How to make coconut cranberry filling (moon cake)

No one can resist the temptation of delicious food. Coconut cranberry filling (mooncake) is a dish that makes people drool. Unlike heavy-flavored dishes, the ingredients for this dish are very simple to prepare, but when it is cooked, it is delicious and fragrant, and it is a fine dish suitable for home use.

1. Weigh the ingredients separately, beat an egg and chop the cranberries.

2. Add the softened butter, milk and sugar, cover with plastic wrap, and heat in the microwave for about one minute until the butter melts.

3. Pour the shredded coconut into the melted butter and stir well, then let it cool slightly.

4. You can fry some glutinous rice flour when the coconut butter is cooled, or you can fry it in advance. I fry more because I fry it in advance. This way, you don’t have to fry dozens of grams next time. You can fry more and keep it at home for later use if you make it often.

5. Pour the beaten egg liquid into the cooled coconut butter and mix well, then add the cooked glutinous rice flour.

6. Finally, add the chopped cranberries, stir well, put it in a plastic bag and refrigerate for more than half an hour before use.

The method of making coconut cranberry filling (mooncake) is simple. It is more cost-effective to cook by yourself, and it is also nutritious and healthy. Let’s learn it now!