Name: Snowy Purple Sweet Potato Mooncake
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 50g Glutinous rice flour; 120g milk; 45g Sticky rice; 30g condensed milk; 65g starch; 25g Salad oil; 68g Sugar; 350g Purple Sweet Potato; Some Cooked glutinous rice flour; 55g butter

Snowy Purple Sweet Potato Mooncake

by Piaoer 78

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

I really like the snowy mooncakes I made this time. The color is similar to the snowy mooncakes I saw on the Internet. This time I changed to ordinary glutinous rice flour and sticky rice flour. Unexpectedly, the effect was quite good.

Snowy Purple Sweet Potato Mooncake

1. 50g glutinous rice flour, 45g sticky rice flour, 25g orange powder, 28g white sugar, 120g milk, 30g condensed milk, 25g salad oil, pour it into a bowl and beat with a whisk to make a batter.

2. Pour appropriate amount of water into the pot and steam it over water

3. After steaming, stir and cool down

4. Wrap it in plastic wrap and knead well

5. After the purple sweet potato is peeled and steamed, crush it with a rolling pin and set aside

6. Add 55g butter and 60g sugar to the pot and cook until the sugar melts

7. Pour the purple sweet potato and stir-fry until fully integrated and let cool

8. Ice skin and purple potato filling are divided into equal parts

9. Take a portion of snow skin filling and squeeze it to wrap the purple potato filling

10. Knead into a sphere

11. Sprinkle a little cooked glutinous rice flour into the mold

12. Put the ice skin into the mold and press tightly

13. After demoulding, put it in the refrigerator for one hour

Tips:
1. It is best to stir the snow skin several times during the steaming process
2. It is best to cool the steamed ice skin while stirring
3. The snowy mooncakes are almost finished after being refrigerated