Snow Skin Mooncake 香芋紫薯冰皮月饼 (Taro & Purple Sweet Potato)

🧂 Ingredients

• 200 ml milk

  I used lactose-free
• 20 g Stevia sweetener

  or castor sugar
• 20 g unsalted butter

  I used dairy-free
• 50 g glutinous rice flour
• 40 g rice flour
• 25 g wheat flour
• 5 g purple potato powder
• 100 g purple sweet potato
• 100 g taro
• 20 g vegetable oil
• 50 g Stevia sweetener

  optional, season to taste
• 100-150 ml water
• 20 g glutinous rice flour

  to make gao fen or cooked glutinous rice flour

Instructions

• 1 Fry 20g of glutinous rice flour in a non-stick pan over low heat until it turns
  slightly yellowish. Set aside and let it cool for later use. This will be used
  to coat the snow skin for moulding.
• 2 Place 50g glutinous rice flour, 40g rice flour, 25g wheat flour, 20g Stevia
  sweetener, 5g purple potato powder in a large mixing bowl. Whisk to combine
  well. 
• 3 Add 200ml milk progressively while mixing with a whisk. Mix until all dry
  ingredients are invisible. 
  
  Transfer the mixture into a heat-proof dish for steaming.
• 4 Boil water in steamer. Once the water boils, steam the snow skin dough mixture
  on medium high heat until dough is formed, about 15-25 minutes.
  
  The steamed dough should be firm to the touch. There will be some liquid on top
  of the dough and that's okay.
  
  Remove the steamed dough from steamer, let the temperature reduce to warm. 
• 5 Wear a plastic glove for easier handling. Rub 20g unsalted butter into the dough
  until well mixed. If dough is sticky, add some more butter or vegetable oil. 
  
  Cover with cling wrap and chill in fridge for at least 30 minutes.
  
  Yields about 330g dough. 
• 6 Once chilled, divide the dough into equal portions and roll into balls. Keep the
  dough covered to prevent drying out.
  
  Note: Wear plastic gloves and coat with some cooked glutinous rice flour for
  easy handling. I'm using a 50g mould so I used 25g paste filling with 25g snow
  skin dough. You can adjust the ratio according to your preference.
• 7 Peel and cut into smaller pieces 100g purple sweet potato and 100g taro. Place
  into a heat-proof dish.
  
  Steam on high heat until softened for about 15-20 minutes. Mash with fork.
  
  Optional to use 200g purple sweet potato without Taro or 200g taro without
  purple sweet potato.
• 8 Transfer into a blender. Add 100-150ml water and blend until the mixture turns
  into a smoothie-like consistency.
• 9 Using a non-stick pan on medium-low heat, transfer the taro and sweet potato
  mixture in. Stir constantly and add 20g vegetable oil progressively until oil is
  absorbed. Do a taste test, stir in 50g or more Stevia sweetener (or sugar)
  according to your taste preference.
  
  If the mixture starts to simmer, reduce heat to low and keep stirring until it
  thickens. Paste is ready when it’s not sticky and becomes thick paste-like
  consistency. Takes about 15-20 minutes.
• 10 Transfer the paste into container and let it cool. Then cover and store in the
  fridge until ready to use.
  
  Divide the paste into equal portions and roll into balls. Keep the paste covered
  to prevent drying out.
  
  Note: I'm using a 50g mould so I used 25g paste filling with 25g snow skin
  dough. You can adjust the ratio according to your preference. Yields about 200g
  paste.
• 11 Set aside snow skin dough and paste fillings rolled and shaped into balls.
• 12 Flatten each dough into a big round shape. Place a ball of paste filling in the
  middle and wrap it around with the snow skin dough. Then roll the wrapped
  mooncake into a ball shape.
  
  Note: wear plastic gloves for easy handling. See my YouTube video on how to
  wrap.
• 13 Lightly dust the mooncake and mould with some cooked glutinous rice flour with a
  brush.
• 14 Carefully fill the mould with the mooncake. Place on the table to shape the
  mooncake. Remove the mooncake from the mould quickly.
• 15 Dust off the excess flour from the shaped mooncake to reveal the patterns on the
  mooncake and to prevent the flour from drying out the snow skin.
• 16 Store in an airtight container in the fridge 1-2 hours before consuming. Enjoy
  your mid-autumn festival!

Nutrition Info