Rainbow Mooncakes!! Love these Teochew Mooncakes re-imagined in rainbow magic. Buttery flaky mooncake pastry that melts in your mouth with a soft smooth yam and salted yolk filling. Simply delicious and perfectly celebratory for Mid Autumn.

Why I love Mid Autumn and Teochew Moonies …

Mid Autumn Festival or Mooncake Festival falls on the 15th day of the 8th month in the lunar calendar (八月十五）– the night when the moon is at its fullest and brightest.

Like the full moon 😊

For thousands of years, it has been an occasion for Chinese families to come together and feast to give thanks for the harvest of crops following the summer.

Magical thousand rainbow layers …

Today, it is still about family. It is a time when we celebrate family, give thanks and very importantly, remember to count our blessings.

“May we live long and share the beauty of the moon together, even if we are thousand miles apart.”  – Chinese Poet Su Dong Po 

“但愿人长久，千里共婵娟” – 北宋诗人苏东坡

Blessing family & friends 💖

As families come together to sip tea, feast on mooncakes and gaze upon the most beautiful and brightest moon at Mid Autumn, the spirit of reunion is embraced even if one is at a different place a thousand miles away – for as we celebrate Mid Autumn, all are reunified and reconnected under the beauty of the celestial full moon!

Buttery, flaky puff pastry …

Teochew mooncake is one of my favourite moonies as they are the only ones made with puff pastry and therefore flaky with a melt-in-the-mouth texture.

And these Teochew moonies re-imagined in rainbow magic simply up the ante.

The promise of magic …

It is hard to pick up these Rainbow Mooncakes and not be wow-ed by its beauty. The golden puff pastry, so prettily structured in clean rainbow layers suggests harmony, unity, joy, peace and all things wonderful. It is something you just know will be amazing without actually tasting it.

Watch my Rainbow Mooncake recipe tutorial to see how these lovelies are made. Hope you will make them yourselves and enjoy every Mid Autumn celebration with loved ones.

If you like this recipe tutorial and like to see more, subscribe to my YouTube channel here 😊

Tips

#1 Making the Rainbow Pastry

These Rainbow Mooncakes are simple to make once you know the method of rolling out the rainbow pastry. And there is no need for kneading or precision in rolling.

I made 2 batches of these Rainbow Moonies with little sugar crumble. Not much precision or perfection in our rolling but boy, did we have heck of a lot of fun and our Rainbow Moonies turned out just fine 😊 !

Happiness is baking with LSC!

Check out the 5 pictorial steps below or watch my recipe vid here to see how easy it is to succeed with this Rainbow Mooncake recipe. Enjoy and hope you too have lotsa fun 😊

I have 2 ways of rolling out the rainbow pastry.

*The Free Form Roll*

All the colors are randomly combined so each Rainbow Mooncake will be unique and eclectic in its rainbow mix.

Step 1: Combine the Water & Oil Dough

Roll out the water dough into a rough circle. Place the colored oil doughs randomly onto the circle, close up and seal the seams well.

Step 2: Vertical Straight Roll

Press out the combined dough vertically into a long rectangle. Starting from the bottom, roll the dough vertically straight up into a cylinder.

Step 3: Horizontal Angled Roll

Turn the dough cylinder vertical and press out into a long rectangle. Roll the dough horizontally at an angle into a narrow long line.

Step 4: Vertical Inward Roll

Again turn the dough vertical and press out into a long meandering line. Then choose your color tip. The tip that you start rolling from will be the color at the top of the mooncake. From the chosen tip, roll the dough inward to form a compact rainbow roll. Cut the roll into half and you will see the beautiful rainbow pastry formed.

Step 5: Wrapping the Filling

Take one half of the rainbow dough, placing the cut side facing down (very important!), roll out into ~ an 8cm round. Place in the filling and slowly wrap the rainbow dough around the filling. Check the flip-side to see that the apex of the rainbow is properly centered. Close up the dough and seal the seams well and the rainbow mooncake is complete.

*The Structured Roll*

The Structured Roll is for those of us who like to know what we are getting rather than leaving it to chance aka the Control People. As the name suggests, each Rainbow Mooncake will be beautifully uniform as the rainbow layers will be structured and emerge in the color order that is set out at the outset.

Step 1: Combining the Water & Oil Dough

Roll out the water dough into a rough rectangle. Shape the coloured oil doughs long and place them horizontal one after another onto the water dough. Close up and seal the seams well. Turn the combined dough 90 degrees before the next rolling out.

Step 2: Vertical Straight Roll

After turning the combined dough 90 degrees, press out vertically into a long rectangle. Starting from the bottom, roll the dough vertically straight up into a cylinder.

*Repeat Steps 3 to 5 as in the Free Form Roll

Step 3: Horizontal Angled Roll

Turn the dough cylinder vertical and press out into a long rectangle. Roll the dough horizontally at an angle into a narrow long row.

