Name: Five Nuts Mooncake with Sambal Dried Shrimp
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 2 h 55 min
Yield: 13
Cuisine: Malaysian
Ingredients: 350g low protein flour (pau flour/cake flour/all purpose flour); 230g homemade golden syrup (click here for recipe); 1 tsp Alkaline water; 80g Peanut oil; 1 egg yolk + 1 tbsp fresh milk, mix well and strain; 100g walnuts, toasted and chopped; 100g almonds, toasted and chopped; 100g melon seeds, toasted; 100g pumpkin seeds, toasted; 100g sesame seeds, toasted; 100g kat paeng (candied mandarin orange), diced small; 110g tong kua (candied melon), diced small; 120g koh fun (cooked glutinous rice flour); 1 tsp salt; 3/4 tsp five spices powder; 50g or 5 tbsp vegetable oil (I used extra virgin coconut oil + extra virgin olive oil); 2 tbsp rose wine (may replace with shaoxing wine if can't get rose wine); 90 - 120g water (start with 90g, add in the balance if you find too dry after adding all the ingredients); 1 tbsp ligh soy sauce; 80g or 4 Tbsp honey; 25 sesame paste (blend 25g of toasted sesame seeds with food processor till creamy); 135g sambal shrimp prawn (I used my homemade sambal hebi); 160g or 125g Mooncake Mould

Five Nuts Mooncake with Sambal Dried Shrimp

125g Mooncake Mould ⬆

160g Mooncake Mould ⬆

Scroll to the bottom of the page for "PRINT RECIPE" ⬇

After successfully making Five Nuts Mooncake with XO Sauce last year, I thought I would give it a Malaysian twist and use Dried Shrimp Sambal or Sambal Hebi this year. This time, I also made the skin thinner and I think I have got the ratio of skin to filling right this time. My family love this and all agree that it is better than the one I made last year.

I referred to Y3K Mooncakes Coobook and Katherine Kwa's Mixed Nuts Mooncake as a guide.

COMMONLY ASKED QUESTIONS:

What type of flour to use?

It is advisable to use low protein flour like cake flour. All purpose flour is acceptable too if you can't get cake flour. The lower the protein content of the flour will yield more softer mooncake biscuit. However, for this recipe I used all purpose flour about protein level between 9.3% to 10.3%. If cake flour or pau flour is used, you may need to cut down the golden syrup and oil. Please adjust accordingly.

What type of oil?

Neutral-flavored oils are suitable for making the skin dough. Example like corn, peanut, canola, or sunflower oil. Most recipes will specify peanut oil as it adds a nutty fragrance.

How to determine the weight of the mould?

Put some dough into the mould and press until fill up to the brim. Remove the dough from the mould and weight it on a kitchen scale.

How to store and when is the mooncake ready to eat?

Freshly baked mooncake biscuits are rather dry and are best enjoyed 2 or 3 days later. Store the mooncake in an airtight container in a cool place, eg. air-cond room. Let them rest for at least 2 to 3 days before serving in order for the pastry to relax for a better flavour and texture. After about 4 - 5 day, it is recommended to store the mooncake in the refrigerator. It is best to eat the mooncake within 2 weeks.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Five Nuts Mooncake with Sambal Dried Shrimp

Yields:

11 mooncakes for 160g mooncake mould

13 mooncakes for 125g mooncake plastic mould

SKIN DOUGH

Ingredients:

350g flour (I used all purpose flour about protein level between 9.3% to 10.3%)

230g homemade golden syrup (click here for recipe)

1 tsp Alkaline water

80g Peanut oil

Egg wash : 1 egg yolk + 1 tbsp fresh milk, mix well and strain

Method:

Mix sugar syrup, alkaline water and peanut oil together thoroughly
Sift flour in a large bowl, make a well in the center and pour in the sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough.
Cover the dough using cling wrap then set it aside in the fridge for at least an hour or overnight before using.
After one hour or the next day, remove the dough from fridge.
160g Mooncake Mould :-

Measure dough to 50g and roll it into a ball. Make 11 balls and use the balance for mooncake biscuits. The percentage skin is around 30%.

125g - 135g Mooncake Mould :-

Measure dough to about 42g and roll it into a ball. Make 13 balls and use the balance for mooncake biscuits. The percentage skin is around 30%.

FILLING

Ingredients A

100g walnuts, toasted and chopped

100g almonds, toasted and chopped

100g melon seeds, toasted

100g pumpkin seeds, toasted

100g sesame seeds, toasted

100g kat paeng (candied mandarin orange), diced small

110g tong kua (candied melon), diced small

120g koh fun (cooked glutinous rice flour)

Ingredients B (Seasoning):

1 tsp salt

3/4 tsp five spices powder

50g or 5 tbsp vegetable oil (I used extra virgin coconut oil + extra virgin olive oil)
2 tbsp rose wine (may replace with shaoxing wine if can't get rose wine)
90 - 120g water (start with 90g, add in the balance if you find too dry after adding all the ingredients)
1 tbsp ligh soy sauce
80g or 4 Tbsp honey
25 sesame paste (blend 25g of toasted sesame seeds with food processor till creamy)
135g sambal shrimp prawn (I used my homemade sambal hebi)

Method:

Combine all ingredients A (except koh fun) in a mixing bowl.
Combine all ingredients B in a big mixing bowl and mix well with the spatula or hand whisk.
Add the ingredients A mixture into ingredient B mixture. Stir all together to combine with spatula.
Then add in koh fun and mix well
160g Mooncake Mould :-

Roll into 11 balls, approximately 110g each. Set aside. The percentage for filling is around 70%.

125g - 135g Mooncake Mould :-

Roll into 13 balls, approximately 94g. Set aside. The percentage for filling is around 70%.

TO ASSEMBLE AND BAKE THE MOONCAKES

Preheat the oven to 170C (top and bottom heat).
Line baking pan with parchment paper and set aside.
Roll a ball of Skin Dough out until approx 4.5 inches in diameter or you can flatten with your hand.
Place a ball of filling in the centre, wrap around the filling and carefully push the folds to seal, shape into a ball. Dust with flour all around.
Dust the mould with some flour too and tap out the access flour. Press the mooncake firmly into the wooden mould. Knock the mould on surface to release. Place it on the lined baking tray.
Lightly spray some water onto the mooncakes. This will prevent mooncake from cracking.
Bake in a preheated oven for 10 minutes. Remove from oven, let cool for 5 minutes. Brush with egg wash. Return mooncakes to the oven and bake for another 12 - 15 minutes or until golden brown.
Let the mooncakes cool completely on a rack before storing. The mooncake may look slightly cracked and uneven colour when you remove it from the oven. However, the cracks will lessen or disappear and the colour will become even and darker over time as its oils naturally distribute.

Note:

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Skin Dough