Crystal mooncake
Overview
Try using sago to make crystal mooncakes. The crust is slightly harder than the snow-skin mooncakes and the color is beautiful. If you only use sago to make the crust, it will be more transparent. Happy National Day and Mid-Autumn Festival! ^^
Tags
Ingredients
Steps
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Rinse the sago slightly, add a little water and soak for half an hour. You don’t need too much water, just a little bit. Soak until the sago is soft enough to be pinched with your hands. Excess water can be poured away.
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While soaking sago, you can use it to steam purple sweet potatoes. Wash the purple sweet potatoes, steam them, peel them, and crush them into purple sweet potato puree.
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Add an appropriate amount of white sugar to the sago, add a little starch, and stir thoroughly. Starch is added to make the sago easy to form into a ball. Because I added too much water earlier, I added some glutinous rice flour here, stir and crush it thoroughly with a spoon, as shown in the picture, it can be kneaded into a small amount.
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Stack half of the cheese slices into small portions, and the purple potato puree and sago puree are also made into evenly sized portions.
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Three kinds of fillings can be made: purple sweet potato and Zhixin, purple sweet potato, and Zhixin. Use sago to hold the filling well. Sago is harder and easier to pack.
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Use a mold to press out the shape.
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Mooncakes made from sago are easier to shape.
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On the plate holding the mooncakes, cover it with another plate to block the water vapor. Put it in a pot and steam it for half an hour after the water boils. Let’s eat! ^@^
