Assorted nuts mooncake is a classic Chinese pastry, especially popular during the Mid-Autumn Festival, featuring a golden, thin crust and a dense, sweet filling packed with a variety of toasted nuts and seeds. This version uses a mix of walnuts, almonds, cashews, and sesame seeds, bound with a simple syrup and oil, creating a rich, crunchy texture that balances the soft, tender crust. It is a genuinely satisfying treat that is easier to make at home than you might think, and the result is far fresher than most store-bought versions.
Ingredients
- For the crust:
- 2 cups (250 g) all-purpose flour
- 1/2 cup (120 ml) golden syrup (or light corn syrup)
- 1/4 cup (60 ml) vegetable oil
- 1/4 tsp alkaline water (or 1/8 tsp baking soda dissolved in 1 tbsp water)
- 1/2 cup (120 ml) water, as needed
- For the nut filling:
- 1 cup (120 g) mixed raw nuts (walnuts, almonds, cashews)
- 1/4 cup (30 g) sesame seeds
- 1/4 cup (30 g) pumpkin seeds
- 1/2 cup (80 g) golden raisins or dried cranberries
- 1/2 cup (120 ml) honey or golden syrup
- 1/4 cup (60 ml) vegetable oil
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (60 g) cooked glutinous rice flour (also called khao tong or mochiko, toasted until fragrant)
- 1 large egg yolk, beaten with 1 tbsp water (for egg wash)
Instructions
- Toast the nuts and seeds: Preheat your oven to 350°F (175°C). Spread the mixed nuts and seeds on a baking sheet in a single layer. Toast for 8–10 minutes, shaking the pan halfway, until fragrant and lightly golden. Let cool completely, then chop the nuts into small pieces (about 1/4-inch).
- Make the filling: In a large bowl, combine the chopped nuts, toasted sesame and pumpkin seeds, raisins or cranberries, honey or golden syrup, vegetable oil, cinnamon, and salt. Mix well. Add the toasted glutinous rice flour, 1/4 cup at a time, until the mixture holds together when pressed. You may not need all of it. The filling should be moist but not sticky. Set aside.
- Make the crust dough: In a separate bowl, whisk together the flour, golden syrup, vegetable oil, and alkaline water (or baking soda solution). Mix with a spatula until a soft dough forms. If it seems dry, add water 1 tablespoon at a time until it comes together. Knead gently for 1–2 minutes until smooth. Cover with plastic wrap and let rest for 30 minutes.
- Divide the dough and filling: Weigh the dough and divide into 12 equal pieces (about 35 g each). Divide the filling into 12 balls (about 45 g each). Roll the filling balls firmly between your palms.
- Wrap the filling: Flatten a piece of dough into a thin disc, about 4 inches (10 cm) across. Place a filling ball in the center and gently wrap the dough around it, pinching the edges to seal. Roll it into a smooth ball. Repeat with all pieces.
- Shape the mooncakes: Lightly dust a mooncake mold (or a sturdy cookie stamp) with flour. Press the dough ball into the mold, then tap it out onto a baking sheet lined with parchment paper. If you don’t have a mold, press the ball into a round cookie cutter and gently flatten the top.
- Chill: Place the shaped mooncakes on the baking sheet and refrigerate for 30 minutes. This helps them hold their shape during baking.
- Preheat and bake: Preheat your oven to 350°F (175°C). Brush the chilled mooncakes lightly with the egg wash, avoiding the indented pattern if you used a mold (just brush the top surface).
- Bake: Bake for 10 minutes, then remove from the oven and let cool for 5 minutes. Brush again with egg wash. Return to the oven and bake for another 10–15 minutes, until the crust is golden brown. The internal temperature of the filling should reach 165°F (74°C) if checked with a food thermometer, though the filling is fully cooked already; this is just a safety check.
