Flakier Than A First Date! How To Make Make Teochew Flaky Taro Mooncakes Recipe

Cut the taro root by topping and tailing it, then peel off the rough skin.

Rinse the taro and check for any bad bits, removing them as necessary.

Measure out 400 grams of peeled taro and arrange it in a single layer on a plate.

Steam the taro slices in a wok with simmering water for about 30 minutes until soft.

Once steamed, let the taro cool for 2-5 minutes before blending it into a paste.

In a blender, combine the taro paste with 100 grams of caster sugar and 17 milliliters of coconut oil, then blend until smooth.

Transfer the taro mixture to a dry pan and cook over medium heat, stirring constantly until it forms a dough-like consistency that moves as a block.

Once the desired consistency is reached, remove from heat and let it cool to room temperature in a bowl.

Once cooled, roll the taro paste into 20 balls, using a teaspoon to scoop out portions.

Optionally, cover the balls with cling film and refrigerate overnight before making the pastry.

To make the water dough, combine 250 grams of plain flour and 30 grams of icing sugar in a bowl.

Add 65 grams of melted unsalted butter, 50 milliliters of vegetable oil, and 65 milliliters of water, then mix until a dough forms.

Divide the water dough into 10 pieces and roll them into balls.

For the oil dough, combine 150 grams of plain flour with 75 grams of melted vegetable shortening and 1 tablespoon of vegetable oil.

Add purple food coloring and ube flavoring to the oil dough, mixing until combined.

Equipment Needed

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