Ingredients for making moon cake with coconut and durian filling

+ Coconut milk durian filling

+ Shredded fresh coconut: 200 grams

+ Condensed milk: 60 – 80 grams

+ Coconut milk: 150 grams

+ Fresh durian flesh: 70 grams

+ White sesame (roasted): 25 grams

+ Sticky rice flour: 20 – 25 grams

+ Cake crust

+ Sugar water: 80 grams

+ Egg yolk: 10 grams

+ Cooking oil: 15 grams

+ All-purpose flour: 110 – 120 grams

+ Cake surface mixture

+ Egg yolk: 10 grams

+ Unsweetened fresh milk: 1 teaspoon

+ Sesame oil: ½ teaspoon

How to make coconut durian mooncakes with air fryer

How to make coconut durian mooncakes is very simple with 6 steps that anyone can do at home. In just 15 minutes, the whole family will have a batch of delicious mooncakes.

Step 1: Make durian coconut milk filling

Mix the grated coconut with coconut milk and condensed milk and soak for 45 - 60 minutes.

Put the soaked coconut mixture in a pan and stir-fry over low heat until the water is almost gone.

Add the durian meat and continue to stir-fry until the filling is dry so that the filling will not spoil longer.

Note: you need to add the durian when the coconut water has reduced, avoid cooking the durian for too long because it will make the durian lose its smell.

When the filling is dry, with only a little water left on the pan, add the sesame (roasted) and stir well, then turn off the stove.

Slowly add the sticky rice cake flour and mix well until the filling is sticky, dry, and can be rolled into a round ball without sagging, then stop. Note: Avoid adding too much sticky rice cake flour because it will make the filling hard and have a strong smell of sticky rice cake flour.

Put the filling in a bowl, cover it with plastic wrap, and let it cool completely.

Step 2: Make the crust

Mix the sugar water with the egg yolks, then add the cooking oil and continue mixing well.

Add the all-purpose flour and continue mixing until the mixture is well combined.

Cover with plastic wrap and let the dough rest for 30-40 minutes.

Step 3: Wrap the cake and make the filling

Recipe: 50 grams of filling + 30 grams of crust + 75 grams of filling.

Divide the dough into small balls, roll them into balls, then use a rolling pin to roll them thinly.

Put the filling in the middle, roll them into balls, and slowly press the dough to cover the filling.

Step 4: Shape the cake

Coat the cake mold and the cake with a thin layer of flour.

Place the cake in the mold, use your hand to press down to make the cake fit into the mold, then place the cake on the parchment paper, hold the mold firmly with one hand, use the other hand to press the mold and hold firmly for 10 seconds to let the cake shape.

Slowly release your hand to separate the mold and put the cake on the baking tray.

Step 5: Make the cake coating mixture

Mix the egg yolks with unsweetened fresh milk and sesame oil to make the coating mixture for the cake surface.

Step 6: Bake the cake

Preheat the air fryer for 10 minutes at 150℃.

Bake the cake for the first time at 160℃ for 10 minutes, let the cake cool completely, then brush the egg milk sesame oil mixture on the cake surface.

Bake the cake for the second time at 150℃ for 5 minutes, let the cake cool, then continue brushing the cake surface.

With the above method of making moon cakes with coconut and durian filling, the cake has a shiny golden outer shell and fragrant coconut and durian filling inside. To enjoy a more complete and rich flavor. Try this method of making cakes with an air fryer and enjoy it with your family and friends during the Mid-Autumn Festival.

Hoang Ly (T/H) (Life)