Purple Sweet Potato Mooncakes 紫薯小月饼

How time flies! The Mooncake festival is only about 2 weeks away from now.  As many people are getting more health conscious nowadays, you can find low sugar or even sugar free mooncakes readily available.  This year, I’m sharing with you these easy and healthy mini Purple Sweet Potato Mooncakes with mung bean paste (available at Sunlik) as filling, without adding any shortening or flavouring. You can  even call this “Guilt free mooncake”! These sweet potato mooncakes has a nice natural purple colour, a hint of honey and it’s not too sweet.  The sweet potato dough skin is very soft and almost melts in your mouth.  Best served after chilled!

Purple Sweet Potato Mooncakes

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 Ann Low

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings 22 mini mooncakes

Ingredients

 

MetricUS Customary

• 700 g purple sweet potato (5.26 cups)
• 5 tbsp honey - or o taste
• 65 ml corn oil
• 440 g mung bean paste (1.86 cups) - available at Sunlik

Instructions

 

• Steam purple sweet potato with skin on till very soft, for about 30 minutes. Drain the excess water and remove skin, then measure potatoes to 500g.
• Place the cooked sweet potatoes, honey and corn oi 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 and corn oil together and knead till combined. Leave mixture to cool completely
  
• Divide sweet potato dough into small balls, about 25 grams each and wrap in the mung bean paste, 20 grams. Roll it into ball shape again and place them in the refrigerator to chill for about 30 minutes for easy moulding.
  
• Roll the sweet potato ball again and dust with some kao fen (fried glutinous flour) and press firmly into mould and unmould .
  
• You can serve these moonies immediately or chill them in the refrigerator and consume within 3 days. （the mooncakes will start to crack a bit after a few days but still edible)

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紫薯小月饼

• 中秋佳节的脚步逼近，随着人们对较健康月饼的需求增加，就做了这个天然色素入口即化冰冰好吃的小月饼。

材料：

• 700克 紫薯
• 5汤匙 蜂蜜或适量
• 65毫升 玉米油
• 440克 綠豆蓉馅或莲蓉馅，分成22粒小球

做法：

1. 紫薯连皮蒸熟至软，约30分钟。沥干水分去皮，量出500克。
2. 将500克紫薯，蜂蜜及玉米油放入搅碎机搅打至顺滑（约30秒）。没有搅碎机也可以用叉把紫薯压烂至呈现泥状，然后拌入蜂蜜和玉米油，用手搓匀，待凉。
3. 将薯泥揉成小圆球，一粒约25克，包入豆蓉馅，20克。再揉成圆球后，放入冰箱冷藏约30分钟以便压制后容易脱模。
4. 从冰箱取出薯泥球再搓匀圆，沾上些糕粉。即可入模压花。
5. 做好的小月饼即可马上享用或放入冰箱冷藏效果更好，最好三天内吃完。（月饼放久了薯泥会慢慢的裂开就没那么好看，但还是很好吃）。