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
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.)
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.
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. )
4 Divide pumpkin orange sweet potato paste into 10 portions (35 g each).
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.
2 Flatten snow skin into round shape, top with a paste, then wrap paste fully with snow skin. Lightly coat with hand-coating flour.
3 Print the pattern with a mooncake mould (75-g size).
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. )
Low-sugar Orange Sweet Potato Paste Pumpkin Snow Skin Mooncake
Rate
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.)
- 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.
- 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. )
- Divide pumpkin orange sweet potato paste into 10 portions (35 g each).
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 3-4 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.
- Divide snow skin into 10 portions (36 g each).
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.
- 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 a mooncake mould (75-g size).
- 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. )
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Nutrition (per serving)
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Thanks for sharing. I noted you have another snow skin mooncake recipe. The ingredients is quite similar but different portion. May I ask which recipe gives softer and more Q texture. Thanks!
The ingredient for snow skin is similar, just different portion. It shouldn’t be too soft and too Q, otherwise the pattern printed won’t stay, will fade after a while.
Wish I have the mould. Can I use the old wooden mould please?
I haven’t used wooden mould before, might be more difficult to unmould.