Coconut Pingpi Moooncakes

For filling:
A:
600g grated white coconut shreds
250g caster sugar
100ml pandan juice (blend 10 blades pandan leaves, add in some water to extract juice)
60ml corn oil

B:
100g cooked glutinous flour or koh fun
3 tbsps milk powder
50g olive kernels (toasted)
5g white sesame seeds (toasted)

To make Pingpi
Ingredients:
150g cooked glutinous rice flour or koh fun (sieved)
210g icing sugar (sieved)
50g shortening
170g iced water

Utensil needed:
1 mooncake mould

Method:
1. Heat up caster sugar and pandan juice of ingredient (A) together till boiling and well-dissolved, add in corn oil and coconut shreds. Fry well, Turn off heat, cool.
2. Add in ingredient (B), mix well.
3. Place ingredient of Pingpi in a big bowl. Add in iced water to bind into a dough.
4. Weigh the content of mooncake mould (put a piece of pingpi into the mould, remove and weigh it, you get the total weight of the mooncake). Filling should be 2/3 of total weight and 1/3 weight for skin. Skin dough should be flattened, wrap in filling. Place into mooncake dough. Dislodge imprinted mooncake.