Yam Shanghai Mooncakes(smaller batch)

  

Yam Shanghai Mooncakes 

🟣 Yam Filling (for 6–8 mooncakes)

Ingredients

 • 200 g yam (taro), peeled & steamed

 • 40–50 g sugar (adjust to taste)

 • 20 g butter (or margarine/shortening)

 • 1 tbsp condensed milk (optional)

 • ½ tbsp oil (if mixture is too dry)

Method

 1. Steam yam until soft, then mash finely.

 2. In a pan, cook mashed yam with sugar and butter over low heat until smooth and not sticky.

 3. Cool completely, then divide into 25 g balls.

 • Optional: wrap each around half a salted egg yolk.

Pastry Dough (for 6–8 mooncakes)

Ingredients

 • 100 g all-purpose flour

 • 20 g icing sugar

 • 40 g unsalted butter (softened)

 • ½ egg (about 25 g, beaten and divided)

 • ¼ tsp vanilla extract

 • ¼ tsp baking powder (optional)

Method

 1. Cream butter and sugar until light.

 2. Add egg and vanilla, mix well.

 3. Sift in flour (and baking powder if using). Mix into a soft dough.

 4. Chill for 30 minutes.

 5. Divide into 30 g portions. 

🟤 Assembly

 1. Flatten a dough portion into a circle.

 2. Place yam ball in the center, wrap and seal.

 3. Shape into smooth ball or dome.

 4. Place on lined tray.

⸻

🟠 Egg Wash

 • Mix leftover beaten egg with a splash of milk.

 • Brush lightly on mooncakes, sprinkle sesame seeds if you like.

⸻

🔥 Baking

 • Preheat oven to 170°C.

 • Bake for 10 minutes, remove and brush with egg wash.

 • Return to oven and bake another 12–15 minutes until golden.

 • Cool completely before storing. Best eaten after 1–2 days.