Search
  • Delia.v Patisserie

Vegan Thousand Layer Flaky Yam Mooncake Recipe | Delia.v Life



Two yam posts in a row? Yes, we love our yam! No, it is not mooncake festival anytime soon, but that is not going to stop us from making some mooncakes. If you're wondering what our favorite mooncake is, read the title again! There is something about the combination of the flaky pastry and the soft, fragrant yam filling that makes us go back for seconds every time! We have tasted so many flaky yam mooncake over the years and majority are either too sweet or they leave a greasy aftertaste (ew nope.).



The perfect flaky yam mooncake should be flaky yet not greasy, and filled generously with lightly sweetened yam. Don't go crazy with the sugar here or you will not be able to appreciate the delicate fragrance of yam!



Luckily for you and me, we can make our own flaky yam mooncake easily at home! No fancy ingredient or equipment required to create these beautiful pastries, just some love and patience. Do not despair if you end up with disfigured swirls on your first few tries (we did too!), just keep practicing and you will be on the route to success! However, do ensure that your water dough is properly kneaded so that it is soft and pliable otherwise, you will not be able to get the desired swirls.


Ready to make some 'yammy' pastries...?



Preparation of Components:

Yam Filling:

450g Steamed yam

60g Vegan butter/ Margarine

65g Raw sugar/ Erythritol

1 tsp Purple yam powder/ Purple colouring (Optional)

Coconut milk as needed


  1. When the yam is still hot to the touch, add in vegan butter and sugar. Mash until almost smooth. Leave some unmashed pieces for more texture.

  2. Add in purple colouring if desired.

  3. If your yam paste is too dry, mix in some coconut milk until the consistency is still stiff but moldable.

  4. Divide the yam filling into 50g each and roll into balls.


Water Dough:

180g All pupose flour/ Whole wheat pastry flour

60g shortening 1 tbsp sugar 80g warm water

1.5 tsp Purple yam powder/ Purple colouring (Optional)

  1. Mix together warm water, sugar and purple yam powder.

  2. Rub shortening into flour until the shortening is well distributed.

  3. Add the liquid mixture gradually into the flour and shortening.

  4. Mix and knead into a dough until it is soft and pliable, about 10 mins of kneading by hand.

  5. Allow dough to rest in the fridge for at least an hour, then divide into 6 portions by weight.

Oil Dough: 180g All purpose flour/ Whole wheat pastry flour 100g Shortening

  1. Rub shortening into flour until the shortening is well distributed.

  2. Mix and knead into a dough. It should come together quite quickly.

  3. Allow dough to rest in the fridge for at least an hour, then divide into 6 portions by weight.

To Assemble:

  1. Line baking trays with baking paper. Preheat oven to 180°C.

  2. Wrap one portion of oil dough inside one portion of water dough and pinch to seal.

  3. Using a rolling pin, roll the dough seam side up into an oval shape then roll it up tightly like a swiss roll.

  4. Roll the dough seam side up into long strip and roll it tightly again like a swiss roll.

  5. Cut the rolled up dough into half using a knife.

  6. Repeat the same with the rest of the water and oil dough.

  7. With the cut part of the dough facing down, use a rolling pin to roll it out to about 4 inches diameter without tearing the spiral designs.

  8. Wrap a portion of yam filling in the rolled out pastry then pinch to seal the ends. 

  9. Arrange mooncakes on baking tray and bake for 20 min or until pastry look firm and cooked.

We hope you like our Vegan Thousand Layer Flaky Yam Mooncake recipe! Make sure you subscribe to our Youtube Channel and tag us on Instagram @delia.v.sg if you recreate any of our recipes, we'd love to see your creations!

239 views

©2018 by Delia.v Patisserie. Proudly created with Wix.com