, lap cheong sausage, pork floss, and salted duck egg yolks, culminating in perfectly baked mooncakes with glossy, egg-washed crusts ideal for celebration during the Mid-Autumn Festival.

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Ingredients

Scale 1x2x3x

Mixed Nuts Filling

• 0.35 oz dried orange peel
• 1.75 oz lap cheong sausage, finely chopped
• 0.1 oz kaffir lime leaves, finely minced
• 2.8 oz candied winter melon, diced
• 1 oz candied ginger, finely chopped
• 1.75 oz pork floss
• 1.75 oz roasted chicken, shredded (about 1 roasted drumstick)
• 1 oz roasted cashews, chopped
• 0.9 oz roasted pumpkin seeds (pepitas)
• 1 oz roasted watermelon seeds
• 0.5 oz roasted white sesame seeds
• 2 tablespoons water
• 1 tablespoon plus 2 teaspoons Mei Kuei Lu wine, divided
• 1 tablespoon sugar
• 2 tablespoons neutral-flavored oil, plus more for cooking
• 1 1/2 teaspoons five-spice powder
• 2 tablespoons glutinous rice flour, toasted (see Notes)
• 8 salted duck egg yolks

Mooncake Dough

• 7 oz all-purpose flour or cake flour, plus more for dusting
• 1/4 teaspoon baking soda
• 1 large egg yolk
• 1 oz neutral-flavored oil
• 3.75 oz golden syrup (or honey as substitute)

Egg Wash

• 1 teaspoon golden syrup
• 1 teaspoon water
• 1/2 teaspoon soy sauce
• 1 large egg yolk

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Instructions

1. Prepare the filling: Soak the dried orange peel in water to soften, then finely chop. In a pan, heat 2 tablespoons of neutral-flavored oil over medium heat. Add lap cheong sausage and stir-fry until fragrant. Add minced kaffir lime leaves, candied winter melon, candied ginger, shredded roasted chicken, roasted cashews, pumpkin seeds, watermelon seeds, and white sesame seeds. Stir-fry for several minutes to combine flavors.
2. Add seasoning: Pour in 2 tablespoons water, 1 tablespoon Mei Kuei Lu wine, sugar, and five-spice powder. Cook until well incorporated and slightly sticky. Sprinkle in toasted glutinous rice flour, stirring to bind the mixture. Remove from heat and set aside to cool.
3. Prepare salted egg yolks: Gently rinse salted duck egg yolks and steam them for 5 minutes until cooked through. Set aside to cool.
4. Make the dough: In a mixing bowl, combine all-purpose flour and baking soda. In a separate bowl, whisk together egg yolk, neutral-flavored oil, and golden syrup. Gradually add the wet ingredients to the dry flour mixture, stirring to form a smooth dough. Cover and rest dough for 30 minutes.
5. Assemble mooncakes: Divide dough and filling into equal portions (about 50g dough and 35g filling each). Flatten each dough portion into a disc, place a spoonful of filling on top, and press a salted egg yolk in the center. Wrap the dough around the filling completely, shaping into a smooth ball.
6. Mold mooncakes: Lightly dust mooncake molds with flour. Press each filled dough ball into the mold to shape and imprint designs. Gently remove molded mooncakes and place on a baking tray lined with parchment paper.
7. Apply egg wash: Whisk together golden syrup, water, soy sauce, and egg yolk to make the egg wash. Brush a light layer over each mooncake for a shiny, golden finish.
8. Bake mooncakes: Preheat oven to 350°F (175°C). Bake mooncakes for 10 minutes, then remove from oven and brush a second layer of egg wash. Return to oven and bake for an additional 10-12 minutes or until mooncakes are golden brown.
9. Cool and store: Let mooncakes cool completely on a wire rack. For best flavor and texture, store mooncakes in an airtight container at room temperature for 1-2 days to allow aroma to mature before serving.

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Notes

• To toast glutinous rice flour, spread it evenly on a dry skillet over low heat. Stir constantly until it turns golden brown and aromatic; be careful not to burn.
• If golden syrup is unavailable, honey or corn syrup can be used as a substitute, but it may slightly alter the texture and sweetness.
• Roasted seeds and nuts can be purchased pre-roasted or toasted at home in a dry pan until fragrant.
• Mooncakes are best enjoyed after resting for a couple of days to let the filling soak into the dough.

Keywords: Traditional Mooncakes, Mixed Nuts Mooncake, Mid-Autumn Festival, Chinese Dessert, Festive Pastry