Coconut Taro Mooncakes

Coconut Taro Filling

1. Wash and peel taro root with a large knife. Cut taro into 1-inch cubes.
2. Place taro into a steamer basket. Steam until tender to the fork, about 15 minutes.
3. Remove taro from steamer. Using a fork or potato ricer, mash the taro into a smooth paste. Add condensed milk, coconut milk*, sugar, and salt to the mixture. Mix until well combined and paste is smooth. Transfer the filling to the refrigerator to cool completely, about 2 hours.

*Note: Add the coconut milk one tablespoon at a time. Some taro root contain more moisture than others and adding too much coconut milk can make the filling too soft. The texture of the filling should be quite stiff, like playdoh.

Wrapper Dough

1. In a bowl of stand mixer fitted with a paddle attachment, beat together butter and icing sugar on medium speed until smooth. Add egg yolk and mix until combined.
2. With the mixer running on low, add flour and salt. Mix until the dough comes together, careful not to over mix.
3. Using a scale if possible, evenly divide the dough into 15 portions, about 20g per portion

Assembly

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Using the palm of your hands or fingers, flatten one ball of wrapper dough until it becomes a circle roughly 3-inches in diameter.
3. Place one portion of taro filling at the centre of the flattened dough.
4. Gently fold the wrapper dough upwards to encase the filling, lightly pushing the dough up the sides. The dough should cover the filling completely. Roll the ball between the palm of your hands to smooth out the dough,
5. Lightly dust a small (50g) mooncake press with flour. Place the rolled dough ball inside the mooncake mold and gently press down with the plunger until it evenly fills the mold. Remove the plunger and transfer the mooncake onto the prepared baking sheet. Repeat with the remaining portions of dough.
6. Gently brush in an even layer of egg wash on mooncakes. Bake until the tops are golden, about 25 minutes.
7. Remove from oven and allow mooncakes to cool on baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.

Ingredients

Coconut Taro Filling

• 450 g taro root
• 3 tbsp Western Family Condensed Milk
• 2 tbsp Western Family Premium Coconut Milk
• 2 tbsp granulated sugar
• ½ tsp kosher salt

Wrapper Dough

• ½ cup (113 g) Western Family unsalted butter, room temperature
• ¼ cup (30 g) icing sugar
• 1 large egg yolk
• 1 cup and 6 tbsp (165 g) Western Family all-purpose flour
• ¼ tsp kosher salt

Egg Wash

• 1 large egg yolk
• 1 tbsp water