Pumpkin and Coconut Mooncake

Water-milled glutinous rice flour 100 grams	Rice flour 100 grams
Wheat starch 50 grams	Low gluten flour 50 grams
Fine sugar 110 grams	Whole cream pure milk 450g
Sunflower oil 45g	Pumpkin meat 900g
Whole cream milk powder 40g	Coconut 200 grams
Unsweetened cocoa powder 2 grams	Matcha powder 2 grams
Cooked glutinous rice flour 20 grams

Recipe for pumpkin and coconut mooncakes

Step 1

Prepare and weigh the ingredients; stir-fry the glutinous rice flour over low heat until it turns slightly brown and smells fragrant, or mash it in a microwave oven several times, let it cool, and use it as mold dusting or hand powder to prevent sticking.

Step 2

First make the pumpkin and coconut filling: Peel the pumpkin, cut into small pieces, take 900 grams or a little more, put it in a bowl, and steam it over water.

Step 3

Pour 30 grams of sunflower seed oil into a large non-stick pan, heat over medium-low heat, then pour in 70 grams of steamed pumpkin and fine sugar, crush the pumpkin puree with a silicone spatula, and stir-fry continuously.

Step 4

The water content of the pumpkin puree is slightly reduced, add the whole milk powder, stir-fry evenly, then add the coconut paste and stir-fry.

Step 5

Stir-fry until the pumpkin and coconut filling forms a ball, pour it into a flat plate, cover it, and place it in the refrigerator to cool down.

Step 6

Make the cake crust: Mix 40 grams of water-milled glutinous rice flour, sticky rice flour, wheat starch, low-gluten flour, and fine granulated sugar until evenly mixed.

Step 7

Add 15 grams of whole milk and sunflower seed oil, and stir until the fine sugar is completely dissolved. You can also mix the fine sugar and milk in advance, stir or heat until the sugar melts, and then add it to the powder.

Step 8

Use a very fine strainer to filter the pie crust batter 1 or 2 times. Use a spatula to press the particles on the strainer while filtering. The final product will be fine.

Step 9

Weigh the pie crust batter and divide into 3 portions.

Step 10

Make one without adding anything, add cocoa powder to one, and add matcha powder to one, stir them separately.

Step 11

Stir well, then filter the matcha powder and cocoa powder batter through a very fine mesh. Use a spatula to press the particles on the mesh while filtering.

Step 12

Put 3 portions of the batter into the microwave oven, turn on the microwave function, and bake on high heat for 3 or 4 minutes, 2-3 times. After each bite, use chopsticks to stir the batter and continue to microwave until the batter is cooked and no white slurry can be seen. Increase or decrease the time as appropriate according to the actual situation; the steaming method will take longer.

Step 13

Divide 3 portions of cooked batter, let cool slightly, then knead into a ball, cover and refrigerate for 30 minutes to 1 hour.

Step 14

Take out the refrigerated cake crust and knead it smooth, weigh it and the filling separately, divide it into small pieces, roll it into a ball, cover it and set aside; 50g mooncake mold: 20g crust, 35g filling (30g can also be used); 75 Mooncake mold: 25g crust, 50g filling.

Step 15

Sprinkle the mooncake mold with cooked glutinous rice flour and shake out excess flour; take a piece of cake skin, flatten it into a concave shape in the middle, and put the filling on it.

Step 16

Slowly push the pastry crust upwards with both hands, close the edge, and roll the pastry into an oval shape.

Step 17

Place the cake embryo into the mooncake mold and press down with your thumb to compact it.

Step 18

Place the mooncake mold on the box, press the spring lever, and gently push the snowskin mooncake downwards.

Step 19

If you need to make it fancy, use your hands to fill a little bit of cake crust of different colors on the top of the mooncake mold, and then fill it with the wrapped cake embryo. The steps are the same as steps 15-18 above.

Step 20

After all the completed snowskin mooncakes are finished, use a brush to sweep away the excess cooked glutinous rice flour on the surface, pack them, and place them in the refrigerator.

Step 21

Finished product

Step 22

Finished product

Step 23

Finished product Cooking Tips for Pumpkin and Coconut Mooncakes

1. Pre-prepare more crust and fillings to avoid not having enough; 50g mooncake mold: 20g crust, 35g fillings (30g can also be used); 75g mooncake mold: crust 25 grams, filling 50 grams, the ratio of crust to filling is about 3:7, for the convenience of wrapping, the crust is slightly more. 2. When using the microwave oven to bake the cake crust, take it out and stir from time to time. The time to bake the cake should be based on the actual function of the microwave oven.Increase or decrease the rate appropriately. 3. Weigh the pie crust and fillings, roll them into balls, and cover them with plastic wrap. During the production process, the remaining parts should also be covered to prevent them from drying out. When pressing into the mold, try to compact it as hard as possible, but you don’t need to use too much force, as the demoulding will be difficult. nice. 4. Use Yangchen suncity’s 50g crystal mooncake molds and 75g crystal mooncake molds; finished products: 10 pieces of 55g and 12 pieces of 75g. 5. Seal, refrigerate or freeze, and eat as soon as possible; take out the frozen ones and defrost them in the refrigerator.