Thursday, December 24, 2009

Flaky Taro Mooncake Pastry

I just had a feeling of wanting to eat some puff pastry. So I went and google some recipes for flaky pastry. There are some recipes for yam pastry but I only have taro. So I decided to make my own taro pastry. The truth is I've never eat this pastry before. I think they do sell them as mooncakes but never had a chance to taste these. The result is very good...except the color was gone after I fried the pastry! I need to bake them next time instead of frying. I think this is also good if I make a salty fillings. Got the dough recipe from auntyochana blog. Sure will make these again next time.


500 gm steamed and mashed taro
145 gm sugar
1 cup water
4 tbsp all purpose flour


1. In a pot heat the water and sugar together. You can add a little purple to give the filling a darker color. Then add in the mashed taro.
2. Stir well and then turn heat low. Taste and if you need to add more sugar then add more. Now slowly add in one tablespoon of flour at a time until the mixture is thicken but not so thick that you can't stir.
3. Remove from heat and let it cool down before forming balls. After cooling the taro will be harder and easier to shape. Make 16 balls then place them in the refrigerator to continue cooling. (Note: If it's too sticky then use some flour on hands before handling the taro.)

Water Dough:

200 gm all purpose flour
1/2 tsp white vinegar
50 gm shortening
30 gm sugar
100 gm water

Oil Dough:

180 gm all purpose flour
100 gm shortening


1. For water dough, mix water, sugar, and vinegar. Mix to flour and add in shortening. Knead to a soft dough. Let rest for 20 mins. Divide into 4.
2. Knead flour and shortening together for oil dough. Divide into 4 parts.
3. Know flatten the water dough and place the oil dough in the middle. (see pics below). Roll it out and then fold and roll out again. Then roll it into a swissroll and cut into 4 pieces. Repeat for the rest of the dough.
4. Flatten each piece of dough and you will see the spiral. Place the taro ball in the middle of the dough and wrap it. Remember the pretty side on the outside so when you fry you can see the spiral.
5. Heat oil and fry until golden. It should only be two to three minutes since we do not need to heat the filling. Only need the dough to cook.


a b c said...

thanks for sharing!! i've been looking for a way to make taro moon cakes forever!!

ch3rri said...


You should bake it instead of frying. Also, if you want the taro not be so soft, then don't add in too much water. Just add enough to mash it up.

Manang said...

I have tried two recipes before trying this in an attempt to make what we call "emapanada de kaliskis" (kaliskis means fish scales, due to the appearance of the dough). The first one I tried was sometime in December before this post of yours. While I got the technique, the dough was too chewy/tough for me (though it was flaky). The second one I tried yesterday was a Filipino blogger's post on empanada kaliskis, and I was hopeful, but the result was too oily/greasy for my mouth, although the dough was also flaky. This recipe of yours was the third one I tried, and it was perfect! Thanks so much, now I can label this as the perfect empanada dough! I was trying to copy my favorite empanadas when I was still living in the Philippines, and this texture and feel and taste and, of course, appearance, was the closest, if not the same, among the recipes I tried.
I will post about this some time in the future in my post, and will provide a link to this recipe.
Thanks again!

ch3rri said...


I am so happy to hear that my recipe works! This made my day...hehehe. I will try to do the baking next time.

Manang said...

Hi ch3rri,
I made my draft of this, scheduled to post on 1/20 at night.
Thanks a bunch to you!!!

terri@adailyobsession said...

hi, thnx for the recipe! i ate some of these a few nights ago, googled taro mooncake and your photo was the first one to catch my eye. one of these days, i might gather the courage to make them:)