How time flies! Mooncake Festival is fast approaching! Since I like sweet potatoes very much, why not add it into my mooncake’s recipe too. I used purple sweet potato and it really gives a nice natural color. The texture is very soft and not too dry because of less icing sugar but butter and milk are added.
Total Time
35min
5.0
2 Ratings
Author: Anncoo Journal
Servings:
12
Ingredients
•
2 2/3
Tbsp
Sweet Glutinous Rice Flour
•
1
cup
Snowskin Flour
•
3 2/3
Tbsp
Powdered Confectioners Sugar
•
1 2/3
Tbsp
Crisco
•
3 1/3
cups
Purple Sweet Potatoes
, cooked
•
4
Tbsp
Milk
•
2
Tbsp
Powdered Confectioners Sugar
•
2
Tbsp
Butter
Cooking Instructions
1.
For the filling, mix the mashed Purple Sweet Potatoes (3 1/3 cups), Milk (4 Tbsp), Powdered Confectioners Sugar (2 Tbsp), and 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.
2.
For the dough skin, combine Sweet Glutinous Rice Flour (2 2/3 Tbsp) and Snowskin Flour (1 cup) in a large bowl and set aside.
3.
In a pot, add water with Powdered Confectioners Sugar (3 2/3 Tbsp) and Crisco (1 2/3 Tbsp). Bring to boil until crisco melted, stir with a hand whisk.
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.
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.
6.
Chill snowskin mooncakes before eating. Enjoy!
Nutrition Per Serving
CALORIES
126
FAT
4.1 g
PROTEIN
1.6 g
CARBS
20.2 g
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