Cranberry coconut filling

Overview

A cooked filling that can be used as filling for Cantonese-style mooncakes or pie-crust mooncakes.

Ingredients are on standby.
Beat the grated coconut finely with a breaker and pour it into a non-stick pan.
Add sugar and milk powder.
Butter, egg yolks.
After stirring, add the whipping cream and milk, and continue to stir until it becomes fluffy.
Turn on low heat and stir for two minutes.
Weigh and chop cranberries.
Add to pot.
Mix well.
Shape the dough into desired size and set aside.