Malaysia - Coconut Mooncake (Yeh Yoong Mooncake)

Coconut Mooncake 

(Yeh Yoong Mooncake)

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

-       Egg glaze:

-       2 egg yolks

-       1 tsb water

-       A pinch of salt

-       A drop of dark soy sauce (for colouring)

Directions

-       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 180ºC 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.

To make egg glaze:

-       Mix well before use.

Preparation of salted egg yolk:

-       Wash the salted egg yolk and roll over in sesame oil.

-       Steam for 2 minutes.

-       Leave to cool.