Royal Coconut Custard Mooncake

Ingredients:

-     2 cups of Royal Umbrella Short Grain rice, rinsed and washed 

-      2 ¼ cups beetroot juice or water 

Sweet Rice Mix: 

-      4 tbsp sugar 

-      2 tbsp coconut milk

-      1/2 tsp salt 

COOKING DIRECTIONS

1.       Rinse the rice for 2-3 times until water is clear. 

2.      After the rice is rinsed, let the rice drain in a colander or strainer for 10mins. 

3.      After the rice has drained, put the rice in the rice cooker with water or beetroot juice to cook. 

4.      While rice is cooking, prepare the sweet rice coconut mixture. In a small saucepan over medium heat, combine coconut milk, sugar, and salt. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool to room temperature.

5.      When the rice is done cooking, gently spread out the rice on a big plate. 

6.      Evenly distribute the cooled coconut mixture over the rice. Gently turn rice over from time to time with rice paddle or wooden spatula so that rice cools evenly. Set aside for use. 

Custard Filling:

Ingredients:

25g unsalted butter

60g sugar

3 egg yolks

1 tbsp condensed milk

40ml milk

60ml coconut milk 

20g plain flour

15g custard powder

10g wheat flour 

Methods:

1.    In a small bowl, combine flour, custard powder and wheat flour. Sieve and set aside.

2.    In a small space pan, combine coconut milk, milk and sugar. Bring to a slow simmer. 

3.    Stir in the flour mixture until it forms into a smooth paste. 

4.    Remove from heat and slowly stir in the egg yolks. 

5.    Add in butter and condensed milk. 

6.    Knead into a smooth dough.

7. Wrap custard in cling wrap and chill in refrigerator till required.

To Assemble: 

Method: 

1.    Take a piece of clingwrap, place two tbsp of rice inside the mooncake mould. Press down firmly.

2.    Take 25g of the fillings and place it in the centre. 

3.    Take the rice and fill up the mould evenly. 

4.     Remove from mould. Chill and serve.