The Mid-Autumn Festival is a celebration that brings family and friends together to appreciate the beauty of the full moon and share mooncakes. Among the many varieties of mooncakes, the Teochew Spiral Mooncake, particularly with natural pandan flavor, stands out for its unique flaky, layered texture and exquisite look. This baked mooncake is a lighter, healthier alternative to the fried version of traditional Teochew mooncakes, and it embodies the delicate art of combining water-based and oil-based dough.
In this blog post, I’ll walk you through everything you need to know about making the perfect Teochew Spiral Mooncake with Natural Pandan Flavor, including tips, techniques, and the full recipe. Let’s explore the history, significance, and essential steps to make this iconic dessert.
What is a Teochew Spiral Mooncake?
Teochew Spiral Mooncakes are a traditional pastry with roots in the Teochew region of China, known for their light, crispy layers of pastry, similar to puff pastry. Unlike the classic Cantonese-style mooncakes, which have a dense, sweet crust, Teochew Spiral Mooncakes feature layers that resemble the flaky texture of a croissant or curry puff, which gives them a light, airy quality.
The “spiral” pattern on the mooncake is created by rolling two different doughs—water-based dough and oil-based dough—together and rolling them repeatedly to create delicate layers. Once baked, the mooncakes reveal beautiful spirals on the surface, making them visually appealing and texturally unique.
Traditionally, Teochew Spiral Mooncakes are filled with sweet yam paste, but in this recipe, we will be using a pandan-flavored oil dough for a natural, aromatic twist on the classic version.
Why Pandan?
Pandan, often referred to as the “vanilla of Southeast Asia,” is a fragrant plant commonly used in Southeast Asian cooking and baking. It imparts a sweet, floral aroma and a distinctive green hue to dishes. Using natural pandan extract in this mooncake recipe gives it a fresh, subtle flavor that pairs perfectly with the light, flaky layers of the pastry.
The key here is that we are using natural pandan extract, not artificial pandan paste. The color of the pandan may be less vibrant, but the flavor is purer and more authentic. The natural essence of pandan enhances the mooncake without overpowering its delicate layers.
Teochew Spiral Mooncake (Natural Pandan Flavor): A Step-by-Step Guide to Making This Flaky, Layered Mooncake
Course: DessertCuisine: ChineseDifficulty: Medium4
servings30
minutes40
minutes300
kcalIngredients
- Water Dough:
200 g all-purpose flour
50 g shortening
30 g sugar
50 g water
1/2 tsp white vinegar
- Oil Dough:
180 g all-purpose flour
100 g shortening
1 Tbsp natural pandan extract (for flavor and color)
- Filling:
200 g lotus paste (you can substitute yam or red bean paste)
- Optional Decoration:
1 egg yolk (for brushing)
Poppy seeds or sesame seeds (for sprinkling)
Directions
- Preparing the Water Dough
- Water dough is the foundation of the mooncake’s outer layer. It adds stability to the oil dough and ensures the pastry will hold its shape during the baking process.
- In a large mixing bowl, combine the all-purpose flour, sugar, and white vinegar.
- Add the shortening and mix until crumbly.
- Gradually add water, mixing until the dough comes together into a soft, pliable texture.
- Knead the dough for about 2 minutes until smooth.
- Divide the dough into four equal portions, cover with a damp cloth, and let it rest for 20 minutes.
- Preparing the Oil Dough
- The oil dough provides the light, flaky texture in the mooncake and helps create the spiral pattern.
- In a separate bowl, combine the all-purpose flour, shortening, and pandan extract.
- Mix until smooth, and the dough has a slightly oily texture but is firm enough to shape.
- Divide the oil dough into the same number of portions as the water dough and set aside.
- Shaping the Mooncakes
- This step requires some care and precision. You’ll be rolling and layering the doughs to create the signature spiral effect.
- Take one portion of water dough and one portion of oil dough. Flatten the water dough and wrap it around the oil dough, forming a ball.
- Roll the dough ball into a long rectangle, making sure not to press too hard to avoid losing the layers.
- Roll up the rectangle into a swiss roll shape.
- Repeat this rolling and shaping process twice to achieve optimal layers.
- Cut the roll into 8 equal pieces. These will form the mooncake pastry layers.
- Filling and Shaping the Mooncakes
- Now, it’s time to incorporate the filling and shape the mooncakes into their final form.
- Roll each piece of dough into a small circle, ensuring the spiral pattern is facing upward.
- Place a ball of lotus paste in the center of each circle.
- Gently wrap the dough around the filling, pinching the edges to seal it completely.
