Taiwanese 3Q Mooncake

Taiwanese 3Q Mooncake

Today's Taiwanese 3Q mooncake is a creative twist on the traditional mooncake. The golden crusted dough can be filled with red bean paste, mochi filling, salted egg yolk, and savory pork floss, creating a sweet and salty mix that will delight your taste buds!

The name "3Q" (which sounds like "thank you" in Chinese) comes from its three distinct textures: a chewy texture, a crispy and layered middle, and a savory finish. Traditionally, this innovative mooncake is eaten to celebrate the harvest during the Mid-Autumn Festival, but it's always a flavorful dessert to enjoy with your family or share as a thoughtful gift.

 

Watch step by step recipe video below:

 

Ingredients


Mochi

  • 45g glutinous sweet rice flour
  • 35g rice flour
  • 20g of cornstarch
  • 35g of sugar
  • 0.5g salt
  • 18g of oil
  • 180g of milk

 

1. In a mixing bowl, combine glutinous rice flour, rice flour, cornstarch, sugar, and salt. Gradually whisk in the milk until smooth, then add the oil and mix well.

 

2. Pour the mixture into a non-stick heatproof container. Place it in a steamer. Add water to the pot, bring to a boil, then set the steamer over the boiling water. Steam on high heat for about 15 minutes, or until fully cooked. To test, insert a chopstick or toothpick into the dough, if it comes out clean, it’s ready.

3. Remove the container from the steamer. Using a spatula, transfer the cooked dough onto a baking mat. Let it cool slightly, then knead for about 5 minutes, until the mochi becomes elastic and smooth.

 

4. Allow the dough to cool completely, then divide into 8 equal portions (about 25 grams each) and set aside.

 

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Pastry Water-Oil Dough (outer, flaky dough layer)

 

  • 125g all-purpose flour
  • 60g of cake flour
  • 20g of powdered sugar
  • 70g of ghee
  • 1g salt
  • 50-60g of ice water

 

1. In a mixing bowl, combine all-purpose flour, low-gluten flour, powdered sugar, and salt. Add the ghee and ice water.
2. Mix with a spatula until the dough starts to come together, then transfer it to a baking mat. Wearing gloves, knead for about 8 minutes, or until the dough is smooth and elastic.
3. Cover the dough with plastic wrap and let it rest for 15 minutes.

 

 

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Pastry Dough (inner dough layer)

  • 180g of cake flour
  • 68g of ghee

 

 

1. In a mixing bowl, combine the cake flour and ghee. Mix well with a spatula, then transfer the mixture onto a baking mat.
2. Wearing gloves, gently knead the dough into a smooth ball, taking care not to rub or overwork it.
3. Cover the dough with plastic wrap and set aside.

 

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Others

 

  • 6 salted egg yolks (filling)
  • 5g of rice wine (marination)
  • 200g red bean paste (filling)
  • 30g of pork floss (filling)
  • 20g black and white sesame seeds (toppings)
  • 1 egg (pastry egg wash)

 

Red bean paste filling

 

1. Divide the red bean paste into 8 equal portions, about 25 grams each. If it feels too sticky, lightly coat the pieces with glutinous rice flour.

2. Set aside.



Salted egg yolk filling


1. Put the salted egg yolks in a bowl and add rice wine. Coat each yolk with the rice wine.

2. Bake at 350°F (175°C) for 8 to 10 minutes, until the egg yolks release oil.

3. Transfer the baked egg yolks on a plate. Crush them with a fork while still hot, and then set aside.


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Taiwanese 3Q Mooncake 


A. Wrapping water-oil dough with pastry dough

1. Divide the water-oil dough into 8 equal portions. Shape each into a ball, placed seam side down, and then cover them with plastic wrap.

2. Divide the pastry dough into 8 equal portions. roll each into a ball, and cover with plastic wrap.

3. Hold an oil dough ball seam side up in your left hand. Flatten the oil dough ball. Then place an oil paste ball directly on top and use the base of your right thumb to gently pinch and close the seam. 

Cover with plastic wrap. Repeat until you have 8 pieces.

 

B. Making the flaky pastry

1. Place the puff pastry on the baking mat with the seam facing up. Flatten it with your hands.

2. For the first roll - using a rolling pin, roll it up from the middle, and then roll it down from the middle. Finally, roll it up from the bottom and set it aside. Cover with plastic wrap.

Repeat this process for 8 servings. Let it sit for 10 minutes afterwards.

3. Place the puff pastry back on the baking mat with the roll facing up. Flatten it with your hands gently.

4. For the second roll - using a rolling pin, roll it down from the middle, and then roll it up from the middle. Finally, roll it up from the bottom and set it aside. 

Cover with plastic wrap. Repeat for 8 servings.

 

C. Assembly

1. Place a sheet of plastic wrap on the pastry mat, and put a piece of flaky pastry on top.

Press down in the center with your fingers, and flatten it with your hand. Then cover it with another layer of plastic wrap, and roll into a round shape.

2. Layer fillings in order: red bean paste, mochi, pork floss, and salted egg yolk. Use the base of your right thumb to pinch and seal tightly.

3. Place on a baking sheet lined with parchment paper. Brush with two layers of egg wash, sprinkle with black and white sesame seeds.

Puncture a few holes on the skins with a toothpick to prevent the mochi from bursting while baking.

4. Preheat the oven to 375°F (190°C) and bake for 20 minutes.

5. Remove from the oven and cool on a rack.

 

 

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