Coconut Mooncake (Yeh Yoong Mooncake)

Image credit :Alibaba


  • 600g freshly grated coconut (white part only)
  • 100g cooked glutinous rice flour (ko fun)


  • 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


  • 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)


  • 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.