Pumpkin Snow Skin Mooncake Filling

Overview

This mooncake filling is sugar-free and low-fat, so it won’t make you feel greasy even after you eat it. People with high sugar content can eat it with confidence.

Tags

• pastries
• mid-autumn festival
• corn starch
• milk powder
• peanut oil
• pumpkin
• crushed peanuts

Ingredients

Steps

1. 1 A pumpkin, sent from home by a friend, no chemical fertilizers or pesticides, wash and remove the top and roots, do not remove the old skin, the pumpkin skin is more nutritious, the pumpkin skin contains pectin, which can promote digestion, laxative and detoxification.

   

2. 2 Cut the pumpkin into cubes and steam in a drawer for about 10 minutes until cooked through.

   

3. 3 Take out the steamed pumpkin and let it cool, put the yellow part into a bowl and press it into pumpkin puree.

   

4. 4 Put the other green part into a bowl and press it into pumpkin puree, so that the color will be more beautiful.

   

5. 5 I added an appropriate amount of milk powder and cornstarch to the green part until it becomes thick.

   

6. 6 An appropriate amount of cornstarch and crushed peanuts are added to the yellow part. The crushed peanuts are not specially prepared. There is just a little left for making chili sauce. It does not waste ingredients. You can omit it if you don’t have it. Just add cornstarch. If you like the milky taste, you can add some milk powder.

   

7. 7 Add a little peanut oil to a non-stick pan, add the stirred pumpkin puree and stir-fry. The main purpose is to stir-fry the cornstarch. Because the snowskin mooncakes are to be eaten directly, the fillings must be cooked.

   

8. 8 Fry the green part in the same way. You can also roast the cornstarch before and add it to the pumpkin puree to omit the frying step.

   

9. 9 Remove from the pan and let cool, then divide evenly into 35g pieces, shape into balls and set aside.