The Mid-Autumn Festival is a time of celebration, family gatherings, and of course, indulging in delicious mooncakes! This year, why not take your mooncake game to the next level with our Rainbow Yam Swirl Flaky Skin Mooncakes? These stunning, vibrant mooncakes not only look incredible but are filled with a smooth, creamy yam filling that will leave everyone wanting more.
Whether you’re gifting them to loved ones or enjoying them yourself, these mooncakes will be the showstopper of any celebration. Best of all, they’re easy to make at home with your Thermomix®!
Rainbow Yam Swirl Flaky Skin Mooncakes recipe for Thermomix® by Prima
Yam Paste Ingredients:
- 500g water
- 450g Yam (peeled and cubed)
- 3pcs pandan leaves
- 100g Icing sugar
- 80g Unsalted butter (omit salt if using salted butter)
- 15g Wheat starch (or cornflour)
- Pinch of salt
Yam Paste Instructions:
- Place 500g water into the mixing bowl, place yam cubes and pandan leaves in the Varoma dish and place in position and steam for 20 min/varoma/speed 1.
- Discard the water from the mixing bowl. Place steamed yam cubes, icing sugar, salt, starch, and butter in mixing bowl and mix 30 sec/speed 6.
- Scrape down sides of mixing bowl and cook 20 min/95°C/Speed 3. Scrape bottom of mixing bowl base with spatula every 5 minutes.
- Allow to cool, then roll into 14 balls, each weighing 20-45g. Total weight of yam paste with salted egg yolk/mochi is 45g. Set aside for later use.
Salted Egg Yolks (Optional):
- Use salted eggs as per preference.
- Rinse and coat in sesame oil or Shao Xing cooking wine.
- Bake at 150°C for 5 minutes or steam for 5 min/varoma/speed 1.
- Blot off excess oil with kitchen towel before wrapping into the reserved yam paste filling.
Flaky Skin Ingredients:
Water Dough:
- 200g Plain flour
- 30g Icing sugar
- 50g Unsalted butter (pork lard or shortening can be used for flakier results)
- 100g Ice water
- ½ tsp Vinegar
Oil Dough:
- 200g Hong Kong flour
- 100g Unsalted butter (or use pork lard/shortening)
- Pinch of salt
- Food gel colouring
Water Dough Instructions:
- Place water dough ingredients in mixing bowl and mix for 10 sec/speed 4.
- Continue to knead for 20 sec using dough mode.
- Transfer the dough into a bowl and rest for 30 minutes.
- Divide the water dough into 7 pieces, each weighing 46g.
- Rest the dough for an additional 20 minutes before shaping.
Oil Dough Instructions:
- Place all oil dough ingredients in the mixing bowl and mix 30 sec/speed 3.
- Scrape the sides of the mixing bowl and mix again for 20 sec/speed 3. Repeat if necessary to fully incorporate.
- Divide into 4 pieces of 70g each. Mix 2-3 drops gel colouring for each dough. Suggested colours are blue, pink, green and yellow.
- Mix each dough with gel colour well and split dough into 7 pieces at 10g each.
- Cover with clingwrap and keep in the fridge while waiting for the water dough to rest.
Assembly & Shaping:
- Preheat the oven to 170°C.
- Flatten water dough into an oblong shape, place oil dough rolls in coloured sequence from the top, pink, yellow, blue, green. Wrap up all 4 edges to seal in the coloured oil doughs.
- Turn dough to a 90º direction (pink colour should be on the right). Flatten dough into an oblong shape (approx. 28cm), then roll down from the top.. Cover with cling wrap and rest for 20 minutes.
- Roll out the rested dough (pink colour on top) into a long, flat shape (approx. 20cm), fold dough from left to right to form more layers, flatten slightly and roll down from pink colour again for more layering.
- Chill in the fridge for 20 minutes.
- Cut each dough roll in half. With the seam side up, flatten and roll out each piece into a round shape, ensuring the swirl remains central.
- Wrap each round dough around the yam filling (and salted egg yolks/mochi, if using). Ensure the filling is fully enclosed to prevent leakage during baking.
Baking Instructions:
- Bake in a preheated oven at 170°C for 20 minutes, or deep fry until golden.
Notes & Tips:
- Resting and chilling the dough are crucial steps for flaky layers.
- Pork lard or shortening can be used for a flakier texture.
- You can add colour to the oil dough for a rainbow effect in the flaky skin or just use purple sweet potato powder to make purple flaky layered yam mooncakes
- Homemade yam paste mooncakes should be consumed within 5 days as they contain no preservatives(Flaky Mooncake Recipe). Store inside the fridge and gently heat up before serving for best results.