Good quality orange sweet potato which is sweet is suitable for making low-sugar pumpkin snow skin mooncake paste, only 30 g of sugar is added to make 350 g-400 g of paste for this snow skin mooncake.

Check out our snow skin mooncake collection.

CHINESE VERSION: 低糖金瓜橙薯馅冰皮月饼

pumpkin snow skin mooncake
 

Low-Sugar Orange Sweet Potato Paste Pumpkin Snow Skin Mooncake | MyKitchen101en

Yields: 10 mooncakes (71 g each)

Ingredients:

For pumpkin orange sweet potato paste: (Yields: about 355 g)

  • 300 g orange sweet potato (diced)
  • 120 g pumpkin (diced)
  • 3-4 pcs pandan leaves
  • 180 g plain water
  • ¼ tsp fine salt
  • 30 g fine sugar
  • ½ tbsp glutinous rice flour
  • 3 tbsps vegetable oil

For snow skin: (Yields: 360 g)

  • 50 g glutinous rice flour
  • 45 g rice flour
  • 20 g wheat starch
  • 45 g icing sugar
  • 185 g milk
  • 38 g vegetable oil

Instructions:

For pumpkin orange sweet potato paste:

1 Steam orange sweet potato and pumpkin with pandan leaves for 25-30 minutes until very soft. (Reminder: It is suggested to use good quality sweet potato which is sweet.)

Low-Sugar Pumpkin Orange Sweet Potato Paste Snow Skin Mooncake
 

2 Add salt, sugar and glutinous rice flour to plain water, mix well. Add in steamed sweet potato and pumpkin, blend until smooth. Sieve into a non-stick pan. Add in cooking oil, mix well.

Low-Sugar Pumpkin Orange Sweet Potato Paste Snow Skin Mooncake

3 Cook over medium heat for 10-11 minutes, then reduce to medium-low heat and cook for about 10 minutes, until it reaches the consistency as shown in the video. Set aside to cool. (Reminder: The heat for different cooker is different, cooking time is just for reference. )

Low-Sugar Pumpkin Orange Sweet Potato Paste Snow Skin Mooncake
 

4 Divide pumpkin orange sweet potato paste into 10 portions (35 g each).

Low-Sugar Pumpkin Orange Sweet Potato Paste Snow Skin Mooncake

For snow skin:

1 Combine milk and vegetable oil, add in glutinous rice flour, rice flour, wheat starch and icing sugar, mix until combined. Coat heat resistant bowl with oil, then sieve mixture into the bowl.

2 Steam over medium heat for 25 minutes.

3 Mix until smooth with spatula for 3-4 minutes while still hot. Set aside for 10 minutes until slightly cooled.

4 When slightly cooled, wrap with cling wrap and chill for 30-35 minutes.

5 Divide snow skin into 10 portions (36 g each).

Making snow skin mooncakes:

1 Hand-coating flour: Stir-fry 1 tablespoon of glutinous rice flour in dry pan over medium-low heat for 5 minutes, set aside to cool.

 Pumpkin Orange Sweet Potato Low-Sugar Paste Snow Skin Mooncake

2 Flatten snow skin into round shape, top with a paste, then wrap paste fully with snow skin. Lightly coat with hand-coating flour.

Pumpkin Orange Sweet Potato Low-Sugar Paste Snow Skin Mooncake

3 Print the pattern with a mooncake mould (75-g size).

Pumpkin Orange Sweet Potato Low-Sugar Paste Snow Skin Mooncake
Pumpkin Orange Sweet Potato Low-Sugar Paste Snow Skin Mooncake

4 Chill the snow skin mooncakes for 1 hour before serving for a better texture. (For storage: Put snow skin mooncakes in an airtight container and freeze, thaw in the refrigerator before serving. I usually finish within 5-6 days. )

Pumpkin Orange Sweet Potato Low-Sugar Paste Snow Skin Mooncake

pumpkin snow skin mooncake

Low-sugar Orange Sweet Potato Paste Pumpkin Snow Skin Mooncake

Good quality orange sweet potato which is sweet is suitable for making low-sugar pumpkin snow skin mooncake paste.
5 from 3 votes

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Prep Time 1 hr 25 mins
Cook Time 55 mins
Total Time 2 hrs 20 mins
Course Midautumn, Mooncake
Cuisine Chinese
Servings 10 pieces
Calories 164 kcal

