RECIPE
5 INGREDIENTS5 STEPS1HR

Purple Sweet Potato Mooncakes

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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 Cooking Time

5

Ingredients
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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Directions

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Step 1
Steam Purple Sweet Potatoes (4 2/3 cups) 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 (1/3 cup) and Corn Oil (1/4 cup) together and knead till combined. Leave mixture to cool completely.
Step 3
Divide sweet potato dough into small balls, about 25 grams each and wrap in the Mung Bean Paste (1 1/2 cups) , 20 grams. Roll it into ball shape again and place them in the refrigerator to chill for about 30 minutes for easy moulding.
Step 4
Roll the sweet potato ball again and dust with some Sweet Glutinous Rice Flour (to taste) and press firmly into mould and unmould.
Step 5
You can serve these moonies immediately or chill them in the refrigerator and consume within 3 days. Enjoy!

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