Chinese•indulgent
Mixed Nuts Paste for Mooncakes
An assortment of nuts and candied peels for a crunchy and healthier mooncake filling.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 50 g melon seeds
- 50 g sunflower seeds
- 50 g pumpkin seeds
- 50 g slivered almonds
- 50 g whole almonds
- 50 g walnuts
- 30 g black sesame seeds
- 30 g white sesame seeds
- 80 g candied citron
- 80 g candied mandarin orange
- 80 g candied melon
- 20 g sugar
- 6 tbsp vegetable oil and water
- 2 tbsp golden syrup
- 1/2 tsp salt
- 80 g sliced dried cranberries / sultanas
- 6 shredded kaffir leaves
- 5 tbsp brandy / 1.5 tbsp Chinese rose liquor ((optional))
- 160 g kou fien (cooked glutinous rice flour)
Instructions
- 1
Lightly toast all the nuts
- 2
Chop the walnuts and whole almonds with a knife
- 3
Weigh 50 g for each different type of nuts
- 4
Mix all in a bowl and add the 3 candied fruits
- 5
Add sugar, vegetable oil, golden syrup, water, salt, and mix all thoroughly
- 6
Add in sliced cranberries / sultanas, toasted white and black sesame seeds, shredded kaffir leaves, and mix all together
- 7
Set aside the nut mixture for 30 mins
- 8
Add brandy / Chinese rose liquor (optional), sieve the cooked glutinous rice flour into the mixture and mix all together
- 9
Roll into balls for fillings for a healthier mooncake