Purple Sweet Potato Snowskin Mooncakes

Remember to cover with a foil while steaming the snowskin. Otherwise the dough will turn sticky. Try to dry up the filling as much as you can to avoid icy texture after chilling. Oil is the essential ingredient combining the filling together and making it feel smooth and soft.

Prep time: 15 mins
Cook time: 80 mins
Yield: 8 mooncakes (each 65 grams)

Ingredients of snowskin:

• 40 gm glutinous rice flour
• 20 gm rice flour
• 8 gm wheat starch（澄麵粉 available at Asian grocers）
• 12 gm plain flour
• 35 gm caster sugar
• 160 ml milk
• 35 ml condensed milk
• 30 ml vegetable oil (such as sunflower oil or canola oil)
• 3 Tbsp cooked glutinous rice flour, for coating

Ingredients of filling:

• 200 gm purple sweet potato (yam), peeled
• 30 gm sugar
• 40 ml vegetable oil
• 40 ml coconut cream
• 25 gm wheat starch
• 20 ml water

Method:

1. To prepare the filling: Cut the peeled sweet potato in slices or cubes. Cook in a microwave oven or steam until softened. Press through a fine sieve. Add sugar. Mix wheat starch with water, then pour into the mashed sweet potato. Stir in coconut cream and oil. Transfer to a non-stick pan and cook over medium heat. Stir occasionally until most of the moist is dried up and the wheat starch is cooked through. Cover with plastic wrap and chill in fridge for later use.
2. To prepare the snowskin: Sieve all flours in a large mixing bowl. Add sugar, milk and condensed milk well. Stir in vegetable oil. Drain through a fine sieve into a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium high heat. Let it cool down.
3. Divide the filling into 8 portions, each in 32 grams. Roll each into a ball.
4. Scrape out the snowskin dough. Knead until just combined. Divide into 8 portions, each in 33 grams. Roll each out into a disc.
5. To ensemble mooncakes: Wrap the filling with the snowskin dough tightly and seal the edges. Coat with cooked glutinous rice flour. Shake away the excess. Press in a floured mooncake mould. Tap and remove it. Store in an air-tight container covered with a kitchen paper. Chill in freezer overnight. Transfer the mooncakes into fridge for 2 hours before serving.

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