Snow Skin Mooncakes w/ Purple Sweet Potato Filling 紫薯冰皮月饼
These snow skin mooncakes are soft and sweet, filled with a ginger-infused purple sweet potato paste and toasted walnuts.
Ingredients
Snow skin dough
- 60 g glutinous rice flour
- 40 g rice flour
- 40 g wheat starch sub for cornstarch
- 200 g coconut milk or other plant milk
- 30 g white sugar
- 2 tbsp neutral oil
- cornstarch for dusting
Purple sweet potato filling
- 250 g purple sweet potato peeled and chopped
- 200 g water divided
- 20 g young ginger sliced thinly
- 30 g walnuts toasted and chopped roughly
- 40 g white sugar
- 3 tbsp neutral oil
- pinch of salt
Instructions
Make the dough
- Prepare a steamer.
- In a medium heat-proof bowl, sift in the dry ingredients. Add milk and oil, whisking to combine. Steam for 20 minutes (I covered it with a cloth to prevent water from entering the bowl).
- Once the dough is cool to touch, transfer to a working surface dusted with cornstarch. Knead for 1 minute, until a smooth dough forms. Place in an air-tight container/bag in the fridge while you prepare the filling.
Make the filling
- Steam sweet potatoes for 10 minutes until soft. Add to a blender along with half of the water and blend to get a smooth paste.
- In a large pan over medium heat, combine sugar, remaining water and ginger. Let simmer for 5 minutes before adding in the sweet potato paste. Cook for a minute before adding oil. Lower the heat and, stirring constantly, cook for 8-10 minutes, or until the paste becomes thick and foldable. Stir in toasted walnuts.
- Remove from the heat and let cool slightly before refrigerating.
Assemble
- Once the dough and filling are completely cool, divide them into equal parts depending on the size of your mould.
- On a working surface dusted with cornstarch, roll the dough into a round, making sure that the edges are thinner than the center. Place a ball of filling in the center and gently fold the dough over it, pinching the edges together to secure it.
- Dust the dough and mooncake mould generously with cornstarch. Press the dough firmly into the mould, making sure to press down the edges as well. Smack the back of the mould a few times to remove the mooncake, then remove the excess cornstarch with a small brush.
- Serve immediately OR if it's still warm, refrigerate for 30 minutes first.
Notes
- Wheat starch makes the skin slightly translucent, but you can sub for cornstarch.
- The dough should not be too sticky, but firm enough to knead. If it is too soft, it won't hold its shape well.
- It's easier to work with cold dough and filling, so you should prepare them in advance or even the day before.
- Coat both the mould and dough with cornstarch to prevent sticking. Press firmly into the mould, then remove immediately. Don't let the mooncake sit in the mould for too long, as that'll make it harder to come out.
- I only have the traditional wooden mould, but plastic moulds are a lot easier.
Tried this recipe?Let us know how it was!