Purple Sweet Potato Snowy Mooncake
1.
Griddle, low heat, pour glutinous rice flour into the pot, stir fry until cooked, set it aside (this is cake flour)
2.
Wash the purple sweet potato, peel it, slice into a pot, steam it in a steamer, stir the purple sweet potato with heat
3.
Pour the stir-fried purple sweet potato into a frying pan, low heat, and stir-fry evenly
4.
Add powdered sugar, milk powder, a little salt, and mix well
5.
Knead the prepared purple potato puree into small balls, cover with the lid, and set aside
6.
Stir glutinous rice flour, orange flour, indica rice flour with water to form a paste
7.
Add cooking oil
8.
Add a little salt, stir evenly, steam in a pot, boil for 20 to 30 minutes
9.
Steamed snow skin powder, into lumps, stir with chopsticks
10.
Dip some cake powder with your hands, knead the ice skin noodles into a ball
11.
Rub the dough into strips
12.
Take a dose and make a nest with your hand
13.
Put a purple potato stuffing ball, like a dumpling, close the dough and close the mouth
14.
Take a small purple sweet potato and flatten it on the surface of the finished moon cake ball; dip the moon cake ball with cake powder, put it on the plate, use the moon cake mold to compact and demold
15.
A snowy mooncake is ready
Tips:
1. Fry the cake powder on a low heat, and stir-fry until the cake powder is slightly yellow or there is no odor of cornstarch.
2. If there is no powdered sugar at home, you can substitute honey or soft sugar
3. After the preparation is finished, wait a while before taking it, otherwise the moon cake will be deformed because the noodles are too soft
