For the filling, mix the mashed
Purple Sweet Potatoes (3 1/3 cups)
Milk (1/4 cup)
Powdered Confectioners Sugar (2 Tbsp)
Butter (2 Tbsp)
together in a bowl and leave to cool. Roll the filling into small balls and chill in the fridge for about 30 minutes.
For the dough skin, combine
Sweet Glutinous Rice Flour (2 1/2 Tbsp)
Snowskin Flour (1 cup)
in a large bowl and set aside.
In a pot, add water with
Powdered Confectioners Sugar (3 1/2 Tbsp)
Crisco (1 1/2 Tbsp)
. Bring to boil until crisco melted, stir with a hand whisk.
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.
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.
Chill snowskin mooncakes before eating. Enjoy!