The purple custard snow skin mooncake is made with purple sweet potato soup, it is filled with purple sweet potato paste while the “egg yolk” is made from cheese, custard and mung bean, not real egg yolk.

Snow skin mooncake can be easily made with just a few simple ingredients and not much skill is required to make them.

CHINESE VERSION: 紫薯芝士奶黄冰皮月饼

Purple Sweet Potato Custard Snow Skin Mooncake
 

Purple Sweet Potato Cheese Custard Snow Skin Mooncake | MyKitchen101en

Yields: 6 mooncakes (125 g each)

Ingredients:

Ingredients for purple sweet potato paste filling: (Yields: 360-370 g)

  • 300 g purple sweet potato (diced)
  • 3-4 pcs pandan leaves
  • 140 g plain water
  • ⅛ tsp fine salt
  • 80 g fine sugar
  • ½ tbsp glutinous rice flour
  • 25 g vegetable oil
  • 6 pc (15 g each) cheese custard “egg yolks” (Please refer: Cheese Custard Mung Bean “Egg Yolk” for Mooncake)

Ingredients for purple snow skin: (Yields: 360 g)

  • 170 g purple sweet potato soup*
  • 40 g vegetable oil
  • 55 g glutinous rice flour
  • 50 g rice flour
  • 20 g wheat starch
  • 50 g icing sugar

Instructions:

For filling:

1 Steam 300 g of purple sweet potato with pandan leaves for 30 minutes until very soft.

Purple Sweet Potato Snow Skin Mooncake
 

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

Purple Sweet Potato Snow Skin Mooncake

3 Cook over medium heat for about 8 minutes, then reduce to medium-low heat and cook for another 5-6 minutes, until it reaches the consistency as shown in the video. Set aside to cool completely. (Reminder: The heat for different cooker is different, cooking time is just for reference. )

Purple Sweet Potato Snow Skin Mooncake
 

4 Prepare 6 portions of purple sweet potato paste filling (50 g each). Shape purple sweet potato paste into a bowl, fill with cheese custard “egg yolk”, wrap the “egg yolk” fully with the paste. Press until firm, then shape gently into a ball.

Purple Sweet Potato Snow Skin Mooncake
Purple Sweet Potato Snow Skin Mooncake

For purple snow skin:

1 *Purple sweet potato soup: Bring 400 g of water to boil, add in 150 g of purple sweet potato and 2 pieces of pandan leaves. Bring to the boil again, cook over medium-low heat for 15 minutes. Take out 170 g of purple sweet potato soup. Set aside to cool.

Purple Sweet Potato Snow Skin Mooncake

2 Combine cooled purple sweet potato soup 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.

Purple Sweet Potato Snow Skin Mooncake

3 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.

Purple Sweet Potato Snow Skin Mooncake

4 Divide purple snow skin into 6 portions (about 60 g each).

Purple Sweet Potato Snow Skin Mooncake

Making snow skin mooncakes:

1 For 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.

Purple Sweet Potato Snow Skin Mooncake

2 Flatten snow skin lightly into round shape with a plate, put filling in the center, wrap filling fully with snow skin. Lightly coat with hand-coating flour.

Purple Sweet Potato Snow Skin Mooncake

3 Print the pattern with mooncake mould (100-g size).
(Reminder: Using 100-g mooncake mould to make 125-g mooncake will yield a taller mooncake.)

