This festive Chinese traditional food is much enjoyed by my grandmother and mother to which I could never understand why.
Nowadays, however, I have acquired a taste for this variety. It does take a while to like the taste due to the sweet and salty flavour of the ingredients coupled with nuts. I remember how I would just pick out the nuts to eat and cast the rest aside when I was a little girl.
These traditional Chinese desserts are usually best enjoyed with hot Chinese tea. When you eat mooncakes, especially the mixed nuts mooncake, savour it bite by bite delicately, not by mouthfuls. I promise you it will be an entirely new experience!
Ingredients For the Filling:
- 200 ml water
- 100 g dried black dates; pitted
- 2 tbsp rice wine
- 2 tbsp white wine
- 2 tbsp honey
- 1 tbsp plain flour
- 1 tbsp glutinous flour
- 60 g toasted almond slivers
- 70 g walnuts; coarsely chopped
- 1 1/2 cups chicken floss
- 40 g castor sugar
- 60 g toasted sesame
- 20 g dried raisins; coarsely chopped
- 10 g corn oil
Cook black dates in water over low heat until the dates absorbed the water. Add rice wine and white wine, honey, plain flour and glutinous flour. Keep stirring until mixture starts to thicken. Add nuts and castor sugar. Keep mixing over low heat. When sugar has dissolved, turn off heat. Add in chicken floss, toasted sesame and dried raisins. Lastly, drizzle with corn oil and mix thoroughly. Divide into equal portions.
Ingredients For Syrup:
- 500 ml water
- 450 g rock sugar
- 2 stalks pandan (Screwpine) Leaves
- 1 tbsp maltose
Boil rock sugar and clean screwpine leaves in water until sugar has completely dissolved. Lower heat and cook until sugar mixture is thick. Turn off heat and add in maltose. Stir gently with a metal spoon until maltose has dissolved. Allow syrup to cool which will be use later for the skin of the mooncake.