1. The purple sweet potato is steamed and pressed into puree for later use
2. Pumpkin steamed and pressed into puree for later use
3. After mixing milk sugar and oil, add various powders. Mix well and let stand for half an hour. Steam in the steamer for 15 minutes, take out and stir.
4. Knead well after cooling. Add purple potato puree, pumpkin puree and cocoa powder and knead into a colorful dough.
5. Knead the filling into a ball for later use
6. Divide into small doses of 30 grams each
7. Reserve a little for each
8. After wrapping, put a little colored dough on the top. Touch some corn oil to press out the pattern with a film tool. Feel free to play. Whatever you like
9. Made 12. I made Cantonese mooncakes with the rest of the stuffing
10. not bad. Moderate soft and hard.
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