Purple Sweet Potato, Purple Rice and Red Bean Mooncake

Overview

I have nothing to do on weekends, so I take my baby to make mooncakes at home. I haven’t eaten enough mooncakes this year, so I’ll make some by myself. You can feel free to eat what you make, all the ingredients are additive-free. I bought a lot of purple sweet potatoes, and I’m wondering how delicious they are. Today I used them to make the main filling, and also added red beans and purple rice

Tags

• baking
• children
• mid-autumn festival
• autumn recipes
• banquet dishes
• all-purpose flour
• corn oil
• egg
• glutinous rice noodles
• inkstone
• invert syrup
• milk powder
• purple rice
• purple sweet potato
• red beans
• white sugar

Ingredients

Steps

1. 1 Prepared ingredients, part

   

2. 2 Purple sweet potatoes are steamed in advance

   

3. 3 Inkstone

   

4. 4 Put the converted syrup into the prepared "inkstone water"

   

5. 5 Add appropriate amount of oil and mix well

   

6. 6 Add the flour and milk powder together and mix well

   

7. 7 Knead it into a ball and let it rest for an hour. "You can also put it in the refrigerator"

   

8. 8 Then the purple sweet potato is steamed, add the white sugar and brown sugar and stir evenly (you can add or leave the brown sugar according to your own taste)

   

9. 9 Then put the pre-steamed red beans and purple rice into the purple sweet potato, add a little glutinous rice flour, stir and form a ball

   

10. 10 The 50g mooncake mold I used: purple sweet potato: 35g each skin: 15g each

    

11. 11 Then wrap it up and carve it out with a mold

    

12. 12 Isn’t it beautiful? Preheat the oven to 180℃ in advance

    

13. 13 Put the mooncakes in and bake for 5 minutes, then take them out

    

14. 14 Brush with egg wash, put it in, and bake at 200℃ for 15 minutes

    

15. 15 After the oil is returned, it becomes more beautiful and delicious, and a strong aroma will hit your nostrils when you take a bite.