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Receta Coconut Mooncake (Yeh Yoong Mooncake)

Name: Coconut Mooncake (Yeh Yoong Mooncake)
Ingredients: 600 gm freshly grated coconut (white part only); 100 gm cooked glutinous rice flour (ko fun); 150 gm crystallised candied melon (tung kwa)- minced; 50 gm melon seeds (kwa chee)- toasted; 75 gm olive kernels (lum yan)- toasted; 100 gm sesame seeds - toasted; 50 gm lowfat milk pwdr; 4 Tbsp. corn oil; 4 Tbsp. water; 150 gm sugar; 1/2 tsp salt

de Global Cookbook

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Ingredientes

600 gm freshly grated coconut (white part only)
100 gm cooked glutinous rice flour (ko fun)
150 gm crystallised candied melon (tung kwa)- minced
50 gm melon seeds (kwa chee)- toasted
75 gm olive kernels (lum yan)- toasted
100 gm sesame seeds - toasted
50 gm lowfat milk pwdr
4 Tbsp. corn oil
4 Tbsp. water
150 gm sugar
1/2 tsp salt

Direcciones

Method:STEAM grated coconut for 30 mins till soft then leave to cold. Mix (B) together in a mixing bowl. Stir in coconut and mix well. Add (A) and stir well to mix. Lastly add ko fun to combine the ingredients.
Divide mix into equal portions of 110g each. Add in 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 possibly till golden.