How to Make Delicious and Simple Chewy Mooncakes with Coconut Milk Filling

How to make Chewy Mooncake with Coconut Milk Filling

• 1

  Cook the syrup for the chewy cake

  Put 600ml of water into a pot, turn on medium heat until the water boils, then turn off the heat and add 600gr of sugar.

  Stir until the sugar completely dissolves, then put it back on the stove to boil. When the syrup boils, add 10gr of lemon juice and cook for another 5 minutes.

  Let the cooked syrup cool to room temperature overnight or for 8 hours before using.

  Tip:

  During cooking, do not stir or shake the pot.

  
• 2

  Cook coconut milk filling

  Roast sesame seeds over medium heat until cooked, stirring continuously until the sesame turns golden and fragrant.

  Put 500g of shredded coconut, 250g of condensed milk into a bowl, mix the mixture well and marinate for about 30 minutes.

  Add 250g of coconut cream to the pan, turn on high heat, cook until the coconut cream gently boils, add the coconut milk mixture, continuously stir the coconut over high heat, when the liquid reduces, lower the heat to medium-low and continue stirring until the filling thickens and looks slightly transparent, then turn off the heat.

  Finally, add 80g of roasted white sesame and mix well, gradually add 50g of soft cake flour, mixing until the mixture is uniform.

  You will yield about 850g of filling. The filling is considered good when it holds together well, and when placed down, it does not flow or deform.

  See more: How to make fragrant, creamy coconut milk filling for mooncakes

  

  
• 3

  Making the chewy cake dough

  Mix 3 tablespoons of pandan leaf extract and a few drops of green food coloring together.

  You make each cake according to the ratio: Add 55g of sugar water, 2g of cooking oil, and 26g of chewy cake flour (cooked sticky rice flour) into a bowl.

  You mix and knead the dough until it is very smooth; the smoother the dough, the more delicious the cake will be. When the dough is smooth and pliable, add a few drops of the green coloring you prepared into the bowl. You place a little chewy dough on the table to prevent sticking, dust the dough with dry flour to avoid sticking, and use a rolling pin or your hands to flatten the dough.

  Tip:

  • You mix the color and cake flour lightly, without mixing thoroughly to create a pattern similar to emerald.
  • With this flour ratio, the cake will be soft and pliable, but it will not melt when molded. The higher the flour ratio, the firmer the cake will be.

  

  
• 4

  Wrapping the cake

  Divide the filling into 18 – 19 small balls, rolling them into round shapes. Each ball is about 40 – 45g.

  Choose the side with a nice pattern to be at the bottom, place the coconut filling inside, and wrap it tightly, rolling it into a round shape.

  You do the same until all the dough and filling are used up.

  

  
• 5

  Shaping the cake

  Apply a little more dry flour on the outside before shaping.

  Sprinkle a little dry flour into the mold, place 100g of dough into the mold, press gently and hold for about 5 seconds, then gently remove the cake from the mold, using a brush to dust off the excess flour on the outside.

  Tip:

  • You should let the smooth and beautiful patterned surface of the dough touch the floral side of the mold, the cake will be more even and visually appealing.
  • The mochi will be softer after 8 – 12 hours, with clearer patterns and more delicious!
  • Once made, you can store the cake at room temperature or in the refrigerator.

  

  
• 6

  Final product

  The mooncake with coconut milk filling is delicious with a smooth and soft outer layer, and a fragrant and rich coconut filling inside that will delight family members. Enjoy right away!