Green Tea Spiral Mooncake (Teochew Thousand Layer)

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This is a baked version of the Thousand Layer Flaky Mooncake I served at my Mooncake and Tea Party for Foodbuzz 24, 24, 24. The ingredients and procedures are the same, except for the addition of matcha powder in the oil based dough to create a green tea flavored layer.  I used espresso lotus paste filling but you can use any filling you want.

Ingredients:

Water dough

  • 100 g all purpose flour
  • 1/4 tsp white vinegar
  • 25  g shortening
  • 15 g sugar
  • 50 g water

Oil Dough

  • 90 g all purpose flour
  • 50 g shortening
  • 1/2 tsp matcha green tea powder

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Directions:

  1. Mix all ingredients for water dough until it forms a soft dough. Let rest for 20 minutes then divide into 4 balls. Set aside.
  2. For oil dough, mix all the ingredients then divide into 4 balls. Set aside.greenteaspiral2 greenteaspiral3
  3. Wrap water dough over oil dough, repeating with the rest of the balls.
  4. Take one dough and roll out flat to about 1/8 inch thin. Once rolled out, roll up like a swiss roll.
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  6. Roll out again and roll into a swiss roll (altogether two times). Divide the roll into 2.
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  7. Take the cut out dough with cut side up and roll into a circle, big enough to cover the filling.
  8. Measure about 100 g of filling for each ball.  Wrap the dough over the filling. This will yield 8 mooncakes of about 2 1/2 inch diameter.greenteaspiral11 greenteaspiral12
  9. Bake at 400F oven for 15 minutes.
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Espresso Lotus Paste Filling

Ingredients:

  • 2 packages of dried lotus seeds (each package 170 g)
  • 2 cups water (or more if needed)
  • 1 tsp of espresso powder dissolved in 1 tbs water
  • 150 g sugar
  • 100 – 150  ml peanut oil
  • 2 tbs honey or maltose syrup
  • 1 tbs condensed milk

Directions:

  1. Place water and lotus seeds in a pan and boil on medium heat until all water is absorbed and seeds are soft.
  2. Place cooked seeds and espresso mix in food processor or blender and process until very fine. Set aside.
  3. Heat the wok and melt  4 tbs sugar with a little bit of oil until it turns into caramel color. Add pureed lotus seeds, the rest of the sugar, oil and salt. Stir well.  Add in honey/maltose, condensed milk and mix well. Continue cooking, stirring frequently, until dry and paste comes off the sides of the pan. Cool.

Notes:  You can also use plain lotus paste filling or red bean paste filling.

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» sarah said: { Sep 30, 2009 - 09:09 }

what an interesting technique for a layered dough. what do you suggest I use for a filling if I can’t find lotus seeds? great pictures to explain how it is done, thanks

» virtual chef said: { Sep 30, 2009 - 11:09 }

hi sarah: red bean paste will work well, too. or you can try yam paste, mixed nuts and dried fruits, yellow mung bean paste, etc.

» jenn said: { Sep 30, 2009 - 11:09 }

This looks really great. I love how you can see the flaky layers like rings on a tree. That’s really cool.

» Jessie said: { Sep 30, 2009 - 04:09 }

looks really good! I’m enjoying the different kinds of mooncakes you have been making lately

» Kian said: { Sep 30, 2009 - 07:09 }

Great looking mooncakes. Interesting combination of espresso and green tea flavors.

» penny aka jeroxie said: { Sep 30, 2009 - 10:09 }

OMG! It just gets better and better. If my mould doesn’t arrive, I can try and make this. Need ingredients!

» MaryMoh said: { Oct 1, 2009 - 02:10 }

looks fabulous! I’d love a big bite!

» Debs said: { Oct 1, 2009 - 05:10 }

How lovely, I’ve got some matcha, may just have to try these.

» Tita Beng said: { Oct 1, 2009 - 07:10 }

You bake and cook like a pro chef now! Galing!

» Carolyn Jung said: { Oct 1, 2009 - 08:10 }

It’s like a Christmas present — you unwrap the outer layers to find this lovely surprise inside.

» Amber said: { Oct 1, 2009 - 09:10 }

Beautiful!!! I’d love to try this. When you cut into them what is the texture like? Soft?
And you can make it a little more healthy by using that non-hydrogenated shortening they sell at Whole Foods.


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