Dried Fruits and Nutty Mooncake
I was very excited when I saw Cass @ 揾到食 posted a mooncake recipe using dried fruits and nuts without adding lotus paste in it. It is definitely a healthier choice compared to those traditional mooncakes wrapped in high sugar and high calorie pastes. I immediately tried the recipe as I’ve all the ingredients in my pantry. The dough was using plain flour instead of Hong Kong flour and you can change the ingredients for the filling to your liking.
Verdict: After 3 days, I find the mooncake skin was quite dry. It could be due to low oil content in the filling. Overall I really love this version very much, it is not too sweet but very nutty and I can indulge in it without feeling guilty.
Looking at these beautiful and healthy ingredients used, how can you resist munching on them 🙂
Dried Fruits and Nutty Mooncake
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
- (A) - dough
- 500g Plain flour, sifted
- 340g Sugar syrup
- 100g Peanut oil
- 2 tsp Alkaline water
- (B)
- 80g Walnut, toasted and grind coarsely
- 80g Silver almond, toasted and grind coarsely
- 60g Kauzi (melon seeds), toasted
- 60g Pine nuts, toasted
- 60g White sesame, toasted
- 60g Dried cranberry, cut to small pieces
- 60g Dried Apricot, cut to small pieces
- 60g Dried Mango, cut to small pieces
- 60g Raisins, cut to small pieces (or use black currant)
- 60g Prunes, cut to small pieces (I used pumpkin seeds, toasted)
- (C)
- 2 tbsp Sugar
- 100g Kao fen
- ½ tsp Salt
- 3 tbsp Apricot Jam (I used orange jam)
- 2½ tbsp Canola oil (I accidentally added 4 tbsp)
- 6 tbsp Water
Instructions
- Prepare (A), combine sugar syrup, peanut oil and alkaline water together and blend well with a rubber spatula. Pour sugar syrup mixture into sifted flour and mix well to a soft dough. Cover dough and rest for 30 minutes.
- Prepare (B) ingredients first and mix them together in a bowl.
- Add ingredient (C) to (B) - Add sugar, kao fen and salt to (B), mix well. Then add in apricot jam, canola oil and water into it. Put on a plastic hand glove and mix the mixture well and shape it into 12 pieces ball shape OR put the dried fruits mixture in a small plastic bag, squeeze and turn it to a ball shape and set aside. (please refer to tutorial) Not too tight as you'll find it very hard to shape the nutty filling in the mooncake mould later on. (about 70 each for my mooncake mould)
- Lightly dust some plain flour on table and knead dough (A) again till smooth. Measure dough to 55g each.
- Wrap the filling with the soft dough then dust some plain flour on it and place inside the mooncake mold, flatten dough to conform to shape of mould.
- To dislodge the mooncake, gently push out the unbaked mooncake and place on the lined baking tray, about 10 pieces on one tray, not too close for even baking.
- Baked in preheated oven 190C for 10 mins at the center rack of the oven and rest to cool down (about 5 mins) before egg wash mooncake with a soft brush and bake for another 10 mins at the lower rack of oven.
- Remove mooncakes from oven and brush some glaze on mooncake.
Notes
The dough can make 16 pcs at 55g each and filling - 13 pcs at 70 each
Hope you have a wonderful weekend!
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Dried fruits and nuts mooncake not only sounds health, it really looks good too…. I don't think I want to make anymore mooncake for this year, will keep this for another year.
I also stop making already. So tired.
太美丽的月饼了内馅很强眼:)
I am in love with ur beautiful mooncakes
Did you try to make some? 🙂
Looks really beautiful, Ann! My mum saw this on AFC, she told me to come check out the recipe as she wants me to make it for her. 🙂
Thank you and your mum's support 😀 Hope she like this nutty mooncake.
