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)