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Teochew Mooncake

Yields1 Serving

Spruce up the festive mood with this flaky mooncake crust with delicious yam filling.

Dough A
 All-purpose flour, 200g
 Icing sugar , 30g
 Vegetable shortening , 50g
 Water, 100ml
 Vinegar, 1/2 teaspoon
Dough B
 All-purpose flour, 300g
 Vegetable shortening,100g
Filling
 Yam, peeled and cut into small cubes, 250g
 Castor sugar, 100g
 Wheat starch, 30g
 Vegetable oil, 3 tablesppons
 Oil, for frying
FILLING:
1

Steam yam on high heat for 20 minutes. Mash with potato masher or fork and mix well with sugar and wheat starch.

2

Heat up a few tablespoons of oil in a non-stick pot and cook the yam until it becomes a firm ball. Leave to cool. Weigh 20g of the paste and roll into a ball. Cover with tea towel to avoid the paste from drying.

DOUGH A:
3

Combine all-purpose flour, icing sugar and shortening in a bowl and mix until incorporated. Add in water and vinegar and knead until it form a smooth dough. Wrap the dough with a cling wrap and leave it to rest for 20 minutes.

DOUGH B:
4

Knead all-purpose flour with shortening until it formed a smooth ball. Cover and let it rest.

5

Divide both dough into 4 portions equally and wrap dough B into dough A.

6

Using rolling pin, roll the dough into rectangle shape and roll dough from the shorter end to the other end like Swiss roll.

7

Again, flatten the roll dough by pressing it with the rolling pin then roll to form a flat prolong rectangle shape. Next, roll the shorter end to the other end to form a Swiss roll.

8

Divide each roll into 4 portions.

9

Roll each dough into a round shape and place 1 yam ball in the center. Enclose the end by slowly push pastry dough to the end of the meeting point and press to seal.

10

Prepare a pot of oil and deep fry the mooncake until golden brown.