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Thursday, September 5, 2013

Coconut Paste Figurine Mooncake [2013]

The mooncake skin dough from this recipe is soft and easy to handle.  For more shining look, I suggest it's better to apply egg glaze.  Here, I didn't use egg glaze, that's why the figurine mooncakes look pale.
Ingredients for Mooncake Skin
[Recipe adapted from Amy Beh - Kuali .com]
[makes 36 pieces with Minnie design]
350 gm golden syrup
90 gm corn oil
1 tsp alkaline water
400 gm superfine flour
  1. Combine golden syrup, oil and alkaline water in a mixing bowl until well mixed.  Cover, leave to rest for at least an hour or overnight.
  2. Sift in flour and mix into a smooth dough [DO NOT KNEAD].  Leave to rest for 4-5 hours or overnight before use.
  3. Divide dough into small portions [depending on the figurine moulds used].  Wrap a piece of coconut paste filling inside the dough.  
  4. Put into a figurine mooncake mould.  Press in neatly, knock out and place on a baking tray lined with parchment paper leaving some space in between.
  5. Bake in preheated oven at 180 degrees C for 15-20 minutes or until golden brown [if not applying egg glaze].  
  6. Remove to cool on wire rack.  These mooncakes will soften and taste better after airing them for several days.
Note:  If using egg glaze - bake for 10 minutes, remove from oven and rest for 2 minutes.  Brush with egg glaze and return to oven to bake for another 7 minutes.
Coconut Paste Filling - yields 500 gm paste
20 gm toasted melon seed [kwa chee]
40 gm toasted sesame seeds
20 gm milk powder
60 gm candied melon [tung kwa] - chopped coarsely
35 gm kao fun [cooked glutinous rice flour]
1/4 tsp salt
250 gm grated white coconut [white portion only]
  • Steam grated coconut for 25-30 minutes until soft.  Remove and leave to cool completely.
Mix together
1 1/4 tbsp corn oil
1 1/4 tsp water
60 gm castor sugar
  • Combine oil, water and sugar in a mixing bowl.  Stir until sugar dissloves.
  • Add cooled grated coconut and the rest of the ingredients.  Mix well.
  • Lastly add in kao fun and salt to mix.
  • Divide mixture into small portions.

I'm linking this post to Cook Your Books #4 hosted by Joyce
 of Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


Lite Home Bake said...

Hi Kimmy, this are cute! The filling is something different, nice!

Veronica Ng said...

Lovely mooncakes. I've never tried this kind of filling before. Bet it taste wonderful.

Kimmy said...

Hi Lite Home Bake, overall is good.

Kimmy said...

Hi Veronica, thanks, this mooncake filling is very easy to prepare liking cooking jam.

Jozelyn Ng said...

Hi, Kimmy. Your minnie mooncake looks so cute!

Kimmy said...

Hi Jozelyn, I have several figurine mooncake molds. This year I'm using only this one.

kitchen flavours said...

How cute! I got to get my lazy self to start making mooncakes again! They are so expensive nowadays, overpriced!
Thank you for linking with CYB!

Kimmy said...

Hi Joyce,yes, they are over priced. These mooncakes are for giveaways, that's why I have to make them to save my pocket.

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