Fully handmade [Purple Sweet Potato Mooncakes] that are “no-bake, oil-free, fat-free, low sugar, and healthy”

Overview

Compared with Cantonese-style and Su's mooncakes, which are high in oil, sugar, and fat, this [Purple Sweet Potato Mooncake] seems to use simpler and healthier ingredients and is not difficult to operate. Only five ingredients are used: [Purple Sweet Potato], [Glutinous Rice Flour], [Peanut Kernels], [Walnut Kernels], and [Honey]. It is completely oil-free, fat-free, and low in sugar. In addition, don’t worry about children’s shoes that don’t have an oven, because you won’t need them at all. I was worried that purple sweet potato alone would be difficult to shape, so I added a little glutinous rice flour (later I added a little bit of glutinous rice flour. I don’t have rice flour at home, so it’s [Snow Skin Purple Sweet Potato Mooncake]), steamed it and used it to make the skin. The filling is crushed peanuts and walnuts, and drizzled with a spoonful of honey. It’s not very sweet. It’s a very healthy, zero-added, no-oven [Purple Sweet Potato Mooncake]! Adhering to Ren's basic attitude towards food, which is convenient to use, simple to operate, healthy and delicious, applaud and spread flowers...

Tags

• baking
• old man
• festival customs
• traditional food
• mid-autumn festival
• mooncakes
• autumn recipes
• glutinous rice flour
• honey
• peanut kernels
• purple sweet potato
• walnut kernels

Ingredients

Steps

1. 1 Wash the outer skin of purple sweet potato.

   

2. 2 Steam in a pot of cold water, turn on the steam and steam for 20 minutes. (You can also use a microwave oven on high heat and it will be done in 5 or 6 minutes)

   

3. 3 Take out the steamed purple sweet potato.

   

4. 4 Let it cool slightly and when it is not too hot, peel off the skin, put it in a basin, and mash the whole purple potato into small pieces.

   

5. 5 Use the back of a spoon to twist the purple sweet potato into fine paste along the wall of the pot. (You can also pour the purple sweet potato into a plastic bag and crush it with a rolling pin)

   

6. 6 Add one and a half spoonfuls of glutinous rice flour and a little honey.

   

7. 7 Stir evenly. At this time, the purple sweet potato starch may seem a little dry, but it doesn't matter. It's better to be dry than wet.

   

8. 8 Cover with plastic wrap and place in a steamer. Bring the water in the pot to a boil over high heat, then turn to medium-low heat for 15-20 minutes.

   

9. 9 Next, prepare the fillings. Use the "quick heating button" of the microwave oven to cook peanuts and walnuts for 4 or 5 minutes until cooked.

   

10. 10 Use a food processor to break it into small pieces, not too crushed, and add an appropriate amount of honey.

    

11. 11 The amount of honey should be enough to allow the peanut walnut powder to assemble into a ball. It is still "prefer to be dry rather than wet", and stir evenly.

    

12. 12 Use your hands to roll the filling into small balls for easy packaging.

    

13. 13 The filling is ready, and the dough made of purple sweet potato and glutinous rice flour is ready to be cooked.

    

14. 14 According to the size of the mooncake mold, grab a lump of dough, knead it repeatedly, first roll it into a ball, then flatten it, and then put the filling in the middle.

    

15. 15 Gently push the dough from bottom to top, use even force, do not rush, and slowly gather it together.

    

16. 16 Finally close the mouth and make it round.

    

17. 17 Place the smooth side down into the mooncake mold.

    

18. 18 Press flat with the palm of your hand.

    

19. 19 Press the mold and take out the mooncakes. Turn it over, and a [Purple Sweet Potato Mooncake] with clear and complete texture is ready.

    

20. 20 It tastes soft and glutinous, and the filling is not very sweet, but it is very fragrant~~ It is completely hand-made and there is no difficulty in making it, and you don’t feel too guilty when eating it. How about it, are you tempted?