Teochew Spiral Mooncake with Yam Paste & Pumpkin Seeds

Methods and Directions

• Combine the water dough ingredients together and mix well.
• Put it on a lightly floured board and knead until smooth and pliable.
• Wrap in cling film and set aside to rest for 30 minutes.
• Combine the oil dough ingredients in a bowl and bring it together into a dough.
• Knead on a floured board until it is smooth and pliable.
• Wrap in cling film and set aside to rest for 30 minutes.
• Mix the yam paste with the pumpkin seeds and combine well.

• Remove the two doughs from the cling wrap.
• Divide the oil dough into two equal portions and shape into balls.
• Divide the water dough into two equal portions.
• Working with one portion at a time, roll the water dough flat with a rolling pin.
• Place one portion of the oil dough on the flattened water dough and wrap the water dough evenly around the oil dough. Reshape into a ball.
• Next, place the dough ball on a floured board and roll it into a flat, rectangular or elongated oval.
• Ensure that the oil dough does not break through the water dough.
• Roll it up into a cigar shape and turn it 90 degrees so that one pointed end is closest to you.
• Use the rolling pin and roll it flat again from the part closest to you.
• Reroll into a cigar shape, starting from the end closest to you.
• Cut the cigar into four equal portions.
• Lay the cut end facing upwards and press it down lightly with the palm.
• Use the rolling pin and roll it out into a small disc.
• The spiral lines should now be visible.
• Place a portion of the yam filling in the middle of the flattened spiral dough and wrap the filing up fully.
• Pinch to seal.
• Repeat with all the remaining dough.
• Lay the uncooked mooncakes on a baking sheet and bake at 180°C for 20-30 minutes until lightly golden.