Step 4: Vertical Inward Roll

Again turn the dough vertical and press out into a long meandering line. Then choose your color tip. The tip that you start rolling from will be the color at the top of the mooncake. From the chosen tip, roll the dough inward to form a compact rainbow roll. Cut the roll into half and you will see the beautiful rainbow pastry formed.

Step 5: Wrapping the Filling

Take one half of the rainbow dough, placing the cut side facing down  (very important!), roll out into ~ an 8cm round. Place in the filling and slowing wrap the rainbow dough around the filling. Check the flip-side to see that the apex of the rainbow is properly centered. Close up the dough and seal the seams well and the rainbow mooncake is complete.

#2 Yam Filling

I used a store bought Redman yam paste filling which I really like as it is super smooth and not too sweet. Alternatively one can buy fresh yam, peel, steam and cook it with milk and sugar till it is soft and mushed to personal taste, if the preference is to make the filling from scratch.

#3 To yolk or not to yolk?

Usually I’m not a big fan of yolks in mooncakes but these Teochew Rainbow Mooncakes have to be the exception. I find the combination of salty yolk with the creamy yam filling and the buttery puff pastry super addictive!😝 😝

Oooh that shiny, juicy salted yolk …

I used salted duck eggs for this recipe. Watch my recipe tutorial @3:10 minute to see how to clean and make the salted egg yolk filling. Try it! You may well be converted like me! 😅

#4 Serve it warm

Whilst many serve Teochew mooncakes at room temperature, I personally think it tastes best when it is warm. These Rainbow Mooncakes can be heated up in the oven or microwave (oven: 5-6 min@medium heat, microwave 1 minute) which softens the yam filling and brings out the flakiness of the fragrant buttery puff pastry. So if possible, serve it warm.

#5 Storage

These Rainbow Mooncakes can keep for 4-5 days well sealed in an airtight container and kept chilled in the refrigerator. When they are to be served, simply heat them up in the oven or the microwave and serve them warm with a cuppa tea!

Just too pretty!

Did you make this? I would love to know how it turned out. Please leave me a review or tag me on Instagram or FB @thesugarcrumble.com

Thank you!

Print Recipe

Rainbow Mooncakes

Teochew Rainbow Mooncakes! Buttery flaky layered crust with salted yolk and smooth yam filling. Wonderfully delicious (think I’ve fallen in love again with salted yolks) & gorgeously celebratory 😊 ! 

Prep Time1 hour hr 30 minutes mins

Cook Time30 minutes mins

Total Time2 hours hrs

Course: Mooncakes

Cuisine: Asian

Keyword: Rainbow Mooncakes

Servings: 10 Rainbow Mooncakes

Author: Kai

Ingredients

Water dough

• 150 g cake flour
• 65 g butter @room temperature
• 1/8 to 1/4 tsp salt
• 60 ml water
• 25 g powdered sugar

Oil dough

• 100 g cake flour
• 50 g vegetable shortening
• 1/8 to 1/4 tsp salt
• Desired gel coloring

Mooncake Filling (Plain)

• 500 g yam lotus paste
• 3 tbsp toasted sunflower seeds (optional)

Mooncake Filling (with Salted Yolk)

• 350 g yam lotus paste
• 10 salted duck egg yolks
• 3 tbsp mirin (can be substituted with rice wine or vodka)

Instructions

Water Dough

• Blitz the cake flour, powdered sugar and salt in the food processor for a few seconds to combine.
• Add in the unsalted butter@room temperature and blitz till crumb-like.
• Pour in 60ml water in two parts and mix till a soft dough forms. Dough should be soft and not sticky.
• There is no kneading required. Simply form the dough into a ball, wrap in parchment and rest it for 2-4 hours.

Oil Dough

• Blitz the cake flour and salt in the food processor for a few seconds to mix it up. Add the vegetable shortening and blitz till small clumps.
• Pour out the clumps onto parchment and press into a dough ball (the clumps are malleable and do not stick to the hand).
• Form the dough into a rough cylinder and divide into ~ 4 equal parts.
• Color each part with your desired gel coloring. Cover loosely with parchment to prevent drying & set aside.

Option 1: Plain Yam Filling

• Measure and divide the yam filling into ten 50g portions. This recipe makes 10 rainbow mooncakes,
• Roll each filling into a ball (Optional, for added texture, I added some sunflower seeds and rolled them into each ball).
• If not immediately assembling the mooncake, always cover with parchment or cling wrap to prevent drying.

Option 2: Yam with Salted Yolk Filling

• Separate the salted yolks from whites and rinse lightly with water to cleanse.
• To remove any strong yolky smell, dip each yolk in mirin before baking.
• Bake the cleansed yolks for ~ 3 min @150C. Once cooked, set aside to cool for 15 min.
• To make the filling, measure each yolk and yam paste into 50g portions. Wrap the yolk in the yam paste and roll into a ball

Assembly

• Weigh and divide the water dough and oil dough into 5 equal portions.
• There are 2 ways of rolling the rainbow pastry. For pictorial steps, please refer to the post above.

