Taro and coconut agar mooncakes (banh trung thu thach

Also known as "spiral mooncakes" and "thousand layer mooncakes", these are quite different from the Cantonese-style moulded ones. The centre can be anything, but the outside consists of a delicately thin, layered, flaky pastry that"s created by folding & rolling two types of dough together. (UPDATE: Now with a short video!).

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These flaky swirl mooncakes tie with snow skin mooncakes as being my favourite (although I vì enjoy the Cantonese baked ones, too). The pastry almost melts in the mouth and the filling is not too sweet, making them ideal for breakfast as well as a snack.

The one thing all Teochew mooncakes have in common is that they"re made with both a water-based and an oil-based pastry. In the over I used butter khổng lồ enrich the white "water pastry" & white vegetable fat for the "oil pastry" for an even greater contrast in texture và buttery flavour. Plus I didn"t want the butter khổng lồ interfere with the colour of the oil pastry.

Instead of just using purple food colouring, I used ube flavouring, which is already deep purple. Not to lớn be confused with taro, ube is a kind of purple sweet potato, và does have a slightly different flavour, but I find it works really well with taro. If you can"t find ube flavouring, you can just stick with food colouring.This is going to lớn take you a while & your hands are going to be covered in taro goo and oil, so I recommend you put a nice long movie on in the background. Lord of the Rings should do it.Let"s go!(Makes trăng tròn mooncakes.)Ingredients for Filling:400g taro root, peeled and sliced (or bought ready-sliced và frozen)100g caster sugar70ml coconut oil, meltedIngredients for Water Dough:250g plain flour65g unsalted butter, melted30g icing sugar
65ml water50ml vegetable oilIngredients for Oil Dough:
150g plain flour75g shortening (Crisco or Trex), melted1tbsp vegetable oilA few drops ube flavouring/ purple food colouringMethod:1) Steam the taro for 30 minutes until tender, and blend while still warm with the sugar và oil until it forms a paste.

2) Fry on a low lớn medium heat until it forms a dough. Transfer it into a bowl, cover and cool to lớn room temperature, before dividing & rolling into trăng tròn balls. Cover and set aside, và preheat the oven khổng lồ 200 degrees C.

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3) to make the water dough, stir the wet ingredients into the dry, kneading into a dough when it begins lớn come together (if it"s too dry, add a little more water). Let the dough rest for 20 minutes.4) Make the oil dough in the same way, stirring the melted shortening & colouring/ flavouring into the flour.5) Divide both doughs up into 10 balls each. Take a ball of water dough & flatten it out, with the edges rolled even more thinly. Pop a purple oil dough ball in the centre và close up the water dough around it.
6) Roll the stuffed ball out on a lightly-floured surface into a long shape (don"t worry if it splits & the purple stuffing starts to lớn peak out), again with the ends thinner, and roll up lengthways.
7) Keeping it seam-side down, rotate your "dough cigar" 90 degrees so it"s pointing away from you, and flatten it again with your rolling pin. Finally, roll it up into a cigar shape again, và chop it in half down the middle. Check out the pretty spiral in the centre!
8) Place one of the halves cut-side down and flatten out with the palm of your hand. Pinch the edges thinner, pop a ball of taro filling in the middle and close it up again, taking care not to tear the delicate layers around the ball you"ve now created.
9) Place the ball seam-side down on a lined baking tray, repeat until you have trăng tròn swirly spiral-y creations, and bake in the oven for 12-15 minutes, taking care not to lớn let them brown. Remove from the oven, cool a little, và eat warm or at room temperature.
Labels:chinesechinese cakechinese dessertfestivalmidautumn festivalmoon cakemooncakemooncakesrecipeseasonal festivalsspiral mooncakestarotaro mooncakesteochewteochew mooncakes
TashWriter, baker & eater. 50% Chinese, 25% Russian, 25% Polish, 100% awkwardly British.Visit profile