Teochew-Style Yam Mooncakes

by Xinyu on 27th Sep, 2012

Posted by
chinese mooncake baking pastry

 The Mid-Autumn Festival is almost here, and so once again we spent a weekend eschewing blatant consumerism and making mooncakes at home. This time we decided to do Teochew-style yam pastry mooncakes, which aren't that difficult to make. They aren't easy to make well though; some skill is needed to get the pastry to have the pretty swirl all the way around, and be thin and flaky throughout. What we ended up with was more... rustic. Nevertheless, they taste pretty good, if a bit floury at parts. If we make these again we might substitute the shortening for butter or ghee.

Yam Paste Filling

yam , oil , sugar
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.

Water Dough for Yam Mooncakes

230g plain flour , 28g icing sugar , 17g caster sugar , 75g oil , 70g water
230g plain flour
['plain flour']
28g icing sugar
['icing sugar']
17g caster sugar
['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. 

Oil Dough for Yam Mooncakes

175g flour , 93g shortening
175g flour
93g shortening

Mix the flour and shortening until it forms a dough. Do not knead.

Teochew Yam Mooncakes

2 servings of yam paste , 100g water dough , 67g oil dough
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.

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