Wash the Chinese yam thoroughly. Wearing gloves, peel off the skin to avoid irritation from the natural sap. Cut the yam into 3–5 cm pieces, which helps it steam evenly and quickly.

Arrange the yam pieces evenly in a steamer basket. Bring plenty of water to a boil, then steam over medium heat for 10–12 minutes, until a chopstick can easily pierce through the yam.

Once steamed, remove the yam and discard any excess water, if present.

Transfer the hot steamed yam into a large bowl. While it's still hot, add the white sugar and mash using a spoon or smasher until very smooth. The finer you mash it, the smoother the final texture will be.

Let the yam mash cool slightly until it's warm but no longer hot to the touch. Add the dried cranberries and mix thoroughly so they're evenly distributed throughout the mixture.

Place desiccated coconut on a clean plate. Divide the yam mixture into portions of about 35 g each, and roll them into smooth balls.

Roll each ball in the coconut until fully coated.

Place the coated yam ball into a mooncake mold, press gently and evenly, then release to form the pattern.

The yam cakes can be eaten immediately. For extra fragrance and sweetness, drizzle lightly with osmanthus honey before serving.