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

Ingredients

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