Happy Mid-Autumn Festival!
Today is the exact day to celebrate this festive, so I guess it is forgivable for me to put up another mooncake post. hee hee.
I never believed that food should be coloured with artificial colouring. It should stay the way it is or use natural food dye (like pandan juice or beetroot juice) But when it comes to this type of flaky mooncake, I say, a little bit of colours wont harm much. Infact the mooncake jumped straight out screaming “Look at me!“
I made this kinda flaky mooncakes once before; Pandan Spiral Pastry. I didn’t quite achieve the results aka, the flakes. So this time, I was quite satisfied with the amount of visible layers of flakes on the mooncake.
For the filling, I adapted it from another recipe.The thing with mooncake is that they’re quite versatile in terms of which type of filling you use. So, you can use lotus paste, red bean, pandan, yam.. etc
Filling
530g Green Tea Lotus Paste
60g roasted almond flakes
10g Japanese Seaweed
- Cut the seaweed to small pieces.
- Mix everything together and divide filling into 30g each
Ingredients for skin
100g plain flour
10g icing sugar
20g shorterning
45ml water
Ingredients for Oil skin
80g flour
45g shorterning
Method
- Combine all the ingredients for first skin in a bowl. Mix well and roll into a square piece of 13″x13″ (more or less)
- Mix ingredients for Oil skin and divide into 4 parts. Colour 1 part with pink/red, 1 part with yellow and 2 parts with green. Roll all parts squarish and place in the center of the square piece the pink layer first. Then followed by yellow overlapping the end of pink layer. Same goes to green layer overlapping abit of yellow. It should look like the pic below.
- Press flat, enclose both ends together. Rest for 20 minutes. Use a rolling pin to flatten all sides, turn over and roll flat.
- Roll into a swiss roll starting from the pink dough, so the pink is inside and green is the outer layer. Cut off excess parts from both ends and keep aside. Cut out 20 pieces from the roll. Make sure you cover the dough with a damp clothes to prevent it from drying out.
- Then take a piece, roll flat with a rolling pin and wrap in the filling. Seal the ends facing downwards. Bake in preheated oven at 180 C for 15-20 minutes till baked through but not golden. Cool before cuting.
This would give u a better idea.
Note: Try not to roll the dough too thin on the middle (the pink part) cause it’s gonna be too thin and you can see the colour of the filling inside. And for a tip, to get many layers of flakes, try to roll the big flat dough as flat as possible before rolling into a swiss roll, that way you can achieve the result. But too much might cause the dough to break while you wrap in the filling. So, becareful.
I think abit of colour wouldn’t do any harm. 
And it kinda matches my paper towel. Ha Ha
The outer skin was very flaky and its like melt in your mouth type of texture. Prolly because of the size of the mooncake, you dont get too much filling on too little skin, hence, it’s not so jelak. The filling was abit weird and new for me. I guess it’s probably because of the seaweed inside. The smell of seaweed really stood out and some people might or might not like it. So I guess it depends on personal preferences. If you want to stick to more traditional type of filling, go for it 
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Tags: Chinese Pastry, dessert, green tea, japanese, mooncake, seaweed
