If you’re wondering what to use to make the coconut filling in your mooncakes, read on. In this article, we will discuss the use of Cashew butter, Coconut paste, Lotus seed paste, and Pumpkin seed paste. We’ll also talk about how to make the moon cake skin. Once the filling is ready, it’s time to make the mooncake skin. You’ll need to prepare the coconut paste, first.
To make cashew butter in moon cake coconut filling, you’ll need a small amount of the coconut flour. A tablespoon of coconut flour equals about 1/2 cup. The consistency of cashew butter should be soft but firm enough to roll into a ball. You can also substitute almond flour for the coconut flour. However, this substitution will result in a different texture and mouthfeel. Depending on the brand of cashew butter you use, you may need more or less of it.
This ingredient gives the mooncake’s crust a tender texture. It’s also a great substitute for peanut butter. Cashew butter is made by mixing oil and ground cashews. The consistency should be thick but not runny. If you don’t have cashew butter, peanut butter will do the trick. It will taste just as good. Besides, peanut butter has the advantage of being creamy and won’t get soggy if you mix it with milk.
When making coconut paste moon cake filling, you can use a mixture of roasted sesame seeds, sugar, and steamed coconut to create a delicious, sweet treat. …How to Make Moon Cake Coconut Filling READ MORE