Corner Café

September 3, 2008

Jade Mooncakes / Spiral Pandan Lotus Puffs

Filed under: Dim Sum — SeaDragon @ 12:00 am
Tags: , , , ,

Deep-Fried Jade Mooncakes.

Baked Jade Mooncakes.

Makes 12 mooncakes

Chinese Flaky Pastry:
Water Dough:
125g plain flour
20g caster sugar
50g lard
60ml water, adjust as necessary

Lard Dough:
120g cake flour
60g lard
1/2 teaspoon pandan paste

300g Pandan Lotus Paste
Chinese Flaky Pastry:
1. For the Water Dough: Put flour, sugar and lard in a mixing bowl, mix briefly to incorporate the lard. Slowly add just enough water to form a soft but non-sticky dough. Knead until smooth, form into a ball, wrap in cling film and set aside (or put in the refrigerator in hot weather) for about 20 minutes before using.
2. For the Lard Dough: Rub lard into the flour until a soft dough formed. Add pandan paste and knead in well. If it is too soft, chill in the refrigerator to harden a bit. If it is too hard, knead it a bit more until you get soft dough about the same pliability as the water dough. It is important that the malleability of the lard dough should be about the same as the water dough when making the Chinese flaky pastry.
3. Divide the water dough and the lard dough respectively into 6 equal portions each and round them all into small balls.
4. Follow the preparation of the Visible Layering – Spiral (Escargot) Flaky Pastry as shown in Huaiyang Flaky Pastry.
5. Option A (deep-frying): Heat oil in a wok or saucepan to 180°C, reduce heat and deep-fry the pastry until golden brown in colour.

After deep-frying.


Option B (baking): Preheat oven to 200°C. Line a baking sheet with baking paper. Arrange the pastry apart on the lined baking sheet. Bake for 16-18 minutes, or until the puffs are golden brown in colour.

Before baking.

After baking.


Taste: Light and flaky pastry with a sweet lotus paste filling (deep-fried version is even lighter and crispier)
Consume: Best within a week
Storage: Store in airtight container in room temperature
Recipe References:


  1. sd

    these look so good, i must make some by trying out this recipe


    Comment by lily ng — September 3, 2008 @ 5:12 am | Reply

  2. Oh my goodness these look amazing, the pandan lotus seed paste has a beautiful vibrant color to it.

    PS: I was an avid reader of Café of the East, and was so saddened when you posted about leaving the blogspot world … but I’m so glad that you’re back to blogging 🙂 It truly is an amazing talent you have

    Comment by Joanna — September 10, 2008 @ 1:36 pm | Reply

  3. I am so impressed by this gorgeous pandan spiral mooncakes, it must very delicous ^^

    Comment by dolphing — September 16, 2008 @ 2:03 am | Reply

  4. SD,
    can we use shortening instead of lard? was thinking of attempting this. thanks!

    Comment by delia — September 14, 2009 @ 1:00 pm | Reply

  5. Hello, just found out about your blog, do you bake normal mooncakes?

    Comment by Sandy — October 1, 2009 @ 3:33 pm | Reply

    • If you are referring to Cantonese mooncakes, I have baked them before but that was a few years ago, forgotten which recipe I used.

      Comment by SeaDragon — October 4, 2009 @ 10:43 am | Reply

  6. And your Jade mooncakes look delicious!

    Comment by Sandy — October 1, 2009 @ 3:34 pm | Reply

  7. […] Recipe gốc ở đây Possibly related posts: (automatically generated)Custard ChouxPineapple BunsBánh Trung Thu IICookie shortbread. […]

    Pingback by Flaky Mooncake (teochew style) « Bếp nhà Bety — September 3, 2010 @ 2:17 am | Reply

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