NUTTY MOONCAKE
Source: Star Publications (Malaysia)

This recipe is from a Malaysian website called Kuali. Most of the recipes provided in this website have high ratings. Here is what I found for Nutty Mooncake.

125g walnuts, toasted and chopped coarsely
100g almonds (h'ang yan), cleaned and toasted
75g olive kernels (lum yan), toasted
100g melon seeds (kwa chee), toasted
75g candied mandarin (keat paeng), chopped
100g crystallised candied melon (tung kwa), chopped
100g toasted sesame seeds
5 daun limau purut, finely sliced
150g icing sugar
2 tbsp brandy
1/4 tbsp dark soy sauce
90ml cold boiled water
50g corn oil
75g cooked glutinous rice flour (ko fun)
EGG GLAZE:
2 egg yolks
1 tbsp water
A pinch of salt
A drop of dark soy sauce (for colouring)

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.

TO MAKE EGG GLAZE:
Mix well before use.

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