Teochew-Style Yam Mooncakes
Recipe:Steam yam till soft; its easier if you cut it up into small pieces/slices first. Puree the yam into a smooth paste. In a wok, add a good amount of oil and heat. Add sugar and stir it in the oil till it melts and starts to form a caramel. Add some of the yam paste and mix it with the oil and the sugar.
Alternate between adding more yam and adding more oil when the paste gets too dry. You generally need a lot of oil to make this paste, so don't worry about adding too much; when we were done the paste was dripping with oil. Essentially the oil is deep frying the yam paste to give it a less starchy flavour, while at the same time making it smooth and moist. If you don't have enough oil, the paste will seem starchy and crumbly.
Add sugar to taste and make sure it fully melts and integrates into the paste. The paste is done when it tastes sufficiently sweet and smooth.
- 230g plain flour
- 28g icing sugar
- 17g caster sugar
- 75g oil
- 70g water
Sift flour and icing sugar into a mixing bowl. Make a well in the middle and gradually pour in the oil and water. Mix well and knead lightly until a non-sticky dough is formed.
- 175g flour
- 93g shortening
Mix the flour and shortening until it forms a dough. Do not knead.
- 2 servings of yam paste
['yam paste filling']
- 100g water dough
['water dough for yam mooncakes']
- 67g oil dough
['oil dough for yam mooncakes']
Roll the water dough into a ball and flatten it. Roll the oil dough into a ball and wrap it with the water dough. Use a rolling pin to roll out the dough. Roll it up like a swiss roll.
Give the dough a quarter turn. Roll it out length-wise with the rolling pin and roll it up like a swiss roll again.
Cut the dough in half. With the cut side face down, roll out the dough, with the edges thinner than the centre. Wrap 1 serving of yam paste ball and seal the edges. Repeat.
Pre-heat the oven at 160 degrees celcius. Bake the mooncakes for 20 minutes until slightly brown. Serve.