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Rate

4.86 from 7 votes

Low-sugar pandan sweet potato paste snow skin mooncake is a delightful, health-conscious twist on the traditional mooncake. This recipe emphasizes using quality ingredients, particularly sweet potatoes, which serve as an excellent base for creating a creamy and naturally sweet filling. Sweet potatoes are not only rich in fiber, vitamins, and antioxidants but also have a natural sweetness that reduces the need for added sugar, making them ideal for low-sugar desserts.

In this specific recipe, the paste is made using only 20 grams of sugar for a 275-gram batch of sweet potato paste. This minimal amount of sugar balances the flavors without overpowering the natural sweetness of the sweet potatoes, making it a healthier option compared to traditional mooncake fillings that often rely heavily on sugar. The addition of pandan juice further enhances the flavor profile, lending a fragrant and subtly sweet taste that complements the creamy texture of the sweet potato filling. Pandan is a popular ingredient in Southeast Asian cuisine, known for its distinctive aroma and light vanilla-like flavor, which blends harmoniously with the sweet potatoes.

The snow skin, a non-baked dough made from glutinous rice flour, adds a soft, chewy texture that contrasts beautifully with the creamy filling. This type of mooncake is typically served chilled, making it a refreshing treat during the Mid-Autumn Festival or as a light dessert. By focusing on high-quality ingredients and reducing sugar content, this low-sugar pandan sweet potato paste snow skin mooncake provides a healthier, yet equally satisfying alternative to traditional mooncakes, catering to those who are mindful of their sugar intake without sacrificing flavor.

Check out Low-Sugar Pumpkin Orange Sweet Potato Paste Snow Skin Mooncake as well.

CHINESE VERSION: 低糖香兰番薯馅冰皮月饼

Low-Sugar Paste Snow Skin Mooncake
 

Low-Sugar Pandan Sweet Potato Paste Snow Skin Mooncake | MyKitchen101en

Yields: 8 mooncakes (69 g each)

Ingredients:

For snow skin: (Yields: 280 g)

  • 40 g glutinous rice flour
  • 35 g rice flour
  • 15 g wheat starch
  • 35 g icing sugar
  • 145 g milk
  • 30 g vegetable oil

For Pandan Sweet Potato Paste: (Yields: about 275 g)

  • 330 g steamed yellow sweet potato
  • 200 g pandan juice*
  • ¼ tsp fine salt
  • 20 g fine sugar
  • ½ tbsp glutinous rice flour
  • 25 g vegetable oil

(*Pandan juice: Blend 15 g of pandan leaves with 210 g of water, extract 200 g of pandan juice.)


Instructions 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. Steam over medium heat for 25 minutes.

Low-Sugar Pandan Sweet Potato Paste Snow Skin Mooncake
 

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

Low-Sugar Pandan Sweet Potato Paste Snow Skin Mooncake

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

Low-Sugar Pandan Sweet Potato Paste Snow Skin Mooncake
 

For Pandan Sweet Potato Paste:

1 Steam sweet potatoes for 30 minutes until very soft, measure out 330 g of steamed sweet potatoes. (Reminder: The sweet potatoes used in this video are Indonesian yellow sweet potatoes which are very sweet.)

Low-Sugar Pandan Sweet Potato Paste Snow Skin Mooncake

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

Low-Sugar Pandan Sweet Potato Paste Snow Skin Mooncake

3 Cook over medium heat for 10 minutes, then reduce to medium-low heat and cook for about 13 minutes, until you have a smooth paste. Set aside to cool completely. (Reminder: The heat for different cooker is different, cooking time is just for reference.)

