purple potato ice skin mooncakes

How to Make Purple Sweet Potato Snow Skin Mooncakes

Snow skin mooncakes, a no-bake treat, are beloved for their soft, chewy texture and vibrant colors. Here’s a simple guide to making them with purple sweet potato, a naturally sweet and nutrient-packed twist.

Ingredients:

- Dough: 150g glutinous rice flour, 50g rice flour, 80g sugar, 250ml coconut milk, 30g vegetable oil, 1 tsp purple sweet potato powder (for color).

- Filling: 200g steamed and mashed purple sweet potato, 50g milk powder, 30g sugar, 20g butter (mix until smooth).

- Extras: Toasted sesame seeds or crushed nuts for coating.

Steps:

1. Prepare the dough: Mix rice flour, glutinous rice flour, sugar, and purple sweet potato powder. Gradually add coconut milk and oil, stir until smooth. Let rest for 30 minutes.

2. Cook the dough: Pour the mixture into a steamer, steam for 20 minutes until thickened. Stir vigorously to cool slightly, then knead into a smooth dough.

3. Make filling: Combine mashed purple sweet potato, milk powder, sugar, and butter. Roll into small balls (about 15g each).

4. Assemble: Divide dough into 20g portions. Flatten each, wrap a filling ball, and seal. Roll in toasted seeds or nuts.

5. Chill: Refrigerate for at least 1 hour to firm up.

These mooncakes are best enjoyed cold, with a balance of earthy sweetness and creamy coconut flavor. Customize by adding matcha powder or cocoa to the dough for variety!