Traditional Mooncakes with Mixed Nuts Recipe

I’ve always been fascinated by traditional festive treats, and Traditional Mooncakes with Mixed Nuts Recipe truly holds a special place in my kitchen. These mooncakes bring together a wonderful harmony of textures and flavors—from crunchy nuts and seeds to the aromatic hints of orange peel and Mei Kuei Lu wine. Whenever Mid-Autumn Festival comes around, I find making these mooncakes at home not only fills my house with incredible aromas but also connects me to generations of culinary history.

If you’re wondering why you should give this Traditional Mooncakes with Mixed Nuts Recipe a try, I promise it’s an experience worth savoring. It’s incredibly satisfying to bite into a mooncake that’s perfectly flaky on the outside and packed with a deliciously complex, nutty filling inside. Plus, you can impress your guests with something that looks as beautiful as it tastes—and you don’t need to be a professional baker to nail it!

Ingredients You’ll Need

The magic of these Traditional Mooncakes with Mixed Nuts Recipe lies in the mix of carefully chosen ingredients that create a balance between richness and freshness. When shopping, look for quality nuts and fresh roasted meats for that authentic taste. Toasting the glutinous rice flour beforehand is a little secret many overlook but really elevates the texture in the filling.

• Orange peel: Adds a citrusy brightness that cuts through the richness beautifully.
• Lap cheong sausage: Gives a hint of sweet and savory flavor—don’t substitute this unless you want a different taste!
• Kaffir lime leaves: Infuses a subtle aromatic citrus note, uplifting the filling.
• Candied winter melon: Brings a chewy texture and sweetness that balances the nuts.
• Candied ginger: Adds warmth and a little zing—perfect for complexity.
• Pork floss: Provides a soft, airy texture and a slightly savory taste.
• Roasted chicken: I use roasted drumsticks for their tender meat and smoky flavor.
• Roasted cashew, pumpkin seed, watermelon seed, white sesame seed: These nuts and seeds deliver crunch and nuttiness—toast them lightly to awaken their oils.
• Water, Mei Kuei Lu wine, sugar, neutral oil: Essential liquids and seasoning to marry the filling ingredients.
• Glutinous rice flour (toasted): Helps bind and gives a nice chewiness.
• Salted duck egg yolks: The crown jewels in mooncakes—a rich, savory punch that melts in your mouth.
• All-purpose or cake flour, baking soda, egg yolk, oil, maltose syrup: For the tender yet sturdy mooncake dough.
• Egg wash (egg yolk, maltose syrup, water, white vinegar): Gives the mooncakes that glossy, golden finish.

Variations

While the traditional mixed nuts filling is my favorite, I enjoy playing around to suit different occasions or preferences. Don’t be afraid to adjust nuts or spices here and there to make the mooncakes feel personal—they really shine when they reflect your tastes or your family’s heritage.

• Variation: Vegetarian version – I sometimes leave out the lap cheong and roasted chicken, replacing them with extra candied winter melon and pumpkin seeds. It’s surprisingly good and lighter!
• Variation: Different nuts – Try walnuts or almonds alongside cashews for a richer, earthier bite. I did this once during the holidays, and my guests loved the twist.
• Variation: Sweet and spicy – Add a pinch more candied ginger and a dash of cinnamon for a warming touch that pairs well with tea.

How to Make Traditional Mooncakes with Mixed Nuts Recipe

Step 1: Prepare and Toast the Ingredients

Start by toasting the glutinous rice flour in a dry pan over low heat, stirring constantly until fragrant and lightly golden. This deepens the flavor and improves texture. Similarly, give your nuts and seeds a light toast to enhance their aroma, but be careful not to burn them. Once toasted, finely chop or coarsely crush the nuts, seeds, candied items, and lap cheong—each element should be chunky enough so that you can taste individual textures in each bite.

Step 2: Cook the Mixed Nuts Filling

Heat a bit of neutral oil in a pan and gently sauté the lap cheong, roasted chicken, candied ginger, and kaffir lime leaves to release their flavors. Toss in the candied winter melon, orange peel, pork floss, nuts, seeds, and toasted glutinous rice flour. Add water, Mei Kuei Lu wine, and sugar, stirring constantly until the mixture thickens and becomes sticky. This step is crucial—it binds the ingredients together, so take your time for an even cook and remember to taste as you go to adjust sweetness if needed. Remove kaffir lime leaves before filling the mooncakes.

