Purple Sweet Potato Snowskin Mooncakes 紫薯冰皮月饼
Prep time: 
Cook time: 
Total time: 
Serves: 15 pieces
  • Dough skin
  • 25g kao fen (糕粉 - cooked glutinous rice flour)
  • 115g snowskin flour (KCT Pinpe Premix Powder)
  • 25g icing sugar (sifted)
  • 23g crisco/shortening
  • 150g water (boil 300g water with 2-3 pandan leaves, leave to cool and measure 150g water)
  • extra kao fen for dusting
  • Filling
  • 500g purple sweet potato, cooked till soft and mash with a fork
  • 4 tbsp fresh milk
  • 2 tbsp icing sugar
  • 2 tbsp soft butter (about 30g) or use corn oil
  1. Filling - Mix the mashed sweet potato filling together in a bowl and leave to cool. Roll the filling into small balls (25g) and chill in the fridge for about 30 minutes.
  2. Dough skin - Combine kao fen and snowskin flour in a large bowl and set aside.
  3. In a pot, add water with icing sugar and crisco together. 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 dough again to smooth, add more kao fen to it if the dough is still too sticky.
  5. Measure dough to 21g,about 14-15 pieces and wrap in the sweet potato ball. Roll it into ball shape and dust with some kao fen. Press firmly into mould - unmould and store in an airtight container.
  6. Chill snowskin mooncakes before consuming.
I bought the mooncake moulds from here
KCT premix snowskin powder

Recipe by Anncoo Journal at https://www.anncoojournal.com/purple-sweet-potato-snowskin-mooncake/