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RECIPE
5 INGREDIENTS5 STEPS1HR

Purple Sweet Potato Mooncakes

5.0
1 Ratings
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Anncoo Journal
I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
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You can call this "Guilt Free Mooncake" has a nice natural purple colour, a hint of honey and it's not too sweet, very soft and almost melts in your mouth

1HR

Total Time
Anncoo Journal
I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
1/3 cup
1/4 cup
Corn Oil
1 1/2 cups
Mung Bean Paste
to taste
Sweet Glutinous Rice Flour
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Nutrition Per Serving
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CALORIES
190
FAT
5.2 g
PROTEIN
4.5 g
CARBS
30.5 g

Directions

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Step 1
Steam Purple Sweet Potato (700 gram) with skin on till very soft, for about 30 minutes. Drain the excess water and remove skin, then measure potatoes to 500g.
Step 2
Place the cooked sweet potatoes in a food processor and blend to a fine smooth dough, about 30 seconds. Alternatively, you can also use a fork to mash the sweet potatoes till ​very fine. Then add in the Honey (5 tablespoon) and Corn Oil (65 milliliter) together and knead till combined. Leave mixture to cool completely.

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Nutrition Per Serving
Calories
190
% Daily Value*
Fat
5.2 g
7%
Saturated Fat
0.4 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
30.5 g
11%
Fiber
10.6 g
38%
Sugars
10.6 g
--
Protein
4.5 g
9%
Sodium
1024.4 mg
45%
Vitamin D
--
--
Calcium
16.3 mg
1%
Iron
1.1 mg
6%
Potassium
138.8 mg
3%
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