Chinese Dessert Recipes

Teochew Yam Mooncake

Dough (A):
350 g			        	Plain Flour
40 g			        	Castor Sugar
130 g			        	Corn Oil
150 ml 				Water
1 tsp			        	Lime Juice

Dough (B):
350 g			        	Plain Flour
180 g			        	Lard; or Shortening


Ingredients For Yam Filling

400 g			        	Yam; cooked and mashed
200 g			        	Granulated Sugar
1/2 tsp				Salt
80 ml			        	Peanut Oil
30 g			        	Toasted Melon Seeds
			        	Dash of Pepper

Method

To prepare yam fillingFirst, heat oil in wok. At low heat, cook mashed yam. Sprinkle evenly with sugar and salt. Add a dash of pepper. Keep stirring until yam paste becomes drier and does not stick to the wok anymore. Turn off heat. Allow yam paste to cool before adding melon seeds. Divide into even small balls. Leave aside for later use.

To prepare pastry Mix dough (A) ingredients together. Leave aside for half an hour. Divide evenly into 90g portions.

Now mix dough (B) ingredients together well and leave aside for about half an hour. Divide into equal 50 g portions.

Roll flat dough (A) and wrap it around dough (B). Roll flat lengthwise and roll-up similarly the way a Swiss Roll is rolled. Repeat roll flat and roll up once more. Cut dough into 2. Press lightly the centre of the dough and roll out the sides. Wrap dough around yam filling.

Bake in preheated oven at 180°C for 30 minutes or until mooncakes turn light golden brown.

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