Mid-Autumn Festival is coming up soon, and my family would buy snow skin mooncakes from local Asian grocery stores. But this year, I decided to make some homemade and healthier ones. Good things about homemade products is that sugar level can always be adjusted, and I can choose natural ingredients to eliminate any preservatives. Using purple yam in desserts and pastries is now a new food trend, as it has a beautiful purple color for pictures, and it has high nutrition, with low calories. Making Purple Yam Snow Skin Mooncakes seems difficult, but it is actually easy and fun, especially when assembling them.
Where to Get the Mooncake Mold Press?
You can find them on Amazon. One pack usually comes with multiple styles and patterns, and I think the most convenient ones are the mold press. You can simply put the dough in the press and easily create a photogenic mooncake.
Where to Get the Purple Yam Powder?
Purple Yam Snow Skin Mooncakes
- 30g Rice Flour
- 30g Glutinous Rice Flour
- 15g All Purpose Flour
- 30g Sugar
- 60g Condensed Milk
- 180g Milk/Soy Milk
- 20g Vegetable Oil
- 3/8 cup (90mL) Purple Yam Powder
- 3/4 cup Milk/Soy Milk
- 2 tablespoons Sugar
- 1 Egg (beaten)
- 1/2 teaspoon Unsalted Butter
- 1/2 tablespoon Condensed Milk (optional)
- 1/2 cup Glutinous Rice Flour (Cooked)
Purple Yam Filling
Coating for Mooncakes
- Combine purple yam powder and soy milk in a saucepan. Mix it well.
- Add sugar, egg, and unsalted butter.
- Simmer it over low heat. Stir constantly with a wooden spoon until the mixture thickens and becomes elastic. (This process may take around 30 minutes.)
- Transfer the mixture into a container with lid. Let cool to room temperature.
- When cooled, cover the container and chill in the fridge for later use.
- Sieve rice flour, glutinous rice flour, and all purpose flour in a mixing bowl.
- Add sugar and mix well.
- Add soy milk, condensed milk, and vegetable oil. Mix well until no clumps.
- Drain the mixture through a fine sieve into a bowl.
- Cover the bowl with aluminum foil and steam it for 15-20 minutes over medium high heat.
- After the mixture is cooked, use a fork to mash it. Set it aside to cool down. If you would like to fasten the process, put it in the freezer for 5 minutes or until lukewarm.
- Once cool down, knead the snow skin dough to smooth.
- Add glutinous rice flour to a frying pan. Stir-fry it over low heat until cooked. The color of the flour will turn to light yellow.
- Divide the snow skin dough into 12 portions, each in 25 grams.
- Divide the purple yam filling into 12 portions, each in 21 grams.
- Sprinkle some cooked glutinous flour on to the dough and flatten it.
- Wrap the filling with the snow skin dough and seal the edges tightly.
- Lightly coat it with cooked glutinous rice flour and shake away the excess.
- Sprinkle some cooked glutinous flour on to the moon cake mold.
- Put the filled dough into the mold to create pattern on it.
- Put the snow skin mooncakes into a airtight container. Chill in freezer overnight.
- Transfer the mooncakes to the fridge for 1 hour before serving for a better texture.
To Prepare Purple Yam Filling:
To Prepare Snow Skin:
To Prepare Cooked Glutinous Rice Flour:
To Assemble Snow Skin Mooncakes:
Reference: YouTube Video from Two Bites