Recipe: Cocoa Ping Pei Mooncake (Ice Cream Mooncakes)

Good luck and let us know how it turns out please!

COCOA PING PEI MOONCAKE
(ICE CREAM MOONCAKES)
By: dim sum chef Ho Kum Thim of the Museum Chinese Restaurant, Legend Hotel
Source: The Star Online, Variety the spice of mooncake delights by By Majorie Chiew
Makes 30

Ingredients for the skin:
600g cooked glutinous rice flour (ko fun)
1/2 litre cold, boiled water
300g shortening
800g icing sugar
15g cocoa powder

For filling:
300g desiccated coconut
150g sugar
0.4 litre water
60g custard powder
60g milk powder
2 eggs
120g butter

Making the ping pei skin:
Mix icing sugar, water, cocoa powder and shortening well. Fold in ko fun. Mix well into a dough. Divide the dough into 30g portions. Set aside.

Preparing the filling:
Heat water and melt the sugar. Add desiccated coconut. Stir in the remaining ingredients. Mix well and simmer on low heat for 45 minutes. When cooked, set aside to cool.

Mould the filling into balls of 75g each.

Assembling the mooncake:
Wrap a ball of filling with a portion of ping pei pastry. Roll into a ball and press into a mooncake mould. Knock it out gently and keep in the refrigerator until ready to be served.

These mooncakes are best eaten about two hours after refrigeration. They keep well for up to two weeks.