Friday, 21 August 2009
Coconut Pingpi Moooncakes
600g grated white coconut shreds
250g caster sugar
100ml pandan juice (blend 10 blades pandan leaves, add in some water to extract juice)
60ml corn oil
100g cooked glutinous flour or koh fun
3 tbsps milk powder
50g olive kernels (toasted)
5g white sesame seeds (toasted)
To make Pingpi
150g cooked glutinous rice flour or koh fun (sieved)
210g icing sugar (sieved)
170g iced water
1 mooncake mould
1. Heat up caster sugar and pandan juice of ingredient (A) together till boiling and well-dissolved, add in corn oil and coconut shreds. Fry well, Turn off heat, cool.
2. Add in ingredient (B), mix well.
3. Place ingredient of Pingpi in a big bowl. Add in iced water to bind into a dough.
4. Weigh the content of mooncake mould (put a piece of pingpi into the mould, remove and weigh it, you get the total weight of the mooncake). Filling should be 2/3 of total weight and 1/3 weight for skin. Skin dough should be flattened, wrap in filling. Place into mooncake dough. Dislodge imprinted mooncake.