Coconut filling Baked Mooncake
Coconut filling baked mooncake Yield : about 18-20 pieces Category : vegetarian Mooncake Mold size: 50g Recipe adapted from Kathrine Kwa Ingredients Pastry Dough (mooncake skin) 25g each (A) 300g plain flour ¼ tsp baking soda (B) 240g golden syrup 75g vegetable oil ½ tbsp. alkaline water (air abu) Method 1. Sieve ingredients (a) together and keep aside. 2. Prepare a bowl. Add golden syrup follow by oil and alkaline water. Mix till well combine. 3. Now, add the flour into the wet ingredients mix well till becomes a sticky dough. Cover with a clear film and let it rest for 2 hours. After 2 hours, the dough should be soft but not sticky. 4. After resting, weight dough to 25g each. Filling 25g each (A) 350g grated coconut (white part only) 150g caster sugar
