Kenwood brought Chef Delcie Lam to Tangs recently to demonstrate how to make a healthier version of mooncakes. Singapore-based Delcie is well-known for vegan and allergy-friendly desserts and cakes, and this was a great opportunity to show easy it is to bake for your special diet at home.
Do you want to try your hand at making Taro Mooncakes at home? Here is the recipe;
Taro (1 whole yield approx 600g) – cut and steam without skin
+ water 450g
+ 120g Nuvia Baking Stevia
+ 90g Olive Oil
+ 1/4 tsp Himalayan Pink Salt
1. Skin Taro, wash and cut them into smaller piece. Put to steam till soft.
2. Blend steamed taro in a food processor with 450g water until smooth.
3. Add in the blended taro into the cooking chef bowl.
4. Add in the remaining ingredients and put to cook at 125-degree heat setting and 45 mins cooking time.
5. Once done, the paste should be oily and does not stick to the side of the bowl.
6. Leave it to cool in a separate bowl.
7. Roll it into balls of 50g each. Set aside with a cling wrap covering them well.
Oil Dough : (34g dough)
192g Hong Kong Flour
80g Vegan Shortening/Butter
1. Mix the 2 ingredients well using a mixer at medium speed.
2. Remove from bowl and divide the dough by rolling balls of 34g each.
3. Set aside with a cling wrap covering them well. Leave it to rest for 15mins
Water Dough: (47g dough)
200g Unbleached Plain Flour
96g Olive Oil
84g Blue Pea Flower Water
1. Prepare the Blue Pea flower water by using 1 tablespoon of blue pea dried leaves with 120g of hot water. Leave it aside for 10 mins and extract water only.
2. Add all ingredients together in a mixing bowl and mix at medium speed until well mixed.
3. Remove from bowl and divide the dough by rolling balls of 47g each.
4. Set aside with a cling wrap covering them well. Leave it to rest for 15mins
1. Flatten 1 ball of rested Water dough out on your palm like a pancake
2. Wrap a ball of Oil dough in the middle of the water dough.
3. On an oiled table, roll out the combined dough forward motion until it becomes a thin oval shape.
4. Roll the dough like a swiss roll.
5. Turn it 90 degrees, it should be placed vertically and roll it out forward motion again until thin. This time the flatten dough should be longer than the 1st time.
6. Roll up the dough again like a swiss roll.
7. Cut it into half.
8. The cut line should show a beautiful layer of pastry. Face the beautiful side facing down on the table. Press the dough and roll out to a pancake size with the “uglier side facing you”.
9. Add in a ball of yam pastry in the middle and wrap it up tightly.
10. Repeat the same steps for the rest of the dough.
11. Put to bake at 200g in a pre-heated oven for 15 mins each.
12. Remove from oven and leave to cool before enjoying this healthier sugar-free spiral mooncake.
Makes 16 pieces