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Yam Paste / Taro Filling for Mooncake
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Yam Paste / Yam Filling for Mooncakes

Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Servings: 700 grams

EQUIPMENT

  • Steamer
  • Non-stick pan

INGREDIENTS
 

  • 500 grams peeled yam, cut into finger-thick slices / cubes
  • 2 blades pandan leaves
  • 150 grams sugar
  • 80 grams shallot oil, peanut oil works if shallot oil is unavilable
  • 150 grams water, Part 1
  • 30 grams wheat starch
  • 30 grams water, Part 2

INSTRUCTIONS

  • Combine yam and pandan leaves in a steamer and steam over medium heat for 20 to 25 minutes, until yam is soft and a chopstick can poke through the yam easily. Discard the pandan leaves.
    500 grams peeled yam, 2 blades pandan leaves
  • Transfer yam into a mixing bowl and add in sugar. Mash yam while it's still hot. Stir in half of the shallot oil. Blend the yam until very smooth (I used an immersion blender), adding as much Part 1 water as needed if the paste is very thick and stiff.
    150 grams sugar, 150 grams water, 80 grams shallot oil
  • Strain the yam paste into a non-stick pan. Stir in remaining shallot oil. Dissolve wheat starch into Part 2 water and stir into the yam mixture.
    30 grams wheat starch, 30 grams water, 80 grams shallot oil
  • Cook the paste over medium heat, stirring constantly, to form a firm paste. This will take up to 15 to 30 minutes (see Note 1).
  • Line a baking sheet with parchment paper. Transfer the cooked yam paste onto the lined baking sheet. Cover the surface of the paste with clingwrap to prevent a skin from forming. Let cool completely.
  • The paste can be made up to 2 days in advance, keep paste frozen otherwise. Thaw the frozen paste the night before in the refrigerator before using.
  • For the mooncakes, divide the paste into 35-gram portions. Roll each portion into a ball. Cover and keep chilled until needed.

NOTES

  1. To make shallot oil, thinly slice peeled shallots. Place shallots and neutral-flavoured oil (1:1.2 ratio by weight, i.e. 100 grams shallots to 120 grams oil) in a pot. Cook over medium-low heat, stirring occasionally. When the oil starts to foam, start stirring frequently until shallots are lightly golden. Strain before using.
  2. I refer to this YouTube video for the consistency of the paste.
  3. Recipe is adapted from Guai Shu Shu's Teochew Yam Spiral Mooncake
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