40g almonds, toasted and grind coarsely
40g walnut, toasted and grind coarsely
25g pumpkin seeds, toasted
20g raisin, chopped into small pieces
25g dried cranberry, chopped into small pieces
25g dried winter melon, chopped into small pieces
20g chicken floss (omitted)
60g Koh fun (cooked glutinuous rice flour) or adjust accordingly (I used exactly 60g)
50g water or adjust accordingly (I used 50 ml)
30g cooking oil or adjust accordingly (I used 30ml)
20g sugar or adjust accordingly (I used 2 tablespoons)
1/2tsp Nam Yue (red fermented soy paste)
A pinch of Chinese five-spices powder
1. Mix all ingredients together.
2. Weight 65g each and wrap with a piece of cling film and shape into ball.
Egg wash- 1 egg yok + 1tsp milk (lightly whisk to combine)
(I used egg white since there's some in the fridge)
1. Flatten the pastry ball and place a nutty filling in the centre, wrap and seal the dough by slowly pushing the dough to totally cover the whole filling. Gently shape into a ball again.
2..Lightly flour the mould, knock out excess flour.
3. Place a mooncake ball into the mould and flatten the base of the biscuit with your palm.
4. Overturn the mould to tip the mooncake out by tapping the sides against the table lightly if needed. I used the plastic mould with the push up spring which is very easy, do not have to knock on wood:D My mould is slightly larger hence the short mooncakes produced.
5. Bake at a pre-heated oven at 180 deg C for 7 mins.
6. Remove mooncakes from oven and set aside to cool for at least 15 mins.
7. Apply egg wash on the top of the mooncake and bake at preheated oven at 170 deg C for 15-20mins or until golden brown.
8. Remove mooncake from oven, immediately transfer to wire rack to cool. Serve after 1-2 days in room temperature as to soften the mooncake skin.
