Steam taro with pandan leaves for 30 minutes until very soft.
Combine water, salt and sugar, add in steamed taro, blend until smooth. Sieve into a non-stick pan. Add in cooking oil, mix well.
Cook over medium heat for about 8 minutes, then reduce to medium-low heat and cook for another 8-9 minutes, until it reaches the consistency as shown in the video. Set aside to cool. (Reminder: The heat for different cooker is different, the cooking time is just for reference.)
Steam salted egg yolks for 5 minutes. Set aside to cool.
Prepare 6 portions of taro paste filling (50 g each). Shape taro paste into a bowl, fill with egg yolk, wrap the egg yolk fully with the paste. Press until firm, then shape gently into a ball.
For mooncake biscuit crust:
Combine plain flour, cornstarch, milk powder and icing sugar, sift through. Add in salt, mix well. Add in cold butter, rub butter into flour mixture. Add in egg, mix until combined.
Divide biscuit crust dough into 6 portions (68 g each).
Making Shanghai Mooncakes:
Flatten biscuit crust dough into round shape with a plate, put filling at the center, wrap filling fully with dough.
Arrange in baking tray lined with non-stick baking paper, bake in preheated oven at 180°C/355°F for 20 minutes.
For egg wash: Mix egg yolk with 1 tsp of water, sieve through.
After baking for 20 minutes, brush the surface with egg wash and top with some black sesame seeds. (Reminder: Keep the oven preheated at 180°C/355°F.)
Turn the baking tray, bake again at 180°C/355°F for 5 minutes.
Set aside to cool completely before serving. (For storage: Put in container with lid and freeze for later consumption. Reheat the freeze mooncake by baking at 150°C for 10 minutes and allow it to cool before serving.)
Video
Notes
This recipe yields 6 pieces of mooncake (135 g each). The nutritional value for reference is for 1 piece of mooncake.