Recipe for Mixed Nuts Mooncake (Ng Ngan Mooncake) 
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Yield:
1
Ingredients:
Amount Ingredient
Filling: ----------------
125 gm walnuts - toasted and chopped coarsely
100 gm almonds (hang yan)- cleaned and toasted
75 gm olive kernels (lum yan)- toasted
100 gm melon seeds (kwa chee)- toasted
75 gm candied mandarin (keat paeng)- chopped
100 gm crystallised candied melon (tung kwa) - chopped
100 gm toasted sesame seeds
5 x daun limau purut - finely sliced
150 gm icing sugar
2 tbl brandy
1/4 tbl dark soy sauce
90 ml cold boiled water
50 gm corn oil
Instructions:
Instructions: Method:
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.

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.

Place mooncake on a lightly greased tray and bake in a preheated oven at 180 degrees C for 10 minutes. Remove mooncake from the oven, leave aside for 2 mins. Brush egg glaze over it and bake at 180 degrees C for another 8 mins or until golden brown.

Footnote:
Mixed nuts mooncake should have a thicker pastry skin weighing about 50g because the nuts can damage skin that is too thin.

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