Teochew Thousand Layer Mooncake are traditionally filled with sweetened red bean paste, they can be made with coconut oil instead of butter and colored with natural juice as well as ny kind of edible colour. You will absolutely the ultra flaky crust you!

they say three is the perfect number. Well, it took me tree times to get this recipe straight. Main issue: the oil dough, it’s very sandy and I decided to add a tiny bit of water to it. Big mistake. just knead it through. If you add water, you’ll never get the layers. On the same line, substitute butter with low-fat vegetable butter or coconut butter, never with olive oil. That does not work.

Yes, I tried it all. The savoury version too. Well I improvised a savoury version and it worked out pretty well for my taste. Will be online soon as well. Carefully read all the instructions and watch my video (coming out soon) and you’ll master these! They really are worth every second of your precious time.

“If Mooncakes were a spell, it would be a housewarming charm that settles with care into the softest parts of a home and makes the houseplants grow. I wish I could live inside this book.”
Casey McQuiston

Rainbow Thousand Layer Teochew Mooncakes

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Prep Time 1

Cook Time 20

Course Dessert

Cuisine Chinese

Servings 18 Mooncakes

Equipment

Bowl
Rolling Pin
electric blender

Ingredients

For the Water Dough

180 gr Plain or Rice Flour
30 gr Icing Sugar
80 gr Water
60 gr Shortening any shortening solid at room temperature

For the Oil Dough

180 gr Plain or Rice Flour
100 gr Shortening any shortening solid at room temperature
to taste Edible colours or colour powders

For the Coconut Paste Filling

100 gr Coconut
50 gr Icing Sugar
1 Egg White

For the Marzipan Filling

130 gr Almond or Pistachios I used a mixture
130 gr Icing Sugar
1 Egg White

Instructions

Make the Fillings

Blend together the coconut and icing sugar, when grinded, add the egg white and blend until smooth. Add some milk or vegetable milk in case the paste results too dry. Put aside and do the same with the marzipan ingredients. If using the day after, store it in the fridge overnight.

Water Dough

Mix together the dry ingredients, then add the butter and warm water and knead until smooth. Let it rest 15 minutes at room temperature or in the fridge overnight, wrapped in cling film.

Oil Dough

Melt the shortening and add it to the flour. Mix until combined. It will result a bit sandy at the beginning, but will get smooth. Divide the dough, accordingly to how many colours you'd like to use. I divided it into four, added the colouring and knead until homogeneous. Let it rest 15 minutes or overnight in the fridge.

Making the Mooncakes

Divide the filling into 18 pieces in total, giving it a ball shape. Put any leftover aside.
Divide the water dough into 8 pieces (about 40gr each) and each piece of couloured dough into 8 as well. If you kept the dough in the fridge, let it warm up before working. The oil dough especially, will result very sandy but just work it a bit and it will stay together.
Take a piece of water dough and roll it our to an oval disc. Place each coloured butter dough on top of it, forming a colour line. Wrap the water dough on top to cover the butter dough completely, then roll it out to a flat sheet.
Roll the sheet like a jelly roll, keeping all the colours horizontal, separated. Roll the dough again with a rolling pin to a longer and less wide oval shape, then roll like a jelly roll but starting from a corner of the long oval. you should get a long log. Flatten it as much as you can with a rolling pin starting from one of the long edges and roll it up as a cinnamon roll.

Cutting and Shaping

Cut this shape into half. Work with one at a time, flip the cut side down and use a rolling pin to roll it out into a circle. Place the filling in the middle. Gather the sides to wrap the filling. Pinch to seal at the bottom. Place them on a baking sheet lined with parchment paper and repeat for all of the dough pieces.
Bake at 230C for 20 minutes and enjoy each layer.

Keyword coconut, coconutpaste, marzipan, mooncake, teochew, thousandlayers