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Yam paste Mooncake ~ 2018 ~ 芋头月饼


It's that time of the year once again and there are Mooncakes galore at all the shopping malls and supermarkets.  The Mid-autumn Mooncake festival falls  on 24th September, this year.  This round, I'm sharing with you mooncakes with homemade yam paste.  Homemade yam paste is moist and sugar level can be controlled.  These mooncakes do not have a 'waiting period'  which is  回油)  and can be eaten on the day they are baked.  Best to consume within four days.



Yam Paste Mooncake ~ 2018  ~  芋头月饼
Ingredients
  • 500 gm yam
  • 100 gm sugar
  • 25 gm wheatstarch
  • 1/8 tsp salt
  • 70 ml vegetable oil (may require less)
Method
  1. Peel yam, cut into slices and weigh out 500 gm.  
  2. Steam yam slices on medium heat for about 30 mins. till soft.
  3. Immediately mash up the yam slices while still hot (yam will harden once cooled) OR can use a handheld blender to blend.  (I used the latter).
  4. Pour the mashed yam into a non-stick pot, stir on low heat adding oil little by little.  Gradually add in sugar and salt.  All this while, keep stirring on low heat.
  5. Cook till the yam mixture is semi dry and firm, leaving the sides of the pan.  Sift in the wheatstarch and mix well.
  6. Dish out the yam paste and let cool on plate.
  7. Once cooled, cover the paste with clingwrap touching the paste to prevent if from drying and keep refrigerated.
Filling
  1. For a 75 gm mould, scale yam paste to 40 gm each.
  2. 3 salted egg yolks, cut into quarters, about 4 to 5 gm each.
  3. Wrap the egg yolk with the yam paste, making 45 gm each.
To cook the salted egg yolks
  1. Gently rinse off the whites from the yolks, roll them in some sesame oil and rose wine.
  2. Steam under rapidly boiling water for 5 mins.  Once cooled, cut into quarters.
Ingredients for Dough
  • 150 gm superfine flour
  • 90 ml golden syrup
  • 38 ml vegetable oil
  • 2 gm alkaline water
  • Egg glaze - 1 whole egg, beaten and strain.
Method

  1.  Use a handwhisk to mix the golden syrup, oil and alkaline water till no oil surfaces.  Sift in the           superfine flour.  Mix lightly to form a dough.  Cover and let rest for a few hours.    (I let it rest             for 4 hours.)
  2.  Scale dough to 25 gm each.  Roll into a ball.
  3.  Flatten the piece of dough with a rolling pin, wrap a ball of filling inside, roll into a ball.
  4.  Press the ball of dough into a plunger mould, press out and remove the mould.
  5.  Place mooncakes onto a parchment lined baking tray. lightly spray on some water.
  6.  Bake in a preheated oven @ 180 deg.C for  10 mins., remove from oven and let cool for 15                 mins.  Then apply egg glaze and bake again for about 10 mins. @ 175 deg.C
  7.  Let mooncakes rest  ( 回油) for about 3 to 4 days before consuming.  (Once the mooncakes                 are cooled completely, place them in an air-tight container to let the skin soften).
  8.  Yield :  12 mooncakes with a 75 gm mould.
                    14 mooncakes with a 50 gm mould.


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