Purple Sweet Potato Snowskin Mooncakes

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

25 g

Sweet Glutinous Rice Flour

115 g

Snowskin Flour

25 g

Powdered Confectioners Sugar

25 g

Crisco

500 g

Purple Sweet Potatoes , cooked

60 mL

Milk

15 g

Powdered Confectioners Sugar

30 g

Butter

Cooking Instructions

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Step 1

For the filling, mix the mashed Purple Sweet Potatoes (500 g) , Milk (60 mL) , Powdered Confectioners Sugar (15 g) , and Butter (30 g) together in a bowl and leave to cool. Roll the filling into small balls and chill in the fridge for about 30 minutes.

Step 2

For the dough skin, combine Sweet Glutinous Rice Flour (25 g) and Snowskin Flour (115 g) in a large bowl and set aside.

Step 3

In a pot, add water with Powdered Confectioners Sugar (25 g) and Crisco (25 g) . Bring to boil until crisco melted, stir with a hand whisk.

Step 4

Pour the hot liquid mixture into the flour and use a rubber spatula to stir mixture to a soft dough and leave to cool. Then knead the dough again to smooth, add more flour to it if the dough is still too sticky.

Step 5

Measure dough to 21 grams, about 14-15 pieces and wrap in the sweet potato ball. Roll it into ball shape and dust with some flour. Press firmly into the mold, remove and store in an airtight container.

Step 6

Chill snowskin mooncakes before eating. Enjoy!