Purple Sweet Potato Snowskin with Sweet Yam Filling Mooncakes
This beautiful delicacy is traditionally eaten during the mid-autumn festival with family and loved ones as a celebration of togetherness, fall harvest, and watching the full moon. An essential part of these activities also includes eating mooncakes! Soft, sweet, and melts in your mouth labor of love Purple Sweet Potato Snowskin Mooncakes filled with creamy sweet yam are a very must-have tasty treat to enjoy for this mid-autumn festival. Colored in a dreamy purple hue using Suncore Foods® Purple Sweet Potato Powder. Recreate this magical recipe and let the celebration begin!
50g glutinous rice flour
50g rice flour
25g wheat starch
25g caster sugar
25g condensed milk
25g vegetable oil
9g Suncore Foods® Purple Sweet Potato Powder
About 300g yam (or purple sweet potato) peeled and steamed
75g condensed milk
1-2 tbsp milk, if needed
Pinch of salt
1. Mooncake — In a medium bowl combine all snow skin ingredients and whisk until smooth, Strain mixture through a fine mesh sieve. Pour the mixture onto a dish or bowl, and cover with wrap. Poke a few holes in it with a toothpick. Place the bowl into a steamer on medium-high for 25 minutes. Turn off the heat and let the mixture cool completely. Knead the dough until smooth. Divide the dough into small balls, about 20g. Roll out the dough until it forms a thin circle. Add filling, and close the dough by pinching at the seams. Roll into a round shape. Dust the balls with cooked rice flour, press the ball into the floured mold, and remove.
2. Filling — In a medium bowl add steamed yum, condensed and salt, mash, and combine with a fork. Add the milk if needed. Scoop about 25g each with a spoon and roll into balls, place ice cream in the freezer until it’s ready to wrap with mooncake.
3. Place mooncakes in the fridge for 2 hours before serving.