Teochew Yam Mooncake Recipe < Ingredients > Fillings:  500 gm. yam, cooked and mashed  250g castor sugar  90ml oil  25g melon seeds (kuaci 瓜子), toasted Water dough:  200 gm. plain flour  50 gm. margarine  30 gm. sugar  100 gm. Water Oil dough:  180 gm. plain flour  100 gm. Margarine < To make filling >  Cook mashed yam with sugar and oil till dry. The paste should leave the sides of the wok clean when stirred.  Leave to cool, add in melon seeds and mix well.  Divide into 16 equal portions of small balls each and leave aside as filling. < To make pastry >  For water dough, Mix flour, sugar, margarine and water. Knead into smooth dough. Rest for 30 minutes. Divide into 4 portions.  For oil dough, mix margarine and flour and make it into smooth dough. Divide into 4 portions. Rest 30 minutes.  Take water dough and wrap up the oil dough.  Flatten the dough into a long rectangle and then roll up into a Swiss-roll shape. Flatten again and roll into a Swiss-roll again (altogether two times).  Cut the roll into 4 pcs each.  Flatten the cut dough, spiral side facing up and wrap up with yam filling. You should get a dome-shaped pastry mooncake.  Place pleated side down on a greased baking tray and bake in a preheated oven at 180ºC for 25 to 30 minutes or until pastry is cooked.  Or you can deep fry yam mooncake in medium hot oil till golden brown.  foodyoo.com warmly presents.