Lilac Taro Yam Purple Sweet Potato Snow Skin Mooncake
Step up your mooncake game with these next level, sweet twist on the traditional Lilac Taro Yam Purple Sweet Potato Snow Skin Mooncakes! Tender, soft & chewy mochi wrapper with a creamy taro yam custard filling will leave your tastebuds jumping for joy! No baking required and a lot of fun to make using Suncore Foods® Lilac Taro Yam & Purple Sweet Potato Powders to achieve the vibrant deep purple hue. As always, you can be as creative as you like and achieve a beautiful rainbow full of colors with our magnificent selection of wonderful powders.
Makes 12 Pieces of 2-inches Mooncakes
For the Snowskin:
40g glutinous rice flour
40 rice flour
40g icing sugar
15g wheat starch
2 tbsp Suncore Foods® Purple Sweet Potato Powder + 50ml water
155 ml milk of choice
35 ml canola oil
For the Filling:
250 purple sweet potatoes (peeled and sliced)
1 tbsp Suncore Foods® Lilac Taro Yam Powder
1/2 tbsp glutinous rice flour
170g plant milk
2 tbsp caster sugar
Pinch of salt
2 tbsp canola oil
1. To Make the Filling — Steam potatoes on high heat for 15 mins or until soft. Discard water that’s collected on the plate. Place potato along with all other ingredients (except oil) to a blender. Blend mixture until very smooth. Strain mixture directly to a non-stick pan; add in the oil; mix with a heat proof spatula until fully combined. Cook mixture on medium low heat; make sure to stir constantly with the spatula until mixture turns into a dough foam and no longer sticking to the spatula when stirring (around 15-20 mins). Transfer dough to a sheet of cling wrap; cover well and let it chill for an hour before using.
2. To Make the Snowskin — Mix purple sweet potato powder and water until fully combined (add a little more water, if needed). Place all ingredients in a large bowl along with purple sweet potato paste. Mix well with a wire whisk. Pour mixture over fine mesh shift to a heat proof bowl to discard lumps. Place bowl in a steamer; steam mixture for 25 mins. Once done; fold and press mixture with a heat proof spatula until dough is smooth and no longer sticky. Cover with cling wrap and let it chill for 30 mins. Meantime; heat up a non-stick pan. Add 1/4 cup glutinous rice flour; cook on low heat for 5 mins. Set aside until ready to be used.
3. To Assemble — Divide filling dough to around 25 grams each piece; each piece of skin dough is around 20 grams. Lightly dust your hands and work surface with glutinous rice flour. Roll the dough into ball, cover with cling wrap to prevent them from drying up. Using a flat bottom plate, press the skin dough to get an even layer circle sheet; place the filling dough in the centre. Pinch the bottom to seal. Lightly dust glutinous rice flour on the surface. Place the sealed side of the moon cake down, cover with moon cake mould and firmly press couple of times to shape.
4. Repeat the same process. Enjoy!