Recipe: Teochew Yam Mooncake

< Ingredients >
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Fillings ::
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* 500 gm. yam, cooked and mashed
* 250g castor sugar
* 90ml oil
* 25g melon seeds (kuaci瓜子), toasted

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Water dough ::
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* 200 gm. plain flour
* 50 gm. margarine
* 30 gm. sugar
* 100 gm. water

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Oil dough ::
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* 180 gm. plain flour
* 100 gm. Margarine

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< To make filling >
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* Cook mashed yam with sugar and oil till dry. The paste should leave the sides of the wok clean when stirred.
* Leave to cool, add in melon seeds and mix well.
* Divide into 16 equal portions of small balls each and leave aside as filling.

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< To make pastry >
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* For water dough, Mix flour, sugar, margarine and water. Knead into smooth dough. Rest for 30 minutes. Divide into 4 portions.

* For oil dough, mix margarine and flour and make it into smooth dough. Divide into 4 portions. Rest 30 minutes.

* Take water dough and wrap up the oil dough.

* Flatten the dough into a long rectangle and then roll up into a Swiss-roll shape.
Flatten again and roll into a Swiss-roll again (altogether two times).

* Cut the roll into 4 pcs each.

* Flatten the cut dough, spiral side facing up and wrap up with yam filling. You should get a dome-shaped pastry mooncake.

* Place pleated side down on a greased baking tray and bake in a preheated oven at 180ºC for 25 to 30 minutes or until pastry is cooked.

* Or you can deep fry yam mooncake in medium hot oil till golden brown.