Mixed Nuts Mooncake

• 125g walnuts — toasted and chopped coarsely
• 100g almonds (h'ang yan)— cleaned and toasted
• 75g olive kernels (lum yan)— toasted
• 100g melon seeds (kwa chee)— toasted
• 75g candied mandarin (keat paeng)— chopped
• 100g crystallised candied melon (tung kwa) — chopped
• 100g toasted sesame seeds
• 5 daun limau purut — finely sliced
• 150g icing sugar
• 2 tbsp brandy
• 1/4 tbsp dark soy sauce
• 90ml cold boiled water
• 50g corn oil
• 75g cooked glutinous rice flour (ko fun)

Method:
COMBINE all the ingredients except ko fun in a mixing bowl. Add 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 minutes. 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 until golden brown.
Footnote: Mixed nuts mooncake should have a thicker pastry skin weighing about 50g because the nuts can damage skin that is too thin.

Red Date Mooncake

• 250g red dates — remove seeds and steam till soft
• 300g red beans (chek siew tau)
• 200g sugar
• 50g corn oil

Method: BLEND the steamed and soft red dates with 400ml water into a puree and sieve out the impurities. Add the mixture to the red beans and pressure cook till the red beans are soft. Blend again then use a muslin cloth to squeeze out any excess water, leaving only the dry paste.
Heat up the sugar and half the oil, stirring constantly. Add the red beans and dates paste and stir well. Add in the rest of the oil and stir until the paste does not stick to the wok. Dish up into a lightly oiled basin or bowl. Leave to cool.
Divide paste into equal portions of 110g each. Add a salted egg yolk to each portion. Wrap up with pastry dough. Seal up the edges and place into a lightly dusted mooncake mould. Press slightly with the flat of your palm. Knock the mould against the table to dislodge the mooncake.
Bake mooncake in a preheated oven at 180 degrees C for 10 mins. Remove mooncake from the oven and leave aside for 2 mins. Brush with egg glaze and bake again for 8 mins or until golden brown.

Coconut Mooncake

• 600g freshly grated coconut (white part only)
• 100g cooked glutinous rice flour (ko fun)
• 150g crystallised candied melon (tung kwa)— chopped
• 50g melon seeds (kwa chee)— toasted
• 75g olive kernels (lum yan)— toasted
• 100g sesame seeds — toasted
• 50g milk powder
  
• 4 tbsp corn oil
• 4 tbsp water
• 150g sugar
• 1/2 tsp salt