Hi,why my traditional mooncake skin get sticky after 3day?I put them in airthight container for the 1st 3day.
which dough recipes are you using? I mean my traditional recipe or this nutty mooncake? I've made my traditional mooncake many years, so far no problem. Did you make sure your mooncake is fully baked?
Beautiful! I know I would love these mooncakes! I like it less sweet!
Hi, i like your mould very much, can i wher can i get this mould from? Thanks!
I think you still can get some mould from Gim Hin Lee.
dried fruits and nuts is great combination, Ann 🙂
DEAR Ann,
WHAT IS KAO FEN? CAN I USE GLUTINOUS RICE FLOUR TO REPLACE IT?
THANKS
LUCY ONG
Hi Lucy, Kao fen is fried glutinous rice flour, usually for making snowskin mooncakes. You can fry glutinous rice flour in a dry wok until light and keep to cool before using.
Is baked glutinous flour the same as fried one? If baked at what temperature n how long for?
Thanks again
Hi Lucy, Very sorry that I’ve not tried to fry the glutinous rice flour before. Thine the flour has to be fried to very light and not bake.
This is really a wonderful filling. And your cakes always look so perfect!
These mooncakes look healthy and delicious! Shall bookmark this for next year mooncake to-do list.
Very interesting version of mooncake! Think I'll like the crunch 🙂
哇,你很快手脚勒 :)谢谢你的link,我也发现,你的饼皮有点干呢。想问一下,你double了饼皮的分量,材料C的分量有没有double呢?
我前面是做皮薄的,可是包的时候,材料都把皮刺破。 那你做了几个月饼?呵呵。。。我近来看到很多人在做小猪猪,看了很开心 :♥)
我看见你的c分量没有double,是不是type错了。。
可能真的是皮太后,我之前有做过一批testing version的,做厚皮的,回油得超慢的。我现在在准备第二批小猪,你的小猪太可爱了,第一批都被抢完了,呵呵。。
应为太喜欢,而且所有的材料我都有,就赶快动工。我本来是照你的食谱做的,但是皮包到一伴就不够了,可能是我的皮包的包的比较厚吧。
Indeed healthier and less oily …
Delicious! I know my mum would love this version too! I saw it on Cass's blog and was waiting for someone to translate it into English:D Thanks!
You're welcome 🙂
Yes yes me too bookmarked this for next year!!
Ann, you keep so many types of dried fruits & nuts at home?I counted, 9 types all together! Yes, very clever way of making mooncake & yours look delicious!
Jessie, hahaa…because I love them. Sometime I just pop them in my mouth when doing nothing.
Oh gosh! It must have been delicious, this homemade mooncake. I just bought mine from the store….
I only wish that I am able to make sweets like you one day! Those mooncakes look absolutely beautiful and at the same time delicious!
Sandra, Can I bring some of my mooncakes over and try your healthy pasta?
I like this version too but I don't think I am going to make this year. The most will bake shanghai mooncake this weekend. I bought the same mould recently but still no chance to use yet.
Angel, I also want to stop making anymore mooncake. Very tiring.
This is so healthy… Seems to me like granola in mooncake skin 🙂
Thanks Kah Chin.
Ann, How you toasted the nuts, at what temperature and toast for how long ? thanks.Low
Hi Low,I just place them in the toaster oven and bake at 180C for about 7 minutes. Of course you monitor them as some nuts take shorter time to toast.
thank you, Ann.Low
This looks so good! I would really prefer this to the normal lotus paste, as this is much healthier…
I love this version too, planning to make but still not yet check the stock in my fridge to see what i have and don't have, hehehe..
Sonia, you're very creative. I'm sure you can think of something to make this mooncake.
Love this version!
So beautiful nutty fruits mooncake!
一道营养,健康的食谱。我非常喜欢anncoo家的月饼,全都很有水准,很美丽。太敬佩了。
谢谢你的赞美。你的也做的很棒!
Hi Ann, beautiful mooncake and the filling look so good. Have a nice day.
好健康又漂亮的月饼。。。
真的很健康,有空试试啦!
This is a must try … thanks for translating from Cass's blog and sharing!
Cheah, Looking forward to see your post soon.
Ann, thank you very much!!
Ann thanks!Can i hv this Gim Hin Lee's phone no. ? where is this shop? as i stay in KL. Thanks again.
You can also order online from Gim Hin Lee, phone and address here:http://www.bakeking.com.sg/
Hi, i like your recipe very much. May i ask how much water and sugar to make 340g sugar syrup? Thanks a lot for amswering my query.
I see. Thank you.
Hi Alicia, You can buy the sugar syrup from the ingredients shop and golden syrup can be used too.
I posted it up on facebook.
sorry, I don't know the name of your facebook :(You can tag me.
oooooo… tastayyyy!
the only nutty desserts i tend to make are granola bars…lol. these nutty crunchy mooncakes would be a refreshing change!
this really healthy n beautiful. Love this.
i like the mixed nuts baked mooncakes a lot as i dont find them as sweet as the paste ones but this is special with apricots, cranberry and mango, love it!
Lena, I forgot to add dried prunes… 😀
I love all your mooncakes, Ann! This looks really delicious too but it will have to wait till next year. Many thanks for all your tips and directions on where to look for the mooncake ingredients and also for your recipes. Can't wait to get started.
Biren, Thank you! I'm looking forward to see your mooncakes 🙂
Looking at the ingredients it is very close to the 5 nuts mooncakes which was very good. Going to attempt this next year! Your mould is really pretty.
hahaa… this is 9 nuts mooncake.
Made this yesterday. Very healthy indeed. Cheaper version of mixed nuts mooncake.
Hi Delia, Thank you for trying. Too bad I can't see your post 🙁
Another gorgeous mooncakes , Ann ! I can happily eat the filling as is ! 😀 I'm thinking of making some next year er hopefully ?! 😛 I bet if they're selling these kind of mooncakes here , it would be EXPENSIVE ! Are you still accepting orders ?! lol
I've not seen you making mooncakes before. Must try next year. All mooncakes are quite expensive this year, best to make at home lol! hahaa… order closed 🙂
Very healthy mooncake! This dried fruits and nuts filling is so versatile – can be made into snack bars too!
Yes, I'm thinking to make them into bars too 🙂
DEAR Ann,
WHAT IS KAO FEN? CAN I USE GLUTINOUS RICE FLOUR TO REPLACE IT?
THANKS
LUCY ONG
Hi Lucy, Kao fen is fried glutinous rice flour, usually for making snowskin mooncakes. You can fry glutinous rice flour in a dry wok until light and keep to cool before using.
Is baked glutinous flour the same as fried one? If baked at what temperature n how long for?
Thanks again
Hi Lucy, Very sorry that I’ve not tried to fry the glutinous rice flour before. Thine the flour has to be fried to very light and not bake.
This is really a wonderful filling. And your cakes always look so perfect!
Beautiful! I know I would love these mooncakes! I like it less sweet!
Ann, thank you very much!!
Ann thanks!
Can i hv this Gim Hin Lee's phone no. ? where is this shop? as i stay in KL.
Thanks again.
You can also order online from Gim Hin Lee, phone and address here:
http://www.bakeking.com.sg/
Hi,
why my traditional mooncake skin get sticky after 3day?
I put them in airthight container for the 1st 3day.
which dough recipes are you using? I mean my traditional recipe or this nutty mooncake? I've made my traditional mooncake many years, so far no problem. Did you make sure your mooncake is fully baked?
Hi, i like your mould very much, can i wher can i get this mould from? Thanks!
I think you still can get some mould from Gim Hin Lee.
Hi, i like your recipe very much. May i ask how much water and sugar to make 340g sugar syrup? Thanks a lot for amswering my query.
Hi Alicia, You can buy the sugar syrup from the ingredients shop and golden syrup can be used too.
I see. Thank you.