Purple Sweet Potato Snowskin Mooncake

 

Ingredients:

(A) Filling

500 g. Purple Sweet Potatoes (without skin)

100 ml. water (add to steam)

150 ml. water (add to blend)

120 g. condensed milk

80 g. unsalted butter (melted)

150 ml. coconut milk

80 g. wheat starch

1/2 tsp. salt

(B)  Skin Dough

130 g. glutinous rice flour

130 g. rice flour

80 g. wheat starch

140 g. icing sugar

400 ml. full cream milk (include purple water from steaming the sweet potatoes)

50 g. condensed milk

80 g. unsalted butter (melted)

(C)  Glutinous Rice for coating

150 g. glutinous rice flour

Methods:

1. Peel purple sweet potatoes; cut into cubes; add 100 ml. water; and steam in boiling water until the potatoes are fork tender.  Use a sieve to drain out the purple water; and retain the water for later use.
2. Transfer the cooked sweet potatoes into the blender bowl; add 150 ml. water, condensed milk, coconut milk, melted butter, and wheat starch.  Cover with the lid and blend well.
3. Transfer blended potato mixture into a non-stick pan.  Add salt.  Stir continuously to cook over medium heat.  Paste is almost ready when it starts to pull away from the sides of the pan.  Transfer the filling into a bowl.  Smooth the top and place a piece of cling wrap over the top, lightly pressing the wrap to touch the top of the filling, this is to prevent the paste from drying up.  Refrigerate for at lease 2 hours.
4. After chill, scoop about 45g. of paste and roll into a ball.  If the dough is hard, give it a quick knead with your hand to soften the dough, then roll into a ball, and place on a pan lined with cling wrap.  Repeat until all is done.  Cover with cling wrap and let chill in the fridge.
5. To prepare the skin: In a large bowl add glutinous rice flour, rice flour, wheat starch, and icing sugar.  Combine with a whisk.  Set aside.
6. In a jug, add the purple water and mix in the milk to get a total amount of 400 ml., and stir to mix.
7. Add milk mixture into the flour mixture, and mix using a whisk until smooth.  Add condensed milk, give it a whisk, then add in melted butter and whisk until the butter is no longer visible.  Pour through a sieve into a steaming pan and place into a steaming pot.  Cover the steaming pot, but allow a small gap opening to prevent water from dripping onto the dough.  Steam over hot boiling water.  Dough is cooked when no liquid batter sticks onto the knife.  Use a knife to slice into the dough to check doneness.
8. Next, use a rubber spatula to cut the cooked skin dough into squares.  This will ease removing the dough from the pan.  Use a large plastic spatula to scrap the dough from the pan, and allow to cool before kneading.  Once cooled, knead in pan to a rough ball.  Then transfer onto a pastry mat to knead into a smooth dough.  Cover with cling wrap and refrigerate/chill for at least 2 hours.
9. Meanwhile, let's prepare the glutinous rice for coating.  Stir fry glutinous rice flour in a non-stick pan over medium heat.  Continue to stir fry until flour is cooked/has turn yellowish.  Transfer cooked flour into a dry bowl to cool.
10. After 2 hours, take out the chilled skin dough from the fridge.  Cut out portions of 45g. each.  Take a dough, quick knead with hand to soften the dough, and roll into a ball.  Place the ball onto a pan lined with cling wrap.  Repeat until all is done.
11. Coat a skin dough lightly with cooked glutinous rice flour, place on the pastry mat, flatten it with your palm into a circle.  Pick up the dough and use fingers to gently press/mold it into a bigger circle.  Place a sweet potato filling in the middle, flip over and use fingers to gently close the skin dough around the filling.  Flip over again, gently and gradually seal to close.  Roll between your palms to a round ball.  Again, coat with cooked glutinous rice flour, roll with your palms to dust off any excess flour.  Shape to fill mooncake mould.  Insert into the mooncake mould, gently push to fit the mould.  Place mould on pastry mat and press firmly once.  Gently remove mooncake from mould.  Repeat until all is done.
12. Place the mooncake in a container and chill in the fridge before serving.

Let me share some photos which I've captured throughout the process of making these yummylicious snowskin mooncake....

This is a long recipe, it takes me almost a whole day making them (including chilling time); but it's a worthy effort.  To be frank, this is the first time I try out this Snowskin Mooncake from scratch.  As homemade mooncakes are less sweet, we can eat more ~ Thumbs Up! ~

I adapted this recipe from Youtube by: Dapur 2020