Directions:
- Place mashed yam in a pan/wok.
- Add salt, sugar (Note 2) and oil gradually into yam paste, a small portion at a time.
- Keep stirring at all times.
- Cook until the paste leaves the sides of the wok clean when stirred.
- Set aside to cool.
- Measure 640g of yam paste for mooncakes with no yolks, OR 480g for mooncakes with yolks.
- Add melon seeds (if using) and mix well.
- Divide into 8 equal portions (Pic. 1) and roll each into a ball.
- Wrap an egg yolk into each ball (if using yolks).
- To prepare water dough: Sift flour and icing sugar into a mixing bowl.
- Make a well in the middle and gradually pour in the corn oil and water.
- Mix well and lightly knead for about 1 minute until a non-sticky dough is formed.
- Leave the dough aside and go on to prepare oil dough.
- To prepare oil dough: Sift flour into another mixing bowl.
- Mix shortening with flour well.
- Do not knead this dough (Note 3).
- Divide water and oil dough into 4 portions (Pic. 1).
- Each water dough should weigh 100g while each oil dough should weigh 67g (Note 4).
- On a lightly floured surface, roll out a water dough.
- Wrap an oil dough with this water dough (Pic. 2) to form a ball (Pic. 3).
- Use a rolling pin to roll out the dough in Step 6 as shown in Pic.
- 4 (Note 5).
- Roll as swiss-roll (Pic. 5).
- Give the dough a quarter turn and roll out the dough length wise again.
- Roll as swiss-roll (Pic. 6-7).
- Divide it into 2 equal portions (Pic. 8).
- Repeat the same procedure for the remaining water and oil doughs.
- These pastry skins are ready to be used.
- Lightly flour (using cake flour) the working surface.
- With the cut side face down, roll out the dough such that the edges are thinner than the centre (Pic. 9).
- Wrap yam paste ball and seal the edges (Pic. 10, Note 6).
- Repeat to shape remaining mooncakes.
- Place mooncakes on a baking tray lined with grease-proof baking sheet.
- Bake in a preheated oven at 180 degC for 25-30 minutes or until cooked (Pic 11).
- Transfer mooncakes to a wire rack and let cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.93 Kcal (326 kJ) | ||
| Calories from fat | 45.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 8% | |
|---|---|---|---|
| Sodium | 12.49mg | 1% | |
| Potassium | 12.73mg | 0% | |
| Total Carbs | 7.66g | 3% | |
| Sugars | 2.32g | 9% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 0.64g | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 1.3mg | 0% | |
| Amount Per 100 g | |||
| Calories | 505.73 Kcal (2117 kJ) | ||
| Calories from fat | 292.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.5g | 8% | |
|---|---|---|---|
| Sodium | 81.06mg | 1% | |
| Potassium | 82.65mg | 0% | |
| Total Carbs | 49.73g | 3% | |
| Sugars | 15.05g | 9% | |
| Dietary Fiber | 1.12g | 1% | |
| Protein | 4.15g | 1% | |
| Iron | 1.6mg | 1% | |
| Calcium | 8.4mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Hanukkah Gelt Double Fudge Chocolate Layer Cake
Sugar, Oil, Eggs, Vanilla, All-purpose flour, Salt and 14 more.. -
Peanut Butter Delight
Shortening, Butter, softened, Creamy peanut butter and 17 more.. -
Spice Chiffon Cake
Cake flour (spoon lightly), Sugar, Baking powder, Salt and 17 more.. -
Heavenly Lemon Chiffon Cake
Cake flour, Sugar, Baking powder, Salt, Vegetable oil and 7 more.. -
Cheese and Onion Quiche
All-purpose flour, Butter, Corn oil, Water, cold, Butter and 4 more.. -
Lemon-Almond Squares
All-purpose flour, Powdered sugar, Salt, Butter and 7 more.. -
Coca Cola Cake
Sugar, Flour, Salt, Buttermilk, Baking soda, Cocoa and 12 more.. -
Pecan Crescent Cookies
All-purpose flour, Salt and 6 more.. -
Buttermilk Spice Cake with Pear Compote and Crème Fraîche
Sugar, Fresh lime juice, Salt and 18 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
