Creamy Coconut Mooncake Filling

Name: Creamy Coconut Mooncake Filling
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Coconut; 50g butter; 50g egg; 35g Sugar; 15g milk powder; 10g water

by XPanda_

5.0 (1)

Favorite

2

Difficulty

Easy

Time

30m

Serving

2

The classic Cantonese-style mooncakes are full of milky aroma, and the coconut filling with rich coconut flavour is definitely the first choice.

Ingredients

Creamy Coconut Mooncake Filling

1. Cut the butter into small pieces, and melt the insulated water

2. Pour in the white sugar and stir evenly

3. Add eggs and stir well

4. Add coconut paste

5. Add milk powder and stir evenly, it feels dry in the end, so add 10g of water

6. After refrigerating for 30 minutes, divide into 35g pellets.

Tips:
The amount of sugar depends on personal taste, this is moderately sweet;
Regarding whether to add water or not, depending on the size of the egg, if the egg is larger and the humidity is sufficient, there is no need to add water.