Chinese · Dessert
Flaky Taro Pie
A Chinese flaky pastry pie built from a laminated water-oil dough that bakes into shattering, shell-like layers around a smooth, lightly sweet mashed taro (here sweet potato standing in for the purple yam) filling enriched with coconut milk and butter.
$0
40 minsPrep
24 minsCook
104 minsTotal
HardLevel
Nutrition per serving
337Calories
4.4gProtein
18.1gFat
39.9gCarbs
13.3gSugar
2gFiber
61mgSodium
75mgChol
9.1gSat Fat
212mgPotassium
27mgCalcium
1.7mgIron
0.1mcgVitamin B12
1.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Chrysanthemum Tea
international
sweet-spot
all-time-classics
Instructions
1
Make the water dough
combine 28g flour, 10g lard, the cold water and sugar into a smooth ball; cover and rest 20 minutes.
2
Make the oil dough
work the remaining 22g flour with 10g lard and a drop of purple food colouring until a soft, uniform paste forms; chill 10 minutes.
3
Steam the sweet potato chunks for 15 minutes until soft, mash smooth, then stir in the filling sugar, coconut milk and melted butter over low heat for 2-3 minutes until the mixture holds together and pulls from the pan; cool completely.
4
Divide both doughs in half. Wrap each portion of oil dough inside a portion of water dough, sealing the edges.
5
Roll each parcel into an oval, fold into thirds, then roll out again into an oval and roll up into a log; repeat this lamination once more, then rest 10 minutes.
6
Stand each log on end, flatten, and roll out into a thin round disc, keeping the swirled layers visible.
7
Divide the cooled taro filling into two portions, place one in the centre of each disc, and gather the edges up to seal into a ball, seam-side down.
8
Flatten each filled ball gently into a thick disc and transfer to the baking sheet.
9
Brush the tops with beaten egg yolk and score a shallow cross or leaf pattern on each with a sharp knife.
10
Bake at 190C for 22-25 minutes until the pastry layers separate and the tops turn pale gold with a faint purple blush showing through the cracks.
11
Cool on a wire rack for at least 10 minutes before serving so the layers set.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g All Purpose Flour, sifted, water dough,
- 22g22g All Purpose Flour, sifted, mixed with lard to form oil dough, oil dough,
- 20g20g Lard, softened, divided between water dough and oil dough, fat,
- 16g16g Water, cold, hydration for water dough,
- 4g4g Sugar White, water dough sweetener,
- 1g1g Food Colouring, purple, a drop mixed into the oil dough, colour accent for marbling,
- 90g90g Sweet Potato, steamed and mashed (standing in for taro root, mashed purple-fleshed tuber), filling base,
- 18g18g Sugar White, filling sweetener,
- 20g20g Coconut Milk, filling moisture and richness,
- 10g10g Butter, melted, filling richness,
- 10g10g Egg Yolk, beaten, for egg wash, glaze,
