Purple Sweet Potato Mooncake 2020 ~ 紫薯月饼

The Mid-Autumn Mooncake Festival is here again and it falls on 1st October, a Thursday this year. But I have seen some mooncakes already on sale, maybe they want to catch up on sales during this Recovey Movement Control Order. I have shared quite a few mooncake recipes on my blog and this time I'm sharing with you this Purple Sweet Potato Mooncakes. Give it a try if you prefer something different from the norm.

Purple Sweet Potato Mooncake 2020 ~ 紫薯月饼 (adapted from 'here')

Ingredients

700 gm purple sweet potatoes (only 500 gm required)
5 Tbsp honey
65 ml oil
440 gm lotus paste
Koh fun (fried glutinous flour)

Method

Steam the sweet potatoes, remove the skin and weigh out 500 gm to mash till fine. (You can use the food processor or with a fork), I used the food chopper.
Add in honey, oil and blend till fine, knead lightly.
Divide into 25 gm dough, roll into a ball, wrap in cling wrap and chill in the fridge for about 30 mins.
Meanwhile, prepare the filling, roll into balls of 22 gm each.
Wrap the filling with the sweet potato dough, form into a ball, sprinkle some koh fun into a 50 gm plunger mould, place the ball of dough into the mould, press and release.
Keep the mooncakes in a container, cover with a piece of paper kitchen towel to absorb condensation. Chill in the fridge.
Yield : 25 mooncakes

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