Teochew Mooncake Recipe: Flaky Layers and Creamy Cores

Unlike the dense Cantonese style or the savory Yunnan version, Teochew mooncakes are built like pastry. They’re closer to a croissant than a cookie!

What Makes Teochew Mooncakes Special?

• Flaky spiral crust – Made with oil dough and water dough.

• Taro (yam) filling – Soft, lightly sweet, ultra-smooth.

• Salted egg yolk – Often added for a rich, savory core.

• Visually stunning – White-and-purple swirls or colored layers.

Teochew Mooncake Recipe (Taro + Salted Egg Yolk)

Time to get into the good stuff: how to make them.

This version uses taro paste and salted egg yolk. You can swap in yam or mung bean paste if you prefer.

Total Time: ~3 hours

• Prep: 60 min

• Rest/chill: 45 min

• Bake: 30 min

• Cool: 15 min

Ingredients

Taro Filling:

• 500g taro (peeled, cubed)

• 100g sugar (adjust to taste)

• 50g butter or lard

• 1 tbsp milk powder (optional)

• Pinch of salt

• 4–6 salted egg yolks (halved)

Oil Dough (Fat layer):

• 150g all-purpose flour

• 75g lard or shortening

Water Dough (Outer layer):

• 200g all-purpose flour

• 50g lard or oil

• 90ml water

• 1 tbsp sugar

• Pinch of salt

Instructions

1. Make the Taro Paste

Steam taro until soft (about 20–30 minutes).
Mash while hot, then stir in sugar, butter, milk powder, and salt.
Cook over low heat until smooth and thick.
Let it cool completely before using.

2. Prepare Salted Egg Yolks

Steam or bake yolks for 5–7 minutes.
Cut each in half and set aside.

3. Make the Doughs

Water dough: Mix flour, sugar, salt, oil, and water. Knead until smooth. Rest 30 minutes.
Oil dough: Mix flour and lard until it forms a soft, pliable dough. Divide into 8 equal pieces.

4. Laminate the Dough

Flatten each piece of water dough and wrap one ball of oil dough inside.
Roll into a long oval. Fold into thirds (like a letter). Turn 90°, roll again, and fold again.
Repeat once more. Then rest 15 minutes.

5. Fill and Shape

Roll dough into a thin disk.
Scoop ~1.5 tbsp taro filling in the center + ½ yolk.
Wrap and seal tightly. Round the edges, then flatten slightly.

6. Bake

Preheat oven to 180°C (350°F).
Bake for 25–30 minutes until the crust is golden with some blistering.
Cool for at least 15 minutes before serving.

Bonus Tips & Variations

🌀 Want that perfect swirl?
Use food coloring in the oil dough. Purple, green, or pink work great. The swirl pops even more when baked.

🥚 No salted yolks?
Substitute with a small cube of cheese or skip entirely for a vegan version.

🍠 Filling swap ideas:

• Purple yam (ube)

• Mung bean paste

• Black sesame paste

• Custard (if you like soft centers)

🔥 Deep-fried version:
Instead of baking, deep-fry the filled mooncakes until golden brown. Extra flaky. Extra indulgent.

🧊 Freezing?
Totally fine. Freeze unbaked mooncakes. Bake straight from frozen—just add 5–8 minutes to your oven time

Final Thoughts

Teochew mooncakes are perfect for people who love pastries over sweets. They're elegant, unique, and full of texture. If you’ve never tried one, you’re missing out.

Bake them once, and they might just become your favorite.