• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • Skin:
  • 600g cooked glutinous rice flour (ko fun)
  • 1/2 litre cold, boiled water
  • 300g shortening
  • 800g icing sugar
  • 15g cocoa powder
  • Filling:
  • 300g desiccated coconut
  • 150g sugar
  • 0.4 litre water
  • 60g custard powder
  • 60g milk powder
  • 2 eggs
  • 120g butter


  1. Making the ping pei skin: Mix icing sugar, water, cocoa powder and shortening well. Fold in ko fun. Mix well into a dough. Divide the dough into 30g portions. Set aside.
  2. Preparing the filling: Heat water and melt the sugar. Add desiccated coconut. Stir in the remaining ingredients. Mix well and simmer on low heat for 45 minutes. When cooked, set aside to cool.
  3. Mould the filling into balls of 75g each.
  4. Assembling the mooncake: Wrap a ball of filling with a portion of ping pei pastry. Roll into a ball and press into a mooncake mould. Knock it out gently and keep in the refrigerator until ready to be served.
  5. These mooncakes are best eaten about two hours after refrigeration. They keep well for up to two weeks.
  6. Makes 30.

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