Name: Traditional Mooncakes with Mixed Nuts Recipe
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: Chinese
Ingredients: 0.35 oz 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); 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 five-spice powder; 2 tablespoons glutinous rice flour, toasted; 8 salted duck egg yolks; 7 oz all-purpose flour 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 or maltose (to sweeten and soften the dough); 1 teaspoon honey; 1 teaspoon water; 1/2 teaspoon soy sauce; 1 large egg yolk

I’m genuinely excited to share this Traditional Mooncakes with Mixed Nuts Recipe with you. There’s something so comforting and festive about these mooncakes that instantly remind me of family gatherings and the Mid-Autumn Festival nights. What makes this recipe stand out is the delightful combination of crunchy nuts, savory bits like lap cheong sausage, and the subtle fragrance from ingredients like orange peel and kaffir lime leaves—trust me, it’s a flavor symphony that’s worth every step.

Whether you’re new to mooncake making or a seasoned baker looking for a classic twist, this recipe fits beautifully. It’s special because it brings together authentic ingredients you might not use every day but are so satisfying when baked into that golden crust. Plus, the process is a great way to feel connected to tradition while creating something deliciously homemade.

Ingredients You’ll Need

For Traditional Mooncakes with Mixed Nuts Recipe, the ingredients balance sweet, savory, and aromatic flavors perfectly. Each one plays a crucial role in building that authentic texture and taste, so don’t skimp on sourcing quality nuts and spices, especially if it’s your first time making these.

Orange peel: Provides a refreshing citrus note; dry or candied are both great options.
Lap cheong sausage: Adds a slightly sweet and smoky depth that pairs wonderfully with nuts.
Kaffir lime leaves: Just a hint to brighten the filling’s flavor.
Candied winter melon: Traditional in mooncakes, adding subtle sweetness and soft texture.
Candied ginger: Gives a warm, spicy kick that balances the nuts.
Pork floss: Adds a fluffy, meaty umami presence that melts into the filling.
Roasted chicken: Using a drumstick for richness and easy shredding; roasted well beforehand.
Roasted cashew nuts: For crunch and buttery notes.
Roasted pumpkin seeds (pepitas): Adds unique texture; toast them lightly for that perfect bite.
Roasted watermelon seeds: Another texture bomb, also known as “sunflower seeds” but with a softer shell.
Roasted white sesame seeds: Adds nuttiness and a toasty aroma.
Water: Helps bind the filling lightly.
Mei Kuei Lu wine: A fragrant floral wine that elevates the aroma; divided in use for soaking and cooking.
Glutinous rice flour (toasted): To thicken the filling and keep it cohesive.
Salted duck egg yolks: The iconic mooncake ingredient providing rich, salty bursts that contrast perfectly with sweet and savory.
All-purpose or cake flour: For tender, flaky mooncake dough.
Baking soda: Helps the dough rise slightly and get that lovely texture.
Egg yolks (for dough and wash): For moisture and that beautiful golden finish.
Neutral oil: Such as vegetable or canola—keeps the dough soft and pliable.

Variations

I love putting my own spin on this Traditional Mooncakes with Mixed Nuts Recipe depending on what I’m craving or what I have on hand. Feel free to tweak the nuts or swap the meats to suit your diet or preferences. It’s all about keeping the comforting essence, but making it truly yours.

Vegetarian Variation: I’ve made this without meats, doubling candied fruits and adding more nuts like walnuts and almonds for crunch—still deliciously satisfying.
Spice Level: If you’re a fan of a little zing, adding extra candied ginger or even a dash of five-spice powder can pleasantly surprise your palate.
Nut Mix Swaps: Using macadamia nuts or pecans instead of pumpkin or watermelon seeds introduces richness and a buttery flavor I adore especially during winter.
Sweetness Adjustment: Sometimes I like to reduce the candied elements slightly if I want a less sweet mooncake to pair with strong teas.

How to Make Traditional Mooncakes with Mixed Nuts Recipe

Step 1: Prepare the Mixed Nuts Filling

Start by finely chopping the lap cheong sausage, candied winter melon, candied ginger, and roasted chicken—consistency is key here for even baking. Toast your glutinous rice flour until fragrant; this step prevents any raw flour taste in the filling. Combine all the nuts and seeds, then mix them with the chopped ingredients along with pork floss, orange peel, and kaffir lime leaves. Pour a bit of Mei Kuei Lu wine and water to help bind everything, then cook gently in some neutral oil on low heat to meld flavors and thicken the mixture slightly. Remember, patience is everything here – don’t rush the stirring, or you might miss the perfect texture!

Step 2: Prepare and Rest the Dough

Mix the all-purpose flour and baking soda. In a separate bowl, whisk the egg yolk with neutral oil and maltose (or substitute with honey if you don’t have maltose handy). Combine wet and dry ingredients to form a smooth dough. Don’t knead too much—just enough to bring it together into a soft ball. Then, wrap it and let it rest for at least 30 minutes; this rest makes shaping much easier and ensures a tender crust.

