Jump to Recipe Jump to Video Print Recipe

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.

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.

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

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.

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

5 Sieve the mixture into non-stick pan.

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

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

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.)

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

3 Steam over medium-high heat for 20 minutes.

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.

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).

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

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

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.

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. )

Easy Purple Yam Snow Skin Mooncake (Mochi Mooncake)

Purple Yam Snow Skin Mooncake (Mochi Mooncake)| MyKitchen101en

Ingredients:

Purple Yam Filling Instructions:

Mochi (snow skin) Instructions:

Assembling Purple Yam Snow Skin Mooncake: