Walnut Mooncakes (Improved)

Walnut mooncakes

Walnut mooncakes are one of our family’s favourites and I bake them every year. This year, I modified my usual recipe as I found it a little too crumbly. The pastry of the previous recipe doesn’t quite hold up when it’s cut. Besides some slight tweaks to the amount of butter and flour, I’ve also replaced baking soda with baking powder as baking powder yields a more neutral tasting product (since there aren’t any acidic ingredients). I’m very satisfied with the results and my hubby, little one and mum loves it.

Walnut mooncakes

I’ve added melon seeds and salted egg yolks (my favouite) to the mooncake but you can choose to omit these if you like. As for the amount of walnuts to use, it really depends on your preference. I like walnuts so I use large fresh walnuts. Make sure that the walnuts you use are raw ones and not salted/toasted ones though.

walnut dinosaur mooncakes

My hubby decided to join in the fun and made these dinosaur walnut mooncakes. I think he calls them dino-wal-saurus. I think they are totally adorable, though they are very time-consuming to make. He used black beans for the eyes, melon seeds for their teeth and walnuts for their scales. Check out their side profile below. He thinks that there’s a market for these lovely dino-wal-saurus and all dino loving boys would love to have one. I would love to hear your thoughts on his creation!

walnut dinosaur mooncakes

Walnut Mooncakes (Improved)
 
Serves: 30 - 32
Ingredients
Pastry
  • 350g Plain flour
  • 30g Custard Powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • 50g Icing sugar
  • 250g unsalted butter
  • 1 egg
  • 1 tsp Vanilla Essence
Filling
  • 30g toasted melon seeds
  • 750g White Lotus Paste
  • 6-7 salted egg yolks (each cut into 6 pieces)
Before baking
  • 1 Egg yolk + 1 tbsp water (for glazing)
  • Walnut for decoration
Instructions
  1. In a large bowl, sift flour, custard powder, salt and baking powder together. Whisk ingredients together and set aside.
  2. In the bowl of a standing mixer set to medium high speed, cream sugar and butter together until slightly pale and fluffy.
  3. Gradually add in egg and vanilla and beat on medium high speed till fluffy and light.
  4. Fold in flour mixture in two parts. Refrigerate dough overnight.
  5. Bake salted egg yolks for 5 minutes at 160ºC. Set aside to cool. Cut each yolk into 6 pieces.
  6. Mix melon seeds with lotus paste. Divide fillings into about 25g each.
  7. Wrap a piece of salted egg yolk in each ball of filling.
  8. Take out dough from fridge and divide into portions of 20g each.
  9. Wrap fillings into dough and decorate with walnut.
  10. Apply egg wash on mooncakes and bake at 160ºC for 10 mins.
  11. Remove from oven and allow mooncakes to rest for 10 mins. Re-apply egg wash and return to oven and bake for another 20 mins or till golden.

 

Pandan Snow Skin Mooncakes

Pandan snow skin mooncakes

Mid-autumn festival is approaching and I’m back on the blog after a 2 months hiatus. I gave birth to my 2nd baby girl two months ago (she’s such a cutie) and have had my hands rather full. Now that she is slightly older, hopefully I’d have more time to blog (fingers very crossed). But I digress. Let’s go back to mooncakes.

I have fond memories of mini pandan snow skin mooncakes that my mom would buy from this old fashioned bakery near Alexandra during Mid-autumn festival. I was probably in my teens then and to me, those were really delicious snow skin mooncakes. They were freshly made, had a strong pandan flavour and the snow skin was very soft. Unfortunately, the bakery closed down a couple of years later and I couldn’t find similar mooncakes. So a couple of years ago, I decided to start making my own. One of the more popular mooncakes I’ve made are these Red Wine Berry Snow Skin Mooncakes.

Pandan Snow Skin Mooncakes

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Baked Walnut Mooncakes

Walnut mooncakes | Delicacious

It’s the Mid Autumn festival again! The festive season where shopping centres start to display stalls selling a variety of mooncakes. Mooncakes used to be pretty traditional but lately, they have evolved so much that I cannot even recognise them as mooncakes anymore. Now mooncakes come in a large variety of shapes, sizes and flavours; lately, there has been some rage here over “butt-shaped” mooncakes. Yes! I’m not kidding. They are made by Hong Kong’s Goods of Desire (G.O.D) and are shaped like butts because butts look like full moons. Hmm…

For all the hype, I still prefer traditional mooncakes or snowskin ones. I’ve tried some of these exotic flavours (e.g. lychee martini, truffles, jackfruit, etc) and I have yet to find one that I really like. Except durian mooncakes. I can live with those.

Walnut mooncakes | Delicacious

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