Coconut Moon Cakes

Moon Festival, which falls on September 27 this year (August 15 on the Chinese calendar), is one of the biggest holidays in Chinese culture. Also known as Mid Autumn Festival, it’s a time when friends and family get together and barbecue on roof tops, sidewalks and even in the streets to celebrate the full moon. Like many other Chinese holidays, there are several folk tales associated with Moon Festival, but it’s believed that the tradition traces all the way back to the Han Dynasty (157 - 87 B.C.E.). And when we think of Moon Festival, we think of moon cakes. It’s said that moon cakes originated around the end of the Mongolian era during the Yuan Dynasty (1271-1368) when rebel soldiers began spreading secret notes inside of cakes calling for a revolt on the 15th day of the eighth lunar month. On the night of the 15th, the rebel army successfully overthrew the Yuan Dynasty which started the Ming Dynasty.

Moon cakes come in all kinds of flavors, but traditionally they have a red bean filling with a dried egg yolk in the middle which is supposed to resemble a moon in the dark sky. Usually they come in fancy packages and people give them to each other as gifts during the holiday. While the traditional moon cakes are pretty and festive, they’re kind of like Christmas fruitcakes  — no one actually eats them. That’s why I make mine extra flaky with a coconut filling. They’re not only pretty, but also very delicious and fun to make!

You will need:

Ingredients:
Yields 24 golf ball size cakes
Dough A:
1 1/2 cup all purpose flour
1 Tbsp granulated sugar
1/3 cup vegetable oil
1/3 cup hot water

Dough B:
1 1/4 cup cake flour
1/3 cup vegetable oil
1 T salted butter (room temperature)

Fillings:
1/2 cup confectioners sugar
1 1/2 Tbsp granulated sugar
4 T salted butter (room temperature)
1 egg
1 cup unsweetened shredded coconut
4 Tbsp milk powder

1 egg for egg wash
Directions:
Started by making the fillings. Cream the butter and sugar until light and fluffy. Beat in the eggs and mix in the shredded coconut and milk power until combined. Chill in the refrigerator for at least 30 minutes for it to set and firm up.

  

Meanwhile, make the dough. Preheat your oven to 375F. You will be working with two different doughs for the pastry. Start by mixing all of the ingredients from Dough A. Try not to work the dough too much. Like a pie crust, the less you work with it, the flakier the pastry will be. Once the dough comes together, cover it up and let it sit at room temperature for 20 minutes.

Do the same with dough B. Combine the ingredients and let it rest for 20 minutes.

After both the doughs have rested for 20 minutes, roll into two separate logs. Then cut each into 24 pieces.

Roll them into ball shapes. Then cover them up and let them sit for 10 minutes.

After 10 minutes, roll each dough A into flat disks. Then place each ball of dough B in the center of dough A. Wrap dough B up tightly. Cover them up and let the dough rest for another 10 minutes.

Roll the combined dough into an oval shape. Gentle roll it up from bottom to top into a log shape. Let dough rest for another 10 minutes.

Now press the middle of the dough gently and fold the two sides into the center. Very gently form the dough into a ball again. Cover them up. Meanwhile we can work on the coconut fillings.

Roll the chilled coconut fillings into 24 individual balls.

Roll the dough into disks and place the coconut fillings in the center and wrap it up tightly.

Place all the pastries on a parchment paper lined baking trey and use a sharp knife to score the top of the cake with an X shape. Brush on a little egg wash. Bake for 30 minutes. Let it cool before serving.

Keep the cakes in an air tight container at room temperature. They should be able to keep for up to a month, but they are very addictive you may not last for that long. You will be surprised at how flaky the pastry is. Serve it with a cup of tea while enjoying the full moon weekend with your family and friends.

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