Teochew Yam Mooncakes
Filling
1 kg yam
320gm castor sugar
180gm oil
Steam the yam and mashed it. Put sugar and oil together to cook for 15 mins.
25g melon seeds (kuaci) toasted
25g olive nuts (lum yan) toasted
To make the pastry:
Water dough:
A: 240gm high protien flour (Shifted)
1 tbsp castor sugar
70gm shortening
1 tsp lime juice
130ml water
Oil Dough:
B: 240gm superfine flour (shifted)
170gm shortening
For water dough: Mix flour, sugar, shortening, lime juice and water. Knead into a smooth dough. Leave aside to rest 10-15mins. Divide into 8 portions.
For oil dough: Combine flour and shortening into a dough. Divide into small portion of 8 portions.
Wrap oil dough within the water dough. Flatten and roll up swiss-roll style. Flatten length-wise and roll up swiss-roll style again. Leave aside for 20-30mins. Cut into halves.
Press the spiral centre lightly to make an indentation and flatten out the sides with a rolling pin (you should get a dome-shaped pastry).
Use this to wrap a portion of filling by pleating the edges together. Tuck in the edges neatly.
Place pleated side down on a greased baking tray and bake in a preheated oven at 180C for 25-30 mins or unitl pastry is cooked.
You can opt to deep-fry the yam mooncake in hot oil until golden brown.
Shanghai Mooncake baked by 2nd sis.
Traditional Mooncake and Teochew Yam Mooncake baked by 2nd sis.
Little Piglets baked by 2nd sis
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