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During the Mid-Autumn Festival this year, I made Cantonese-style mooncakes four times, and there were about a hundred of them. Although I made so many, there were not many left at home. So later I made some ice-skin ones, filled with my favorite purple sweet potato filling and lotus paste filling. Snowskin mooncakes are not only easy to make, but also have less oil and sugar, so it doesn’t matter if you eat a few more. There are different ways to make snowskin mooncakes. You can fry the flour first and then knead it into a ball. You can also mix various raw flours first and steam them before making them. Compared with the two flavors, I prefer steaming the flour before making them.