Equipment

  • 1 mooncake mould 75-g size

Ingredients
 
 

For pumpkin orange sweet potato paste: (Yields: about 355 g)

  • 300 g orange sweet potato diced
  • 120 g pumpkin diced
  • 3-4 pcs pcs pandan leaves
  • 180 g plain water
  • ¼ tsp fine salt
  • 30 g fine sugar
  • ½ tbsp glutinous rice flour
  • 3 tbsps vegetable oil

For snow skin: (Yields: 360 g)

  • 50 g glutinous rice flour
  • 45 g rice flour
  • 20 g wheat starch
  • 45 g icing sugar
  • 185 g milk
  • 38 g vegetable oil

Instructions
 

For pumpkin orange sweet potato paste:

  • Steam orange sweet potato and pumpkin with pandan leaves for 25-30 minutes until very soft. (Reminder: It is suggested to use good quality sweet potato which is sweet.)
    Low-Sugar Pumpkin Orange Sweet Potato Paste Snow Skin Mooncake
  • Add salt, sugar and glutinous rice flour to plain water, mix well. Add in steamed sweet potato and pumpkin, blend until smooth. Sieve into a non-stick pan. Add in cooking oil, mix well.
    Low-Sugar Pumpkin Orange Sweet Potato Paste Snow Skin Mooncake
  • Cook over medium heat for 10-11 minutes, then reduce to medium-low heat and cook for about 10 minutes, until it reaches the consistency as shown in the video. Set aside to cool. (Reminder: The heat for different cooker is different, cooking time is just for reference. )
    Low-Sugar Pumpkin Orange Sweet Potato Paste Snow Skin Mooncake
  • Divide pumpkin orange sweet potato paste into 10 portions (35 g each).
    Low-Sugar Pumpkin Orange Sweet Potato Paste Snow Skin Mooncake

For snow skin:

  • Combine milk and vegetable oil, add in glutinous rice flour, rice flour, wheat starch and icing sugar, mix until combined. Coat heat resistant bowl with oil, then sieve mixture into the bowl.
    Low-Sugar Pumpkin Orange Sweet Potato Paste Snow Skin Mooncake
  • Steam over medium heat for 25 minutes.
    Low-Sugar Pumpkin Orange Sweet Potato Paste Snow Skin Mooncake
  • Mix until smooth with spatula for 3-4 minutes while still hot. Set aside for 10 minutes until slightly cooled.
    Low-Sugar Pumpkin Orange Sweet Potato Paste Snow Skin Mooncake
  • When slightly cooled, wrap with cling wrap and chill for 30-35 minutes.
    Low-Sugar Pumpkin Orange Sweet Potato Paste Snow Skin Mooncake
  • Divide snow skin into 10 portions (36 g each).
    Low-Sugar Pumpkin Orange Sweet Potato Paste Snow Skin Mooncake

Making snow skin mooncakes:

  • Hand-coating flour: Stir-fry 1 tablespoon of glutinous rice flour in dry pan over medium-low heat for 5 minutes, set aside to cool.
    Pumpkin Orange Sweet Potato Low-Sugar Paste Snow Skin Mooncake
  • Flatten snow skin into round shape, top with a paste, then wrap paste fully with snow skin. Lightly coat with hand-coating flour.
    Pumpkin Orange Sweet Potato Low-Sugar Paste Snow Skin Mooncake
  • Print the pattern with a mooncake mould (75-g size).
    Pumpkin Orange Sweet Potato Low-Sugar Paste Snow Skin Mooncake
  • Chill the snow skin mooncakes for 1 hour before serving for a better texture. (For storage: Put snow skin mooncakes in an airtight container and freeze, thaw in the refrigerator before serving. I usually finish within 5-6 days. )
    Pumpkin Orange Sweet Potato Low-Sugar Paste Snow Skin Mooncake

Video

Notes

This recipe yields 10 mini mooncakes of 71 g each. 
The nutritional value for reference is for 1 mini mooncake. 

Nutrition (per serving)

Calories: 164kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 2mgSodium: 83mgPotassium: 178mgFiber: 1gSugar: 5gVitamin A: 5308IUVitamin C: 2mgCalcium: 36mgIron: 0.3mg
Keyword pumpkin snow skin mooncake, snow skin mooncake
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