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Purple Sweet Potato Snowskin Mooncakes

Mochi-like snowskin mooncake filled with sweet purple sweet potato filling and achieved the beautiful hue using Suncore Foods® Purple Sweet Potato Powder. Snowskin mooncakes are also known as snowy mooncakes, crystal mooncakes, ice skin mooncakes because these are no-bake mooncakes and they are chilled in the fridge and hence the name. Enjoy the mid-autumn festival with this yummy easily made festival treat.


Makes 6 Purple Sweet Potato Snowskin Mooncakes
Custard fillings:
50g milk powder
25g cornstarch
30g powdered sugar
110g milk
2 large eggs
30g condensed milk
30g unsalted butter
½ tsp vanilla extract

30g wheat starch
45g rice flour
45g glutinous rice flour
70g powdered sugar
1 tsp Suncore Foods® Purple Sweet Potato Powder
150g milk
1 tbsp oil


1. Custard — In a bowl mix together all the custard ingredients. Mix well, combine, and cook on low heat. Stir continuously until the mixture becomes very thick and comes together. Transfer to a bowl covered with cling wrap and cool in the fridge for at least 2 hours.

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. Add this stage Suncore Foods® Purple Sweet Potato Powder and knead it into the dough. Wrap dough in plastic and rest it in the fridge for about 2 hours.

3. Assembly — Divide the snow skin dough into 6 equal portions (about 40g). Roll each dough out into a disc. Add 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.