Coconut mini mooncake

I am still experimenting with more mooncakes, this has grated coconut caramelised with sugar creating the kind of aroma...simply delicious on mini bite size mooncakes.

Brownish caramelised filling, the aroma is beautiful.
bite sized just right for a mouthful.

Adapted from:  Nasilemaklover ( with slight alteration)
Ingredients ( I used my 100g mould to assemble 50g recipe, 30g filling and 20g pastry)

For the pastry:
130g Hong Kong Flour
90g Golden syrup
30g oil
1/4 lye water


Method:
1.  Sift flour in a mixing bowl.
2.  Mix syrup, oil and lye water well, slowly pour into the flour.
3. Use a spatula or hand (with gloves on), mix until it forms a soft dough. Cover and let it rest for an hour ( I left it overnight).
4. Weigh 20g each and roll into a ball.


Steps for assembling:

Sit dough ball in between cling wrap,  roll it out like this

Grib and shift cling wrap to help fold the dough ball

not this side but, at the opposite side to seal the end

Fill a bit of cooked glutinous rice (kor fun) into the mould, dust excess flour off.
Insert dough ball and use your palm gently flatten it to ensure dough is firmly locked in the mould.
Slowly press to unlock mooncake out of the mould.

Here you go.

after 2 to 3 days, the texture of the pastry turns just perfect.
You can now have one :)

For the filling:
15g cooking oil
70g sugar
150g grated coconut
40g cooked glutinous rice flour ( Kor Fun)
30g water
10g roasted sesame seeds

Egg wash ( 1 egg yolk and 1 teaspoon milk), beaten

This brush is pretty good for egg washing mooncakes

Method:
1. Mix grated coconut with cook glutinous rice flour together. Set aside.
2. Add oil and sugar in a saucepan, cook until sugar dissolved. ( I caramelised it)
3. Remove from heat and add in roasted sesame seeds, mix well.  Let it cool.
4. Weigh each 30g each and roll into ball.





















To assemble mooncake:
1.  Flatten the dough ball and place a coconut fillig in the centre, wrap, seal and shape into a ball.
2.  Lightly flour the mould, dust off excess by tapping the mould.
3.  Place the mooncake ball into the mould and flatten it.
4.  Press twice to release mooncake off the mould.
5.  Bake at pre-heated oven at 180C for 7 minutes ( I had a quick water spray just before baking).
6.  Remove mooncake out from oven and let it cool for at least 15 minutes.
7.  Egg wash the whole mooncake and bake at pre-heated oven 170C for 15 to 20 minutes or until golden brown ( I did egg wash twice).
8.  Remove mooncake from oven, immediately transfer to wire rack to cool. Serve after one or 2 days in room temperature allowing the mooncake to get softened that way ( I waited 3 days for mine).

I made another batch after the first attempt, really good.