Golden Large Mooncake

Except for the butter, mix all the ingredients for the mochi evenly and strain them into the dish.

Cut the taro and purple sweet potato into small pieces and steam them together with the mochi for 30 minutes.

While steaming the taro paste, make the pastry dough. Mix all the mooncake dough ingredients except for the butter evenly, then add the softened butter and knead into a smooth dough.

After kneading well, wrap it in plastic wrap and refrigerate for later use.

Put the steamed purple sweet potato puree and the taro filling ingredients into a filling mixer to stir, or you can press and stir with a spoon. I couldn't find a filling mixer, so I stirred it by hand. It doesn't look as evenly mixed as it would with a mixer. Once mixed, set it aside.

The steamed mochi (since there wasn't enough cornstarch at home, a little cornmeal was used, so the color is a bit darker, but the taste is the same) is kneaded with butter until the mochi dough has absorbed all the butter and has some elasticity, then set aside.

Mix all the ingredients in the meat floss egg yolk evenly and knead into a dough, set aside.

Once the filling is prepared, take the dough out of the refrigerator.

Divide the warmed dough into two large and two small portions, then press one large and one small portion each into two flat cakes, one large and one small. It is recommended to do this on plastic wrap to prevent sticking. The amount used is for two mooncakes.

Spread a layer of mochi on a large flat pancake.

Then spread another layer of taro paste.

Then spread a layer of egg yolk and meat floss.

Spread another layer of taro paste.

Finally, lay one more layer of mochi.

Place the small pancake over the filling, press the edges firmly, then wrap the large pancake around the small one and pinch tight.

After turning the dough over, you can gently press it into shape with the help of a flat-bottomed plate or similar tool. If you have food coloring, pressing patterns onto the dough will look better; since we couldn't find any at home, we used sesame seeds for decoration.

Preheat the oven to 165 degrees for five minutes, then bake on the middle rack with both top and bottom heat for 25-30 minutes.

Bake until the crust slightly puffs up.

The above amount is enough for two mooncakes. Once baked and cooled, they can be eaten. After resting overnight for the oil to return, the crust will become even more golden and crispy.