Mixed Nuts Mooncake (五仁月饼) is a traditional Cantonese-style mooncake that calls for different types of nuts dry fruits as filling. It is a guilt-free healthier alternative to the mooncake that uses bean paste filling.

The recipes for making mixed nuts mooncakes may be different from place to place. You may use as many types of nuts and dried fruits combination as you wish.

Tips:

  • Skin for mixed nuts mooncake will be slightly thicker than traditional mooncake
  • For those who want a darker and shiny crush, apply egg wash. Use 1 egg yolk and mix with a tablespoon of water, whisk and sift the mixture. Bake for 8 minutes then apply egg wash, and continue to bake for another 8 minutes.
  • This recipe uses 100g mooncake mould.

Chinese Version: 广式五仁月饼

Mixed Nuts Mooncake

Traditional Mixed Nuts Mooncake Recipe | MyKitchen101en

Ingredients for mooncake dough: 

  • 100g low protein flour/cake flour
  • 60 g golden syrup (Please refer: Homemade Golden Syrup Recipe)
  • 30 g cooking oil
  • 1 tsp lye water/alkaline water

Ingredients for filling:

  • 40g glutinous rice flour (cooked)
  • 1 Tbsp oil
  • 50g golden syrup
  • ¼ tsp salt
  • 20g water

Nuts and Fruits:

  • 10g White sesame seeds
  • 10g Black sesame seeds
  • 20g Walnut
  • 20g Sunflower seeds
  • 20g White melon seeds
  • 20g Green Pumpkin seeds
  • 20g Sliced Almond
  • 20g Candied Winter melon
  • 20g Dried Cranberries
 

Instructions:

1 Mix Golden syrup, oil and alkaline water (lye water), sift in low protein flour to form mooncake dough.

Mixed Nuts Mooncake

2 Wrap dough with cling wrap and rest the dough for 2 hours.

Mixed Nuts Mooncake

3 Pan-fry glutinous rice flour with a dry pan over medium-low heat for about 5 minutes.

Mixed Nuts Mooncake

4 Toast white and black sesame seeds with pan over medium or medium-low heat until white sesame seeds appear slightly golden brown. It takes about 3 and a half minutes, toasting time may differ depending on your cooking temperature.

Mixed Nuts Mooncake

5 Coarsely chop walnut evenly, toast with a dry pan over medium or medium-low heat until just started to brown, takes about 3 and a half minutes.

Mixed Nuts Mooncake

6 Continue to toast other nuts one by one until slightly brown or smell toasted. Reference for cooking time; sunflower seeds (3 minutes), white melon seeds (2 ½ minutes), green Pumpkin seeds ( 3 ½ minutes), sliced almond (3 ½ minutes). 

6.1 Sunflower seeds (3 minutes)

Mixed Nuts Mooncake

6.2 White melon seeds (2 ½ minutes).

Mixed Nuts Mooncake
 

6.3 Green Pumpkin seeds ( 3 ½ minutes).

Mixed Nuts Mooncake

6.4 Sliced almond (3 ½ minutes). 

Mixed Nuts Mooncake

7 Coarsely chop candied winter melon and dried cranberries into small pieces. 

Mixed Nuts Mooncake

8 Mix dry fruits and nuts with salt, cooked glutinous rice flour, oil and golden syrup.

Mixed Nuts Mooncake

9 Add in water slowly until the mixture can be formed into a ball, cover and set aside.

Mixed Nuts Mooncake

10 Divide skin dough and filling equally into 4 portions each, roll into ball shape. The dough for skin is about 49 g and filling is about 67 g.

Mixed Nuts Mooncake

11 Place the dough in between cling wrap and flatten into round shape, wrap mix nuts filling with flattening dough. Press into shape with mooncake mould. This recipe uses 100-g mooncake mould.

Mixed Nuts Mooncake
Mixed Nuts Mooncake
Mixed Nuts Mooncake

12 Preheat oven, spray mooncake dough with water just before baking to prevent the crust from cracking when baked.

Mixed Nuts Mooncake

13 Baked at 160°C (320°F) for 15 minutes.

Mixed Nuts Mooncake

14 It is advisable to set aside the Mixed Nuts Mooncake at room temperature for 24 hours. The skin of the mooncake will become softer after 1-2 days.

