Purple Sweet Potato Mooncake

Purple Sweet Potato Mooncake

1. Clean the surface of the purple sweet potato and steam it in the pot

2. Peel the steamed purple sweet potato, use a sieve, press the purple sweet potato with a large spoon (the purple sweet potato after sieving is very delicate and tastes good)

3. Weigh 30g of red bean paste (or lotus paste), roll into a ball, and roll a thin layer of hand powder on the surface

4. Weigh 20g of sieved purple sweet potatoes, rub them into rounds, and flatten them.

5. Wrap the bean paste filling (or lotus paste filling), slowly push up the purple potato skin with the mouth of the tiger, until the purple potato completely covers the filling

6. Rounding

7. Sprinkle some hand powder in the moon cake mold, shake it, then knock out the powder, carefully put the purple sweet potato balls made in step 6 into the moon cake mold

8. Buckle it on the chopping board, press a few times, and push out the mold to demold. After demoulding, if there is a lot of hand powder on the surface of the mooncake, use a wool brush to gently sweep away the floating powder on the surface.

Tips:

1. The purple sweet potato can be directly used as moon cake crust after being steamed and sieved. Of course, it can also be used as moon cake filling. Don't add any sugar or milk. The liquid will be too viscous, so you can only round it and eat it. Don't even think about engraving it with a mold to look good, and it will stick to the mold wall.
2. For the filling, I use my own bean paste filling and lotus paste filling. For the recipe, click here: red bean paste and lotus paste filling
3. The cake powder used in the material: it is the fried glutinous rice flour, the main function is to prevent the moon cake from sticking when it is molded. The preparation of cake flour: Put the raw glutinous rice flour in a wok and stir-fry on low heat until it turns slightly yellow.