TEOCHEW SPIRAL YAM MOONCAKE

Mooncake Festival
is just round the corner.

This time Kenneth Goh's
Teochew Spiral Yam Mooncake
has attracted me,
and I have made it with slight modifications.

Teochew Spiral Yam Mooncake

This recipe yields 6 mooncakes.

Filling Ingredients:

250g yam, peeled and sliced 

75g caster sugar

40g cooking oil, fried with sliced shallots for extra umph!

5-10g wheat starch 澄 粉 (optional, depend on the texture of yam after blending)

6 salted egg yolks, steam until cooked

1. steam yam until soft and tender

2. while yam is still hot, mash together with sugar & 1/2 of the oil 

    (Mash as fine as possible) can use a food processor to do the job.

3. if necessary, add wheat starch

4. in a wok, heat up the other 1/2 of the oil 

5. add yam paste to fry @ low to medium heat until it dries up and comes together in a ball

6. remove & set aside to cool 

Pastry:

Oil Dough

90g plain flour

50g  shortening

1) combine all ingredients and knead till well mixed, set aside to rest

Water Dough

100g plain flour

25g cooking oil

15g caster sugar

50g water

1/4 tsp vinegar

1) combine all ingredients and knead till well mixed, set aside to rest

Method:

1. divide yam paste into 6 portions, wrap the egg yolks and set aside

2. divide both the oil dough and water dough into 3 portions each

3. press flat the water dough, and wrap one portion of oil dough in each.

    You should have 3 balls of dough now.

4. take one ball and roll lengthwise as in the photo

5. then roll up as a swiss roll.

6. roll lengthwise a second time to create more layers, roll up again

7. use the spatula, cut the rolled dough in half, total you get 6 rolled dough 

8. press the roll dough down, and roll into a round

9. wrap a ball of filling into the rolled dough, seal the edges

10. place on a small pieces of parchment paper & continue with the rest

11. bake in preheated oven 170'C for 25min until slightly brown

12. leave to cool on wire rack

Note:

Originally, these spiral mooncakes were deep fried until golden brown 

to get that crispy outer skin. For health reasons, many have opt to baking them instead.