Step 3: Prepare the Mooncake Dough

In a bowl, sift together the flour and baking soda. Mix in maltose syrup, oil, egg yolk, and a splash of warm water. Knead gently until a smooth dough forms—don’t overwork it or the mooncakes may become tough. Wrap the dough in plastic wrap and let it rest for at least 30 minutes; this helps relax the gluten and makes rolling much easier.

Step 4: Assemble Your Mooncakes

Divide your dough and filling into equal portions (usually around 40-50g per dough ball and 60g per filling). Flatten a dough ball in your palm, place a salted duck egg yolk in the center of a filling ball, then carefully encase the filling with the dough. Roll gently to smooth the surface. If you have a mooncake mold, dust it lightly with flour and press each ball to form the classic pattern. If not, shaping by hand can still produce lovely results—don’t stress too much about perfection!

Step 5: Bake and Glaze for that Perfect Finish

Preheat your oven to 350°F (175°C). Place the mooncakes on a parchment-lined baking sheet and bake for 10 minutes. Remove and brush with the egg wash mixture, then return to the oven for another 10-15 minutes until golden and glossy. Repeat the egg wash one more time if you like that extra shine. Let the mooncakes cool completely on a rack; they taste best after resting overnight to allow flavors to meld and the dough to soften slightly.

How to Serve Traditional Mooncakes with Mixed Nuts Recipe

Garnishes

I like to keep it simple with garnishes—just a sprinkle of toasted sesame seeds on top before baking adds a nice visual and nutty flavor boost. Occasionally, I add a few edible gold flakes or a dusting of powdered sugar for festive occasions, which make them look impressively fancy without changing the flavor profile.

Side Dishes

Mooncakes and tea are a classic combo. I usually brew a pot of jasmine or oolong tea, which cuts through the richness perfectly. For a celebratory feel, pair them with fresh fruit slices like Asian pears or pomelo, whose light tartness complements the sweet and savory filling.

Creative Ways to Present

For special gatherings, I arrange the mooncakes in decorative wooden boxes lined with banana leaves. You can also gift-wrap them individually in colorful parchment tied with silk ribbons—always a crowd-pleaser! Another fun idea I tried was serving mini mooncakes alongside small dipping bowls of honey or chili jam for a playful twist.

Make Ahead and Storage

Storing Leftovers

Leftover Traditional Mooncakes with Mixed Nuts Recipe keep wonderfully in an airtight container at room temperature for up to 3 days. I usually leave them out on the counter covered with a clean cloth to maintain their delicate crust texture without drying out. Avoid refrigeration unless your kitchen is very hot—mooncakes can become hard in the fridge.

Freezing

If you want to make a big batch ahead of time, wrapping mooncakes tightly in plastic wrap and placing in a freezer-safe container works well. I’ve frozen mooncakes for up to a month with minimal quality loss. Just thaw in the refrigerator overnight and allow to come to room temperature before serving.

Reheating

To bring frozen or leftover mooncakes back to life, I gently warm them in a low-temperature oven (around 300°F or 150°C) for 5-7 minutes—this restores the crust’s softness and reactivates the aroma of the nuts and spices. Avoid microwave reheating as it can make the mooncake rubbery.

FAQs

Final Thoughts

This Traditional Mooncakes with Mixed Nuts Recipe isn’t just about making a dessert—it’s about creating a cozy moment in your kitchen, honoring tradition, and sharing something meaningful with loved ones. Every time I make these mooncakes, I’m reminded of the joy in crafting something by hand that brings smiles around the table. I hope you give it a go and find as much satisfaction in the process and flavors as I do. Trust me, once you try making mooncakes yourself, it’ll become a treasured family favorite you’ll look forward to year after year.

Traditional Mooncakes with Mixed Nuts Recipe

★★★★★ 4.5 from 55 reviews

• Author: Isabella
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 16 mooncakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Chinese

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Description

This Traditional Mooncakes with Mixed Nuts recipe features a rich and flavorful filling combining aromatic herbs, roasted nuts, various candied fruits, and savory meats, all encased in a delicate tender dough. Ideal for Mid-Autumn Festival celebrations, these mooncakes bring together a harmonious balance of sweet, savory, and fragrant notes, creating an authentic and festive treat.

