Monday, August 31, 2015

Coconut Custard Matcha Mooncake @ 广式椰丝绿茶月饼


Honestly, I have yet tasted a baked coconut mooncake before. This coconut mooncake is actually quite popular in China. Though I have no idea where this recipe is originated from, I would love to give it a shot. It sounds pretty weird, you know, by matching the grated coconut into mooncake. Surprisingly, hubby became the biggest fan of this special mooncake now. >o< And finally, here's the recipe I came up with after checking out a few Chinese recipe blogs. Or you may check out other from here.

Ingredients for coconut egg custard filling :
180gm  fresh grated young coconut
150gm  icing sugar
40gm  butter, melted
30gm  shortening
2 small eggs
2 TB  custard powder
50gm  cooked glutinous flour (koh fun)

Method :
(1) stir together sugar & warm melted butter till well combined.
(2) now, bring in all the ingredients and mix to form soft sticky paste.
(3) then divide into 5 portions and squeeze & round it into a ball shape then keep refrigerated to set before used. * This can be prepared a day before.

*You may need more fluid if you're using desicated coconut which is dry & hard.

As this is my first attempt using the coconut fillings, I really want to secure it with some dou yong paste. So, decided to wrap it with a thin layer of dou yong paste, about 60gm each. Its best to flatten it between a plastic sheet. Make sure everything is nicely press & sealed.

* Fillings cover : 300gm  dou yong paste / mung bean paste

Ingredients for green tea skin :
120gm  all purpose flour
10gm  green tea powder
100gm  homemade golden syrup
30gm   cooking oil / corn oil
1/2 tspn  alkaline or lye water

* Egg glazing :  1 egg yolk + 1 TB milk

Method :
(1) stir together syrup, cooking oil & lye water and let to sit for an hour.
(2) when ready, stir liquid mixture into dry ingredients to form a soft dough then again let to rest for another one hour.
(3) now, divide dough into 5 portions & flatten it between a plastic sheet which is more proper. Then fill in the coconut filling and wrap the whole thing up. Make sure its perfectly sealed.
(4) coat a bit of flour all around the dough and press it with a mooncake mould then place it to baking tray lined with parchment paper.
(5) next, bake at preheated oven 160'C for 10 minutes with door ajar.
(6) remove from oven and let it cool for 10 minutes before brush on the egg glazing.
(7) finally, place it back to the oven again and bake for another 10 minutes with door ajar till nicely brown.

I decided to brush on some golden dust to give the mooncake an expensive look. Well, not exactly what I'm expecting though. It looks weird ! haha.... Anyway, hope you guys will love it. Enjoy & have a great week ahead everyone.

Today is our NATIONAL DAY, so wishing all the Malaysians HAPPY MERDEKA DAY !

5 comments:

Angie Schneider said...

I am not really a big fan of mooncake, but this one is really special with coconut filling and matcha skin. Well done, Kristy.

Honey Bee Sweets said...

Woah...coconut custard sounds delicious! And seems like lately custard filling is an "in" thing for mooncakes now. I need to try it! Thanks for sharing this recipe Kristy, and have a great evening my friend. ;)

cikmanggis said...

Whoaaa satu lagi recipe yang perlu saya cuba.Saya baru siap buat traditional mooncake.Kena tunggu beberapa hari baru dapat makan :)

Zoe said...

Hi Kristy,

I really need to start baking mooncakes soon! Your mooncakes look all so good.

Regarding your question about linking your published post with us, are you referring to a post that you published just 2 days ago? If no, we prefer not. Sorry!

Zoe

Sokehah Cheah said...

Looks nice with the golden dust. Coconut custard sounds unique!

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