Purple Sweet Potato Pumpkin Snowskin Mooncake

Overview

The method of making this one is different from the last colorful snowskin mooncake. This time, it is wrapped first and then steamed. The freshly steamed snowskin mooncake is crystal clear, soft and sweet, and it is better to put it in the refrigerator for a while before eating. But don't leave it for too long, as it will become hard and need to be reheated before eating. This is different from the previous one. It is a snowskin mooncake with a more delicate appearance.

Tags

• pastries
• old man
• mid-autumn festival
• autumn recipes
• lunch
• chengfen
• corn oil
• glutinous rice flour
• pumpkin
• purple sweet potato
• rice flour
• fine sugar
• water

Ingredients

Steps

1. 1 Cut the stuffed pumpkin into cubes and steam until cooked

   

2. 2 Steam and press into puree, pour into the pot and stir-fry

   

3. 3 How to make ice skin: Peel 100 grams of purple sweet potato, steam until cooked, add 30 grams of water and press until pureed

   

4. 4 Then mix 100 grams of purple sweet potato puree, 80 grams of glutinous rice flour, 30 grams of sticky rice flour, 20 grams of corn starch, 20 grams of corn oil, and 30 grams of granulated sugar. Then add 70 ml of water and stir with chopsticks

   

5. 5 Form into a ball evenly with your hands, cover with plastic wrap and let rest for 15 minutes

   

6. 6 After waking up, take 40 grams of ice skin and 40 grams of pumpkin puree. Wrap the dough with pumpkin puree. Sprinkle cake flour into the mooncake mold and pound it. Place the wrapped dough into the mold and press firmly to release it. Steam for 5 minutes

   

7. 7 Steamed

   

8. 8 After steaming, open the lid and take it out and put it on a plate

   

9. 9 Delicious, crystal clear, soft and sweet