Teowchew Spiral Mooncake


Water Dough

300g Prima Hong Kong Flour
80ml Cooking Oil
50g Sugar
150ml Water
1½ tsp White Vinegar

Oil Dough

280g Prima Hong Kong Flour
200g Shortening

Yam Paste

3 nos (2kg) Yam (Steamed for 40
200g Icing Sugar
150g Caster Sugar
3 tbsp Cooked Glutinous Rice Flour
(Kao Fen)
12 nos Salted Egg Yolk


  1. Mix the ingredients for water dough and set aside.
  2. Mix the ingredients for oil dough and set aside.
  3. Divide the water and oil dough into 2 equal dough balls each.
  4. Flatten the water dough ball and wrap oil dough ball in it. Gently press until the ends are sealed.
  5. Roll out the wrapped dough flat into a rectangle sheet and fold into the dimension desired (about 5cm). Flatten and roll it up like a swiss roll then cut into 6 equal dough pieces.
  6. Repeat step 4 and 5 for the other water and oil dough balls.
  7. Roll out each dough piece flat and wrap the filling in the middle. Gently press until the ends are sealed.
  8. Deep fry in oil at 170°C for about 10 minutes or until golden brown.
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