Mixed Nuts Mooncake
 
Mixed Nuts Mooncake

Traditional Mixed Nuts Mooncake Recipe (广式五仁月饼)

Mixed Nuts Mooncake (五仁月饼) is a traditional Cantonese style mooncake that calls for different types of nuts dry fruits as filling. It is a guilt-free healthier alternative to the mooncake that uses bean paste filling.
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Prep Time 45 mins
Cook Time 15 mins
Rest dough 2 hrs
Total Time 3 hrs
Course Dessert
Cuisine Chinese
Servings 4 large mooncakes
Calories 513 kcal

Ingredients
  

Ingredients for mooncake dough

  • 100 g low protein flour/cake flour
  • 60 g golden syrup Please refer: Homemade Golden Syrup Recipe
  • 30 g cooking oil
  • 1 tsp lye water/alkaline water

Ingredients for filling

  • 40 g glutinous rice flour cooked
  • 1 Tbsp oil
  • 50 g golden syrup
  • ¼ tsp salt
  • 20 g water

Nuts and Fruits

  • 10 g White sesame seeds
  • 10 g Black sesame seeds
  • 20 g Walnut
  • 20 g Sunflower seeds
  • 20 g White melon seeds
  • 20 g Green Pumpkin seeds
  • 20 g Sliced Almond
  • 20 g Candied Winter melon
  • 20 g Dried Cranberries

Instructions
 

  • Mix Golden syrup, oil and alkaline water (lye water), sift in low protein flour to form mooncake dough.
    Mixed Nuts Mooncake
  • Wrap dough with cling wrap and rest the dough for 2 hours.
    Mixed Nuts Mooncake
  • Pan-fry glutinous rice flour with a dry pan over medium-low heat for about 5 minutes.
    Mixed Nuts Mooncake
  • Toast white and black sesame seeds with pan over medium or medium-low heat until white sesame seeds appear slightly golden brown. It takes about 3 and a half minutes, toasting time may differ depending on your cooking temperature.
    Mixed Nuts Mooncake
  • Coarsely chop walnut evenly, toast with a dry pan over medium or medium-low heat until just started to brown, takes about 3 and a half minutes.
    Mixed Nuts Mooncake
  • Continue to toast other nuts one by one until slightly brown or smell toasted. Reference for cooking time; sunflower seeds (3 minutes), white melon seeds (2 ½ minutes), green Pumpkin seeds ( 3 ½ minutes), sliced almond (3 ½ minutes).
    Mixed Nuts Mooncake
  • White melon seeds (2 ½ minutes).
    Mixed Nuts Mooncake
  • Green Pumpkin seeds ( 3 ½ minutes).
    Mixed Nuts Mooncake
  • Sliced almond (3 ½ minutes).
    Mixed Nuts Mooncake
  • Coarsely chop candied winter melon and dried cranberries into small pieces.
    Mixed Nuts Mooncake
  • Mix dry fruits and nuts with salt, cooked glutinous rice flour, oil and golden syrup.
    Mixed Nuts Mooncake
  • Add in water slowly until the mixture can be formed into a ball, cover and set aside.
    Mixed Nuts Mooncake
  • Divide skin dough and filling equally into 4 portions each, roll into ball shape. The dough for skin is about 49 g and filling is about 67 g.
    Mixed Nuts Mooncake
  • Place the dough in between cling wrap and flatten into round shape, wrap mix nuts filling with flattening dough. Press into shape with mooncake mould. This recipe uses 100g mooncake mould.
  • Preheat oven, spray mooncake dough with water just before baking to prevent the crust from cracking when baked.
    Mixed Nuts Mooncake
  • Baked at 160°C (320°F) for 15 minutes.
    Mixed Nuts Mooncake
  • It is advisable to set aside the mooncake at room temperature for 24 hours. The skin of the mooncake will become softer after 1-2 days.
    Mixed Nuts Mooncake

Video

Notes

Tips:
  • Skin for mix nuts mooncake will be slightly thicker than traditional mooncake
  • For those who want darker and shiny crush, apply egg wash. Use 1 egg yolk and mix with a tablespoon of water, whisk and sift the mixture. Bake for 8 minutes then apply egg wash, continue to bake for another 8 minutes.
  • This recipe use 100g mooncake mould.

Nutrition (per serving)

Calories: 513kcalCarbohydrates: 62gProtein: 10gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gTrans Fat: 0.02gSodium: 155mgPotassium: 190mgFiber: 4gSugar: 29gVitamin A: 9IUVitamin C: 0.4mgCalcium: 85mgIron: 2mg
Keyword Mixed Nuts Mooncake, Mixed Nuts Mooncake Recipe, Traditional mix nuts mooncake, 五仁月饼
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