Chinese Dessert Recipes
Traditional Mixed Nuts Mooncake recipe for Mid-Autumn Festival as featured in our Chinese dessert recipes that will satisfy the older folks. This festive Chinese traditional food is much enjoyed by my grandmother and mother to which I could never understand why. Nowadays, however, I have acquired a taste for this variety. It does take awhile to like the taste due to the sweet and salty flavour of the ingredients coupled with nuts. I remembered how I will just pick out the nuts to eat and cast the rest aside when I was a little girl. These traditional Chinese desserts are usually best enjoyed with hot Chinese tea. When you eat mooncakes, especially the mixed nuts mooncake, savour it bite by bite delicately, not by mouthfuls. I promise you it will be an entirely new experience!
200 ml Water 100 g Dried Black Dates; pitted 2 tbsp Rice Wine 2 tbsp White Wine 2 tbsp Honey 1 tbsp Plain Flour 1 tbsp Glutinous Flour 60 g Toasted Almond Slivers 70 g Walnuts; coarsely chopped 1 1/2 cups Chicken Floss 40 g Castor Sugar 60 g Toasted Sesame 20 g Dried Raisins; coarsely chopped 10 g Corn Oil Method Cook black dates in water over low heat until the dates absorbed the water. Add rice wine and white wine, honey, plain flour and glutinous flour. Keep stirring until mixture starts to thicken. Add nuts and castor sugar. Keep mixing over low heat. When sugar has dissolved, turn off heat. Add in chicken floss, toasted sesame and dried raisins. Lastly, drizzle with corn oil and mix thoroughly. Divide into equal portions. Ingredients For Syrup 500 ml Water 450 g Rock Sugar 2 stalks Pandan (Screwpine) Leaves 1 tbsp Maltose Method Boil rock sugar and clean screwpine leaves in water until sugar has completely dissolved. Lower heat and cook until sugar mixture is thick. Turn off heat and add in maltose. Stir gently with a metal spoon until maltose has dissolved. Allow syrup to cool which will be use later for the skin of the mooncake. 200 g Homemade Syrup 1 tsp Baking Powder 3/4 tbsp Alkaline Water (Kan Sui) 50 ml Peanut Oil 275 g Plain Flour; sifted 1 Egg Yolk; added pinch of salt. This is for glaze. Method Mix together syrup, baking powder and peanut oil. Add alkaline water and mix well. With a wooden spoon, fold in sifted flour and mix until a dough is formed. Cover with a wet towel and let dough rest for 2 hours. Divide dough and mixed nuts filling into even portions. Roll each dough portion and flatten with your hand. Ensure that the centre of each dough is thicker than the sides. Wrap each filling with the flattened dough. Seal edges well and roll filled dough lightly between your palms until the filling is entirely covered. Dust mould with flour. Press filled dough firmly into dusted moulds. To dislodge mooncakes, knock mould on all directions against hard surface. Do not attempt to pry it out. Bake in preheated oven at 180°C for 10 minutes. Remove from oven and allow to cool for 5 minutes. Brush mooncakes with egg yolk mixture. Bake for another 15 minutes or until your mixed nuts mooncakes turn golden brown. _________________________ Return from Mixed Nuts Mooncake to Chinese Dessert Recipes |
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