Five Kernel Mooncake (Wu Ren 五仁) – Nutty, Chunky, and Traditional

Five Kernel mooncakes are deeply satisfying. It’s chewy, crunchy, nutty, and nostalgic. A bite of old-school China.

No shortcuts. No trendy twists. Just five nuts (or seeds), candied fruits, and a chewy, fragrant crust.

What’s Inside a Five Kernel Mooncake?

There’s no strict list, but the five “ren” usually include:

• Almonds (杏仁)

• Walnuts (核桃)

• Sesame seeds (芝麻)

• Melon seeds (瓜子仁)

• Sunflower seeds (葵花籽)

Some versions add:

• Candied winter melon

• Jinhua ham (for savory balance)

• Sugar, maltose syrup, and peanut oil to bind everything

Five Kernel Mooncake Recipe (Traditional Cantonese Style)

This one’s for the die-hards. Chunky. Nutty. Deeply traditional.

Total Time: ~2.5 hours

• Prep + toasting nuts: 45 min

• Dough: 30 min

• Assembly + shaping: 30 min

• Baking: 25–30 min

• Rest: 1–2 days to bloom

Ingredients

Mooncake skin:

• 180g all-purpose flour

• 120g golden syrup

• 40g peanut oil

• 1/2 tsp lye water

Filling (Five Kernel base):

• 30g almonds (toasted)

• 30g walnuts (toasted)

• 30g white sesame seeds (toasted)

• 30g pumpkin or melon seeds (toasted)

• 30g sunflower seeds

• 30g candied winter melon (diced)

• 30g sugar

• 15g flour (as binder)

• 60g maltose or corn syrup

• 25g peanut oil

• Pinch of salt

• Optional: 10g chopped Jinhua ham or dried orange peel

Egg wash:

• 1 egg yolk + splash of water

Instructions

1. Prep the Filling

Toast all seeds/nuts until fragrant. Let cool.
Chop into small bits (not powder).
Mix with winter melon, flour, sugar, salt, syrup, and oil.
Knead gently until the mixture clumps and holds shape. Chill.

2. Make the Dough

Mix syrup, peanut oil, and lye water. Stir in flour.
Form a soft dough. Rest for 30 min, covered.

3. Shape & Mold

Divide dough: ~30g each piece.
Divide filling: ~50g balls.
Flatten dough, wrap around filling.
Smooth, mold, and imprint using a mooncake press.

4. Bake

Preheat oven to 170°C (340°F).
Bake for 10 minutes. Cool slightly.
Brush with egg wash. Bake another 15–20 minutes until golden.

Let them sit for 1–2 days to “return oil” and soften.

Flavor & Texture Breakdown

It’s like mooncake trail mix—bold, rustic, and unmistakable.

Tips & Variations

🌰 Toast everything – Don’t skip this step. It brings out the nut oils and aroma.

🍯 Adjust binder – If too dry, add more maltose or peanut oil. If too wet, add flour or sesame.

🧂 Add a savory edge – A pinch of salt, Jinhua ham, or dried tangerine peel elevates the whole thing.

🥜 Allergy-friendly? – Skip peanuts or specific nuts as needed. Use seeds or coconut flakes instead.

Final Thoughts

Five Kernel Mooncake is an acquired taste—but a proud one.

It’s not here to impress. It’s here to endure. A relic from a time before creamy pastes and modern fillings. A mooncake for those who like texture, toasted flavor, and a touch of rebellion.

Serve it to your elders—they’ll smile. Serve it to your Gen Z cousin—they might gag. Either way, it sparks conversation.

And that’s what Wu Ren is for.