Coconut Mooncake (Yeh yoong mooncake)

Ingredients

600g freshly grated coconut (white part only)
100g cooked glutinous rice flour (ko fun) (A):
150g crystallised candied melon (tung kwa)— chopped
50g melon seeds (kwa chee) — toasted
75g olive kernels (lum yan) — toasted
100g sesame seeds — toasted
50g milk powder (B):
4 tbsp corn oil
4 tbsp water
150g sugar
1/2 tsp saltEgg glaze:
2 egg yolks
1 tsb water
A pinch of salt
A drop of dark soy sauce (for colouring)

Method

STEAM grated coconut for 30 mins until soft then leave to cool. Mix (B) together in a mixing bowl. Stir in coconut and mix well. Add in (A) and stir well to mix. Lastly add in ko fun to combine the ingredients. Divide mixture into equal portions of 110g each. Add a salted egg yolk in the centre of each portion. Wrap up with pastry dough. Seal up the edges. Place into a lightly dusted mooncake mould. Press slightly with the flat of your palm. Knock out the mooncake. Bake mooncake in a preheated oven at 180ºC for 10 mins. Remove mooncake from the oven and leave aside for 2 mins. Brush with egg glaze and bake again for 8 mins or until golden brown.To make egg glaze: Mix well before use.Preparation of salted egg yolk: Wash the salted egg yolk and roll over in sesame oil. Steam for 2 minutes. Leave to cool.