Mooncake : Teochew Mooncake With Yam Paste Filling
Fresh from the oven
With yam paste filling and salted duck egg yolks
The Mooncake Festival is just round the corner. Shops and supermarkets are already doing brisk business selling a wide variety of mooncakes. Those mooncakes sold commercially are very attractively packaged and beautifully made. However, they are too sweet for my liking. If I have the time I would rather make the mooncakes at home. Though they may not turn out to be as beautiful as those sold in the shops but then I can control the amount of sugar that I put into the mooncakes and they are free from preservatives.
I cannot remember from where I got this recipe because I had been an avid recipe collector since I was a teenager. But I am truly grateful to whoever shared this recipe years ago either via the newspapers or magazines.
Note : In case you do not know what to do with the excess salted egg whites, click here
-8 salted duck egg yolks - (steam the salted egg yolks on an oiled plate for 10 minutes)
-8 large paper cups
Place the salted duck egg yolks on an oiled plate
Steam them for 10 minutes
Lard Pastry Dough
110g high protein flour
Mix well together. Allow to rest for 30 minutes. Divide the dough into 8 equal portions
Water pastry Dough
110g high protein flour
1/2 tbsp vinegar ( optional )
Mix well together. Allow to rest for 30 minutes. Divide the dough into 8 equal portions.
Yam Paste Filling
480g yam ( nett weight after removing the skin )
80g cooking oil
2 shallots, sliced thinly
1 tbsp flour
1/8 tsp salt mix with 1 tbsp water
Cut the yam into thin slices.
Steam at high flame for 20 minutes until very soft.
Mash the yam immediately while they are still very hot.
Remove the hard lumps that did not soften and could not be mashed.
Wrap one salted duck egg yolk with one portion of the cooked yam paste filling
Form into smooth round balls. The salted duck egg yolks are wrapped inside the yam paste
Instructions To Prepare The Yam Filling
1. Steam the yam for about 20 minutes until very soft.
2. Mash it while it is still very hot. Remove all the hard lumps that did not soften
3. In a wok, heat 4 tbsp cooking oil and fry the sliced shallots until light brown
4. Remove all the shallots, leaving the oil in the wok
5. Add in the mashed yam, sugar, salt solution, flour and the remaining oil
6. Stir briskly until the yam is dry and forms a lump and is no longer scattered all over the wok
7. Dish up and leave it to cool
8. Once the cooked yam filling has cooled down, divide them into 8 portions
9. Wrap one salted duck egg yolk with one portion of the yam paste filling
10. Form into 8 round balls of yam paste filling
How To Wrap The Mooncakes
1. Use one portion of the water pastry dough and place it on a flat surface
2. Use a rolling pin to roll and flatten the water pastry dough into a flat rounded mass.
3. Place one portion of the lard pastry dough on top of the flattened water pastry dough
4. Wrap the water pastry dough round the lard pastry dough
5. Seal the edges and form into a ball
6. Roll out the ball into an oval shape
7. Roll up one end of the oval-shaped dough like in a Swiss roll
8. This is how it looks like when rolled up
9. Use a rolling pin to press down and once again roll out the dough length wise
10. The rolled out dough
11. Fold it up from one end, Swiss roll style
12. End result of the rolled up dough
13. Use a rolling pin to press it down
14. Roll out into a flat rounded flat mass.
15. Place a piece of yam paste filling in the centre and wrap it up.
15. Once wrapped up, place it into a large paper cup
16. It's ready for baking
Baking the Mooncakes
1. Preset the oven at 180 degree Celsius
2. Place the wrapped Teochew mooncakes into the oven
3. Bake at 180 degree Celsius for 30 minutes