How to Make Super Appealing and Easy Purple Sweet Potato Mooncakes

How to make Mooncakes with Purple Sweet Potato Filling

• 1

  Prepare the ingredients

  Wash the purple sweet potatoes briefly with water until clean, add 300ml of filtered water to a pot, place the pot on the stove over medium heat, and boil the sweet potatoes for about 15 minutes until cooked. Then peel and mash the sweet potatoes with a spoon.

  Add 1 egg yolk and 2 tablespoons of sweetened fresh milk to a bowl, use a whisk to mix well for about 5 minutes.

  

  
• 2

  Mix the dough for the mooncake skin

  Sift 800g of pre-mixed mooncake flour into a bowl. Then add 1 tablespoon of cooking oil and 320ml of syrup into the bowl and mix all the ingredients until the dough is soft and smooth; if you press your finger into the dough and it doesn’t stick, it’s done.

  Cover the dough tightly with plastic wrap to rest at room temperature for about 30 minutes. After that, roll into balls of 40g and place them on a plate.

  Tip: If the dough is too dry, you can add cooking oil or syrup. If the dough is too wet, add a little more pre-mixed mooncake flour or plain flour.

  

  

  
• 3

  Make the filling

  Add the mashed purple sweet potatoes to a bowl with 2 tablespoons of cooking oil, 2 tablespoons of powdered sugar, and knead until it forms a uniform mixture. Use your hands to roll into balls of 60g and place them on a plate, then wrap with plastic wrap.

  

  
• 4

  Shaping the cake

  For a 100g cake mold, you should use the ratio of: 40g crust and 60g filling.

  Gently roll the crust into a round shape, do not roll it too wide or it may bulge. Place the filling in the center of the crust and roll it tightly.

  Tip: To prevent the cake from cracking while baking, you should roll it tightly to avoid air getting trapped between the filling and the crust.

  Dust a layer of flour on the outside and shape it with the mold. Add a little cooking oil to the mold to prevent sticking.

  Lay a sheet of parchment paper on a flat surface. Pre-arrange the positions of the cakes to place on the baking tray, then place the cake mold in, holding the mold with one hand and pressing down firmly with the other hand for 5 seconds, then gently lift the mold off the cake, continuing in this manner until all the dough is used.

  

  

  
• 5

  Baking the cake

  Preheat the oven for 10 minutes at 180 degrees Celsius, then place the cake on the lowest rack in the oven, turn on the two-sided baking mode at 170 degrees Celsius for 8 minutes, then take the cake out and spray it with a little filtered water.

  Let the cake cool for 5 minutes, then brush a thin layer of a mixture of egg yolk and fresh milk on the surface of the cake, then continue baking the cake at 170 degrees Celsius for another 5 minutes.

  Next, switch to single-side baking on the top, bake the cake at 170 degrees Celsius for an additional 5 minutes, and it’s done.

  

  
• 6

  Final product

  So you have completed the super attractive and eye-catching purple sweet potato mooncake, taking a bite of the cake has the aroma of sweet potato, with a moderate sweetness that makes you want to eat it forever without feeling tired.

  With just a few simple steps, you can also make it right at home, it’s really easy, isn’t it!