Teochew Spiral Yam Mooncake | 千层芋泥酥月饼

It is this time of the year again, Mid-Autumn Festival, where friends and families gather, enjoying the moonlight, carrying lanterns and having mooncakes. There are varieties of mooncakes. It varies from different households; each household has their own unique style. This is one of the mooncakes.

To be honest, I am not really a fan of mooncake. Perhaps, I dislike eating salted egg, well, I mean the fillings is usually an salted egg yolk covered with a sweet paste. In my own personal preference, I don't find sweet and saltiness blend very well together. Yeah, you should have known. There is no salted egg in this mooncake; it is filled with yam paste.

I actually failed a couple of times trying to make this mooncake and I was really on cloud 9 when I'd finally got it right. Traditionally, the recipe used pork lard for the dough. I do not consume pork, so I used a normal cooking canola oil as a substitute during my 1st attempt. It failed epically. The dough literally fell apart during baking process. On my 2nd attempt, I used vegetable shortening and it turned out great. But, yes there's always a but, the taste was really off. After much research, I ended with coconut oil and the rest is history. The coconut oil based dough not only baked perfectly, it also adds another layer of flavors to the mooncake as well. Without much delay, let's get started with the recipe.


(Make 4 mooncakes)

  • Mooncakes:

  • Yam Paste, 200g

  • Water Dough:

  • Bleached All Purpose Flour, 90g

  • Icing Sugar, 15g

  • Sea Salt, 1/2 TSP

  • High Quality Coconut Oil Preferable Organic, 30g

  • Cold Water, 30g

  • Oil Dough:

  • Bleached All Purpose Flour, 90g

  • High Quality Coconut Oil Preferable Organic, 35g


  • Oven


  1. Please visit my "How To Make Yam Paste" page for the yam paste recipe.

  2. Divide the yam paste into 50g each.

  3. Shape them into balls.

  4. Freeze them in the freezer overnight.

  5. Prepare the water dough.

  6. Sift flour and sugar into a large mixing bowl.

  7. Add in salt.

  8. Mix to combine well.

  9. Add in coconut oil.

  10. Mix with your hand until it almost resembles wet sand.

  11. Add in water gradually while still mixing.

  12. Mix until it comes together into a dough.

  13. Knead the dough inside the bowl, picking up all the nooks and crannies, for about 5 mins or until smooth.

  14. *If the dough is too wet and sticky, add in more flour, 1 TBSP at a time.

  15. If the dough is too dry, add in more water, 1 TBSP at a time.*

  16. Form the dough into a ball.

  17. Cover with cling film and set aside to rest for 35 mins.

  18. Prepare the oil dough.

  19. Sift plain flour into another large bowl.

  20. Add in coconut oil.

  21. Mix with your hand until it comes together into a dough.

  22. The dough will be tacky, but will harden up when chilled.

  23. Shape into a ball.

  24. Cover with cling film and chill in the fridge until ready to use.

  25. Shaping and assembly.

  26. Divide the water and oil dough into 2 equal dough balls with a weighing scale.

  27. You will have 2 water dough balls and 2 oil dough balls.

  28. Lightly dust working surface and rolling pin with flour.

  29. Roll the water dough ball into a large disc to about 1/4 inch thick.

  30. Place the oil dough ball into the center of the water dough.

  31. Wrap the oil dough ball with the water dough.

  32. Form into a ball.

  33. Using a rolling pin, roll the dough ball into a long oblong shape.

  34. Roll diagonally into a cigar from the bottom right corner.

  35. Using a rolling pin, roll and flatten the cigar into an oblong shape.

  36. Roll into a swiss roll from the bottom.

  37. Cut the swiss roll into 2 equal halves.

  38. Flatten into a disc, cut side up, with the palm of hand.

  39. Roll into a larger disc with a rolling pin to about 1/4 inch thick.

  40. Flip, so that the rolled side is facing downwards, place the frozen yam paste in the center of the dough.

  41. Gently and carefully wrap the yam paste with the dough.

  42. Repeat the steps for the remaining dough.

  43. Freeze the shaped mooncakes in the freezer for 20 mins.

  44. Preheat oven to 200 degrees celsius or 400 fahrenheit.

  45. Place the mooncakes onto a baking tray lined with parchment paper.

  46. Wack into the oven and bake for about 30 mins or until golden brown.

  47. Rotate half way thru baking process for even browning.

  48. Remove from oven and set aside to cool completely before serving.

  49. Serve.

#mooncake #月饼 #yam #taro

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