Flaky Swirl Mooncake
250g Plain flour
50g Warm water + 30g sugar = stir well
50g Corn oil
- Put corn oil and water in mixing bowl together with flour and shortening. Mix well and let it rest for 15 mins. Divide water dough into 10 portions.
150g Plain flour
1/2 tsp Yam flavor + a little violet colouring
- Combine oil dough ingredients together. Divide oil dough into 10 portions.
- **Dough mixture should a little sticky, add a little corn oil if you find the dough is a little dries.
500g Yam paste filling = divide into 20 portions. (or use any type of filling you prefer)
- Wrap water dough with oil dough inside.
- Roll out into long shape about 6″ long and roll up Swiss roll style.
- Flatten length wise, roll out dough a little longer and roll up Swiss roll style again.
- Cut each dough into half. (total 20 dough)
- Lightly flatten dough and overturn with the cut side facing down.
- Roll out dough lightly and evenly, wrap in yam filling and seal the ends.
- Bake at 200C for 15 mins.
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what a pretty violet color of this mooncake!! love the flaky texture!! thanks for sharing the method pix! Pix speak thousand words,right? thanks for sharing:)
5 Star Foodie, Kathy & Peachkins:Thank you for your lovely comments. I would say this dough were under the group of original Chinese recipes and there are many ways of wrapping it.
I love this type of moon cake. I bought a box of it last week with yam paste. The yam paste is just nice, not too sweet. I can eat up half of it. Before I saw your post, I thought the moon cake is deep fried rather than bake.
Christine: Thank you for coming. 中秋节快乐!
Little Box: Actually I think deep fried is better than bake. But when you deep fried it, need to use a lot of oil.
CBL: 谢谢你的赞美哦!I bought the yam paste (quite good~not too sweet) from 广祥泰, must keep the yam paste in freezer before you use.
I also bought few new paste flavours for snow skin mooncake.
What a beautiful looking cakes! I am impressed at how those are made and those colors are amazing!
Hi, thanks for the add first.
I really like this kind of mooncakes, very pretty and yummy.
Have a nice and happy Moon festival.
what a colorful moon cake!
The swirl is so beautiful and I like violet colour.
May I know where did you buy the yum paste?
Beautifully prepared and presented. You are so creative and talented. I would enjoy one of these!
Shandy: Thank you for your comment.Sushma: Thank you for coming to my blog and your nice words.
The swirl is so pretty, looks like a treasure sea shell, how neat!
wow they looks so beautiful…Never seen such a cake but got to know a new one because of you…so lovely pic….
These are so gorgeous. I can't help but admire them. 🙂
I can not believe just how beautiful and fun these mooncakes are! I love how you try unique recipes and your photos are just perfect! I want to bake these myself because your photos make the process so do-able, thank you
Hi Anncoo,广祥泰is the brand or shop name?
Those are cool looking!~ingrid
i'm not sure if u've ever heard of it, but this type of mooncake was from 潮州 where is my ancestor's hometown (though i've never to there, too bad)and i love it!!!! the flakey skin and the tora (yam is also great) filling!
Yes, this is actually Teochew Mooncake (潮州月饼)。But in Singapore, some people called Spiral Yam Mooncake (千层酥)。Very convenient~~just buy the ready made filling and we just do the outer skin.
Will make a bit at home…
Thank you! 谢谢,有空多来走走。
WOw!so wonderful!I like it~hehe^O^
Rebecca: Thank you for your compliments 🙂
Junglefrog: Thank you for your nice words 🙂
wow I love these mooncakes with the flaky swirls, very creative and congrats on the deserved award Rebecca
Food 4Tots: Thank you for your compliments. I also admired your posts very much 🙂
Your mooncakes look really gorgeous! You are so talented! I am drooling looking at them….
Hello TinTin: Thank you for your compliment. :)Sarah: Yes, most Chinese likes Yam, this can also make into cakes or dessert. Thank you!
wow how nice 🙂 i want to try these 🙂
Hi there! These are so beautiful! You've inspired me to try these next time I bake!
HN,Justin & Kelsey:
Thank you for coming to my blog and your comments. Please drop by often.
Palidor, Nat & Raje : Thank you for your compliments.
SJ: You can do better after you learned from experience.
They look wonderful! must taste gr8 with that yam in there.
Wow, incredible. Your mooncakes are works of art!
我来了!!! Very fast, next sat, Mid Autumn Festival liao…
I am Mrs. Woo, Really love your blog ^_^, do you know how to make the yam moon cake fm Poeny Jade or Garden, the pastry is different from flaky type. Do advise. Tks.
I really enjoy your blog very much…..
Hi Mrs. Woo, thank you for dropping by. I think Poeny Jade deep fry the yam moon cake so the skin texture is different. I prefer baked because it is more healthy.
Hi Anncoo, your mooncake is really great and nice picture taken on how to roll it out. the picture speak thousand words already.. thanks for the sharing will try the recipe one day ha ha..
Thank you for coming to my blog 🙂 Please come often and drop your comment.
hi,this look so good that i try it out. however, i'm lousy. my water breaks up when i try to wrap the oil dough. even after i successfully wrapped it. its not smooth when i roll it out. worst when i try to wrap the yam. i end up having patchy dough that is breaking up as i wrap the yam. end up, i have to keep pinching wherever that breaks. 🙁 what had i gone wrong? how do you prepare the yam you get from kct? i was told to steam it before i use. its very soft after i steam it (like orh-ni). i had to put in fridge to harden again then take out to weigh and roll into small ball and put it back, take out only when i want to wrap. is this the right way?
Hi Celyn,When wrapping the oil and water together must be very careful. You may like to watch this slideshow at this site http://www.houseofannie.com/pandan-spiral-moon-cake-recipe/Oh…never steam the yam as you're not eating orhni. Just take out the yam from the fridge and knead to soft and shape it into a ball. Remember yam cannot keep for very long even its keep in the fridge. Try to finish up as soon as possible.
Hi Corinna, Yes the oil dough is a little sticky but after you knead them for few times, it will become smooth. You don't have to rest the oil only water dough.
Some people said this is not easy to make but practise makes perfect.:)
Hi Ann,The mooncakes look lovely :).In your ingredient, you mentioned "1/2 tsp yam flavor.." – is this like essence or something?Where can I buy this?Thanks,Tammy
Hi Tammy, Yes, it is yam flavour available from the ingredients shop.
How did you manage to buy 500g each?
I went Kwong Cheong Thye after seeing your above address. They say they sell 1 kg yam paste filling, no 500 g. I looked around, all the other paste filling are also selling at 1 kg only.
This look great and I am eager to try baking them. May I know if the oil dough is sticky, will it be difficult to roll out? Do you need to rest the oil dough?
Hanushi ~ I bought 1 kg of yam paste and only used 500g for this recipe. Store the balance yam paste in the freezer. When the Mooncake festival is near, they sells paste for 500g but not the yam paste.
Can we replace the flour with almond flour?
Hi Janey, No, you cannot use almond flour in this recipe.
Thank you for your compliment 🙂
Thanks for your advice. Yes, I agree it is not easy and require practise. I tried one recipe before but failed. I will try yours this weekend 🙂
Good luck and have fun 😀