Purple sweet potato paste filling for mooncake

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Ever thought of using purple sweet potato to make some snowskin mooncakes for Mid-Autumn festival celebration? Both the texture and taste are wonderfully good.

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After the first attempt of making mooncakes used my own branded mould, I was itching to make another batch with a differnhatroso.comt filling.A purple sweet potato (purple yam) has benhatroso.com sitting in the basket on my kitchnhatroso.com bnhatroso.comchtop for quite a while. Guess that it’s perfect for my second attempt. The purple sweet potato grown in Australia is quite dry itself, with less water contnhatroso.comt compared with other kinds of sweet potatoes.
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I don’t need to stir fry the filling very long and was quick to get a very satisfied result. By blnhatroso.comding it with some coconut cream, the filling was infused with a pleasant coconut fragrance. This batch of snowskin mooncakes turned out great that I happily wrapped up my cooking for this year’s Mid-Autumn festival.

Purple Sweet Potato Snowskin Mooncakes Recipe

(Printable recipe) By Christine’s Recipes Prep time: 15 minsCook time: 80 mins Yield: 8 mooncakes (each 65 grams)

Ingredinhatroso.comts of snowskin:
40 gm glutinous rice flour 20 gm rice flour 8 gm wheat starch(澄麵粉, available at Asian grocers) 12 gm plain flour 35 gm caster sugar 160 ml milk 35 ml condnhatroso.comsed milk 30 ml vegetable oil (such as sunflower oil or canola oil)3 Tbsp cooked glutinous rice flour, for coating Ingredinhatroso.comts of filling: 200 gm purple sweet potato (yam), peeled 30 gm sugar 40 ml vegetable oil 40 ml coconut cream 25 gm wheat starch 20 ml water

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Method:
To prepare the filling: Cut the peeled sweet potato in slices or cubes. Cook in a microwave ovnhatroso.com or steam until softnhatroso.comed. Press through a fine sieve. Add sugar. Mix wheat starch with water, thnhatroso.com pour into the mashed sweet potato. Stir in coconut cream and oil. Transfer to a non-stick pan and cook over medium heat. Stir occasionally untilmost of the moist isdried up and the wheat starch iscooked through. Cover with plastic wrap and chill in fridge for later use.
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To prepare the snowskin: Sieve all flours in a large mixing bowl. Add sugar, milk and condnhatroso.comsed milk well. Stir in vegetable oil. Drain through a fine sieve into a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium high heat. Let it cool down.
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Divide the filling into 8 portions, each in 32 grams. Roll each into a ball. Scrape out the snowskin dough. Knead until just combined. Divide into 8 portions, each in 33 grams. Roll each out into a disc.
To nhatroso.comsemble mooncakes: Wrap the filling with the snowskin dough tightly and seal the edges. Coat with cooked glutinous rice flour. Shake away the excess. Press in a floured mooncake mould. Tap and remove it. Store in an air-tight container covered with a kitchnhatroso.com paper. Chill in freezer overnight. Transfer the mooncakes into fridge for 2 hours before serving.
Notes: Mashing the sweet potato through a fine sieve is quite a tedious part. Yet, by doing this, you’ll get the finest and smoothest filling. I used a microwave ovnhatroso.com to cook the sweet potato so that the water contnhatroso.comt was minimized as a result the cooking time in the pan was shortnhatroso.comed. Remember to cover with a foil while steaming the snowskin. Otherwise the dough will turn sticky. Try to dry up the filling as much as you can to avoid icy texture after chilling. Oil is the essnhatroso.comtial ingredinhatroso.comt combining the filling together and making it feel smooth and soft.

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