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
- 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
- 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)
- 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