• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 People
  • Difficulty Normal

Recipe Ingredient

  • 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)
  • Egg glaze:
  • 2 egg yolks
  • 1 tsb water
  • A pinch of salt
  • A drop of dark soy sauce (for colouring)


  1. 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.
  2. 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.
  3. Place mooncake on a lightly greased tray and bake in a preheated oven at 180ºC for 10 minutes. Remove mooncake from the oven, leave aside for 2 mins. Brush egg glaze over it and bake at 180ºC for another 8 mins or until golden brown.
  4. To make egg glaze: Mix well before use.

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