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Purple Sweet Potato Snowskin Blueberry Ice Cream Mooncake

Whether you're celebrating the Mid-Autumn Festival or simply want to experience a celestial dessert adventure,this Purple Sweet Potato Snowskin Blueberry Ice Cream Mooncake is your ticket to lunar bliss. Make magic happen with Suncore Foods® Purple Sweet Potato Powder to color this beautiful purple hue. Each bite is like a sweet comet of delight. Don't miss your chance to taste the moon!


Purple Sweet Potato Snow Skin:
90g glutinous rice flour
50g rice flour
20g wheat starch
60g caster sugar
300g water
60g condensed milk
60g vegetable oil
3 tsp Suncore Foods® Purple Sweet Potato Powder

Filling: Favorite homemade of or store bought blueberry ice cream. Scoop ice cream about 25g each with a mini ice cream scooper into a lined baking sheet, place ice cream in the freezer until it's ready to wrap with mochi.



1. In a medium bowl combine all snow skin ingredients and whisk until smooth, Strain mixture through a fine mesh sieve. Grease a small pan with vegetables oil. Pour the mixture onto the prepared pan. Place into a steamer on medium high for 20 minutes. Turn off heat and let mixture cool. Wrap snow skin with cling wrap and refrigerate for 1 hour.

2. Divide the dough into 10 equal pieces. Roll out dough until it forms a thin circle. Add frozen ice cream, close the dough by pinching at the seams. Roll into a round shape. Dust the balls with cooked glutinous rice flour, press the ball into the floured mould and remove.

3. Place mooncakes in the freezer overnight. Before serving, let the mooncake sit at room temperature for about 5 minutes. Enjoy!