Nutty Shanghai Mooncakes ~ 2010

This is my first attempt at making this Mooncake with nutty filling.  The extremely high price for mixed nut mooncake  @ 13.30 rgt per piece prompted me to try my hands and luck making this.  I adapted the recipe for the pastry from my recent post on  'Shanghai Mooncake, Re-visited' and the recipe for the mixed nut filling is posted below.  I wouldn't claim that this is perfect but nonetheless was pleased with the result and therefore would like to share with you!

Nuts, fruits, sugar, oil, water, rose jam and golden syrup all combined and let rest for an hour.

Add in koh fun, salt and brandy, mix well.

Managed to get 10 pieces of nutty paste, press them firm and hard.

Roll out the piece of dough in a plastic bag, cut it open, take out the dough and wrap round a ball of paste

These are only some of the ingredients that I used to make the nutty paste, the list is going to be a mile long!  Candied orange, kua chee/melon seeds, kaffir lime leaf, whole almonds with skin and  walnuts.

Dressed some with sesame seeds and some with melon seeds.

It's pretty difficult to get a clean cut of the Mooncake because of the nuts.  I waited till they were completely cooled before 'sawing' it up for the photoshoot ....... but as long as it tastes good, nutty and chewy, it's all that matters!   Enjoy with a good cup of freshly brewed hot Chinese tea!


Ingredients for the nutty filling    (Makes 10 mooncakes)

• 40 gm walnuts  -  coarsely chopped
• 40 gm whole almonds with skin  -  coarsely chopped
• 50 gm kat paeng/candied orange  -  finely chopped
• 100 gm tong tung kua/candied melon  -  diced small
• 50 gm sesame seeds  -  lightly roasted
• 25 gm kua chee/melon seeds  -  lightly roasted
• 40 gm caster sugar
• 3  Tbsp vegetable oil
• 3  Tbsp water
• 1  Tbsp rose jam (rose concentrate)
• 1/2  Tbsp golden syrup
• 80 gm koh fun/cooked glutinous rice flour
• 2 kaffir lime leaves  -  finely shredded
• 1/4  tsp salt
• 3/4  Tbsp Brandy   (optional)
• 60 gm ham  (optional)  -  I omitted this.

Egg glaze  -  1 egg yolk + 1 Tbsp water + a pinch of salt
Sesame seeds, kua chee, pumpkin seeds or almond flakes to sprinkle on top.

Method

1. Combine all the nuts, fruits, kaffir lime leaves in a mixing bowl.
2. Stir in sugar, oil, water, rose jam and golden syrup, mix well. 
3. Leave to rest for an hour.
4. Add koh fun, salt and  brandy, mix well together.
5. Weigh out portions of 60 gm each.
6. Roll tightly into a ball of paste.
7. Divide pastry dough also into 60 gm each, roll out in a plastic bag.
8. Cut up the bag and gently remove the dough.
9. Place a ball of paste in the centre and wrap it up firmly, shaping it  into a round or dome.
10. Place mooncakes onto a lightly greased baking tray.
11. Apply egg glaze and sprinkle on sesame seeds or kua chee as desired.
12. Bake in preheated oven @ 180 deg C for about 30 mins or till golden brown.
13. Remove from oven and cool on wire rack.

I would like to inform all my dear readers and fellow bloggers that I'll be taking some time off  from blogging and will be back in about a fortnight's time.  I'll try my best to access my blog and visit yours whenever there is an opportunity and time permits.  However, I've scheduled some posts to be published, so please don't abandon me!  Thank you!