How time flies! Mooncake Festival is fast approaching and it’ll fall on 27 Sept this year. Many hotels and stalls have already started to sell mooncakes and with new creations as well. 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 colour. The texture is very soft and not too dry because of less icing sugar but butter and milk are added. Another plus point is that sweet potatoes are healthy and you can indulge in it without any sense of guilt. Will definitely make more for the coming festival!
Purple Sweet Potato Snowskin Mooncakes 紫薯冰皮月饼
Prep time
Cook time
Total time
Author: Ann Low
Serves: 15 pieces
Ingredients
- 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
Instructions
- 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.
- Dough skin - Combine kao fen and snowskin flour in a large bowl and set aside.
- In a pot, add water with icing sugar and crisco together. 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 dough again to smooth, add more kao fen to it if the dough is still too sticky.
- 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.
- Chill snowskin mooncakes before consuming.
3.5.3251
- 紫薯冰皮月饼
- 材料：
- 冰皮材料
- 25克 糕粉
- 115克 冰皮月饼预拌粉 （出售于KCT)
- 25克 糖粉 （过筛）
- 23克 白油
- 150克 香兰叶水 （用300克水和4片香兰叶，一起煮滚待凉）
- 适量的糕粉
- 馅料
- 500克 紫薯，蒸熟去皮压烂
- 4汤匙 牛奶
- 2汤匙 糖粉 （过筛）
- 2汤匙 软牛油 （约30克）或用栗米油也可以
- 做法：
- 馅料 – 将压烂的紫薯和其他馅料一起混合均匀，待凉。揉成小圆球 （25克），然后放入冰箱冷藏约30分钟。
- 冰皮 – 将冰皮粉和糕粉混合在一个大碗里，备用。
- 150克的香兰叶水，糖粉和白油煮滚至白油融化，搅匀。直接倒入粉内，用刮刀翻拌成软面团，待凉。
- 然后用手把软面团搓至光滑。如面团还带有一点粘性可撒上些糕粉，搓匀。
- 将面团分成14-15小圆球，每粒约21克。包入薯球，搓圆。沾上些糕粉。即可入模压花。然后收进封密盒子。
- 冷藏数小时即可享用。
I bought the mooncake moulds from here
月饼模子是在这里买的
KCT premix snowskin powder
KCT冰皮月饼预拌粉在这里买的
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