Low-Sugar Pandan Sweet Potato Paste Snow Skin Mooncake

Making Pandan Sweet Potato Paste Snow Skin Mooncakes:

1 Prepare 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.

Low-Sugar Paste Snow Skin Mooncake

2 Divide snow skin into 8 portions (35 g each).

Low-Sugar Paste Snow Skin Mooncake

3 Divide pandan sweet potato paste into 8 portions (34 g each).

Low-Sugar Paste Snow Skin Mooncake

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

Low-Sugar Paste Snow Skin Mooncake

5 Print the pattern with mooncake mould. (Reminder: This recipe uses 75-g size mooncake mould.)

Low-Sugar Paste Snow Skin Mooncake
Low-Sugar Paste Snow Skin Mooncake

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

Low-Sugar Paste Snow Skin Mooncake

Low-Sugar Paste Snow Skin Mooncake

Low-Sugar Pandan Sweet Potato Paste Snow Skin Mooncake

Good quality sweet potato that is sweet and creamy, is a great ingredient for making low-sugar mooncake paste.

Rate

4.86 from 7 votes
Prep Time 2 hours
Cook Time 1 hour 15 minutes
Total Time 3 hours 15 minutes
Course Dessert
Cuisine Chinese
Servings 8 mooncakes
Calories 176 kcal

Ingredients
 
 

Ingredients for snow skin: (Yields: 280 g)

  • 40 g glutinous rice flour
  • 35 g rice flour
  • 15 g wheat starch
  • 35 g icing sugar
  • 145 g milk
  • 30 g vegetable oil

Ingredients for Pandan Sweet Potato Paste: (Yields: about 275 g)

  • 330 g steamed yellow sweet potato
  • 200 g pandan juice Blend 15 g of pandan leaves with 210 g of water, extract 200 g of pandan juice.
  • ¼ tsp fine salt
  • 20 g fine sugar
  • ½ tbsp glutinous rice flour
  • 25 g vegetable oil

Instructions
 

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. Steam over medium heat for 25 minutes.
    Low-Sugar Pandan Sweet Potato Paste Snow Skin Mooncake
  • Mix until smooth with spatula for about 3 minutes while still hot. Set aside for 10 minutes until slightly cooled.
    Low-Sugar Pandan Sweet Potato Paste Snow Skin Mooncake
  • When slightly cooled, wrap with cling wrap and chill for 30-35 minutes.
    Low-Sugar Pandan Sweet Potato Paste Snow Skin Mooncake

For Pandan Sweet Potato Paste:

  • Steam sweet potatoes for 30 minutes until very soft, measure out 330 g of steamed sweet potatoes. (Reminder: The sweet potatoes used in this video are Indonesian yellow sweet potatoes which are sweet.)
    Low-Sugar Pandan Sweet Potato Paste Snow Skin Mooncake
  • Add salt, sugar and glutinous rice flour to pandan juice, mix well. Add in steamed sweet potato, blend until smooth. Sieve into a non-stick pan. Add in cooking oil, mix well.
    Low-Sugar Pandan Sweet Potato Paste Snow Skin Mooncake
  • Cook over medium heat for 10 minutes, then reduce to medium-low heat and cook for about 13 minutes, until you have a smooth paste. Set aside to cool completely. (Reminder: The heat for different cooker is different, cooking time is just for reference.)
    Low-Sugar Pandan Sweet Potato Paste Snow Skin Mooncake

Making Snow Skin Mooncakes:

  • Prepare 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
    Low-Sugar Paste Snow Skin Mooncake
  • Divide snow skin into 8 portions (35 g each).
    Low-Sugar Paste Snow Skin Mooncake
  • Divide pandan sweet potato paste into 8 portions (34 g each).
    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.
    Low-Sugar Paste Snow Skin Mooncake
  • Print the pattern with mooncake mould (75-g size).
    Low-Sugar Paste Snow Skin Mooncake
  • Chill the snow skin mooncakes for 1 hour before serving for a better texture.
    Low-Sugar Paste Snow Skin Mooncake

Video

Notes

For storage: Put snow skin mooncakes in airtight container and freeze, thaw in refrigerator before serving. I usually finish within 5-6 days. 

Nutrition (per serving)

Calories: 176kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 2mgSodium: 104mgPotassium: 174mgFiber: 1gSugar: 9gVitamin A: 5882IUVitamin C: 1mgCalcium: 37mgIron: 0.3mg
Keyword low sugar, mooncake, pandan, potato, snow skin, snow skin mooncake
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