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5 from 2 votes

The crust for this Layered Flaky Crust mooncake is made with lard rendered from fresh pork fat, the filling is also a homemade taro paste made with pure fresh taro. If you don’t want to use lard, you may replace it with pure ghee (a.k.a. clarified butter) or shortening.

Taro Paste Layered Flaky Crust Mooncake is Teochew style mooncake, it is usually deep-fried. To make it healthier, this recipe demonstrate the baked version.

CHINESE VERSION: 芋泥千层酥皮月饼 (烘烤版)

Teochew Taro Flaky Mooncake
 

Baked Taro Paste Layered Flaky Crust Mooncake | MyKitchen101en

Yields: 4

Ingredients for water dough:

Ingredients for oil dough:

  • 70 g plain flour
  • 35 g lard

Other ingredient:

Directions:

1 Divide taro paste filling into 4 portions (each 50 g) one day before, put into a freezer-safe container and freeze overnight. (Reminder: The mooncakes need to baked at high heat for 30 minutes, freezing the filing will prevent it from boiling during baking which will crack the crust.)

Baked Teochew Taro Paste Flaky Crust Mooncake
 

2 For water dough: Sift together plain flour and icing sugar, add in salt, mix well. Add in lard, rub into flour mixture until well mixed. Add in cold water, mix into a dough. Knead the dough for 5 minutes until smooth (coat palm with flour if the dough is sticky). Wrap with cling wrap, set aside to rest for 35 minutes.

(Reminder: The water absorption capacity for different brand of flour is different, if your dough is drier, add in more cold water until it reaches the consistency as shown in the video. Allowing the dough to rest is important, never skip this step.)

Baked Teochew Taro Paste Flaky Crust Mooncake

3 For oil dough: Sift plain flour, add in lard, mix until a dough is formed. Cover the dough, keep refrigerated while waiting for the water dough to rest. (Reminder: The oil dough is sticky when mixed, it will become not sticky and more manageable when chilled.)

Baked Teochew Taro Paste Flaky Crust Mooncake
 

4 Divide water dough and oil dough into 2 portions. Flatten water dough, top with oil dough, fully wrap oil dough with water dough, shape into a ball.

Baked Teochew Taro Paste Flaky Crust Mooncake

5 Lightly flour work surface, roll out the dough into oblong shape, then roll up diagonally from right bottom. Roll out the rolled dough again, then roll it up again. Cover with cling wrap, set aside to rest for 20 minutes. After 20 minutes, cut each dough into 2 using serrated knife. Cover the dough with cling wrap to prevent it from drying. (Reminder: Cutting with serrated knife will not spoil the spiral pattern, you may also use plastic serrated cake knife.)

Baked Teochew Taro Paste Flaky Crust Mooncake
Baked Teochew Taro Paste Flaky Crust Mooncake

6 Lightly flour work surface, put dough with cut-side facing up. Flatten dough into round shape, turn over the flatten dough (so that the cut-side is at outside when wrapped), put frozen taro paste filling in the center, fully wrap the filling with dough.

Baked Teochew Taro Paste Flaky Crust Mooncake

7 Put filled dough into a freezer-safe container, freeze for 20 minutes before baking (the spiral pattern for layered flaky crust mooncake will be more obvious).

Baked Teochew Taro Paste Flaky Crust Mooncake

8 After 20 minutes, arrange filled dough on a lined baking tray. Bake in the preheated oven at 200°C/390°F for 28-30 minutes (turn the tray after 15 minutes), until golden brown.

Baked Teochew Taro Paste Flaky Crust Mooncake

9 Set aside Taro Flaky Mooncake to cool completely before serving.

Taro Paste Layered Flaky Crust Mooncake

Teochew Taro Flaky Mooncake

Baked Teochew Taro Paste Flaky Crust Mooncake

The crust for this Layered Flaky Crust mooncake is made with lard rendered from fresh pork fat, the filling is also a homemade taro paste made with pure fresh taro. If you don’t want to use lard, you may replace it with pure ghee (a.k.a. clarified butter) or shortening.

Rate

5 from 2 votes
Prep Time 40 minutes
Cook Time 30 minutes
Resting & Freezing time 13 hours 15 minutes
Total Time 14 hours 25 minutes
Course Mooncake
Cuisine Chinese, Teochew
Servings 4 pieces
Calories 451 kcal

Ingredients
  

Ingredients for water dough:

Ingredients for oil dough:

  • 70 g plain flour
  • 35 g lard

Other ingredient:

Instructions
 

  • Divide taro paste filling into 4 portions (each 50 g) one day before, put into a freezer-safe container and freeze overnight.
    (Reminder: The mooncakes need to baked at high heat for 30 minutes, freezing the filing will prevent it from boiling during baking which will crack the crust.)
    Baked Teochew Taro Paste Flaky Crust Mooncake
  • For water dough: Sift together plain flour and icing sugar, add in salt, mix well. Add in lard, rub into flour mixture until well mixed. Add in cold water, mix into a dough. Knead the dough for 5 minutes until smooth (coat palm with flour if the dough is sticky). Wrap with cling wrap, set aside to rest for 35 minutes. (Reminder: The water absorption capacity for different brand of flour is different, if your dough is drier, add in more cold water until it reaches the consistency as shown in the video. Allowing the dough to rest is important, never skip this step.)
    Baked Teochew Taro Paste Flaky Crust Mooncake
  • For oil dough: Sift plain flour, add in lard, mix until a dough is formed. Cover the dough, keep refrigerated while waiting for the water dough to rest.
    (Reminder: The oil dough is sticky when mixed, it will become not sticky and more manageable when chilled.)
    Baked Teochew Taro Paste Flaky Crust Mooncake
  • Divide water dough and oil dough into 2 portions. Flatten water dough, top with oil dough, fully wrap oil dough with water dough, shape into a ball.
    Baked Teochew Taro Paste Flaky Crust Mooncake
  • Lightly flour work surface, roll out the dough into oblong shape, then roll up diagonally from right bottom. Roll out the rolled dough again, then roll it up again.
    Baked Teochew Taro Paste Flaky Crust Mooncake
  • Cover with cling wrap, set aside to rest for 20 minutes. After 20 minutes, cut each dough into 2 using serrated knife. Cover the dough with cling wrap to prevent it from drying. (Reminder: Cutting with serrated knife will not spoil the spiral pattern, you may also use plastic serrated cake knife.)
    Baked Teochew Taro Paste Flaky Crust Mooncake
  • Lightly flour work surface, put dough with cut-side facing up. Flatten dough into round shape, turn over the flatten dough (so that the cut-side is at outside when wrapped), put frozen taro paste filling in the center, fully wrap the filling with dough.
  • Put filled dough into a freezer-safe container, freeze for 20 minutes before baking (the spiral pattern for layered flaky crust mooncake will be more obvious).
    Baked Teochew Taro Paste Flaky Crust Mooncake
  • After 20 minutes, arrange filled dough on a lined baking tray. Bake in the preheated oven at 200°C/390°F for 28-30 minutes (turn the tray after 15 minutes), until golden brown.
  • Set aside Taro Flaky Mooncake to cool completely before serving.
    Taro Paste Layered Flaky Crust Mooncake

Video

Nutrition (per serving)

Calories: 451kcalCarbohydrates: 64gProtein: 5gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 340mgPotassium: 326mgFiber: 3gSugar: 19gVitamin A: 34IUVitamin C: 2mgCalcium: 28mgIron: 2mg
Keyword flaky crust mooncake, taro flaky crust mooncake, Teochew taro mooncake
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