Yam Mooncake Recipe 👉 Cook until the paste leaves the sides of the wok clean when stirred. Wrap the rolled dough around the yam filling and seal the bottom edges by pinching.
Combine the ingredients for the flour skin in a mixer and mix till all are well combined. 140 mL inverted sugar syrup which you bought or made in Part I ⅓ cup peanut oil or corn oil. Add salt sugar Note 2 and oil gradually into yam paste a small portion at a time.
At Chinese restaurant Peony Jade which has outlets in Clarke Quay and Keppel Club the range of Teochew orh nee mooncakes based on the well-known traditional Teochew yam dessert is painstakingly shaped and moulded by hand.
100 g purple yam 60 ml milk ⅛ tsp salt 35 g fine granulated sugar 10 g glutinous rice flour Update. Divide the mixture into 30grams each and shape round. Place processed yam in a large frying pan. Instructions Fry shallots in the cooking oil till aromatic.