- Cool and rest: Let the mooncakes cool completely on a wire rack. They will be very hard right out of the oven, but they soften over the next 1–2 days as the filling and crust absorb moisture. Store in an airtight container at room temperature for at least 24 hours before serving for the best texture.
Tips
- Use a scale for accuracy: Mooncake dough and filling ratios are critical. Weighing the dough and filling portions ensures uniform size and even baking.
- Don’t skip the rest: The dough needs to rest to relax the gluten, making it easier to roll and less likely to tear. The chilled shaped mooncakes hold their pattern better in the oven.
- Toasting the glutinous rice flour: If you can’t find pre-cooked glutinous rice flour, spread regular glutinous rice flour on a baking sheet and toast in a 350°F (175°C) oven for 5–7 minutes, stirring once. This removes the raw taste and helps bind the filling.
- If the dough cracks: If the dough cracks while wrapping, it’s too dry. Add a little water, 1 teaspoon at a time, and knead until smooth. Also, keep the dough covered with plastic wrap while working to prevent drying.
Serving Suggestions
Serve assorted nuts mooncake as a dessert or snack with a pot of hot Chinese tea, such as oolong or jasmine, to balance the sweetness. For a festive touch, cut each mooncake into small wedges and arrange on a platter. They are also delicious with a small glass of Chinese rice wine or a light dessert wine.
Variations
- Different nuts: Replace the walnuts and cashews with pecans, pistachios, or macadamias. Adjust the amount of glutinous rice flour if the filling is too oily or too dry.
- Add dried fruits: Add chopped dried apricots, figs, or dates for extra sweetness and chewiness.
- Spice it up: Add a pinch of ground cloves, nutmeg, or star anise powder to the filling for a warmer flavor profile.
- Chocolate version: For a modern twist, add 2 tablespoons of cocoa powder to the crust dough and 1/4 cup of dark chocolate chips to the filling.
Storage and Reheating
Store the mooncakes in an airtight container at room temperature for up to 5 days. They actually improve in flavor and texture after a day or two. For longer storage, wrap each mooncake individually in plastic wrap and place in a freezer-safe bag; freeze for up to 2 months. To serve, thaw at room temperature for 1–2 hours. Do not microwave, as it will make the crust soggy. If you prefer a warm mooncake, reheat in a toaster oven at 300°F (150°C) for 5 minutes.
Frequently Asked Questions
What is alkaline water and can I substitute it? Alkaline water (lye water) is a food-grade solution that gives mooncake crust its dark golden color and tender texture. You can substitute 1/8 teaspoon of baking soda dissolved in 1 tablespoon of water for the 1/4 teaspoon of alkaline water, but the crust will be slightly less shiny.
Why is my crust too hard? A hard crust is usually caused by overbaking or not letting the mooncakes rest long enough. The crust should be firm but give slightly when pressed. Make sure to cool them completely and store in an airtight container for at least 24 hours before eating; the moisture from the filling softens the crust.
Can I use store-bought nut filling? Yes, you can use a store-bought lotus seed paste or red bean paste, but the charm of this recipe is the crunchy, nutty texture. If using a smooth paste, you may need to adjust the amount of glutinous rice flour to achieve a firm filling.
How do I get the pattern to stay sharp? The key is to dust the mold lightly with flour and not overfill it. Also, chilling the shaped mooncakes before baking helps the pattern set. Brush the egg wash very lightly, and avoid brushing the indented areas.
Can I make these without a mooncake mold? Absolutely. You can shape them into simple balls and flatten slightly, or use a cookie stamp. They will still taste delicious, just without the traditional patterned top.
Are these safe for people with nut allergies? No, this recipe contains tree nuts and seeds. If you have a nut allergy, you can replace the nuts with additional seeds like sunflower seeds, or use a nut-free filling like lotus seed paste.
Related
- Coral Island Onigiri Recipe: Colorful Rice Balls
- Holy Schnitzel Staten Island Recipe
- Nut-Free Mince Pies: Classic British Holiday Treat
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).