Spiral Yam Mooncakes

READY IN: 50mins




  • 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.