Easy Mid-Autumn Snow Skin Mooncakes with Coconut Milk Filling

Make the sugar syrup
Bring 600 ml of water to the boil in a pot over medium heat. When it boils, turn off the heat, add 600 g of sugar and stir until it has completely dissolved.

Put the pot back on the heat and bring it to the boil again (leave it alone and don't stir while it cooks). When it boils, add about 10 g of lemon juice and simmer for about 5 more minutes, and the syrup is done. Leave the syrup at room temperature overnight, or for 8 hours, before making the cakes.

Make the filling
First, toast the sesame seeds over medium heat until evenly golden. Next, put 500 g of shredded coconut and 250 g of condensed milk in a large bowl, mix well and leave for 30 minutes. Then bring 250 g of coconut milk to the boil in a pan over high heat. When it boils, add the coconut and condensed milk mixture and keep stirring constantly over high heat.

When the liquid has cooked off, turn the heat down to low and keep stirring until the filling thickens, then turn off the heat. Finally, add the toasted sesame seeds and gradually add 50 g of cooked glutinous rice flour, mixing well. Keep mixing until the filling holds together when you squeeze it and doesn't slump when you put it down, and the filling is ready.

Make the dough
In a small bowl, mix 3 tablespoons of pandan juice with a few drops of green food colouring until combined. Make the dough one cake at a time, in the ratio of 55 g of sugar syrup, 2 g of cooking oil and 26 g of cooked glutinous rice flour per cake.

Put the ingredients in a bowl in that ratio and mix thoroughly until the dough is soft and smooth. When it is soft and smooth, add a few drops of the green colouring mixture. Next, roll out the dough.

Dust a silicone rolling mat with a little glutinous rice flour to stop the dough sticking. Then use a rolling pin to roll the dough out thinly, and the dough is ready.

Wrap the cakes
Divide the filling into 18–19 small portions (about 40–45 g each) and roll them into balls. Then take a piece of rolled-out dough, put a ball of filling in the middle, wrap it up and roll it into a ball. Repeat until all the filling and dough are used up.

Shape the mooncakes
Before shaping, rub a little flour over the outside of each cake and dust a little dry flour into the mooncake mould. Then put a cake into the mould, press gently and hold for about 5 seconds.

Serve
After holding for about 5 seconds, gently release the cake from the mould and brush off the excess flour on the outside. Arrange the cakes on a plate and enjoy these delicious mooncakes.