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 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.
2 Mix until smooth with spatula for about 3 minutes while still hot. Set aside for 10 minutes until slightly cooled.
3 When slightly cooled, wrap with cling wrap and chill for 30-35 minutes.
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.)
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.
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.)
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.
2 Divide snow skin into 8 portions (35 g each).
3 Divide pandan sweet potato paste into 8 portions (34 g each).
4 Flatten snow skin into round shape, top with a paste, then wrap paste fully with snow skin. Lightly coat with hand-coating flour.
5 Print the pattern with mooncake mould. (Reminder: This recipe uses 75-g size mooncake mould.)
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 Pandan Sweet Potato Paste Snow Skin Mooncake
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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.
- Mix until smooth with spatula for about 3 minutes while still hot. Set aside for 10 minutes until slightly cooled.
- When slightly cooled, wrap with cling wrap and chill for 30-35 minutes.
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.)
- 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.
- 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.)
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
- Divide snow skin into 8 portions (35 g each).
- Divide pandan sweet potato paste into 8 portions (34 g each).
- Flatten snow skin into round shape, top with a paste, then wrap paste fully with snow skin. Lightly coat with hand-coating flour.
- Print the pattern with mooncake mould (75-g size).
- Chill the snow skin mooncakes for 1 hour before serving for a better texture.
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Thanks for the recipe. Was looking for snow skin moon cake w/o shortening
Can keep how long?
Put in container and keep in freezer, thaw in refrigerator before serving, I usually finish within 1 week.
Can I replace with orange colour sweet potato?
Orange sweet potato is less sweet, I mix with pumpkin, you may refer this recipe: http://mykitchen101en.com/low-sugar-pumpkin-orange-sweet-potato-paste-snow-skin-mooncake/