Recipe Ingredient
- For Coconut paste filling:
- (A):
- 250g freshly grated coconut (white portion only)
- 20g melon seeds (kwa chee)
- 60g candied melon (tung kwa), coarsely chopped
- 40g toasted sesame seeds
- 20g milk powder
- (B):
- 1¼ tbsp corn oil
- 1¼ tsp water
- 60g castor sugar
- 35g koh fun (cooked glutinous rice flour), available at baking ingredients shops
- For the mooncake skin:
- 400g superfine flour
- 350g golden syrup
- 55g peanut oil
- 1 tsp alkaline water
- Glaze (combined):
- 1 egg
- 1 egg yolk
- A pinch of salt
Instructions
- Steam grated coconut for 25-30 minutes until soft. Remove and leave to cool completely.
- Combine ingredients (B): oil, water and sugar in a mixing bowl. Stir until sugar dissolves.
- Add cooled grated coconut and the rest of the ingredients (A). Mix well.
- Lastly stir in salt and koh fun to mix.
- Divide mixture into small portions.
- For the mooncake skin: Combine golden syrup, oil and alkaline water in a mixing bowl. Leave to rest for an hour.
- Sift in flour and mix into a smooth dough. Leave aside to rest for 4-5 hours.
- Divide dough into small portions. Wrap a piece of coconut paste filling inside the dough.
- Put into a cartoon character mould. Press in neatly.
- Knock out and place on a lightly greased tray.
- Bake in preheated oven at 180°C for 10 minutes.
- Remove tray from the oven and rest for 2 minutes.
- Brush with glaze and continue to bake for another 7 minutes.
Hi, Amy
For the coconut paste filling, can I substitute almond powder for milk powder? Or can I omit milk powder?
Thanks