Purple Sweet Potato Snow Skin Mooncakes Recipe

These purple sweet potato snow skin mooncakes are super easy to make, because the flour of the 'skin' is already cooked.

It's nearly the Chinese Mid-Autumn Festival again, which means it's mooncake season. There are two ways to make snowskin mooncakes: the first is to cook the mochi-like skin using rice flour, water and a couple of other ingredients. The second way is to just stir already-cooked rice flour (called 'koh fun') with the other ingredients – no extra cooking involved.

Because I'm lazy, the second way is my favourite, even though it creates a rougher finish. But it's just as delicious, and saves a bit of making and cooling time.

You can also see how I make these on my YouTube video here:

Ready? Let's go.

(Makes one large mooncake and six smaller mooncakes).

Ingredients:

220ml warm water
1/2 tsp ube flavouring
150g koh fun flour
150g icing sugar
50g vegetable shortening (like Trex or Crisco)
200g purple sweet potato paste (click the link for my easy recipe)

Method:

1. Stir the water and ube flavouring together and set aside.

2. In a large bowl, rub the vegetable shortening into the koh fun and icing sugar together with your fingers until well incorporated.

3. Stir in the ube water with a wooden spoon, switching to your hands when it starts to come together to form a smooth-ish dough.

4. Divide up the sweet potato paste into portions and roll into balls (I made roughly 20g and 30g balls for my six small moulds, and a 60g for my big mould).

5. Do the same for the snow skin dough, making them slightly larger (I made them about 5–10g heavier than each custard ball). You'll have some dough left over, but you can use this to patch up holes.

6. Flatten a ball of snow skin dough into a disc, and pop a purple sweet potato ball in the centre. Pinch shut, and press into a mooncake mould. Repeat with the rest of the balls, then enjoy straight away or store in the fridge for up to a week.

Enjoy, and have fun.