Filling – Yam Paste
1. Steam the yam cube and pandan leaves for 20-30 minutes.
2. Mash the yam cubes in a mixing bowl, then add icing sugar, wheat starch, and butter.
3. Transfer the paste into a pot and cook until thickened. Let it cool, then refrigerate.
4. Once the paste is set, roll into 14 balls (45g each) and set aside.
5. Preheat oven to 150°C. Rinse and coat salted egg yolks with sesame oil then place on a lined baking tray.
6. Bake yolks for 5 minutes.
7. Flatten each yam paste ball, place a yolk in the centre, and roll back into a ball.
8. Cover with cling film and set aside.

Water Dough
1. Combine Prima Plain Flour, icing sugar, unsalted butter, and water in a mixing bowl.
2. Knead by hand until smooth. Cover and rest for 30 minutes.
3. Divide water dough into 7 portions (approx. 50g each).

Oil Dough
1. Combine Prima Hong Kong Flour, charcoal powder, and salted butter in a mixing bowl.
2. Knead by hand until smooth. Cover and rest for 30 minutes.
3. Divide oil dough into 7 portions (approx. 40g each).
4. Cover dough with cling film and refrigerate.

Assembling
1. Preheat oven to 170°C and line a baking tray with baking paper.
2. Wrap each portion of oil dough with a portion of water dough and shape into a ball.
3. Roll out the dough into an oblong shape, then roll up from the bottom.
4. Cover with cling film and set aside to rest for 20 minutes.
5. After rest, shape the dough thin and long. Flatten it then roll up again for extra layers.
6. Keep cool in refrigerator for 20 minutes.
7. Cut each dough in half. With the seam side up, flatten and roll into a round, keeping the swirl in the centre.
8. Place the filling in the centre and ensure the filling is fully wrapped to prevent leakage during baking.
9. Shape into a ball and arrange on the prepared tray.
10. Bake for 20 minutes at 170°C.
11. Let it cool completely and serve.

Makes Approx. 14 Mooncakes