1. The purple sweet potato is steamed and peeled.
2. Press into a puree, add condensed milk and mix well.
3. Soak sago with the same amount of water for 20 minutes.
4. Soaked sago, add corn starch, appropriate amount of sugar and form a dough (the amount of sugar is added according to your own preferences), cover with a damp cloth and let it dry for half an hour.
5. The purple potato filling and chestnut paste are divided into small groups of about 25g.
6. Take 25g of sago flour dough and squash, wrap the purple sweet potato filling, and close the mouth.
7. I also made a few chestnut paste fillings.
8. Roll the finished mooncake embryo in the cooked flour, remove the excess flour, and put it in the mooncake mold.
9. Gently press on the corn leaves, then put it in the steamer, cover the pot, turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 5 minutes, after cooling slightly, brush with a thin layer of oil.
10. Crystal clear, sweet and soft, colorful.
