Chinese Spiral Moon Cake (Teochew style mooncakes) is a pastry-style mooncake made with outer flaky crust and inside the pastry with savory filling.
I have already tried Chinese scallion pancake, and wonton soup with mushroom and I am in love with them, and do it once in a while. So decide to try this spiral moon cake. However original recipe for the moon cake was to make sweet potato filling. Nowadays if say I sweet, hubby will run from the kitchen in split of seconds, still when I make sweets he would try it in a small portion. So I decide to make it savory filling with moong/mung bean so that he can also enjoy guilt free.
On researching a little bit about spiral moon cake, I came to know that this is a regional variety, but not the traditional Chinese moon cake that is eaten during autumn moon festival. This year it is on September 19th 2013. There are two different kinds of moon cakes, one is chewy that is traditional and other one is flaky. Chaoshan(Teochew-style mooncake)s a flaky crust variety, and is larger in size than the Suzhou variety. It is close in diameter to the Cantonese style, but thinner. A variety of fillings are used, but the aroma of lard after roasting is dominant. Suzhou-style mooncake is the oldest version of moon cakes which has sweet and savory filling, and is also known for its flaky dough and generous allotment of sugar and lard. Within this regional type, there are more than a dozen variations. It is also smaller than most other regional varieties. You are interested in reading about moon cakes read from here and here.
I saw this blog post and was amazed by the layers she got. I did not want to use lard, and the next choice was to use shortening, so I tried with vegetable shortening, and since it has no taste of its own, I also used a little butter to make the pastry flaky. However it is not as flaky as I wished. For the filling, I used yellow split peas/moong beans, green onion, onion and chili flakes, I added little cumin too. My daughter likes blue color, so I used blue color to make this moon cake. Outer covering is made with two kinds of dough, water dough which consists of flour, water, butter and shortening and oil dough which consists of cake flour, shortening and butter. Later two of them get mixed together and warp in a particular pattern to get flaky layers. Instead of frying as traditional one opted for baking, I was able to get layers After 35-40 minutes of baking at 350 °F they turned out to be crispy on outer and filling made flavorful. They are at their prime when they come out from the oven. As they sit outside they lose their charm and by next day they become rancid.
If you are very curious to know the taste only try it, otherwise you can skip it and look for one any Chinese bakeries for the traditional version.
Make filling
Then fold the dough like this and filled with stuffing
Chinese Spiral Moon Cake (Teochew style mooncakes) with Savory Moong Bean Filling
Chinese Spiral Moon Cake (Teochew style mooncakes) is a pastry-style mooncake made with outer flaky crust and inside the pastry with savory filling.
Servings: 6 servings
Calories: 218kcal
Ingredients
- Ingredients
- Water dough
- 75 g /1/2 cup all purpose flour
- 13 g/1 tablespoon shortening
- 7 g/1/2tablespoon butter
- 10 g /3/4 tablespoon sugar
- 35 g /2 ½ tablespoon of water + 2-3 drops white vinegar
- Oil Dough
- 65 g/ ½ cup Cake flour
- 26 g/ 2 tablespoon shortening
- 1 tablespoon + 1teaspoon canola oil
- Few drops of blue coloring.
- Savory Filling
- ¼ cup Split Moong bean/Yellow split peas
- ¼ cup chopped onion
- ¼ cup chopped green onion
- ½ teaspoon Salt
- 1 teaspoon oil
- ¼ teaspoon cumin seeds
- ½ teaspoon crushed red chili
- 1 teaspoon soya sauce I haven’t added
Instructions
- Water dough
- In a medium bowl, mix in flour, sugar, shortening and butter.
- Rub shortening with flour until it looks like breadcrumbs.
- Add in water mix together to form smooth dough. Cover and rest for 30 mins.
- Divide dough into 2 pieces.
- Oil Dough
- In another bowl add cake flour, shortening and oil . Rub shortening gradually into the cake flour to form soft dough. Add few drops of gel food coloring while making the dough. Cover to rest for 30 minutes.
- Divide dough into 2 pieces.
- Spread the water dough ball into circle and place the oil dough ball inside. Wrap oil dough into water dough and flatten.
- Roll out into a longish flat thin piece. Roll up like a Swiss roll.
- Turn 90deg and spread it into flat thin piece and again roll up into a Swiss roll.
- Cut each roll into 3 equal pieces with a sharp knife.
- With the spiral side( cut side) facing down, flatten and roll. Wrap with savory moon bean filling.
- Savory moong bean filling
- Directions
- Soak the moong beans for 2 hours, wash until water run clear, and cook with 2-3 cups of water in dutch oven for about 45 minutes or until beans cooked very well and soft. Mash them with masher.
