Five Nuts Mooncake Part II 五仁月餅
Five different kinds of nuts and seeds, candied fruit and a bit of jinhua ham make for a wonderful, amazing, fragrant to the heavens, nuttily delicious, soul gripping Five Nuts Chinese traditional Mooncake.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups flour
- 7/8 cup golden syrup
- 3 1/2 tbsp lard
- 1 tsp lye water
- 4 1/2 tbsp castor sugar
- 1 1/2 tbsp chinese rose liquor
- 3 tbsp peanut oil
- 1 1/2 tbsp lard
- 1/2 tsp salt
- 1 1/2 cups cooked glutinous rice flour
- 6 tbsp water
- 1 cup walnut
- 3/4 cup almond
- 3/4 cup pumpkin seed
- 3/4 cup sesame
- 1 cup olive seed
- 1 1/4 cup Candied winter melon
- 3 tbsp Chinese Candied Citrus
- 4 tbsp Jinhua Ham
- 1 portion Mooncake Filling Dough
- 1 egg, lightly whisked
Instructions
- 1
Mix together all mooncake skin dough ingredients until well combined. Rest for at least 1/2 hour. Divide the dough into 10 pieces of approx 50 g each and roll into balls. Cover until needed.
- 2
Mix all Mooncake Filling Dough ingredients together and lightly knead to make a smooth dough. If too dry add more water, 1 tbsp at a time, until the mixture holds together.
- 3
Roast nuts until aromatic and toasted.
- 4
Chop the bigger nuts until all nuts and seeds are approx. the same size.
- 5
Chop the winter melon to same size.
- 6
Finely mince the Candied Citrus and Jinhua Ham.
- 7
Mix together in large bowl. Add in the your prepared Mooncake Filling Dough and use your fingers to break up the dough into small pieces and mix with the chopped nuts.
- 8
Make 10 balls by pressing firmly together.
- 9
Preheat oven to 375 F.
- 10
Roll a ball of Mooncake Skin Dough out until approx 6 inches in diameter and 1/8 inch in thickness. Place ball of mooncake filling in center, gather the skin up around the filling in even pleats and pinch to close over the top. Smooth out the skin gently until smooth and as even as you can get it. Dust with flour all around.
- 11
Dust mooncake mold with flour and press mooncake ball into mold. Tap formed mooncake out.
- 12
Place onto parchment paper lined baking sheet. Bake for 10 mins. Remove and let rest for 10 mins. Brush with egg wash. Bake another 10 mins until golden brown.
- 13
Put in airtight container and let rest in a cool place (not fridge) for 2-3 days before serving.