How to make coconut cranberry filling (mooncake)

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

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  2.Put the softened butter into the milk, sugar, and cover Cover with plastic wrap and heat in the microwave for about a minute until the butter melts.

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  3.Pour the coconut into the melted butter and stir evenly , let cool slightly.

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  4. You can fry some glutinous rice flour while cooling the coconut butter.You can also fry it in advance.I fry it a lot.I fry it in advance.This way I don’t have to fry dozens of grams next time.I can fry more and keep it at home for later use, if I cook it often.

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

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