Purple Sweet Potato & Coconut Snowskin Mooncake Recipe 🥮 🍠 🥥 50g size

glutinous rice flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk reduces calories while still providing creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

red bean paste

🥗Healthier: chestnut puree

💰Cheaper: sweetened black bean paste

Chestnut puree is lower in calories and adds a different taste.

Prepare the purple sweet potatoes by steaming them until tender, about 20 minutes.

Mash the steamed purple sweet potatoes until smooth and set aside.

In a mixing bowl, combine glutinous rice flour, rice flour, wheat starch, coconut milk, coconut oil, and condensed milk.

Gradually add water to form a smooth dough, adjusting as necessary.

Divide the dough into equal portions, coloring some with food coloring if desired.

Wrap each portion of dough around a ball of red bean paste, sealing it well.

Dust each mooncake with glutinous rice flour to prevent sticking.

Press the filled dough into mooncake molds to shape them.

Chill the mooncakes in the refrigerator for at least 2 hours before serving.

Serve chilled, garnished with coconut flakes and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens