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Rate

5 from 4 votes

This filling for this Purple Yam Snow Skin Mooncake (Mochi mooncake) is homemade paste, you may use either purple yam or purple sweet potato.

What is Snow Skin Mooncake (Mochi mooncake): It is a non-baked mooncake eaten during Chinese Mid-Autumn Festival. The mooncake skin texture is quite similar with mochi; soft, chewy and milky. Snow skin mooncakes can be filled with different fillings, you may use store-bought paste or make your own mooncake paste.

Purple Yam Mochi Mooncake

63 g mooncake mould is used for making these mooncakes.

This recipe yields 5 mini mochi mooncakes.

Check out our homemade mooncake pastes collection.

CHINESE VERSION: 自制紫薯馅冰皮月饼

 

Purple Yam Snow Skin Mooncake (Mochi Mooncake)| MyKitchen101en

Ingredients:

Purple Yam Filling Ingredients: (Yield: 150 g)

  • 100 g purple yam
  • 60 ml milk
  • ⅛ tsp salt
  • 35 g fine granulated sugar
  • 10 g glutinous rice flour* (Update: Reduce the amount of glutinous rice flour to 1 tsp)
  • 10 g butter

Mochi (snow skin, 160 g) ingredients:

  • 90 ml milk
  • 10 g cooking oil* (Update: You may increase the amount of cooking oil to 20 g)
  • 25 g glutinous rice flour
  • 20 g rice flour
  • 10 g wheat starch
  • 20 g powdered sugar (icing sugar, confectioners sugar)

Purple Yam Filling Instructions:

1 Cut purple yam into small cubes.

Purple Yam Filling
 

2 Steam for 10 minutes or until soft and tender through.

Purple Yam Filling

3 Mix in milk, salt and fine granulated sugar, add in glutinous rice flour, mix until well combined. (Reminder: Reduce the amount of glutinous rice flour to 1 tsp to reduce the elasticity of the paste so that the pattern printed on the snow skin is clearer.

Purple Yam Filling

4 Add mashed purple yam to milk mixture, stir until smooth.

Purple Yam Filling

5 Sieve the mixture into non-stick pan.

Purple Yam Filling

6 Add in butter, cook over medium-low heat until thicken (about 4 minutes).

Purple Yam Filling

7 Set the filling aside to cool down completely, wrap with cling film.

Purple Yam Filling
 

Mochi (snow skin) Instructions:

1 Add in all Mochi ingredients, mix until smooth. (Reminder: You may increase the amount of cooking oil to 20 g, the hardening of snow skin will be slower if it is oilier.)

Mochi (snow skin) Instructions

2 Lightly coat a steaming bowl with oil, then sieve the mixture into the bowl.

Mochi (snow skin) Instructions
Mochi (snow skin) Instructions

3 Steam over medium-high heat for 20 minutes.

Mochi (snow skin) Instructions

4 Mix the cooked dough until smooth using chopsticks while still hot. When the dough has slightly cooled down, wrap it with cling wrap and keep refrigerated for 20 minutes, or until fully cooled.

Mochi (snow skin) Instructions

Assembling Purple Yam Snow Skin Mooncake:

1 Preparing hand-coating flour (cooked glutinous rice flour, remove raw floury taste): Heat a small amount of glutinous rice flour over medium heat (700 W) in microwave for one minute, stir well, repeat the same process for 1-2 times, until there is no taste/smell of raw flour (you may also stir-fry it in dry pan).

Assembling Purple Yam Mochi Mooncakes

2 Divide the dough and filling into 5 portions (dough: 30 g each, filling: 25 g each).

Assembling Purple Yam Mochi Mooncakes

3 Flatten the dough with palms, top with filling, then fully wrapped filling with dough.

Assembling Purple Yam Mochi Mooncakes

4 Shape the filled dough into ball, lightly coat with hand-coating flour (tap out the excess flour), then put into mooncake mould to create pattern on it.

Assembling Purple Yam Mochi Mooncakes

5 Chill the Purple Yam Snow Skin Mooncake for 1 hour before serving for a better texture. (Update: For storage, put snow skin mooncakes in airtight container and freeze, thaw in refrigerator before serving. I usually finish within 5-6 days. )

Assembling Purple Yam Mochi Mooncakes

Purple Yam Mochi Mooncake

Purple Yam Snow Skin (Mochi) Mooncake

Snow skin (Mochi) mooncake is a non-baked mooncake eaten during Chinese Mid-Autumn Festival. The mooncake skin texture is quite similar with mochi; soft, chewy and milky.

