Coconut Mooncake

Mixed Nuts Mooncake, Red Date Mooncake and Coconut Mooncake.

Pastry - See Mooncake Skin

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.