Mooncakes with Coconut Filling (Banh Trung Thu / Banh Nuong Nhan Dua)

  • 6 years ago
Step-by-step instructions for making mooncakes with a sweet coconut filling. I also share a recipe twist for making mooncakes using an egg mold. These cakes are super cute and youll want to make these tasty treats for your family to celebrate the Mid-Autumn festival.\r
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Written recipe: \r
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Tools used in this video:\r
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Moon Cake Mold 75g, Round with 4 Stamps\r
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Kotobuki Plastic Egg Mold, Set of 2, Fish and Car\r
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Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat\r
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Ingredients:\r
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Filling:\r
14 oz frozen shredded coconut, thawed\r
1 cup sugar\r
3/4 cup sunflower seeds\r
1/2 cup roasted sesame seeds\r
3 Tbsp cooked glutinous rice flour\r
3 Tbsp water\r
1/4 tsp pomelo essence\r
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Dough:\r
1 cup all-purpose flour\r
1/4 cup cake flour\r
1/3 cup syrup\r
2 Tbsp peanut oil\r
1 egg yolk\r
1/4 cup all-purpose flour for rolling the dough\r
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Egg Wash:\r
1 egg yolk\r
1 tsp water\r
1/2 tsp sesame oil\r
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The measurements for the molds are as follows:\r
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Stamp Molds: 12 cakes\r
Each cake: 75 grams or 2 2/3 oz\r
Dough: 25 grams or 7/8 oz\r
Filling: 50 grams or 1 3/4 oz\r
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Egg Molds:\r
Each cake: 30 grams 1 1/8 oz\r
Dough: 10 grams or 1/3 oz\r
Filling: 20 grams or 3/4 oz\r
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Nguyên liệu:\r
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Nhân\r
400 g. dừa sợi đông lạnh, để tan đá\r
220 g đường\r
100 sunflower seeds \r
70 g mè rang\r
3 m. canh bột bánh dẻo \r
3 m. canh nước\r
¼ m. cà phê nước hoa bưởi\r
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Bột vỏ\r
120 g. bột mì đa dụng\r
28 g bột bánh ngọt (cake flour)\r
80 ml nước đường\r
2 m. canh dầu đậu phộng\r
1 lòng đỏ\r
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Để đóng bánh\r
60 g bột mì đa dụng\r
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Nước thoa mặt bánh\r
1 lòng đỏ\r
1 m. cà phê nước\r
½ m. cà phê dầu mè\r
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Khuôn stamp : 12 bánh \r
1 bánh = 75 grams \r
Bột = 25 grams\r
Nhân = 50 grams\r
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Khuôn trứng \r
1 bánh = 30 grams\r
Bột = 10 grams\r
Nhân 20 grams\r
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