Purple Sweet Potato Snow Skin Mooncake
Purple Sweet Potato Snow Skin Mooncake

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

Purple Sweet Potato Snow Skin Mooncake

Purple Sweet Potato Custard Snow Skin Mooncake

Purple Sweet Potato Cheese Custard Snow Skin Mooncake

The purple custard snow skin mooncake is made with purple sweet potato soup, it is filled with purple sweet potato paste while the “egg yolk” is made from cheese, custard and mung bean, not real egg yolk.
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Prep Time 1 hr 5 mins
Cook Time 1 hr 15 mins
Chill 1 hr
Total Time 3 hrs 20 mins
Course Midautumn, Mooncake
Cuisine Asian, Chinese
Servings 6 mooncakes
Calories 310 kcal

Ingredients
  

For purple sweet potato paste filling: (Yields: 360-370 g)

  • 300 g purple sweet potato diced
  • 4 pcs pandan leaves
  • 140 g plain water
  • tsp fine salt
  • 80 g fine sugar
  • ½ tbsp glutinous rice flour
  • 25 g vegetable oil
  • 6 pcs cheese custard “egg yolks” 15 g each

For purple snow skin: (Yields: 360 g)

  • 170 g purple sweet potato soup*
  • 40 g vegetable oil
  • 55 g glutinous rice flour
  • 50 g rice flour
  • 20 g wheat starch
  • 50 g icing sugar

Instructions
 

For filling:

  • Steam 300 g of purple sweet potato with pandan leaves for 30 minutes until very soft.
    Purple Sweet Potato Snow Skin Mooncake
  • Add salt, sugar and glutinous rice flour to plain water, mix well. Add in steamed purple sweet potato, blend until smooth. Sieve into a non-stick pan. Add in cooking oil, mix well.
    Purple Sweet Potato Snow Skin Mooncake
  • Cook over medium heat for about 8 minutes, then reduce to medium-low heat and cook for another 5-6 minutes, until it reaches the consistency as shown in the video. Set aside to cool completely. (Reminder: The heat for different cooker is different, cooking time is just for reference. )
    Purple Sweet Potato Snow Skin Mooncake
  • Prepare 6 portions of purple sweet potato paste filling (50 g each). Shape purple sweet potato paste into a bowl, fill with cheese custard “egg yolk”, wrap the “egg yolk” fully with the paste. Press until firm, then shape gently into a ball.
    Purple Sweet Potato Snow Skin Mooncake

For purple snow skin:

  • *Purple sweet potato soup: Bring 400 g of water to boil, add in 150 g of purple sweet potato and 2 pieces of pandan leaves. Bring to the boil again, cook over medium-low heat for 15 minutes. Take out 170 g of purple sweet potato soup. Set aside to cool.
    Purple Sweet Potato Snow Skin Mooncake
  • Combine cooled purple sweet potato soup 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.
    Purple Sweet Potato Snow Skin Mooncake
  • 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.
    Purple Sweet Potato Snow Skin Mooncake
  • Divide purple snow skin into 6 portions (about 60 g each).
    Purple Sweet Potato Snow Skin Mooncake

Making snow skin mooncakes:

  • For 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.
    Purple Sweet Potato Snow Skin Mooncake
  • Flatten snow skin lightly into round shape with a plate, put filling in the center, wrap filling fully with snow skin. Lightly coat with hand-coating flour.
    Purple Sweet Potato Snow Skin Mooncake
  • Print the pattern with mooncake mould (100-g size). (Reminder: Using 100-g mooncake mould to make 125-g mooncake will yield a taller mooncake.)
    Purple Sweet Potato Snow Skin Mooncake
  • Chill the snow skin mooncakes for 1 hour before serving for a better texture. (For storage: Put custard snow skin mooncakes in airtight container and freeze, thaw in refrigerator before serving. I usually finish within 5-6 days. )
    Purple Sweet Potato Snow Skin Mooncake

Video

Notes

This recipe yields 6 mini mooncakes (125 g each).
The nutritional value for reference is for 1 mini mooncake. 

Nutrition (per serving)

Calories: 310kcalCarbohydrates: 57gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 8mgSodium: 105mgPotassium: 310mgFiber: 3gSugar: 17gVitamin A: 11140IUVitamin C: 2mgCalcium: 47mgIron: 1mg
Keyword custard snow skin mooncake, matcha mooncake recipe, pumpkin snow skin mooncake, purple snow skin mooncake
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