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Friday, September 28, 2012

Mixed Nuts Mooncake Filling


Usually, mixed nuts filling [ngoh gin in Hokkien dialect] is used for making traditional baked mooncakes. This year, I'm not in the mood for baked mooncakes since I've prepared quite a lot of  figurine mooncakes [koong chye paeng].  I believe Ping Pei with this filling should be nice too with all the nuts and seeds to munch.  
This filling is not sweet like store bought as I have replaced some of the icing sugar with candied winter melon.


Ingredients for Mixed Nuts Filling
[makes 110 gm x 7 pieces]
100 gm toasted walnuts - chopped
100 gm toasted almonds - chopped
100 gm toasted melon seeds
100 gm toasted sesame seeds
50 gm candied mandarin [keat paeng] - chopped
50 gm candied winter melon [tung kwa] - chopped
75 gm icing sugar
3 kaffir lime leaves [limau purut] - shredded finely
75 ml cold boiled water
35 ml corn oil
1 tbsp brandy
75 gm cooked glutinous rice flour [kao fun]
  1. Prepare all the dried ingredients as above and place is a big bowl.
  2. Combine all the liquid ingredients together, then pour over the dried ingredients.  Mix to combine well.
  3. Lastly, sprinkle the cooked glutinous rice flour over the mixture.  Stir to combine into a thick dough.
  4. Use your hands to shape the mixture into round balls of  110 gm each.
  5. Place in a container, covered and leave them in the refrigerator until using.
For wrapping this filling, I used the Black Sesame Ping Pei Skin [recipe here].

I'm submitting this post to Muhibbah Malaysian Monday hosted by Suresh of  3 hungry tummies.

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