Ngoh Hiang Chicken & Mushroom Spiral Mooncake

I am not sure this is a "Teochew" mooncake, although I came across quite a few reference on the net that this is indeed a Teochew-style mooncake. In my hometown where the people are predominantly Teochew, a different kind of mooncake with paper-like pastry (almost like filo pastry), which we call La Pia is more popular. I am still trying to figure out the recipe for the La Pia pastry.

When I was living at home with my parents, my aunt who lived in Singkawang, a Hakka-influenced place, used to send us boxes of this spiral pastry mooncake. We love it because the savoury filling is a nice change from the normally sweet mooncake filling. And when all of us siblings lived away from home because of our study commitment, my mum used to freeze these mooncakes for us to savour when we went back home for holiday.

This is a colaboration between me and my sister. I made the pastry, and the filling is her 'estimate' recipe. It turned out nearly like the real thing, except for a blunder I made. I inadvertently baked the mooncakes at lower temperature, which means they took longer to brown, resulting in drier pastry.