Purple 3Q Mooncake with Yam, Mochi & Salted Egg Yolk Chicken Floss

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If you're looking for a mooncake that's a little different from the usual traditional mooncakes, this Purple 3Q Mooncake is definitely one to try! 

Have you heard of 3Q Mooncake? The name comes from the three satisfying qualities of this mooncake. A flaky outer crust, chewy QQ mochi and a savory, rich filling.

Unlike the traditional Cantonese mooncake with its smooth syrup-based crust, a 3Q mooncake uses a layered flaky pastry made with water dough and oil dough. The result is a soft, crumbly crust with a lovely buttery aroma.

For my version, I use a beautiful purple pastry made with purple sweet potato flour. Inside are layers of sweet yam paste, soft and chewy white mochi, and mashed salted egg yolks mixed with chicken floss and mayonnaise. The combination of sweet, savory, creamy, and chewy textures makes every bite so enjoyable.

Traditionally, 3Q mooncakes can be made with fillings such as red bean paste, purple sweet potato, taro or green tea lotus paste, together with QQ mochi, pork or chicken floss and salted egg yolk. They are often finished with a sprinkling of black and white sesame seeds.

I chose yam paste for mine, and I love how the purple yam filling blends with the purple pastry. Then, when you cut the mooncake open, you get that lovely contrast of the creamy yam, stretchy mochi and golden salted egg yolk chicken floss filling. 

It does take a little more work than a traditional mooncake because there are several components to prepare, but I think the beautiful layers and combination of textures make it worthwhile.

Full written steps, tips, and exact measurements are below. Keep scrolling!




INGREDIENTS

Water Dough – makes 12

200g plain flour 

15g icing sugar 

70g softened butter 

105ml cold water 

Purple Oil Dough

160g plain flour 

80g softened butter 

1 tbsp purple sweet potato flour 

White Mochi

70g glutinous rice flour 

12g cornstarch 

150ml milk 

20g sugar 

10g butter 

Yam Paste

300g yam, peeled and cut into small pieces 

50g purple sweet potato, peeled and cut into small pieces 

55g sugar 

60ml coconut milk 

40g heavy cream 

30g softened butter 

Salted Egg Yolk & Chicken Floss Filling

102g salted egg yolks, mashed 

40g chicken floss 

35g mayonnaise 

Topping

Black and white sesame seeds 


How to Make Purple 3Q Mooncakes

1. Prepare the Water Dough

Combine the flour and icing sugar in a mixing bowl and mix well. Add the softened butter and mix until well combined.

Add the cold water and knead until soft dough forms. Cover with plastic wrap and refrigerate for 1 or 2 hours.

2. Prepare the Purple Oil Dough

Combine the flour, softened butter and purple sweet potato flour. Mix and knead until a soft dough forms.

Cover with plastic wrap and refrigerate for 1 or 2 hours.

3. Make the White Mochi

Combine the glutinous rice flour, cornstarch, milk, sugar and butter. Mix well, then strain the mixture to remove any lumps.

Cover with plastic wrap and poke a few holes in the wrap. Steam for 20 minutes.

Add the butter to the steamed mochi and knead thoroughly by hand while repeatedly stretching it until the mochi becomes smooth and elastic. Divide into 12 potions. About 20g for each potion.

4. Make the Yam Paste

Combine sugar, coconut milk, and heavy cream in a saucepan. Cook over low heat until the mixture thickens slightly. Set aside.

Cut the yam and purple sweet potato into small pieces and steam until soft and tender.

Transfer the steamed yam and purple sweet potato to a blender. Add the concentrated coconut milk mixture and blend until well combined.

Add the softened butter and continue blending until smooth yam paste forms. Divide and roll into balls. About 20g for each ball.

5. Make the Salted Egg Yolk & Chicken Floss Filling

Combine the mashed salted egg yolks, chicken floss and mayonnaise. Mix well, then divide and roll into balls. About 20g for each ball.


Prepare the Flaky Purple Pastry

6. Wrap the Water Dough and Oil Dough

Divide both the water dough and oil dough into 12 equal pieces and roll each piece into a smooth ball. About 30g each for water dough, 20g each for oil dough.

Flatten a water dough ball into a small disc. Place an oil dough ball in the center. Gather the water dough around the oil dough and pinch to seal.

Take the first wrapped dough, seal the side up. Press gently, then roll it into an oval shape about 16cm long. Roll it up from top to bottom.

Repeat with the remaining dough. Cover and let them rest for 15 minutes.

7. Roll and Layer the Pastry

Take the first rolled dough, seal side up. Roll it thinly from the middle towards the top, then from the middle towards the bottom, about 16cm long. Roll the dough tightly from top to bottom.

Repeat with the remaining dough. Cover and let them rest for another 15 minutes.


Assemble the Mooncakes

8. Layer the Filling

Flatten the salted egg yolk chicken floss filling, mochi and yam paste.

Stack them with the yam paste at the bottom, mochi in the middle and salted egg yolk chicken floss filling on top.

9. Wrap the Filling

Take a rested piece of pastry and press gently in the center. Fold the left and right sides towards the center, then press flat with your palm.

Cover with plastic wrap and roll it into a round disc, making the edges slightly thinner than the center.

Place the stacked filling in the center. Gather the pastry around the filling, then pinch and seal tightly.

Smooth the surface and place the mooncake seal side down. Gently press the top flat with a dough cutter.

10. Add Sesame Seeds and Bake

Place the filled mooncakes on a baking tray.

Lightly brush the tops with water and sprinkle with black and white sesame seeds. Poke a few small holes in the center of each mooncake to help prevent cracking during baking.

Bake in a preheated oven at 180°C for 30–35 minutes, or until the pastry is cooked through and lightly golden.


Tips for Making 3Q Mooncakes

1. Keep the dough covered with plastic wrap while working to prevent it from drying out. 

2. The mochi should be kneaded while still warm, so it becomes smooth, stretchy and chewy. 

3. Make sure the yam paste is thick enough to roll into balls and wrap easily. 

4. Resting the dough between rolling stages is important for easier handling and better flaky layers. 

5. Seal the pastry well around the filling to prevent it from opening during baking. 

6. Poking a few small holes on top helps release steam and reduces the chance of cracking.

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