Yam Mooncake

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How To Create A Yam Mooncake For Your Loved Ones

Mooncake festival is an annual social gathering many of the Chinese look forward to annually. Many of us certainly love the best mooncake Singapore, be it traditional, durian or snow skin mooncake most of the time.

However, yam mooncakes are also popular among Chinese, with the bulk of it from the Teochew Chinese Singaporeans. Yam mooncake is a Teochew mooncake delicacy and it comes with 2 main types – the flaky and spiral types. Another name for flaky yam is also taro yam.

It is simple to make yam mooncakes at home as it involves some few ingredients and some baking methods to do so. We show you how to make the 2 types of mooncakes according to the recipes below.

Credit: O Lady Bakes

Recipes of Flaky Yam Mooncake

Water dough:

40g shortening, 150g plain flour, 70g water, 20g caster sugar

Oil dough:

80g shortening, 130g plain flour

Yam filling:

600g diced fresh yam, 160g sugar, 80ml cooking oil, 15g wheat starch, 10 salted egg yolks, 2 to 3 diced shallots

Making Method:

Make cooked salted egg yolks by steaming for 10 to 15 minutes

Steam diced yam for 30 minutes to soften it and then mash until smooth. Remove the hard unmashed bits.

Apply sugar and wheat starch and mix.

Heat up cooking oil. Fry the shallots till they become fragrant.

Add yam paste. Remove the shallots. Fry till dried yam paste and cool it down.

Put 70g yam paste and wrap around a salted egg yolk. Repeat until they are used up.

Prepare water dough by mixing shortening into flour to make flaky pastry.

Then add water and sugar. Vinegar can be optional. Knead to form a smooth dough and let it rest for half hour.

Make oil dough by the same method.

Separate the oil and water doughs. Wrap oil dough inside water dough.

Roll the dough in the fashion of a swiss roll. Make it into a log. Then cut each log in 5 pieces.

Wrap the rolled dough around the yam filling and seal the bottom edges by pinching.

Dip the mooncake into a pot of hot oil and deep fry till it becomes golden brown.

Drain the excess oil and serve it to your guests.

Recipes of Spiral Yam Mooncake

Water dough:

90g all purpose flour bleached, 15g icing sugar, 1/2 tsp sea salt, 30g coconut oil, 30g cold water

Oil dough:

90g all purpose flour bleached, 35g coconut oil

Yam filling:

200g yam paste

Making Method:

Make yam paste into 50g balls

Freeze them using the freezer for overnight

Make the water dough

Mix flour and sugar together in a large bowl

Add salt to the mixture

Add in coconut oil and add in water slowly

Mix until it becomes a dough

Knead the dough for 5 minutes until it smoothens

Prepare the oil dough

Sift plain flour into a separate large bowl

Add coconut oil, mix into a dough, shape into a ball, and put inside the fridge

Make oil dough and water dough balls

Wrap them and form into a ball

Roll into a swiss roll formation and cut into 2 halves

Gently wrap the yam paste with the dough

Place the frozen yam paste into the center of the dough

Shape them into mooncakes

Place the frozen mooncakes into the freezer for 20 minutes

Place the mooncakes into baking tray

You are now ready to serve to family and friends.

Moving On

What do you think of the yam mooncakes? What are your thoughts on the above?

Whatever your thoughts are on our list of the yam mooncake has to offer, let us know what you think and comment below!

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