- Shape the dough into a neat ball, keeping the spiral pattern on top.
- Adding the Finishing Touches
- To give your mooncakes that signature golden shine, we’ll add a simple egg wash and optional decorations.
- Brush the top of each mooncake with beaten egg yolk to give it a glossy finish.
- Sprinkle poppy seeds or sesame seeds on top for added texture and visual appeal.
- Baking the Mooncakes
- Now, it’s time to bake your Teochew Spiral Mooncakes to perfection.
- Preheat your oven to 180°C (350°F).
- Place the mooncakes on a baking sheet lined with parchment paper.
- Bake for 25 minutes, or until the mooncakes are golden brown and the layers are visibly crisp.
- Allow the mooncakes to cool completely before serving.
Notes
- Using Natural Pandan Extract: instead of artificial pandan paste will give your mooncakes a subtle flavor. You can make your own extract by blending pandan leaves with water and straining it to collect the juice.
- Mastering the Dough : Ensure that both your water dough and oil dough are smooth and pliable. If they’re too dry, the pastry may crack during baking. Conversely, if they’re too wet, the dough won’t hold its shape properly.
- Roll the dough gently to avoid breaking the layers. This will ensure that the spiral pattern stays intact. Be patient and roll it out evenly to maintain the integrity of the dough.
- Avoid Overfilling: When adding the filling, be careful not to overstuff the mooncakes. Too much filling can cause the dough to tear or the filling to leak during baking.
- Baking Time: Watch the mooncakes closely while baking. The layers should be golden brown and crisp but not overbaked, as this can make the pastry dry.
Pro Tips for Perfect Teochew Spiral Mooncakes
1. Use Natural Pandan Extract
- Opt for natural pandan extract for a more authentic flavor and subtle green color. You can make it by blending pandan leaves with a small amount of water, then straining the juice.
2. Keep Dough Consistencies in Check
- Make sure both water dough and oil dough are smooth and pliable. The water dough should be soft, but not sticky, while the oil dough should be slightly crumbly but hold its shape. If they are too dry, the pastry may crack; too wet, and it will lose its structure.
3. Don’t Overmix the Dough
- Overmixing the dough can lead to tougher pastry. Mix the dough just until everything comes together. Overworking it will reduce the flaky texture that makes these mooncakes special.
4. Chill Your Dough If Necessary
- If your dough becomes too soft to handle due to heat, place it in the fridge for a few minutes to firm up. This will help with rolling and shaping.
5. Roll Gently for Perfect Spirals
- When rolling the combined dough, do it gently to avoid breaking the layers. This ensures that the spiral pattern stays intact, creating that beautiful flaky appearance.
6. Be Mindful of the Filling Amount
- Don’t overfill the mooncakes. Use just enough filling to create a balanced flavor and avoid making the dough too thin, which can cause the mooncakes to break or leak while baking.
7. Keep Your Hands Light
- When shaping and wrapping the dough around the filling, use a light touch. Handling the dough too aggressively can flatten the layers and ruin the flaky texture.
8. Don’t Skip the Egg Wash
- Brushing the mooncakes with egg yolk before baking adds a golden sheen and helps create an attractive, glossy finish.
9. Bake to Perfection
- Bake the mooncakes at 180°C (350°F) until they turn golden brown. Keep an eye on them to ensure the layers remain crisp without overbaking, which can dry out the pastry.
10. Let the Mooncakes Cool
Allow the mooncakes to cool completely before serving. This helps the layers settle and the texture to become crisp and flaky.
Serving Suggestions and Pairings
Teochew Spiral Mooncakes are best enjoyed with a cup of tea to balance the sweetness of the filling. Popular pairings include:
- Jasmine tea: Its floral aroma complements the delicate pandan flavor.
- Pu-erh tea: This earthy tea pairs well with the rich filling.
- Green tea: The light, fresh notes of green tea harmonize with the flaky pastry.
Storage and Shelf Life
Teochew Spiral Mooncakes can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Before serving, allow the mooncakes to return to room temperature, or heat them briefly in an oven to restore their crisp texture.
Conclusion
Teochew Spiral Mooncakes, with their beautiful flaky layers and rich fillings, are a delightful addition to any Mid-Autumn Festival celebration. This Natural Pandan flavor brings a Southeast Asian twist to a traditional Chinese pastry, making it both unique and flavorful. Whether you’re a seasoned baker or trying your hand at mooncake-making for the first time, this recipe is sure to impress your family and friends.
Happy baking, and enjoy your homemade Teochew Spiral Mooncakes!
