Cantonese purple potato mooncakes

Cantonese Purple Sweet Mooncakes: A Step-by-Step Guide

Cantonese purple sweet mooncakes, known for their vibrant hue and sweet, nutty flavor, are a delightful twist on the traditional pastry. Here’s a simple guide to making them at home.

Ingredients: For the skin, mix 100g roasted wheat starch, 40g shortening, 30g sugar, and 50ml hot water. Knead into a smooth dough. For the filling, combine 200g steamed and mashed purple sweet potato, 30g maltose, 20g sugar, and 15g melted butter. Stir until thick, then chill.

Steps:

1. Prepare the dough: Divide the skin dough into 12 small balls (20g each). Chill for 30 minutes.

2. Shape the filling: Form the purple sweet potato mixture into 12 balls (30g each).

3. Assemble: Flatten a dough ball, wrap a filling ball inside, and pinch the seam closed. Roll into a ball.

4. Mold: Press into a mooncake mold dusted with flour, then tap out onto a tray.

5. Bake: Brush with egg wash, bake at 180°C for 15 minutes. Cool before serving.

These mooncakes offer a modern take on tradition, with the purple sweet potato adding natural sweetness and a stunning color. Enjoy them as a festive treat or a daily indulgence!