Cornmeal, sweet potato and date paste mooncakes

Overview

The most rustic mooncake. An association triggered by sweet potato. That day, I saw a TV program introducing the autumn seasonal food - sweet potatoes, and I was greatly inspired. Taking advantage of the heat of the Mid-Autumn Festival, turn sweet potatoes into mooncakes. Mooncakes usually have fillings, so you might as well add a jujube paste heart to them, a little - the fillings are too sweet. Coarse white cornmeal. Although cornmeal is mostly yellow, and yellow looks better, I have no choice now. The skin of the cornmeal sweet potato is as rough as it is, but not as delicate as ordinary mooncakes. The small visible corn kernels exude a strong local flavor. . .

Tags

• pastries
• home cooking
• breakfast
• afternoon tea
• coarse white cornmeal
• date paste filling
• sweet potato

Ingredients

Steps

1. 1 Materials

   

2. 2 Wash and slice sweet potatoes, steam them in a pot

   

3. 3 Let cool

   

4. 4 Peel

   

5. 5 Crush it into mud

   

6. 6 Add white cornmeal

   

7. 7 Knead evenly

   

8. 8 Divide each filling into 5 equal parts

   

9. 9 Take a piece of skin and press it flat, then add the filling

   

10. 10 Wrap up

    

11. 11 Close and round

    

12. 12 Place into mooncake mold

    

13. 13 Buckle it on the table and press it tightly

    

14. 14 Demold

    

15. 15 Put it into a pot of boiling water and steam over high heat for 10-15 minutes

    

16. 16 Remove from pan and let cool