Taro Coconut Snowy Mooncakes
Teochew Yam Paste Mooncake
https://www.kuali.com/recipe/mooncake/teochew-yam-paste-mooncake/#
Filling:
500g cooked yam, mashed
250g castor sugar
90ml oil
25g melon seeds (kuaci), toasted
25g olive nuts (lum yan), toasted
For the flaky pastry:
Water Dough (A):
375g plain flour, sifted
50g castor sugar
150g corn oil
Combine:
165ml water
1 tsp lime juice
Oil Dough (B):
375g plain flour, sifted
200g shortening
Instructions
- To make the filling: Cook mashed yam with sugar and oil until mixture turns dry and leaves the sides of the wok. Add in melon seeds and olive nuts and mix well. Leave to cool.
- Divide paste into equal portions. Roll each lump into a small ball to be used as filling.
- For water dough: Mix flour, sugar, corn oil and water. Knead into a smooth dough. Leave aside to rest for 30 minutes to an hour. Divide into 100g portions.
- For oil dough: Combine flour and shortening into a dough. Leave aside to rest. Divide into small portions of 60g each.
- Wrap oil dough within the water dough. Flatten and roll up swiss-roll style. Flatten length-wise and roll up swiss-roll style again. Cut into halves. Leave aside for 20 to 30 minutes.
- Press the spiral centre lightly to make an indentation and flatten out the sides with a rolling pin (you should get a dome-shaped pastry).
- Use this to wrap a portion of filling by pleating the edges together. Tuck in the edges neatly.
- Place pleated side down on a greased baking tray and bake in a preheated oven at 180ºC for 25 to 30 minutes or until pastry is cooked.
To make the pastry:
Taro Coconut Mooncake
https://constellationinspiration.com/2018/09/taro-coconut-mooncakes.html
Ingredients
Taro Coconut Filling
- 340 g taro
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1/8 cup + 1 tablespoon vegetable oil
- 1/3 cup unsweetened full-fat coconut milk
Snowy Mooncake Wrapper
- 50 g glutinous rice flour
- 35 g rice flour
- 20 g tapioca flour
- 45 g icing sugar
- 180 g unsweetened full-fat coconut milk
- 15 g vegetable oil
- 1/4 cup toasted rice flour, for dusting
Instructions
Taro Coconut Filling
- Wash and peel taro root with potato peeler. Wearing gloves for this step is helpful because raw taro can leave skin feely waxy and itchy. Cube taro into 1 inch cubes.
- Place taro into a steamer or steaming basket. Steam until tender to the fork, roughly 30 – 40 minutes.
- Remove taro from steamer. Using a fork or potato ricer, mash the taro into a smooth paste.
- Add salt, sugar, vegetable oil into mixture. Mix until well combined and paste is smooth.
- Add coconut milk to mixture and mix well. Adjust the consistency of the paste by adding more or less coconut milk.
- Set aside and let the filling cool. Chill the mixture in the refrigerator until ready to use.
Snowy Mooncake Wrapper
- In a measuring cup, combine milk and oil
- In a separate bowl, whisk together glutinous rice flour, rice flour, tapioca flour, and icing sugar.
- Pour the wet mixture into the dry mixture and mix well, making sure no lumps remain.
- Strain mixture through fine-meshed sieve.
- Over medium heat, steam the mixture for around 30 minutes until it becomes slightly transparent.
- Remove the bowl from the pot and stir the mixture with chopsticks for several minutes until the mixture is glossy and smooth.
- Transfer dough to a plate and cover with saran wrap. Knead for several minutes until the surface becomes oily.
- Form the dough into a disc and refrigerate for at least two hours before assembling the snow skin mooncake. A warm dough is too sticky too handle.
Assembly
- Weigh out eight 75-gram scoops of taro filling and gently shape each portion into balls. Set aside.
- Divide and weigh the dough into eight 35-gram pieces.
- Dust the mooncake mold with toasted rice flour.
- Wrap the taro filling with wrapper dough and seal completely. Shape into an oval shape, so it will easily slide into the mooncake mold. Dust the bottom of the mooncake ball with more toasted rice flour.
- Press on the mooncake mold to shape the mooncake. Carefully remove from the mold. If any sides of the mooncake is too tacky, brush on toasted rice flour.
https://www.youtube.com/watch?v=vvHPPwM_mtE
https://mykitchen101en.com/taro-paste-filling-for-mooncake/
Taro Paste Filling for Mooncake | MyKitchen101en
Yields: about 730 g
Ingredients:
650 g taro (diced)
5 pcs pandan leaves
230 g fine sugar
1/4 tsp fine salt
1 1/2 tbsps glutinous rice flour*
200 g plain water
3 1/2 tbsps cooking oil
Directions:
1 Steam taro with pandan leaves for 25-30 minutes, or until very soft. (Reminder: The weight for taro is net weight, i.e. after the skin is removed.)
2 Combine sugar, salt, glutinous rice flour and water. Mash steamed taro while still hot, add in and mix until combined, then sieve into a non-stick pan (add in more water if the paste is thick). (Reminder: There are many varieties of taro, taro paste made with different type of taro might have different colour. You may omit the glutinous rice flour* if the taro you use contains a lot of sticky gluey substance.)
3 Add in cooking oil, mix well.
4 Cook over medium heat for 22-23 minutes (the heat for different cooker is different, cooking time is just for reference), until you have a smooth paste. (Update for storage: Put paste in container and freeze it. Return frozen paste to room temperature before using. )
Baked Taro Paste Layered Flaky Crust Mooncake | MyKitchen101en
https://mykitchen101en.com/baked-taro-paste-layered-flaky-crust-mooncake/
Yields: 4
Ingredients for water dough:
90 g plain flour
15 g icing sugar
1/2 tsp fine salt
30 g lard (Please refer: How to Render Perfect White Lard from Pork Fat)
30 g cold water (about 4°C-6°C)
Ingredients for oil dough:
70 g plain flour
35 g lard
Other ingredient:
200 g taro paste filling (Please refer: Taro Paste Filling for Mooncake)
Taro Filling
https://www.youtube.com/watch?v=RJZT2UvyY1c
https://www.shiokmanrecipes.com/2017/09/24/yam-paste-for-snow-skin-mooncakes/
Yam Paste for Snow Skin Mooncakes
Course: Moncakes
Cuisine: Chinese
Ingredients
- 5 pandan leaves
- 600 g yam
- 100 - 150 g sugar to taste
- 150 ml water
- ½ tsp salt
- melon seeds toasted (optional)
ONION OIL
- 5 small onions peeled and sliced
- 80 g veg oil
- Fry sliced onions in vegetable oil until light brown.
- Remove oil for frying yam paste.
Instructions
YAM PASTE
- Cut yam into thin slices. Place in tray with pandan leaves and steam for about 45 mins.
- Remove yam from steamer, mash it with about ⅓ of sugar.
- Transfer to a blender, add in water and another ⅓ of sugar. Blend till smooth.
- Placed blended yam in a frying pan. Add 4-5 Tbsp of onion oil.
- Add salt and remaining sugar and fry blended yam till mixture texture is drier.
- Remove from frying pan and leave to cool.
- Add toasted melon seeds to yam paste and mix well.
- Keep in airtight container and refrigerate.
- Yam paste will firm up after chilling
Crystal Skin
https://www.youtube.com/watch?v=gJESiteezRc&t=0s
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