Teochew Mooncakes – Matcha Spiral Flaky Mooncakes with Pandan Lotus paste


Happy mid-autumn festival! Many mooncake baking projects and eating fiesta. I think I need detox already. Last version of mooncakes to try out. The spiral flaky version. First time doing this.. not very satisfying result.. just glad to pull it through. Great learning experience though. Gonna try again.

I think the mooncakes looks tough and uneven already?

Before chilling

After chilling. Easier to cut.


I think the thing I enjoyed most in the mooncake is the paste. lol. I highly recommend KCT (Kwang Cheong Thye) near Aljunied MRT if anyone is making mooncakes. Many tasty varieties, extremely pliable pastes. They also sell packagings and other mooncake ingredients. Lol I sound like advertising.. I wished. Truly think that their products are worth many mentions. But I would like to try making my own paste next year 🙂


In a mooncake baking frenzy recently. There are just so many types out there. So many foods to explore. I think one lifetime is not enough. Saw this recipe in a Taiwan cooking book for festive bakes – including mid-autumn, lunar new year, dumpling festival. I think anyone interested in festive bakes can take a look for inspirations. The book can be borrowed from National Libraries Singapore. It includes many details about the different festive bakes, including little histories, and step by step pictures. Recipes for many different types of basic pastes are also included in the book.


Here’s my own step by step reference:

Original recipe calls for lard. I thought of replacing it with shortening. But ran out of it, so used butter for the oil dough. Could it be the reason why it turned out so dry? I saw the recipe by House of Annie using butter for water dough and oil for oil dough. Maybe I should have added more oil on hindsight. Or too much matcha powder? 10g is a lot. Almost half the bottle.

Oil dough is very dry. I only mixed till able to press together into a ball. It is nowhere near “smooth dough” as stated on recipe.

The flattening process is really important for nice flakes. It should be rolled out as thinly as possible to achieve “thousand flaky layers” (direct translate from the Chinese name). The edges should not be too much white too. As shown, I have failed to achieve that already. The white edges will show in the middle of the final pastry. I definitely am going to try to make this pastry again, although it takes so much time and effort.

Flatten with the sealed side face up.

Roll up into cylinders and cover with cling wrap. As shown, mine are too dry. It affected the wrapping later on.

Cut in half, flatten slightly, then roll out completely with rolling pin. Flip over and wrap filling in it, sealing the edges. I did the first two without flipping over and the thousand layers did not come out. Don’t know why.

The two at the top left hand corner are made without flipper dough over to wrap filling. No thousand layers.. lol..

After baking.. I don’t know what the top two monsters are. Looks hilarious haha..


Final product. Batch 2.


Ingredients (20 pieces)

Water dough

Plain flour 200g

Icing sugar 20g

Shortening 70g

Water 90ml


Oil dough

Cake flour 200g

Shortening 95g (replaced with 35g shortening, 60g butter)

Matcha powder 10g


Filling (divided into 35g each)

500g pandan lotus paste

100g low sugar white lotus paste



Oil Dough:

  1. Sift flour onto table. Form a well. Add other ingredients except water. Add water in batches as the absorbency of different flour differs. Avoid over adding that create wet dough.
  2. Mix well and knead till smooth.
  3. Cover with cling wrap and rest for 30min.
  4. Roll into cylinder, cut into 40g each.


Water dough:

  1. Sift flour on table. Form a well and add in other ingredients.
  2. Use scraper to combine ingredients from outside to inside, till smooth dough is formed.
  3. Roll into a cylinder and cut into 30g each.


Assembling the pastry dough:

  1. Flatten water dough from the middle.
  2. Wrap oil dough in it. Paste excess skin on dough, sealed side face up.
  3. Flatten slightly and roll out from the middle into an oval shape using rolling pin, flatten completely (or as much as you can).
  4. From bottom to top, roll flattened dough into a cylinder. Rest cylinders for 10-15min, sealed side face up.
  5. Turn cylinders 90o. Flatten the dough with rolling pin as much as possible; roll up from bottom to top again. With the sealed side face down, cover with cling wrap and rest for 20-30 min.


Wrapping it up:

  1. Cut each pastry dough cylinders into half.
  2. With the cut side face up, flatten slightly with hand, then flatten till large enough to wrap. This is important as pulling to seal edges will tear the flaky layers.
  3. Flip the flattened pastry and wrap filling in it.
  4. With sealed side face down, on a baking paper, bake in preheated oven at 170oC for 15min. Remove and change direction. Bake for 15min.



  • Despite adding water in batches, I eventually added too much, creating a really wet dough and have to knead more, that probably resulted in overstretching of gluten (flour + water + knead = stretch gluten), hence a tough pastry.
  • I find that I create a mess when I try to mix everything on the table – lost about 1 piece worth of water dough in the process. That’s also probably why the full amount of water is too much – there are lesser dry ingredients left to mix with the water.
  • In making the oil dough, 10g of matcha was probably too much. I should have saved the shortening for this and replaced butter for water dough instead. Simply because I ran out of shortening. The dough is too dry it cracks – no way is smooth dough formed. It became harder to shape the dough. But then again, I should probably not rest the dough too long in the latter part since I know that the dough is drier than it should have been. It was impossible to roll into a cylinder as it cracks like crazy. On hindsight, I should have added more oil or something.
  • The flattening process is very important. The flatter it is, the more “spiral” it will result, as you will have to roll it more, creating more “layers” in the process.
  • It is also important to note the amount of white dough at the edges when flattening out the first time. When rolling it in, the amount of white colour will show in the eventual product.
  • I wrapped the first two filling on the side I pressed down instead of flipping and there was no spiral to speak of. There was no such problem with other blogs I viewed. I believe there was a big problem with my technique in creating the flaky layers.
  • Though the mooncakes do not look like it could be stored in the fridge, it is much easier to cut after storing in the fridge in an air-tight container. Tastes nicer too.
  • Overall, the water dough is too tough due to too much kneading resulting in stretching of gluten. It would make good bread dough probably. Oil dough is too dry. End result is a pastry that is not light and flaky. I find it rather tough especially that I still can’t bite well.

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