- Heat oil and cumin seeds in skillet and add onions and green onion and fry for few minutes, then add mashed beans and stir fry till dry
- Season with salt continue frying for 5 minutes with low fire. Add in crushed red chili peppers and combine well.
- Once it cools enough to touch make 6 small balls.
Notes
1. When rolling into a round, roll the edges of the dough thinner to make it easier to seal.
2. If your shortening is hard, soften it in the microwave before using.
When you are ready to bake, preheat oven to 350F and bake the spiral moon cakes for about 35-40 minutes or until they puffs well crust gets crispy.
Enjoy on the same day. Left over’s don’t taste good.
You use the color of your choice.
For the Chinese pastry I adapted from here and here, for filling I adapted from here.
2. If your shortening is hard, soften it in the microwave before using.
When you are ready to bake, preheat oven to 350F and bake the spiral moon cakes for about 35-40 minutes or until they puffs well crust gets crispy.
Enjoy on the same day. Left over’s don’t taste good.
You use the color of your choice.
For the Chinese pastry I adapted from here and here, for filling I adapted from here.
Nutrition
Calories: 218kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 267mg | Potassium: 134mg | Fiber: 3g | Sugar: 3g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Suja Md says
Wow!!! moon cake looks pretty good...cute little moons on the plate!! love its color!
Reeni Pisano says
These are so pretty! I love that vibrant color and I bet they are tasty too! Something I always wanted to try.
Amila Wickramarachchi says
wow!they look colourful and beautiful...
The 21st Century Housewife© says
I was interested to learn about Mooncakes, Swathi. Yours are beautiful. I like blue too 🙂 What an interesting and delicious treat!
Savitha Ganesan says
Love the coloufull moon cake.very helpful post.
Shashi Charles says
Such beauties! I don't think I have ever had savoury mooncakes before - so so intersting!
Shashi @ http://runninsrilankan.com
Elisabeth Foodandthrift says
Such a pretty shade of blue, Swathi...filling with the savory stuffing is a superb idea. Would love to taste this. So festive and delicious! Thank you for your sweet and caring words on my blog!
Hema says
This is so awesome, very new to me and I like the bright blue color..
Asha Shivakumar says
Interesting color and a fun dessert. I enjoy the pastry of moon cakes.
Suja Md says
Wow love those cute colored cake...Delcious clicks!
mjskit says
WOW! These are absolutely amazing! and so pretty!
Suja Manoj says
Swathi,it looks beautiful,love the blue color..yummy
Divya Shivaraman says
In blue those rolls are simply innovative
divya says
truly divine..love ur clicks
Eric Pepple says
Those look awesome! Thanks for sharing 🙂
Happy Blogging!
Happy Valley Chow
Arthy shama says
Wonderful moon cake Swathi, colour 'blue' looks so gentle and rich on a cake 🙂
Veena Theagarajan says
lovely blue color.. refreshing.. Tempting too
Harini M says
Lovely cake with healthy filling Swathi
Shama Nagarajan says
delicious and inviting
Kaveri Venkatesh says
Awesome looking mooncake..Looks so flaky with all the layers.
Vijayalakshmi Dharmaraj says
lovely color of moon cake... love it...
Supriya Nair says
Love the colour. The cake looks so innovative 🙂
Priya Anandakumar says
Wow Swathi, the blue color is really stunning and wonderfully made spiral moon cake...
Sona - quick picks/pick quicks says
so bright blue !! lovely...and nice filling too.
Latest post on my blogs
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Bhawya Sankar says
wow its looks so yummy and colorful... bookmarked it 🙂
sangeetha pn says
They looks simply awesome! :)very beautiful spiral moon cake
Rafeeda AR says
this absolutely looks awesome... love the savory filling...
kitchen queen says
innovative and droolworthy.
Happys Cook says
Awesome , beautiful color... well tried savoury version..
Gayathri Ramanan says
lovely color..simply superb cake..
Rebecca Subbiah says
impressive all from scratch
Sona S says
Love the savory filling, beautifully done.
Mahi says
Beautiful blue cake!
Hamaree Rasoi says
simply awesome and delicious looking moon cakes. Must have been a hit in your household. Wonderful pics as well.
Deepa
Rekha Vengalil says
Wow awesome 🙂
Swathi Iyer says
Thanks Rekha
Meena Kumar says
Blue moon cake looks delicious I saw many members put up their post but I must say savory filling sounds really good to me.
Swathi Iyer says
Meena, I am forced to make everything blue nowadays. Yes savory filling makes my hubby to taste test.
Sangeetha Priya says
love the spirals and savory filling...
Swathi Iyer says
Thanks sangeetha.