Mixed Nuts Paste for Mooncakes
An assortment of nuts and candied peels for a crunchy and healthier mooncake filling.
Course:
Mooncake
Cuisine:
Chinese
Ingredients
- 50 g melon seeds
- 50 g sunflower seeds
- 50 g pumpkin seeds
- 50 g slivered almonds
- 50 g whole almonds
- 50 g walnuts
- 30 g black sesame seeds
- 30 g white sesame seeds
- 80 g candied citron
- 80 g candied mandarin orange
- 80 g candied melon
- 20 g sugar
- 6 tbsp vegetable oil and water
- 2 tbsp golden syrup
- 1/2 tsp salt
- 80 g sliced dried cranberries / sultanas
- 6 shredded kaffir leaves
- 5 tbsp brandy / 1.5 tbsp Chinese rose liquor (optional)
- 160 g kou fien cooked glutinous rice flour
Instructions
-
Lightly toast all the nuts
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Chop the walnuts and whole almonds with a knife
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Weigh 50 g for each different type of nuts
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Mix all in a bowl and add the 3 candied fruits
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Add sugar, vegetable oil, golden syrup, water, salt, and mix all thoroughly
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Add in sliced cranberries / sultanas, toasted white and black sesame seeds, shredded kaffir leaves, and mix all together
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Set aside the nut mixture for 30 mins
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Add brandy / Chinese rose liquor (optional), sieve the cooked glutinous rice flour into the mixture and mix all together
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Roll into balls for fillings for a healthier mooncake