Fruit & Nut Mookcake II ~ ( 乾果,果仁月餅 II )

Fruit & Nut Mookcake II   ( 乾果,果仁月餅 II )  改良版

Fruit and Nut Mooncake II

Fruit and Nut Mooncake II

Yes, I made this type of mooncake before. This is the second version for fruit and nut mooncake,

I did a few changes for more healthier, although it has lots ingredients, but once you can get them all ready, it just take few steps to finish, so easy!  It doesn’t need any skill at all  Like it ? I wish you all like it. Happy Mid-Autumn Festivel !  🙂

Fruit & Nut Mookcake II       ( 乾果,果仁月餅 II )  改良版

This recipe can easily  tranform to Vegan friendly.  🙂

Fruit and Nut Mooncake II

Fruit and Nut Mooncake II

For the fruit and nut  filling Ingredient:           ( can make 20 to 24, 1 1/2″ round mould, 50g )

  • 30g Linseed meal
  • 60g Whole almond, chopped
  • 60g Walnut , chopped
  • 50g Black and White Sesame seeds
  • 50g Pumpkin seeds and Sunflower seeds
  • 60g Dry Cranberry and Raisins
  • 80g Pitted Dates,
  • 30g Stem ginger
  • 200g Red bean paste
  • 1 tbsp Maltose  (麥芽糖)  or Golden syrup
  • 1 tbsp Rose water
  • 2 tsp Sesame oil
  • 1 tbsp Orange juice
  • 2 tsp Orange zest
  • 1 Egg yolk + 1 tbsp milk or water for Egg wash        ( vegan can use  nut milk to brush the top )
  • 2 tsp sugar + 2 tsp water for the topping


  1. Soak the pitted dates into the warm water just cover to the top until soft, make it like mash in the food processor or blender.
  2. Sauté the almond, walnut and both sesame seeds for few minutes, set aside.
  3. Mix all the ingredients together, ( except the egg yolk and the sugar syrup ) and form a dough like, chill into the fridge for at least 2 hours.

For the mooncake pastry ingredient: 

  •  Click in the post of  Traditional Lotus Paste Mooncake from last year, one  portion of this recipe can make 10 to 12 mooncake, so if you make double quantity of the pasrty, can use up all  of the fillings. 

Assembly the mooncake: 

  1. Take the filling out from the fridge, divide into 20 to 24 portions, 40g each and roll into a ball shape.
  2. Take the pastry out from the fridge, divide into 20 to 24 portions and 30g each, if you make double the pastry quantity.
  3. Wear a pair of plastic glove for easy to handle,  take one portion of the pastry put on a piece of cling film, fold another half of the cling film over the pastry and press down by your palm, take away the top cling film and put one of the filling balls on top of the pastry, use the cling film to wrap up the pastry and filling, slightly twist the fling film to make a ball, tear away the cling film and use your palm to seal the pastry evenly around the whole fillings. Make it to a oval shape for the easy way to fit into the mould.
  4. Dust the mooncake mould with little bit of flour, shake away the excess flour, put the mooncake into the mould, press down the mould for a clear pattern, then push out the mooncake on a baking tray, leave a reasonable gap between each one.
  5. Repeat the remaining step to finish all the mooncakes.
  6. Preheat the oven to 375°F/190°C/170°C (fan oven), or gas mark 5.
  7. Slightly egg wash the cake’s top, remember not too much for the clear pattern. place the baking tray into the middle shelf of the oven, bake for about 8 minutes.
  8. Take the whole baking tray out and repeat another egg wash, remember just make a light egg wash. Back to the oven to bake and turn down the temperature to 300°F/170°C/150°C (fan oven), or gas mark 3 for another 15 minutes until it golden brown.
  9. Brush the top with the sugar syrup and back to oven ( bottom shelf ) for the last 1 minutes. Off heat, leave in the oven with the door open for 3 minutes.
  10. Take the tray out and cool down on a wire rack.
  11. It is  better to serve after few days later, the mooncake will be more softer and nicer.


Fruit and Nut Mooncake II

Fruit and Nut Mooncake II

  • Try to mix the filling with more nuts than the dry fruits, that’s I prefer it.
  • For Vegan fans, use the nut milk or soy milk to brush the top befor bake.
  • Remember to rest the baked mooncakes for few days before serve, if your room temperature is around 16°C to 18°C, leave it on the kitchen table will be fine, otherwise, chill in the fridge if it is too hot weather.
  • Those highligjt are the main step for the baking, wish it can help you!  Enjoy your baking!  🙂

5 thoughts on “Fruit & Nut Mookcake II ~ ( 乾果,果仁月餅 II )

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