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This Year's Mooncake is Our Yam as Another Taste to Get You Out of that Jam for Finicky Eaters...

  • Danny Peter Flores
  • May 24, 2022
  • 1 min read

In a pie shell is what we recommend for this special cake preparation. We will defer using the traditional complicated with molds method. Here are its different ingredients and instructions.


Ingredients:

  1. Glaze: honey, egg white, yolk and milk.

  2. Coating: sesame seed: poppy seed (10:1 ratio)

  3. Pie Filling: purple yam, mongo flour, water, sugar, vanilla, unsalted ducks eggs (yolk only)

  4. Pie Flaked Shell: mongo flour, water, corn starch, sugar, butter or margarine, salt, sodium bicarbonate

Instructions:


Mix portions to construct the pie filling first in a mixing bowl.

Take the pie plate (we of course are not using a mold in this instance) and prepare the pie dough designed to be firm and yet flakey. Avoid using egg white and/or yolk in the mix this time round.

Roll the pie dough to 1/4" thickness (medium) and cut and fit into the pie plated like a shell and finally cut circularly the top to cover and use a fork at the base, sides and the top, in a rounded fashion.

Spoon out before covering and sealing at the edges or rim roundedly the filling into the pie shell and use a fork to gently pat down firmly the filling.

Bake at 175 deg C for 45-55 minutes glazing intermittently until the pie is golden brown. DO NOT OVERCOOK OR ELSE THIS WILL RUIN THE PIE'S TASTE & APPEARANCE.

 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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