Step 3: Assemble Your Mooncakes

Divide the dough and filling into equal portions—about 30 to 40 grams each depending on your mold size. First, press the dough flat into a circle, then add in the filling with a salted duck egg yolk at the center. Wrap the dough around so no filling peeks through. Lightly dust the mooncake mold with flour to prevent sticking, then press your mooncake firmly into shape. This step might feel fiddly at first, but take your time—it really pays off with that beautiful pattern!

Step 4: Bake and Egg Wash

Preheat your oven to 350°F (175°C). Prepare an egg wash from egg yolk, water, and a tiny pinch of sugar to achieve that glossy shine. Bake the mooncakes for 5 minutes, then remove them to brush with egg wash gently. Return them to the oven for another 15-20 minutes until golden brown. Pro tip: Let the mooncakes cool completely before storing—this helps the skin soften and flavors meld beautifully.

How to Serve Traditional Mooncakes with Mixed Nuts Recipe

Four round mooncakes with a golden brown crust, each showing detailed floral and geometric patterns carved on the surface, are placed closely together on a white plate. The mooncakes have a shiny texture with visible light reflections highlighting their baked surface. The plate sits on a white marbled textured surface with parts of a pink and yellow patterned cloth partially visible to the left. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple here—maybe a sprinkle of toasted sesame seeds or a tiny edible gold leaf for festive flair. The mooncakes are rich in flavor, so I like to avoid heavy garnishes that might clash. Occasionally, I add a few dried rose petals on the serving plate for visual appeal and subtle aroma.

Side Dishes

Pair these mooncakes with fragrant jasmine or oolong tea to balance the richness. I’ve also enjoyed them alongside simple Chinese herbal teas like chrysanthemum or Pu’er, which cleanse the palate and highlight the nuanced flavors in the mixed nuts filling.

Creative Ways to Present

For special occasions, I like arranging mooncakes in a bamboo steamer basket lined with banana leaves or parchment paper for an authentic touch. You can also gift-wrap them in decorative boxes or place a small thank-you note inside for guests—mooncakes make excellent presents, and presentation really elevates the experience.

Make Ahead and Storage

Storing Leftovers

I’ve found the best way to keep leftover mooncakes moist is by wrapping each individually in plastic wrap, then storing them in an airtight container at room temperature. They stay fresh for about 3–4 days this way. Avoid refrigerating if you want to maintain the soft skin texture.

Freezing

If you want to batch-make ahead, freezing works great. Wrap each mooncake tightly and place them in a freezer-safe bag. When you’re ready to enjoy, thaw at room temperature overnight. This method preserves the flavors and textures surprisingly well.

Reheating

To revive leftover mooncakes, I like to gently steam them for about 5 minutes to soften the crust and warm the filling. Avoid microwave reheating as it can dry out the cake. Alternatively, a low oven heat for 5-7 minutes works nicely too.

FAQs

Can I substitute the salted duck egg yolks in this Traditional Mooncakes with Mixed Nuts Recipe?

Absolutely! While salted duck egg yolks give mooncakes their iconic savory richness, you can leave them out for a milder cake or replace them with small cubes of salted egg or even omit them entirely if you prefer. Just be aware that it will slightly change the traditional flavor balance.
What’s the best way to toast nuts and seeds for the filling?

The best method is to dry-toast them in a skillet over medium-low heat, stirring frequently until they release a fragrant aroma and start to turn golden. Be careful not to burn them! This step boosts their flavor and adds a lovely crunch to the mooncakes.
How do I prevent the mooncake dough from cracking?

The key is to rest the dough after mixing it and to avoid overworking it. Also, while wrapping, don’t stretch the dough too thin over the filling. A well-rested and slightly oily dough is more elastic and less prone to cracking during baking.
Can I make the filling ahead of time?

Yes! Making the mixed nuts filling a day or two ahead can actually deepen the flavors. Store it airtight in the fridge and bring it back to room temperature before assembling your mooncakes.
What’s a good substitute if I can’t find Mei Kuei Lu wine?

If you can’t find Mei Kuei Lu wine, a floral rice wine or even a splash of dry sherry will work. The goal is to add subtle fragrance without overpowering, so use sparingly in either case.

Final Thoughts

Making these Traditional Mooncakes with Mixed Nuts Recipe has always been close to my heart—it’s a way to slow down, connect with tradition, and create delicious memories in the kitchen. I hope you enjoy the process as much as the final product, and that these mooncakes bring warmth and joy to your table. If you’re up for a rewarding baking adventure, I wholeheartedly recommend giving this recipe a try—you really can’t beat the blend of nuts, savory, and that golden crust harmony.