Purple Sweet Potato Snowskin Mooncake

Overview

Snowskin mooncakes are different from traditional mooncakes in that they do not need to be baked. The skin is soft, white and slightly transparent, and the fat, calories and cholesterol content are lower than traditional mooncakes. It is an environmentally friendly and healthy product. The homemade purple sweet potato snowskin mooncakes are soft, glutinous and sweet, and are healthier and more delicious. Today, I made two different snowskin mooncakes using purple sweet potato and glutinous rice, with different flavors.

Tags

• snacks
• children
• mid-autumn festival
• mooncakes
• chengfen
• glutinous rice flour
• milk powder
• purple sweet potato
• sesame and coconut
• white sugar
• milk
• vegetable oil

Ingredients

Steps

1. 1 Have all ingredients ready.

   

2. 2 Put the glutinous rice flour and rice flour into a bowl, stir evenly, pour in the vegetable oil and sugar, mix, then slowly pour in the milk, and stir with chopsticks to form granules.

   

3. 3 Knead it into a thick dough by hand, let it sit for 30 minutes, then put it into a steamer, steam it on medium heat for 20 minutes until it is cooked (just poke the middle with chopsticks and no dough comes out), let it cool, and knead it into a round ball into a snow-skin dough.

   

4. 4 Wash the purple potatoes, cook them in a pressure cooker, peel them, put them in a plastic bag, and use a rolling pin to press them into fine potato puree.

   

5. 5 Put into the wok, pour in appropriate amount of vegetable oil and stir-fry briefly.

   

6. 6 Add sugar and milk powder and mix evenly.

   

7. 7 Put the glutinous rice flour into the pan and stir-fry over low heat, stirring constantly with a spatula, until it turns brown.

   

8. 8 While hot, add the fried glutinous rice flour to the purple sweet potato puree and mix into purple sweet potato dough.

   

9. 9 Mix an appropriate amount of purple sweet potato, cooked glutinous rice flour, sesame coconut, and sugar into the filling.

   

10. 10 Divide the filling into 2 portions, one for the snowskin dough and one for the purple sweet potato dough. First, knead the snowskin dough and fillings into equal parts into balls and set aside.

    

11. 11 Press the ice skin into a flat package and fill it with fillings. Use the tiger's mouth to gradually push it up, close it, and wrap it into a round shape.

    

12. 12 Roll in cooked glutinous rice flour and shake off excess flour.

    

13. 13 Place the wrapped and rounded cake dough into the mold.

    

14. 14 Turn the mold upside down on the chopping board, press down slightly, lift up the mooncake mold, remove from the mold, place on a plate and serve.

    

15. 15 The method of making purple sweet potato dough is the same as that of snowskin dough.