Description
Delicious mooncakes filled with a coconut pandan mixture, perfect for celebrations.
Ingredients
Scale
- 100 g Softened Butter (Substitute with margarine for a dairy-free option.)
- 50 g Powdered Sugar (Regular sugar can be used as a substitute.)
- 1 piece Egg (Use a flax egg for a vegan version.)
- 50 g Condensed Milk (Replace with coconut cream for a non-dairy alternative.)
- 200 g Cake Flour (All-purpose flour can be used, but the texture may vary.)
- 20 g Pandan Powder (Matcha powder can be used for a different flavor profile.)
- 30 g Cornstarch (No substitutions needed.)
- 20 g Milk Powder (Omit or replace with non-dairy milk powder if unavailable.)
- 100 g Desiccated Coconut (Almond flour can be used for a nuttier texture.)
- 30 g Sugar (Honey or maple syrup can be used as a natural sweetener.)
- 50 g Chopped Dried Cranberries (Raisins or chopped dates make a great substitute.)
Instructions
- Prepare the Dough: In a mixing bowl, beat softened butter and powdered sugar together until you achieve a fluffy consistency. Then, add the egg and condensed milk, mixing until thoroughly combined. Gradually incorporate cake flour, pandan powder, cornstarch, and milk powder to form a smooth dough. Chill the wrapped dough in the refrigerator for 30 minutes.
- Make the Filling: In a separate mixture, combine softened butter, desiccated coconut, milk powder, and sugar. Stir in the egg until the mixture is moist, then gently fold in chopped cranberries. Roll the filling into 25g balls and set aside.
- Assemble Mooncakes: After chilling, divide the dough into 25g portions. Flatten each piece, place the filling in the center, and seal it completely. Press the filled dough into mooncake molds to shape.
- Bake: First, preheat the oven to 165°C (330°F). Line a baking sheet with parchment paper and place the mooncakes on it. Bake for 16 minutes, or until they turn golden brown.
Notes
- Store mooncakes in an airtight container at room temperature for up to 1 week.
- These mooncakes are best enjoyed fresh but can be frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 mooncake