Easy-Peasy Recipe for Delicious Coconut Milk Mooncakes by Mytour

Coconut Milk Mooncakes: A Traditional, Flavorful Treat for Festive Reunions - Mytour

1. Get Ready with the Ingredients

Check out the Simple Ingredients for Making Coconut Milk Mooncakes:

Ingredients for the Pastry Shell

• All-Purpose Flour: 250 grams
• Sugar Syrup: 180 grams
• Vegetable Oil: 50 grams
• Egg Yolks: 2
• Peanut Butter: 2 teaspoons
• Baking Soda

Ingredients for the Mooncake Filling

• Fresh Coconut (grated): 600 grams
• Sugar: 300 grams
• Melon Seeds: 80 grams
• White Sesame Seeds: 75 grams
• Glutinous Rice Flour: 75 grams
• Grapefruit Essence: 2 teaspoons
• Egg Yolk: 1
• Whole Egg: 1
• Condensed Milk

Photo: Collected

2. Steps to proceed

Here are detailed steps for you to make a delicious and unique coconut milk mooncake. Let's get started with Mytour!

Step 1: Making the filling

• Firstly, mix condensed milk with grated young coconut and white sugar, then let it soak for about 30 minutes (you can adjust the amount of sugar and milk according to your family's sweetness preference).
• While waiting for the coconut to soak, roast melon seeds and white sesame seeds until evenly browned.
• Heat a pan on the stove until hot, then add the coconut and stir over low heat until it thickens. Continue to add the melon seeds and sesame seeds, stirring them evenly with the coconut.
• When the mixture starts to thicken, add glutinous rice flour and pomelo essence, stirring well until all ingredients are combined, then turn off the heat.
• Let the mixture cool, then proceed to shape it into evenly sized round balls.

Image: Collection

Step 2: Making the pastry crust

• Sift the flour into a bowl, creating a well in the middle for the sugar-water mixture, vegetable oil, egg yolks, and baking soda to be mixed evenly.
• Once mixed, cover the dough tightly with plastic wrap and let it rest for about 30 minutes.

Step 3: Assemble and Bake

Typically, the ratio of filling to pastry is 2:1, with the filling always being double the amount of pastry. However, if you prefer more pastry or filling, you can adjust the ratio accordingly.

Assemble

Once you have prepared all the necessary ingredients for the pastry and coconut milk filling, proceed to divide the filling and pastry evenly to assemble the cakes:

• Once the pastry dough has been evenly divided, flatten each piece and place the filling in the center, wrapping it tightly and ensuring the pastry completely encases the filling. Be careful to avoid any gaps, as this can cause the cakes to break apart during baking.
• Continue by placing the rounded pastry into the cake mold and lightly press to create decorative patterns, then place each cake onto a baking tray lined with parchment paper. Repeat this process until all cakes are assembled.

Image: Collection

Baking the cakes

• Before baking the cakes, preheat the oven to 180 degrees Celsius for about 10 minutes.
• Bake the cakes at 160 degrees Celsius for 5 minutes for the first round.
• While waiting for the first round of baking, prepare the mixture for brushing the cakes, consisting of: 1 egg yolk, 1/2 egg white, 1 teaspoon of unsweetened condensed milk, 1 teaspoon of sesame oil, and 10 grams of sugar syrup for baking.
• Use a small brush to apply the mixture onto the surface of the cakes.
• Continue baking the cakes for another 10 minutes. Then, remove the cakes and repeat the process of spraying water and brushing the mixture.
• Bake the cakes for the third round (adjust the time as needed) until they turn golden brown as desired, then remove and let cool.

3. Finished Product

4. How to Store Coconut Milk Mooncakes

• If you have leftover mooncakes, it's best to store them carefully using a vacuum-sealed bag or tightly wrapped, then place them in the refrigerator, and use within 5 to 7 days.
• If you want to extend the shelf life of the mooncakes, you can store them in the freezer compartment and when enjoying them, simply reheat them in the microwave.

5. Tips for Making Delicious Mooncakes

Besides mastering the recipe for coconut milk mooncakes, you also need to equip yourself with the following handy tips:

• Firstly, make sure to buy ingredients from reputable sources with good quality.
• When kneading the dough, allow it to rest for a while; don't rush, as too short a resting time will make it difficult to wrap the cakes.
• Ensure the coconut milk filling is slightly thickened to avoid making the cakes too wet, which could cause them to spoil.
• Seal the pastry tightly around the filling to prevent the cakes from cracking and expanding during baking.
• Avoid brushing the egg mixture onto the cakes when they are still hot after baking, as this will affect their appearance and texture.
• Depending on your family's preferences, you can adjust the recipe and ingredients to suit.
• If you want the cakes to taste even better, let them sit for a day before enjoying.

Image: Collection

Here, Mytour Blog has suggested how to make delicious coconut milk mooncakes - a meaningful gift for family reunions during the Mid-Autumn Festival. What could be better this Mid-Autumn than gathering with family, stepping into the kitchen to make cakes together, and enjoying the taste of our homeland?

Explore other Mid-Autumn Festival cake recipes: 

• How to make mung bean filling mooncakes
• How to make Lava mooncakes