Chinese · Dessert
Flaky Taro Pastries
A pair of delicate, purple-hued taro pastries built from genuine Chinese lamination technique: a water dough and an oil dough rolled and folded together until the shell shatters into fine, flaky layers around a sweet mashed taro centre. Baked rather than fried, they emerge pale gold outside with a dense, fragrant lilac filling inside — a classic Cantonese bakery treat often seen around Mid-Autumn Festival.
$0
45 minsPrep
22 minsCook
97 minsTotal
HardLevel
Nutrition per serving
293Calories
3.2gProtein
21gFat
24.6gCarbs
9.8gSugar
2.9gFiber
72mgSodium
65mgChol
15.9gSat Fat
121mgPotassium
14mgCalcium
1.5mgIron
0.1mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Tsingtao Beer
local
Tie Guan Yin Oolong Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Make the water dough
combine all-purpose flour, 6g softened butter, sugar and cold water into a smooth, slightly firm dough; wrap and rest 20 minutes.
2
Make the oil dough
work cake flour with the remaining 14g butter until a soft, pliable paste forms; wrap and rest alongside the water dough.
3
Steam the peeled taro chunks for about 15 minutes until a knife slides through easily, then mash while hot with the second portion of sugar, melted coconut oil and a drop of purple food colouring until smooth; cool completely.
4
Roll the water dough into a thin round, place the oil dough in the centre and wrap the edges over to seal completely.
5
Roll the parcel out into a long oval, fold into thirds like a letter, then roll out again and fold once more; rest 10 minutes covered.
6
Repeat the roll-and-fold once more, then roll the laminated dough into a thin sheet and cut into two rounds.
7
Place a portion of cooled taro filling in the centre of each round, gather the edges up and pinch to seal into a smooth ball, then flatten gently.
8
Score a shallow spiral or cross pattern on top of each pastry with a sharp knife, brush lightly with beaten egg yolk.
9
Arrange on a lined baking sheet and bake at 180°C (350°F) for 20-22 minutes until the layers fan open and the tops turn pale gold.
10
Cool on a wire rack for at least 10 minutes before serving so the layers set and stay crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g All Purpose Flour
- 10g10g Cake Flour
- 20g20g Butter, softened, divided between water dough and oil dough
- 12g12g Water, cold
- 6g6g Sugar White
- 55g55g Coconut Flesh, peeled, steamed and mashed (taro)
- 10g10g Sugar White, for taro filling
- 5g5g Coconut Oil, melted, for taro filling richness
- 1g1g Food Colouring, purple, a few drops mixed into filling
- 8g8g Egg Yolk, beaten, for egg wash, 1
