This recipe is best with
Recipe Ingredient
- Skin:
- 600g cooked glutinous rice flour (ko fun)
- 1/2 litre cold, boiled water
- 300g shortening
- 800g icing sugar
- 15g cocoa powder
- Filling:
- 300g desiccated coconut
- 150g sugar
- 0.4 litre water
- 60g custard powder
- 60g milk powder
- 2 eggs
- 120g butter
Instructions
- Making the ping pei skin: Mix icing sugar, water, cocoa powder and shortening well. Fold in ko fun. Mix well into a dough. Divide the dough into 30g portions. Set aside.
- Preparing the filling: Heat water and melt the sugar. Add desiccated coconut. Stir in the remaining ingredients. Mix well and simmer on low heat for 45 minutes. When cooked, set aside to cool.
- Mould the filling into balls of 75g each.
- Assembling the mooncake: Wrap a ball of filling with a portion of ping pei pastry. Roll into a ball and press into a mooncake mould. Knock it out gently and keep in the refrigerator until ready to be served.
- These mooncakes are best eaten about two hours after refrigeration. They keep well for up to two weeks.
- Makes 30.
