Crystal Purple Sweet Potato Mooncake

Overview

Crystal clear, sweet and waxy, colorful, and most importantly, low in fat and oil~~~

Steam and peel purple sweet potatoes.
Press into puree, add condensed milk and mix well.
Soak sago with equal amount of water for 20 minutes.
Add the soaked sago to corn starch, an appropriate amount of white sugar and form a dough (add the amount of sugar according to your preference), cover with a damp cloth and let it rise for half an hour.
Divide the purple sweet potato filling and chestnut paste into small balls of about 25g.
Take 25g of sago dough and flatten it, wrap the purple sweet potato filling and close it.
I also made a few chestnut paste fillings.
Roll the closed mooncake embryo in cooked flour, remove excess flour, and put it into the mooncake mold.
Gently press it onto the corn leaves, then put it in the steamer, cover the pot, bring to a boil over high heat, turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 5 minutes. After cooling slightly, brush with a thin layer of oil.
Crystal clear, sweet and waxy, colorful.