Purple Sweet Potato Snowskin Mooncake

Overview

These are snowskin mooncakes made before the festival, and also taken to Bashang to eat on the road. I like the snowskin mooncakes which are not greasy, healthy and festive, and look very appetizing.

Tags

• pastries
• children
• afternoon tea
• mid-autumn festival
• mooncakes
• autumn recipes
• chengfen
• condensed milk
• glutinous rice flour
• purple sweet potato filling
• rice flour
• salad oil
• white sugar
• milk

Ingredients

Steps

1. 1 Prepare all materials

   

2. 2 Make ice skin: Pour glutinous rice flour, corn starch, salad oil, sugar, and pure milk into a container

   

3. 3 Mix well

   

4. 4 Filter

   

5. 5 Steamed in the upper drawer

   

6. 6 After steaming, stir and cool down

   

7. 7 20g of glutinous rice flour stir-fry until it turns slightly yellow and mature glutinous rice flour and set aside

   

8. 8 Wrap the steamed flour in plastic wrap and knead evenly. Set aside the purple sweet potato filling and cooked glutinous rice flour

   

9. 9 Divide evenly into small portions

   

10. 10 Wear disposable gloves to wrap stuffing

    

11. 11 Make a round shape and put it into the mold. If you like the color, press the purple sweet potato puree into the top of the mold, then put the snow-skin mooncakes into it, press it firmly and then squeeze it out of the mold

    

12. 12 The prepared snowskin mooncakes can be eaten after cooling for 2-3 hours.

    

13. 13 It’s still pretty in the sun!