*The Free Form Roll*

Step 1: Combining the water dough and oil dough

• Roll out the water dough (1 portion) into a rough circle. Place the colored oil dough (1 portion each) onto the circle, close up and seal the seams well.

Step 2: Vertical Straight Roll

• Press out the combined dough vertically into a long rectangle. Starting from the bottom, roll the dough vertically straight up into a cylinder.

Step 3: Horizontal Angled Roll

• Turn the dough cylinder vertical and press out into a long rectangle. Roll the dough horizontally at an angle into a narrow long row.

Step 4: Vertical Inward Roll

• Again turn the dough vertical and press out into a long meandering line. Then choose your color tip. The tip that you start rolling from will be the color at the top of the mooncake. From the chosen tip, roll the dough inward to form a compact rainbow roll. Cut the roll into half and you will see the beautiful rainbow pastry formed.

Step 5: Wrapping the Filling

• Take one half of the rainbow dough, placing the cut side facing down, roll out into ~ an 8cm round. Place in the filling and slowly wrap the rainbow dough around the filling. Check the flip-side to see that the apex of the rainbow is properly centred. Close up the dough and seal the seams well and the rainbow mooncake is complete.

*The Structured Roll*

Step 1: Combining the water dough and oil dough

• Roll out the water dough (1 portion) into a rough rectangle. Shape the colored oil dough long (1 portion each) and place them horizontal one after another onto the water dough. Close up and seal the seams well.

Step 2: Vertical Straight Roll

• Turn the combined dough 90 degrees and then press out vertically into a long rectangle. Starting from the bottom, roll the dough vertically straight up into a cylinder.

Step 3: Horizontal Angled Roll

• Turn the dough cylinder vertical and press out into a long rectangle. Roll the dough horizontally at an angle into a narrow long row.

Step 4: Vertical Inward Roll

• Again turn the dough vertical and press out into a long meandering line. Then choose your color tip. The tip that you start rolling from will be the color at the top of the mooncake. From the chosen tip, roll the dough inward to form a compact rainbow roll. Cut the roll into half and you will see the beautiful rainbow pastry formed.

Step 5: Wrapping the Filling

• Take one half of the rainbow dough, placing the cut side facing down, roll out into ~ an 8cm round. Place in the filling and slowly wrap the rainbow dough around the filling. Check the flip-side to see that the apex of the rainbow is properly centred. Close up the dough and seal the seams well and the rainbow mooncake is complete.

Bake

• Preheat oven to 150C. Bake the Rainbow Mooncakes for 25-30 minutes. Cool for 10-15 minutes and serve warm.

Video

Notes

If you like this recipe tutorial and like to see more, subscribe to my YouTube channel here 😊

 

#1 Making the Rainbow Pastry

These Rainbow Mooncakes are simple to make once you know the method of rolling out the rainbow pastry. And there is no need for kneading or precision in rolling.

I have 2 ways of rolling out the rainbow pastry.

*The Free Form Roll*

All the colors are randomly combined so each Rainbow Mooncake will be unique and eclectic in its rainbow mix.

*The Structured Roll*

The Structured Roll is for those of us who like to know what we are getting rather than leaving it to chance aka the Control People. As the name suggests, each Rainbow Mooncake will be beautifully uniform as the rainbow layers will be structured and emerge in the color order that is set out at the outset.

Check out the 5 pictorial steps in the blog post or watch my recipe vid to see how easy it is to make this Rainbow Mooncake recipe. Enjoy and hope you have lotsa fun!

 

#2 Yam Filling

I used a store bought Redman yam paste filling which I really like as it is super smooth and not too sweet. Alternatively one can buy fresh yam, peel, steam and cook it with milk and sugar till it is soft and mushed to personal taste, if the preference is to make the filling from scratch.

 

#3 To yolk or not to yolk?

Usually I’m not a big fan of yolks in mooncakes but these Teochew Rainbow Mooncakes have to be the exception. I find the combination of salty yolk with the creamy yam filling and the buttery puff pastry super addictive!😝 😝

I used salted duck eggs for this recipe. Watch my recipe tutorial @3:10 minute to see how to clean and make the salted egg yolk filling. Try it! You may well be converted like me! 😅

 

#4 Serve it warm

Whilst many serve Teochew mooncakes at room temperature, I personally think it tastes best when it is warm. These Rainbow Mooncakes can be heated up in the oven or microwave (oven: 5-6 min @medium heat, microwave 1 min) which softens the yam filling and brings out the flakiness of the fragrant buttery puff pastry. So if possible, serve it warm.

 

#5 Storage

These Rainbow Mooncakes can keep for 4-5 days well sealed in an airtight container and kept chilled in the refrigerator. When they are to be served, simply heat them up in the oven or the microwave and serve them warm with a cuppa tea!