A Variation Of Traditional Baked Mooncakes: Purple Sweet Potato Mooncakes 紫薯月饼
Mooncakes is a must have during the Mid Autumn Festival, which is also known as Mooncake Festival. A variation of the traditional baked Mooncakes, this version of mooncakes uses purple sweet potatoes for its natural colour and earthy flavour. These beautiful and fragrant Purple Sweet Potato Mooncakes are sure to attract those who love sweet potatoes to try some!
Definitely A Must Try For Those Who Loves Purple Sweet Potatoes
The bright and unique purple colour of the sweet potatoes gives the mooncake a nice natural purple colour, making them such a pretty sight. The flesh of the sweet potato is mildly sweet and the texture is very soft and smooth, just perfect for making these petite mooncakes.
An Easy, No Bake Mooncake Recipe
As no baking is required for these Purple Sweet Potato Mooncakes, this recipe is great for those who don’t have an oven or no-bake treats too. This is also a quick and easy, fuss-free mooncake recipe.
Combination of Sweet and Savoury
Coupled with sweet lotus paste mixed with chicken floss filling, these mooncakes have a combination of sweet yet savoury taste. However, it is advised to make these mooncakes in small batches as they are best eaten fresh and more importantly chilled.
Purple Sweet Potato Mooncakes Recipe 紫薯月饼
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- 200 grams purple sweet potatoes, skin removed
- 260 grams glutinous rice flour, sieved
- 30 grams sugar
- 200 ml milk
- 340 grams lotus paste
- 80 grams chicken floss
- Skin potatoes and cut into pieces. Place in a shallow plate.
- Steam the purple sweet potatoes for 15 -20 minutes on high heat till softened.
- Meanwhile place glutinous rice flour onto a pan and fry using low heat for 5 to 6 minutes till the glutinous rice flour turns slightly yellow and smell of fragrant rice.
- Turn of heat and transfer to a bowl and set aside.
- Transfer the steamed and softened sweet potatoes into a big bowl.
- Add sugar and press to mix the sweet potatoes into a paste.
- Next, pour in the milk and mix well together with a pair of chopsticks.
- Then, add in the fried glutinous rice flour in batches, mixing well after each addition.
- When the mixture becomes sticky, knead to form into a dough.
- Cover and set aside the dough to rest for about 20 minutes.
- Then divide the purple dough into 30g each and set aside.
- Meanwhile, prepare the mooncake filling. Place lotus seed paste into a mixing bowl. Add in chicken floss and knead to mix well.
- Divide the lotus seed paste into 20g each and set aside.
- Take a piece of purple dough, flatten and press in the middle. Put in the lotus paste ball.
- And roll into a ball. Repeat for the rest of the purple dough and lotus paste.
- Then roll the mooncake into a longer ball with the palm of your hands. This will make it easier to place into the mooncake mould.
- Then press firmly into a mould and unmould.
- And we are done! Repeat for the rest of the wrapped mooncake balls.
- These petite mooncakes can be served immediately or better still, chilled in the refrigerator before serving. Serve with hot chinese tea for a great experience. So Enjoy!