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Lilac Taro Yam Snowskin Mooncakes

Soft & chewy mochi snowskin filled with a lightly sweet, smooth taro and blueberry filling made with Suncore Foods® Lilac Taro Yam Powder to achieve the beautiful shade of purple. These Lilac Taro Yam Snowskin Mooncakes are a lot of fun to make and extra festive for the mid-autumn festival holiday. Enjoy!

Ingredients

Makes 6 Lilac taro Yam Snowskin Mooncakes
Filling:
250g taro, steamed
1 tbsp Suncore Foods® Lilac Taro Yam Powder
2 tbsp sugar
1/4 cup blueberry jam

Snowskin:
60g wheat starch
100g rice flour
100g glutinous rice flour
60g powdered sugar
360g milk

Directions

1. Filling — Press steamed taro through a fine sieve. Add sugar and Suncore Foods® Lilac Taro Yam Powder, then mix until well combined. Divide the filling into 8 portions, filled with the blueberry jam filling, pinching at the seams to seal the hole. Cover with plastic wrap and chill in the fridge for later use.

2. Snowskin Wrapper — Sieve all the dry ingredients. In a mixing bowl add in all sieved ingredients and milk and stir to combine. Transfer the mixture to another shallow bowl, cover it with plastic wrap, and poke a few holes in the wrap. Steam the mixture for 20-25 minutes. Remove the cooked mixture from the steamer and using a spatula, transfer the cooked mixture onto the working surface. Let it cool slightly then knead it into a smooth dough. Rub your hands with a little oil to prevent the dough from sticking. Wrap dough in plastic and rest it in the fridge for about 2 hours.

3. Assembly — Divide the snow skin dough into 8 equal portions (about 40g). Roll each dough out into a disc. Add 60g of filling wrap with the snow skin dough tightly and seal the edges. Coat with cooked glutinous rice flour. Shake away the excess. Press in a floured mooncake mold. Tap and remove it. Store in an airtight container covered with kitchen paper. Transfer the mooncakes to the fridge for 2 hours before serving.