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Ингредиенты
- 125 gm walnuts - toasted and minced coarsely
- 100 gm almonds (h'ang yan)- cleaned and toasted
- 75 gm olive kernels (lum yan)- toasted
- 100 gm melon seeds (kwa chee)- toasted
- 75 gm candied mandarin (keat paeng)- minced
- 100 gm crystallised candied melon (tung kwa) - minced
- 100 gm toasted sesame seeds
- 5 x daun limau purut - finely sliced
- 150 gm icing sugar
- 2 Tbsp. brandy
- 1/4 Tbsp. dark soy sauce
- 90 ml cool boiled water
- 50 gm corn oil
- 75 gm cooked glutinous rice flour (ko fun)
Инструкции
- Method:COMBINE all the ingredients except ko fun in a mixing bowl. Add in the ko fun last and mix well. Make into equal portions of 110g balls to be used as filling.
- Flour your hands lightly and wrap pastry dough over filling. Seal the edges. Lightly dust the mooncake mould with flour. Place each portion into the mould. Press slightly then level with the flat of your palm. Give the mould five hard knocks to dislodge the mooncake.
- Place mooncake on a lightly greased tray and bake in a preheated oven at 180 degrees C for 10 min. Remove mooncake from the oven, leave aside for 2 mins. Brush egg glaze over it and bake at 180 degrees C for another 8 mins or possibly till golden.
- Footnote:Mixed nuts mooncake should have a thicker pastry skin weighing about 50g because the nuts can damage skin which is too thin.
