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Best Easy Five Kernel Moon Cake Recipe

Name: Best Easy Five Kernel Moon Cake Recipe
Total time: 90 min
Yield: 120 g
Ingredients: All-purpose flour 2 cups; Mixed nuts (walnuts, almonds, pecans, peanuts, sesame seeds) 1.5 cups; Sunflower seeds 0.5 cup; Pumpkin seeds 0.5 cup; Eggs 2 pieces; Vegetable oil 0.5 cup; Roasted melon seeds 0.25 cup; Dried candied winter melon 0.25 cup; Granulated sugar 0.66 cup; Malt syrup 0.33 cup; Soy sauce 1 tbsp; Salt 0.25 tsp

Traditional five kernel moon cakes packed with nuts and seeds offer a crunchy, nutty filling. A classic family Mid-Autumn Festival dessert with heritage flavor.

Cook 90 min Difficulty HARD 390 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

All-purpose flour 2 cups
Mixed nuts (walnuts, almonds, pecans, peanuts, sesame seeds) 1.5 cups
Sunflower seeds 0.5 cup
Pumpkin seeds 0.5 cup
Eggs 2 pieces
Vegetable oil 0.5 cup
Roasted melon seeds 0.25 cup
Dried candied winter melon 0.25 cup

Seasonings/Sauce

Granulated sugar 0.66 cup
Malt syrup 0.33 cup
Soy sauce 1 tbsp
Salt 0.25 tsp

Nutrition summary

Carbohydrates 45 g 46%

Protein 10 g 10%

Fat 20 g 44%

Serving size 120g

Cooking steps

1

Toast all nuts and seeds in a skillet over medium heat for 5–7 minutes, stirring constantly to avoid burning; set aside to cool.
2

Finely chop the nuts, seeds, and candied winter melon. Combine them in a large bowl.
3

Add granulated sugar, malt syrup, soy sauce, and salt. Mix to evenly coat the chopped mixture; knead until slightly sticky.
4

In a separate bowl, mix all-purpose flour, one egg, vegetable oil, and about 0.25 cup malt syrup to form a smooth dough. Let rest, covered, for 30 minutes.
5

Divide the rested dough and filling into 8 portions each. Flatten a dough piece, wrap a portion of filling, and seal; shape gently using a moon cake mold for definition.
6

Preheat oven to 350°F (175°C). Arrange moon cakes on a lined baking sheet. Brush with beaten egg for shine.
7

Bake for 20 minutes, reduce heat to 320°F (160°C), and bake 10–15 minutes more until golden brown. Cool thoroughly before serving for best texture.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The defining ingredients in Five Kernel Moon Cake are the assorted mixed nuts and seeds – such as walnuts, almonds, pecans, peanuts, sesame, sunflower, and pumpkin seeds – which create the signature crunchy, nutty flavor and texture for the filling.

Q. What is the most important step for achieving perfect moon cakes?

Even roasting of the nuts and seeds is essential: toast them over medium heat and stir constantly to maximize aroma and crunch, but be careful not to burn them. Also, proper sealing of the dough around the filling prevents leaking during baking.

Q. How do I avoid dry or crumbly moon cake dough?

Let the dough rest for at least 30 minutes after mixing. This resting period ensures moisture is evenly absorbed for a pliable, smooth texture. Handle the dough gently; avoid adding too much flour, which can make the moon cakes tough.

Q. What is the nutrition breakdown per serving?

Each moon cake serving is about 120g and contains 390 kcal, with 45g carbohydrates (46%), 10g protein (10%), and 20g fat (44%). This reflects the nut- and seed-based filling balanced with a sweet pastry shell.

Best Easy Five Kernel Moon Cake Recipe

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