No-bake Milky Purple Heart Mooncake

Name: No-bake Milky Purple Heart Mooncake
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 2 tsp Purple Sweet Potato Powder; 3.5 tsp Whole milk powder; 130g White bean paste

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

comprehend by analogy.
Inspired by Junzhi's Mocha Coffee Mooncake, use the little white bean paste filling to create a creamy purple heart mooncake. The purple material comes from purple sweet potato powder. The little lavender in the crust implies the inner purple energy. In order to avoid the monotony of the white bean paste, add milk powder to increase the milk flavor. However, the scent of milk powder is limited, and a few teaspoons is not enough to cause the milky scent. Chew carefully, or you can detect it.
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Ingredients

No-bake Milky Purple Heart Mooncake

1. Ingredients: 130 grams of white bean paste filling, 3.5 teaspoons of whole milk powder, 2 teaspoons of purple sweet potato powder

No-bake Milky Purple Heart Mooncake recipe

2. Mix 55 grams of white bean paste stuffing with 2 teaspoons of milk powder and knead evenly. Mix 25 grams of white bean paste filling with 1.5 teaspoons of purple potato powder and 1 teaspoon of milk powder, and knead evenly. Mix 50 grams of white bean paste, 1/2 teaspoon of purple potato powder, 1/2 teaspoon of milk powder, and knead into a uniform dough

3. Divide the three types of dough into 4 equal parts, wrap the purple sweet potato filling with the milk-flavored kidney bean filling, and then wrap the purple sweet kidney bean filling with the purple potato kidney bean skin.

4. Rub round. Put it in the moon cake mold, press tightly on the table, and demould

Tips:
1. The split ratio of skin and stuffing can be adjusted as you like;
2. The size of moon cakes can also be changed as you like;
3. There is no need to dust when molding.