Abbygail's Kitchen: TEOCHEW FLAKY SPIRAL MOONCAKE

September 6, 2011

TEOCHEW FLAKY SPIRAL MOONCAKE

After my first try at making snowskin mooncake , I have the urge to try making a different version of delicious homemade mooncake : Teochew Flaky Spiral Mooncake .

Attracted by the spiral flaky look of the teochew mooncake , its a totally new challenge for me to try out this new recipe. Again to mention I am not a big fan of mooncake, yet it didn't stop me from exploring more mooncake recipes.Honestly I have not tasted any Teochew Mooncake before. It makes me really want to try this recipe immediately .

These spiral little mooncake is really tasty . Unbelievably tasty . Once you started eating you won't be able to stop. Heehee .... at least thats what my mom said. My little Ryan loves it too . Thats the best part of all.

LOL............ Ryan's wanted mama to include his pacifier in the photos . That is his beloved pacifier though.

TEOCHEW MOONCAKE

Ingredients

Water Dough
200g Plain Flour
28g Icing Sugar
A pinch of Salt
80g Cold Butter
80g Water

Oil Dough
180g Plain Flour
A pinch of Salt
90g Oil
1/2 tsp Pandan Essence

Filling :
450g Pandan Lotus Paste
50g Melon Seeds

Method

Preheat oven to 185C . Line a baking tray with grease-proof paper
Mix pandan lotus paste with melon seed. Shape the pandan paste mixture into 25g each and shape into round balls

for Water Dough :

Sift Flour , sugar an salt in a mixing bowl. Cut cold butter into the flour mixture using fingertips or food processor until mixture turns into crumbs .
Add in water to form a soft , non-sticky dough. Add flour if it is too sticky, to get the right texture. It should be soft and non-sticky.
No need to knead the dough . It should be able to be shape into soft balls easily without sticking to fingers and hands.
Cover and set aside to rest for 20 minutes.

for Oil Dough :

Sift flour and salt in a mixing bowl. Make a well in the centre of the flour mixture , add in oil and pandan essence .
Draw in flour from the side to form a soft , non-sticky dough. Same as the water dough, add in flour if the dough is too sticky.
Do no over-mix. Cover and set aside for 20 minutes .

To assemble :

Divide both water dough and oil dough into 10 portion each ( 10 portion water dough , 10 portion oil dough )

Flatten one piece of water dough and wrap one portion of oil dough in it . Pinch to seal edges.

Using a rolling pin, roll it flat into long strip . Roll up like a snail to form a cylinder, turn the dough 90 degrees, with the end facing up. Roll again into a long thin strip
Using a sharp knife or pastry cutter , cut the cylinder in the middle into 2 equal pieces. With the cut side facing down , flatten the dough, making edges slightly thinner than the centre. Leave a little hump in the centre in order for the dough to be evenly thick all around when wrapping the pastry
Wrap filling and pinch to seal. Try no to tug or pull too hard, otherwise the layers will tear
Place sealed side down on lined baking tray and bake for 30minutes until the top and bottom are a light golden brown

Enjoy your Teochew mooncake. It is really yummylicious!!

Recipe adapted from House Of Annie