Rate

5 from 4 votes
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Course Dessert, Midautumn
Cuisine Chinese
Servings 5 pieces
Calories 164 kcal

Equipment

  • 1 mooncake mould 63 g

Ingredients
 
 

Purple Yam Filling Ingredients: (Yield: 150 g)

  • 100 g purple yam
  • 60 ml milk
  • tsp salt
  • 35 g fine granulated sugar
  • 10 g glutinous rice flour* Update: Reduce the amount of glutinous rice flour to 1 tsp
  • 10 g butter

Mochi (snow skin, 160 g) ingredients:

  • 90 ml milk
  • 10 g cooking oil* Update: You may increase the amount of cooking oil to 20 g
  • 25 g glutinous rice flour
  • 20 g rice flour
  • 10 g wheat starch
  • 20 g powdered sugar icing sugar, confectioners sugar

Instructions
 

Purple Yam Filling Instructions:

  • Cut purple yam into small cubes.
    Purple Yam Filling
  • Steam for 10 minutes or until soft and tender through.
    Purple Yam Filling
  • Mix in milk, salt and fine granulated sugar, add in glutinous rice flour, mix until well combined. (Reminder: Reduce the amount of glutinous rice flour to 1 tsp to reduce the elasticity of the paste so that the pattern printed on the snow skin is clearer.
    Purple Yam Filling
  • Add mashed purple yam to milk mixture, stir until smooth.
    Purple Yam Filling
  • Sieve the mixture into non-stick pan.
    Purple Yam Filling
  • Add in butter, cook over medium-low heat until thicken (about 4 minutes).
    Purple Yam Filling
  • Set the filling aside to cool down completely, wrap with cling film.
    Purple Yam Filling

Mochi (snow skin) Instructions:

  • Add in all Mochi ingredients, mix until smooth. (Reminder: You may increase the amount of cooking oil to 20 g, the hardening of snow skin will be slower if it is oilier.)
    Mochi (snow skin) Instructions
  • Lightly coat a steaming bowl with oil, then sieve the mixture into the bowl.
    Mochi (snow skin) Instructions
  • Steam over medium-high heat for 20 minutes.
    Mochi (snow skin) Instructions
  • Mix the cooked dough until smooth using chopsticks while still hot. When the dough has slightly cooled down, wrap it with cling wrap and keep refrigerated for 20 minutes, or until fully cooled.
    Mochi (snow skin) Instructions

Assembling Purple Yam Mochi Mooncakes:

  • Preparing hand-coating flour (cooked glutinous rice flour, remove raw floury taste): Heat a small amount of glutinous rice flour over medium heat (700 W) in microwave for one minute, stir well, repeat the same process for 1-2 times, until there is no taste/smell of raw flour (you may also stir-fry it in dry pan).
    Assembling Purple Yam Mochi Mooncakes
  • Divide the dough and filling into 5 portions (dough: 30 g each, filling: 25 g each).
    Assembling Purple Yam Mochi Mooncakes
  • Flatten the dough with palms, top with filling, then fully wrapped filling with dough.
    Assembling Purple Yam Mochi Mooncakes
  • Shape the filled dough into ball, lightly coat with hand-coating flour (tap out the excess flour), then put into mooncake mould to create pattern on it.
    Assembling Purple Yam Mochi Mooncakes
  • Chill the mochi mooncakes for 1 hour before serving for a better texture. (Update: For storage, put snow skin mooncakes in airtight container and freeze, thaw in refrigerator before serving. I usually finish within 5-6 days. )
    Assembling Purple Yam Mochi Mooncakes

Video

Notes

This recipe yields 5 (63g) mini mochi mooncakes.
Each serving is 1 mooncake. 
The nutritional value for reference is for 1 serving. 
 

Nutrition (per serving)

Calories: 164kcalCarbohydrates: 29gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 85mgPotassium: 219mgFiber: 1gSugar: 13gVitamin A: 128IUVitamin C: 3mgCalcium: 43mgIron: 0.2mg
Keyword mochi, mooncake, purple yam, snow skin, snow skin mooncake
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