#thousand layer mooncake

[foodcreation101]

Mid-autumn Teochew Style Flaky Mooncakes 🐇🥮🌸

MILK COCONUT 🥛🥥

EARL GREY 🍃🍵

MATCHA SALTED EGG 🍵🥚

[buffetlicious]

Mum’s favourite mooncake is not your typical traditional baked type but this deep-fried Crispy Yam with Whole Egg Yolk Mooncake (酥皮单黄芋泥月饼) from East Ocean Teochew Restaurant (東海潮洲酒家). Compared to the baked types, this spiral thousand layer mooncake (S$53.25 after 30% discount) has a much shorter shelf life due to the yam filling turning soggy and the crust rancid. As per the recommendation, it is best to consume it within 3 days of purchase.

The Crispy Yam Mooncake is a little harder to make compared to the baked and snow skin mooncakes as this one requires layering two separate doughs together. The oil dough (油皮) has to be wrapped inside the water dough (水皮) before it is rolled flat out then rolled back into a log like a Swiss roll. Doing so will get the mooncake that is crispy and flaky in textures. Just check out the video recipe and you will know what I mean.

[foodcreation101]

HAPPY MID AUTUMN FESTIVAL !

🥮🏮🌕

Teochew Spiral Mooncake

[foodcreation101]

Rainbow Spiral Yam Mooncake