Sweet Potato Skin Mooncake
Delicious and similar to snowskin mooncakes, it's naturally sweet and healthier.
Servings: 16 mini mooncakes
Equipment
- Steamer
Ingredients
Mooncake skin
- 200 g Sweet potato (white, orange or purple) washed
- 110 g Glutinous rice flour
- 55 g All-purpose flour
- 1 tbsp Sugar
- 120 ml Water
Mooncake filling
- 320 g Choice of: lotus paste, white lotus paste, red bean paste
- Melon seeds optional
Instructions
Mooncake skin dough
- Slice sweet potato about 1cm thick, then place in steamer and steam until soft.
- When sweet potato is cool enough to be handled, peel skin and mash.
- Add glutinous rice flour, flour and sugar. Mix.
- Add water and knead into a smooth dough.
- Cover and put aside to rest for 30 mins.
- Split dough into 30g each, roll into balls.
Mooncake filling
- Add melon seeds to filling and mix well. (Add more melon seeds according to your preference)
- Split filling into 20g each, roll into balls.
Assemble
- Flatten sweet potato dough, place filling in the middle, wrap and seal the filling. Roll into a ball.
- Sprinkle glutinous rice flour in mould before each use, squeeze mooncake slightly into oval. Place in mould and apply some pressure to shape it.
- Steam over medium low heat for 20 mins.
Video
Notes
- Mooncakes are best consumed within 3 days.