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Recipes
Purple Sweet Potato Mooncakes

5 INGREDIENTS • 5 STEPS • 1HR

Purple Sweet Potato Mooncakes

Recipe

5.0

1 rating
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
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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
author_avatar
Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. 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.
http://www.anncoojournal.com/

1HR

Total Time

$0.63

Cost Per Serving

Ingredients

Servings
12
us / metric
Honey
1/3 cup
Corn Oil
1/4 cup
Corn Oil
Mung Bean Paste
1 1/2 cups
Mung Bean Paste
Sweet Glutinous Rice Flour
to taste
Sweet Glutinous Rice Flour

Nutrition Per Serving

VIEW ALL
Calories
190
Fat
5.2 g
Protein
4.5 g
Carbs
30.5 g
Love This Recipe?
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Purple Sweet Potato Mooncakes
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author_avatar
Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. 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.
http://www.anncoojournal.com/

Cooking Instructions

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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 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.

Tags

Beans & Legumes
Dairy-Free
Gluten-Free
Snack
Healthy
Shellfish-Free
Chinese
Dessert
Vegetarian
Quick & Easy
Vegetables
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