Taiwanese Mooncake
User Reviews
5.0
3 reviews
Excellent
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Prep Time
1 hr 30 mins
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Cook Time
30 mins
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Total Time
2 hrs
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Servings
16
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Calories
289 kcal
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Course
Others
Taiwanese Mooncake
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
For the outer pastry (water pastry):
- 2 ounces bread flour
- 4 ounces cake flour
- ½ cup water
- 1 ounce icing sugar
For the inner pastry (oil pastry):
- 6 ounces cake flour
- 3 ounces vegetable shortening
For the custard:
- 2 ounces custard powder
- 1/4 cup milk
- 4 ounces caster sugar
- 5 ounces coconut milk
- 3 ounces evaporated milk
- 2 regular eggs
- 1 ounce melted unsalted or vegan butter
For assembling and baking the mooncakes:
- 8 salted duck egg yolks steamed until cooked and then cut in halves
- 1 regular egg beaten (used as the egg wash)
- 1 tablespoon vegetable oil for the baking tray
- 1 pinch black sesame seeds for garnish
Instructions
To make the custard:
- Mix all ingredients except the butter.
- Add butter and mix until combined.
- Pour into a large bowl and steam on low heat until the custard sets. The custard will be ready when a fork inserted in the middle comes out clean.
- Remove from heat and allow to cool. Stick it in the fridge for a few minutes so it cools further.
- Put the custard on a clean surface and knead it with your hands until it looks smooth and shiny.
- Set aside 14 ounces of the custard. Put the rest back in the fridge.
To make the water pastry:
- Mix together everything except the water.
- Slowly add the water, kneading as you go.
- Place the dough in a bowl, cover with plastic film, and let it set for 30 minutes
To make the oil pastry:
- Mix all ingredients.
- Place the oil pastry in a bowl, cover with plastic film, and let it set for 30 minutes.
To make the filling:
- Divide the custard into 16 equal portions.
- Put half an egg yolk inside each custard portion and roll it into a ball.
To assemble and bake the mooncakes:
- Divide the water pastry and the oil pastry into 8 equal portions each.
- Use a rolling pin to flatten a portion of the water pastry. Wrap a portion of the oil pastry into the water pastry and roll it into a ball so that the oil pastry is now inside the water pastry.
- Repeat until you have 8 balls.
- Use a rolling pin to roll out each pastry ball into a flat oval shape, then roll them back up into a Swiss roll shape.
- Cover the 8 rolls with plastic film and let them rest for 30 minutes.
- Cut the rolls into halves to form 16 rolls.
- To put the custard and egg yolk filling into the rolls, roll out each piece of dough, then place the filling inside the piece. Roll it back up into a ball. Repeat with each one.
- Preheat oven to 356° Fahrenheit (180°Celsius). Put the rolls on a baking tray lined with parchment paper.
- Evenly separate the mooncakes on the baking tray.
- Brush each mooncake with the egg wash and sprinkle on the sesame seeds to garnish.
- Bake for 25 minutes and serve immediately.
Nutrition Information
Show Details
Calories
289kcal
(14%)
Carbohydrates
29g
(10%)
Protein
9g
(18%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
355mg
(118%)
Sodium
83mg
(3%)
Potassium
171mg
(5%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
352IU
(7%)
Vitamin C
1mg
(1%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 355mg | 118% |
| Sodium | 83mg | 3% |
| Potassium | 171mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 352IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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