a colletion, but not exactly what you are looking for i guess... pls. have a look.

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Lotus Paste Filling (Lin Yoong)
Ingredients:
500g lotus seeds (seong lin)
1 1/2 tbsp lye water (kan sui)
340ml peanut oil
450g sugar
1 tbsp maltose
1 tbsp kao fun (cooked glutinous rice flour)
Method:
Add lye water into lotus seeds, mix well and leave aside for 20 minutes. Pour in boiling water and cover up for 20-30 minutes. Strain and wash the lotus seeds to remove the skin.

Boil lotus seeds till soft. Put them into a blender with some water and blend into a thick paste.

Heat wok with a quarter portion of oil and a quarter portion of sugar. When sugar turns light brown, put in blended lotus paste and the remaining sugar. Stir constantly until paste is smooth and thick in consistency. Add in the rest of the oil gradually. Keep stirring the paste until thick. Lastly, stir in maltose and stir well to blend.

Sieve in 1 tbsp kao fun for a thicker and firmer consistency in the paste. Leave orernight before use.

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Mixed Nuts Mooncake
(Ng ngan mooncake)

Ingredients:
Filling

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)
Method:
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.

Footnote:
Mixed nuts mooncake should have a thicker pastry skin weighing about 50g because the nuts can damage skin that is too thin.
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Red Date Mooncake
(Hoong choe mooncake)

Ingredients:
Filling

250g red dates — remove seeds and steam till soft
300g red beans (chek siew tau)
200g sugar
50g corn oil
Method:
BLEND the steamed and soft red dates with 400ml water into a puree and sieve out the impurities. Add the mixture to the red beans and pressure cook till the red beans are soft. Blend again then use a muslin cloth to squeeze out any excess water, leaving only the dry paste.

Heat up the sugar and half the oil, stirring constantly. Add the red beans and dates paste and stir well. Add in the rest of the oil and stir until the paste does not stick to the wok. Dish up into a lightly oiled basin or bowl. Leave to cool.

Divide paste into equal portions of 110g each. Add a salted egg yolk to each portion. Wrap up with pastry dough. Seal up the edges and place into a lightly dusted mooncake mould. Press slightly with the flat of your palm. Knock the mould against the table to dislodge the mooncake.

Bake mooncake in a preheated oven at 180 degrees C for 10 mins. Remove mooncake from the oven and leave aside for 2 mins. Brush with egg glaze and bake again for 8 mins or until golden brown.
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Coconut Mooncake
(Yeh yoong mooncake)

Ingredients:

600g freshly grated coconut (white part only)
100g cooked glutinous rice flour (ko fun)
(A)
150g crystallised candied melon (tung kwa)— chopped
50g melon seeds (kwa chee)— toasted
75g olive kernels (lum yan)— toasted
100g sesame seeds — toasted
50g milk powder
(B)
4 tbsp corn oil
4 tbsp water
150g sugar
1/2 tsp salt
Method:
STEAM grated coconut for 30 mins until soft then leave to cool. Mix (B) together in a mixing bowl. Stir in coconut and mix well. Add in (A) and stir well to mix. Lastly add in ko fun to combine the ingredients.

Divide mixture into equal portions of 110g each. Add a salted egg yolk in the centre of each portion. Wrap up with pastry dough. Seal up the edges. Place into a lightly dusted mooncake mould. Press slightly with the flat of your palm. Knock out the mooncake.

Bake mooncake in a preheated oven at 180 degrees C for 10 mins. Remove mooncake from the oven and leave aside for 2 mins. Brush with egg glaze and bake again for 8 mins or until golden brown.

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