Teochew Mooncake (With Yam and Pumpkin Fillings) 潮州芋头南瓜月饼
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  • 500 g Peeled Taro
  • 1 medium size of Purple Yam
  • 180 g of Sugar
  • 90 g of Homemade lard
  • 700 g of Kabocha pumpkin (Seeds removed)
  • 50 g of Sugar
  • 30 g of Homemade lard
  • 2 tbsp of All purpose flour
  • 260 g All purpose flour
  • 50 g of Fine sugar
  • 90 g of Homemade lard
  • 100 g of Water
  • 210 g of Cake flour
  • 90 g of Homemade lard
  • 16 只月饼)
  • 500 克 去皮芋头
  • 1 小 只 紫薯
  • 90 克 猪油
  • 700 克 带皮日本南瓜
  • 30 克 猪油
  • 2 大勺 中筋面粉
  • 260 克 中筋面粉
  • 50 克 幼糖
  • 90 克 猪油
  • 210 克 低筋面粉
  • 90 克 猪油
  • 1. Cut Taro
  • 2. Mash the yams into a paste using stand mixer or food processor, add sugar and lard and continue to mash until the mixture is smooth.
  • 3. Place the mixture in a cooking pan and cook at medium heat, stir continuously to prevent sticking to the bottom of the pan. Cook until the mixture form a soft dough. Let cool and divide the paste into 16 equal parts, around 40 g each.
  • 1. 把芋头切块和紫薯一起蒸
  • 2. 加几滴柠檬
  • 3. 把拌好的芋泥倒入锅里
  • 4. Cut Kambocha pumpkin into pieces and steam for 45
  • 5. Place the cooked pumpkin, sugar, lard and 2 tbsp of all purpose flour in a bread machine and run the Jam function to a full cycle. You can also do this by mashing and cooking the paste on stove top. I let my bread machine take care of the pumpkin while I worked on the Taro.
  • 6. Take the pumpkin paste out once the Jam cycle is done and the paste turn into a soft dough, if it is still runny, run the cycle once more until the desired consistency reached.
  • 7. Let the pumpkin paste cooled and divide into 16 equal parts, around 18
  • 4. 把南瓜切大块入锅蒸软
  • 5. 把南瓜肉
  • 6. 果酱程序完成后
  • 7. 做好的馅冷却后分成
  • 8. Take one portion of taro filling and lightly press with thumb to form a small bowl like shape, place one pumpkin ball in it and wrap up to form a larger ball. Repeat the steps for all the fillings. Refrigerate for 20 minutes before use.
  • 8. 取一份芋头馅用拇指压成窝窝状
  • 9. To make the water dough, combine all purpose flour, lard, sugar and water to form a soft dough. Let it rest for 15 minutes before kneading again to form a smooth dough. Rest the dough for 15 more minutes before dividing it into 8 equal parts, 62 g each.
  • 10. To make the oil dough, combine cake flour and lard by slowly pressing and mixing the two using hands to form a dough. Divide the dough into 8 equal parts, 38 g each.
  • 11. Take one portion of oil dough and with the help of rolling pin, roll it out to form a disc around 4 inches in diameter. Place one portion of oil dough in it and wrap up, pinch to seal edges and roll it into a larger ball. Repeat the steps for all the dough. Let the dough rest for 15 minutes.
  • 9. 把中筋面粉
  • 10. 把猪油和低筋面粉用手指头慢慢捏成一个面团
  • 11. 取一份水皮擀开
  • 12. Take one portion of the dough, with the sealed side facing up, roll it into oval shape using a rolling pin. Roll it up tightly like a Swiss roll to form a cylinder. Turn the roll 90 degrees with the end facing up. Repeat these steps for all the dough portions and let the rolls rest for another 15 minutes.
  • 13. Take one roll with the end side facing up, roll into a long thin strips with the help of rolling pin. Roll it up again like a Swiss roll to form a shorter but thicker cylinder. Repeat the steps for all the rolls.
  • 12. 取一份面团
  • 13. 取一份松弛好的小面团打直
  • 14. Cut the roll into half using a sharp knife, with the incision part facing down. Flatten the half dough to form a round disc, place a taro pumpkin ball on it and wrap up, pinch to seal and make into a round ball.
  • 15. Heat up 5 inches of oil in a deep fryer, with the help of a strainer
  • 14. 取一只松弛好的面团
  • 15. 一口小锅里热上



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