Guangzhou-style Wuren mooncakes

A Guide to Making Cantonese Five-Nut Mooncakes

Cantonese five-nut mooncakes, a beloved Mid-Autumn tradition, boast a rich, nutty filling encased in a tender, flaky crust. Here’s a simplified guide to crafting these treats at home.

For the Crust: Mix 100g golden syrup, 30ml peanut oil, and 1g alkaline water. Gradually incorporate 150g all-purpose flour and 20g cake flour, kneading into a smooth dough. Rest for 1 hour, then divide into 12 small balls.

For the Filling: Combine 80g chopped walnuts, 60g almonds, 50g peanuts, 50g sesame seeds, and 50g melon seeds. Add 100g candied winter melon, 50g sugar, 1 tbsp maltose, and 1 tbsp rum (optional). Mix thoroughly, then shape into 12 equal balls.

Assembly: Flatten a dough ball into a wrapper, wrap a filling ball, and seal tightly. Press into a mooncake mold dusted with flour, then tap out onto a baking sheet.

Baking: Brush with egg wash, bake at 180°C for 15 minutes. Cool, then glaze with a sugar syrup (sugar + water, heated) for a glossy finish. Rest for 2 days before serving to allow flavors to meld.

Enjoy the perfect balance of crunch, sweetness, and tradition!