Purple Sweet Potato Snowy Mooncake

Name: Purple Sweet Potato Snowy Mooncake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 60g Glutinous rice flour; 40g Sticky rice; 30g starch; 20g Salad oil; 160g Amaranth (purple); 4 Purple Sweet Potato; 40g Powdered sugar

by Yuchi Pink

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

The low-oil, low-fat and healthy snowy mooncakes are here. The method is very simple. You can take a look at them, but the finished mooncakes are super beautiful and more beautiful than ordinary traditional mooncakes. It cannot be omitted on the Mid-Autumn Festival table. This time I used purple amaranth juice and noodles to add infinite charm to the snowy mooncakes, turning them into a matte color, haha, like a slim little beauty.

Ingredients

Purple Sweet Potato Snowy Mooncake

1. Mix glutinous rice flour, sticky rice flour and orange flour evenly

Purple Sweet Potato Snowy Mooncake recipe

2. Put in the wok and stir fry over medium-low heat until slightly yellow, and fry until there is no starchy taste.

3. Wash the purple amaranth, pour boiling water over the purple amaranth, stir to see that the water becomes very red, take out the amaranth and leave the juice

4. Put the fried powder into the container, add the powdered sugar, pour in the oil, pour in the hot purple amaranth juice, pour it and stir evenly with chopsticks

5. When it is not hot, knead thoroughly and form a ball and let stand for 10 minutes

6. The purple sweet potato is steamed and pressed into a puree. If it is too dry, you can add some milk to adjust it.

7. The filling and the crust are divided into 25 grams, and they are made one by one. My mold is 50 grams, and I use the crust filling 1:1, so 25 grams