Five Kernel Mooncake

Sep 23 , 2020


Five Kernel Mooncake

Five kernel (五仁, wǔ rén): A filling consisting of 5 types of nuts and seeds, coarsely chopped and held together with syrup. A traditional style  mooncake that is nutty in flavour and a delight to the tastebuds!


Five Kernel Mooncake

Yields: 10-13

Golden Syrup:

800g Radiant Organic Unrefined Sugar

200g Radiant Organic Brown Sugar

2-3 slices organic lemon



Put all ingredients in a pot.

Bring to boil.

Turn to low heat and cook for 1 1/2 hours until golden brown.

*Keep the golden syrup for at least 3 months before utilising.


Mooncake pastry (low sugar):

150g Radiant Organic Unbleached Plain Flour

100g Radiant Organic Unbleached Cake / Pastry Flour

120g golden syrup

80g Radiant Organic Grape seed oil

1 tsp alkaline water


Mooncake Pastry: Mix all ingredients till well combined. Set aside for 30 minutes – 1 hour


Nuts Filling:

100g Radiant Natural Walnut (toasted, chopped)

100g Radiant Natural Almond (toasted, chopped)

100g melon seed (toasted)

100g Radiant Organic Brown Sesame (toasted)

100g Organic Flaxseed (toasted & crushed)

100g candied winter melon (chopped)

3nos. Candied lime (soaked, drained, chopped)

2 Tbsp Rose liquor (optional – for fragrance)

3 Tbsp Radiant Organic Grape seed oil

3 Tbsp rose sugar

1/4 tsp Brittany Sea Salt Fine

120g cooked glutinous rice flour / Koh Fun

6 Tbsp water


  • Fillings: Mix ingredients until well combined. Divide into 100g -110g each. Press tight with hand and make it firm. Roll into balls.
  • Divide skin dough (mooncake pastry) into 55g-60g each (depends on the size of your mould), shape into a ball, flatten it and wrap in a portion of filling.
  • Put mooncake into a floured mould, press well and then knock 4 sides of the mould and gently remove the mooncake from the mould. Arrange them onto a baking tray and spray with water before putting into the oven.

  • Bake in a preheated oven at 180c for 15 minutes. Remove and leave aside to cool for 10 minutes.
  • Brush the top with beaten egg yolk. Bake again for 10 minutes until golden brown.

 Note: For a better result, leave mooncakes aside for 2-3 days for the pastry skin to “breath” and will become softer.

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