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Ingredients

Scale 1x2x3x

Mixed Nuts Filling

• 0.35 oz dried orange peel
• 1.75 oz lap cheong sausage
• 0.1 oz kaffir lime leaves
• 2.8 oz candied winter melon
• 1 oz candied ginger
• 1.75 oz pork floss
• 1.75 oz roasted chicken (about 1 roasted drumstick, shredded)
• 1 oz roasted cashew nuts
• 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 soy sauce
• 2 tablespoons neutral-flavored oil, plus more for cooking
• 1 1/2 teaspoons sugar
• 2 tablespoons toasted glutinous rice flour
• 8 salted duck egg yolks

Mooncake Dough

• 7 oz all-purpose 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

Egg Wash

• 1 teaspoon maltose syrup
• 1 teaspoon water
• 1/2 teaspoon neutral-flavored oil
• 1 large egg yolk

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Instructions

1. Prepare the Filling: Soak the dried orange peel and kaffir lime leaves in warm water for 10 minutes to soften, then drain and finely chop. Dice lap cheong sausage, candied winter melon, and candied ginger into small pieces. Shred the roasted chicken and set aside the pork floss. Roasted cashews, pumpkin seeds, watermelon seeds, and white sesame seeds should be roughly chopped if large. Combine all these ingredients in a mixing bowl.
2. Cook the Filling: Heat 2 tablespoons of neutral-flavored oil in a pan over medium heat. Add the lap cheong sausage and stir-fry until fragrant. Add the chopped orange peel, kaffir lime leaves, candied fruits, pork floss, and shredded chicken. Stir well. Mix in 2 tablespoons water, 1 tablespoon of Mei Kuei Lu wine, 1 tablespoon soy sauce, and 1 1/2 teaspoons sugar. Cook until the mixture is fragrant and slightly sticky. Stir in the toasted glutinous rice flour to absorb excess moisture and bind the filling. Cook for another 1-2 minutes then remove from heat and let cool.
3. Prepare Salted Egg Yolks: Separate the 8 salted duck egg yolks and steam them over boiling water for 5-7 minutes until just set. Let cool.
4. Make the Mooncake Dough: In a bowl, sift together the all-purpose flour and baking soda. In a separate bowl, whisk together the egg yolk, golden syrup, and neutral oil until smooth. Gradually add the dry ingredients to the wet ingredients and mix to form a soft dough. Cover with plastic wrap and let rest for at least 1 hour to hydrate the flour fully.
5. Assemble the Mooncakes: Divide the dough into 16 equal portions and the filling into 16 equal portions. Flatten a dough ball into a round disc and place one portion of filling in the center, including one salted egg yolk per portion. Enclose the filling tightly by folding the dough over and sealing the edges. Roll gently into a smooth ball.
6. Mold the Mooncakes: Lightly dust a mooncake mold with flour. Press each filled dough ball into the mold to shape, then carefully release the shaped mooncake onto a baking tray lined with parchment paper.
7. Apply Egg Wash: Prepare the egg wash by gently mixing the maltose syrup, water, neutral oil, and egg yolk. Brush a thin layer over each mooncake to enhance browning during baking.
8. Bake the Mooncakes: Preheat the oven to 350°F (175°C). Bake the mooncakes for 10 minutes, remove from oven and brush with egg wash again, then bake for another 10-12 minutes until golden brown.
9. Cool and Store: Let the mooncakes cool completely on a wire rack. Store in an airtight container at room temperature for 2-3 days to allow the pastry to soften and develop better flavor before serving.

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Notes

• To toast glutinous rice flour, spread evenly on a dry pan over low heat and stir continuously until aromatic and lightly golden.
• If golden syrup is unavailable, substitute with light corn syrup or honey for similar sweetness.
• The combination of different nuts and seeds adds both texture and complexity; ensure they are roasted to enhance flavor.
• Mooncakes can be stored in an airtight container for up to a week but taste best when freshly made or after resting 2-3 days.
• Adjust the sweetness and saltiness in the filling according to personal preference.

Keywords: mooncake, traditional mooncake, mixed nuts mooncake, Mid-Autumn Festival, Chinese dessert, festive pastry