These Purple Sweet Potato Mooncakes is a variation of traditional Mooncakes and uses purple sweet potatoes for its natural colour and earthy flavour. These beautiful and fragrant mooncakes are sure to attract those who love sweet potatoes to try some. No baking required too. A super quick and easy mooncake recipe to try. Enjoy!
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.
Making Mooncakes Filling:
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.
Making Purple Sweet Potato Mooncakes:
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!