This mooncake was made during the Mid-Autumn Festival.
No mooncake fillings were deliberately prepared, and purple mashed potatoes were stocked in the refrigerator at home all year round. It is convenient to eat and tastes delicious
Feeling delicate and healthy…
Coconut sweet purple potato sesame ice skin
Recipe Recommendations
- glutinous rice flour 100 grams
- Chengfen 40 grams
- sticky rice flour 60 grams
- milk 220 grams
- Purple sweet potato paste appropriate amount
- cooked white sesame seeds appropriate amount
- coconut powder appropriate amount
- cooking oil 30ML
- white sugar 40 grams
- sweetening
- steamed
- three-quarters of an hour
- ordinary
Steps for Coconut sweet purple potato sesame ice skin
1
Prepare various powders, milk and sugar.
2
Mix milk, sugar, and cooking oil well, sieve in flour, and mix well to form a thin batter.
3
Pour into the pan and steam over water for 20 minutes.
4
Stir the steamed batter evenly and smoothly.
5
Put it into a fresh-keeping bag, let stand to cool or put it in the refrigerator to refrigerate, and it will be ice skin.
6
Stir appropriate amount of glutinous rice flour into the pan until slightly yellow and use as hand flour.
7
Add cooked white sesame seeds to mashed purple potatoes
8
Add coconut powder and mix well.
9
Divide ice skin and purple potato filling into 12 portions respectively.
10
Take a piece of ice skin and add the purple sweet potato and sesame filling.
11
Wrap the filling with ice cream, slowly push it up with your hands, wrap it up and close it. Pour a little cake powder into the mold, shake it, and pour out the excess cake powder. Put in the wrapped ice dough, compact and demould.
12
Made ice skin mooncakes.Coconut sweet purple potato sesame ice skin Make Tips
1. The filling depends on personal preference. When wrapping, move gently and don't expose the filling. 2. The steamed dough is very sticky and easy to operate after refrigeration. 3. The prepared mooncakes can be eaten after being refrigerated.