The filling for this Pandan Sweet Potato Paste Snow Skin Mooncake is made with good quality sweet potato. Good quality sweet potato is a great ingredient for making low-sugar mooncake paste as it is sweet and creamy. In this recipe, only 20 g of sugar is added to make 275 g of paste, thus it is quite low in sugar.

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.
5 from 4 votes

Click to vote

Prep Time 2 hrs
Cook Time 1 hr 15 mins
Total Time 3 hrs 15 mins
Course Dessert
Cuisine Chinese
Servings 8 mooncakes
Calories 160 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: 160kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 2mgSodium: 102mgPotassium: 174mgFiber: 1gSugar: 5gVitamin A: 5882IUVitamin C: 1mgCalcium: 36mgIron: 0.3mg
Keyword low sugar, mooncake, pandan, potato, snow skin, snow skin mooncake
Tried this recipe?Let us know how it was!

Love this recipe?

Click on the icon to vote