Chinese coconut mooncakes – traditional chinese pastries with a healthy twist

China is a country rich in ancient traditions that have been passed down from generation to generation and are regarded as a source of national pride. One of these cherished customs is the celebration of the Mid-Autumn Festival, when people honor the Moon Goddess Chang’e and bake the famous «mooncakes» — also known as koebin in some regions.

When prepared according to the authentic recipe, these Chinese coconut mooncakes turn out soft, aromatic, and melt-in-your-mouth delicious. The coconut filling gives the pastry a delicate sweetness and an exquisite aroma while making it exceptionally beneficial for health.

Coconut flakes are rich in dietary fiber, which supports healthy digestion and helps prevent bloating, constipation, and other intestinal issues. They are also packed with vitamins C, E, K, and B-group vitamins, as well as essential minerals such as potassium, manganese, iron, copper, and phosphorus.

Regular consumption of coconut flakes can strengthen the immune system, lower «bad» cholesterol levels, and reduce the risk of anemia.

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Ingredients for traditional chinese coconut mooncakes

To make these delicious koebin, you’ll need:

• 60 g liquid honey;
• 75 g flour;
• 1 tbsp vegetable oil;
• 1 tsp (not full) cornstarch;
• A pinch of salt;
• 20 g butter;
• 150 g milk;
• 1 tsp sugar;
• 1 egg yolk;
• 100 g coconut flakes;

Step-by-step recipe

Mix the honey (liquid or melted) with vegetable oil and a pinch of salt. Beat the egg yolk with sugar until foamy and add it to the honey-oil mixture.

Gradually add flour while stirring constantly until you get a moderately dense dough. Divide it into 9–10 equal portions. In a separate bowl, mix warm milk with cornstarch until smooth. Pour the mixture into a pan and heat over low flame while stirring continuously.

Add coconut flakes, stir well, transfer to another bowl, and let it cool. Roll each piece of dough into a flat circle (about 8–9 mm thick). Place some filling in the center and pinch the edges together to form a dumpling-like shape.

Place each mooncake seam side down and gently flatten it. Bake for 12–15 minutes at 180°C (356°F) until golden. Serve once cooled.

Pro tips:

For a glossy, golden finish, brush the mooncakes with egg yolk 2 minutes before they’re done baking. You can enrich the filling with sweet almonds or chia seeds for extra texture. Adding a few drops of apricot or almond oil to the dough enhances its aroma and flavor.

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