Purple Sweet Potato Paste Filling for Mooncake

Purple Sweet Potato Paste has a nice purple colour and very nutritious too. Besides lotus seed and red bean, purple sweet potato is another great ingredient for making mooncake filling. Making your own mooncake filling is not difficult, you don’t have to worry about the sweetness as you can control the amount of sugar added.

It is suggested to use Japanese or Indonesian purple sweet potatoes as the purple colour is deeper, thus the purple colour for paste is nicer.

Check out our Purple Sweet Potato Cheese Custard Snow Skin Mooncake recipe as well.

Yields: about 480 g

CHINESE VERSION: 自制紫薯月饼馅

Purple Sweet Potato Paste Filling for Mooncake | MyKitchen101en

Ingredients

• 400 g purple sweet potato (diced)
• 3-4 pcs pandan leaves
• 110 g fine sugar
• ⅓ tsp fine salt
• 1 ½ tbsps glutinous rice flour
• 190 g plain water
• 2 ½ tbsps (30 g) cooking oil

Instructions:

1 Steam purple sweet potato with pandan leaves for 20 minutes until very soft.

2 Combine sugar, salt, glutinous rice flour and water. Mash steamed purple sweet potato while still hot, add in, mix until combined, then sieve into a non-stick pan.

3 Add in cooking oil, mix well.

4 Cook over medium heat for 15-16 minutes (the heat for different cooker is different, cooking time is just for reference), until you have a smooth paste.

5 Set aside to cool completely (slightly cover with a plate to prevent the outer layer from drying). (Update for storage: Put purple sweet potato paste in container and freeze it for later use. Return frozen paste to room temperature before using. Do not keep refrigerated as it will make it dry. )

Purple Sweet Potato Paste Filling for Mooncake

Making your own mooncake filling is not difficult, you don’t have to worry about the sweetness as you can control the amount of sugar added.

Rate

4.80 from 5 votes

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine Chinese, Southeast Asia

Servings 10 servings

Calories 105 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 400 g purple sweet potato diced
• 3 pcs pandan leaves
• 110 g fine sugar
• ⅓ tsp fine salt
• 1 ½ tbsps glutinous rice flour
• 190 g plain water
• 30 g cooking oil

Instructions

 

• Steam purple sweet potato with pandan leaves for 20 minutes until very soft.
  
• Combine sugar, salt, glutinous rice flour and water. Mash steamed purple sweet potato while still hot, add in, mix until combined, then sieve into a non-stick pan.
  
• Add in cooking oil, mix well.
  
• Cook over medium heat for 15-16 minutes (the heat for different cooker is different, cooking time is just for reference), until you have a smooth paste.
  
• Set aside to cool completely. (Update for storage: Put paste in container and freeze it. Return frozen paste to room temperature before using.
  

Video

Notes

This recipe yields 480g of paste.

Each serving is 48g. 

The nutritional value for reference is of 1 serving of paste only. 

Nutrition (per serving)

Calories: 105kcalCarbohydrates: 21gProtein: 1gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 102mgPotassium: 136mgFiber: 1gSugar: 13gVitamin A: 5675IUVitamin C: 1mgCalcium: 13mgIron: 0.3mg

Keyword mooncake paste, paste, purple, sweet potato

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