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.
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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.
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
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