1. Wash the purple potatoes, steam them in a pot, peel them and put them in a fresh-keeping bag to crush them by hand
2. Mix glutinous rice flour, sticky rice flour, corn starch, low-gluten flour, fresh milk, condensed milk, lard and sugar. Cover the lid and put it in a steamer, steam for 25 minutes, then take it out and stir evenly
3. Let it cool until it's not hot and knead it into a ball
4. Take a small ball and mix with purple potato mash to form a purple dough for surface decoration (dough: potato mash is about 2:1), the mixed purple dough will be softer
5. Take a little bit of purple dough and press it into the pattern of the moon cake mold
6. Divide the snowy dough into 15g/piece, and divide the purple potato mash into 35g/piece, wrap the mashed potato into the snowy skin, and knead it evenly after wrapping.
7. Press into a 50g/piece moon cake mold, flatten the bottom
8. Push out from the moon cake mold (the dough is easy to handle, I did not sprinkle dry powder to prevent sticking), just take it out
