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| 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.
