You can vary the types and ratios of nuts and seeds to suit your tastes. Walnuts, pine nuts, almonds, cashews, and peanuts are common, but use what you like. Additionally, black and white sesame seeds, pumpkins seeds, and sunflower seeds can be used. Use unsalted nuts and seeds. You can also add dried fruit like cranberries, raisins, mango, etc.
Active Time: 20 minutes
Total Time: 20minutes
1½ cups of nuts and seeds | 6.5 oz | 186g
3½ tablespoons honey | 2.7 oz | 76g
1⅔ tablespoons coconut oil | 0.8 oz | 23g
3½ teaspoons cornstarch | 0.3 oz | 9g
½ teaspoon salt | 0.2 oz | 6g
- Add nuts to a food processor, and pulse them to break them down to coarse pieces, if needed. Transfer the nuts to a dry frying pan.
- Lightly toast all of the nuts over medium heat. Be careful that you do not scorch the nuts. When you can smell them, remove from heat and transfer to a medium mixing bowl.
- Add any seeds to the pan, and lightly them over medium heat. When you hear the seeds begin to pop, remove from the heat, and transfer to the same mixing bowl.
- Using the residual heat in the pan, add your coconut oil to melt it if needed. Pour the melted coconut oil over the nuts.
- Add the remaining ingredients and stir to mix and distribute all of the filling ingredients.
- Lightly oil your hands, and form equal sized balls of your filling, 25 grams each. Set aside.
- Assemble the mooncakes.