Mooncake With Coconut Pandan Filling

Mooncake with Pandan Coconut filling

Ease of cooking: Medium
Serving: 10 pieces

Ingredients
Skin
(A)
100 g golden syrup for mooncake
75ml corn oil or peanut oil
½ tbsp alkaline water (air abu)
(B)
1 tbsp plain flour
180 g superfine flour or low protein flour

Filling
100-150 g fresh grated coconut
50 g gula melaka (finely chopped)
50 ml fresh pandan juice mix with water.

For glazing
1 egg add 1 egg yolk, whisk with 2 tbsp corn oil

Method For Skin
1. Put all ingredients (A) into a mixing bowl using k-beater and mix till all well combine and cover and keep aside for 8 hours.
2. After 8 hours add (B) and knead into dough. If the dough is still sticky, add a bit more flour to make into soft dough. (Remember the dough must not be sticky)
3. Cover the dough with wet cloth and rest for 10 minutes.

Method for filling
1. Put grated coconut in a wok with medium heat. Add pandan juice bit by bit till all coconut are evenly cover. Then add in gula melaka. Continue frying till gula melaka are dissolve and coconut are 90% dry. Remove from wok and leave to cool.
(Filling can be made one day ahead but must keep in fridge)

Method for mooncake
1. Knead the dough into a long log. Cut the dough into 40 g each. Form into a ball and use your finger to press into thin round shape.
2. Put the filling and wrap into a round ball.
3. Place onto a baking tray and glaze with egg mixture and bake at preheat oven at 170-180C for 20-25 minutes until golden brown.
(Please use according to your oven instruction)

Note: You can use mooncake mould too. Please refer to method in September 2010 label under mooncake.



Equipment used: Kitchen Aid Artisan KSM150
Attachment used: K-beater at speed 2 & 4