Purple Sweet Potato Paste Filling for Mooncake
Making your own mooncake filling is not difficult, you don’t have to worry about the sweetness as you can control the amount of sugar added.
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Ingredients
- 400 g purple sweet potato diced
- 3 pcs pandan leaves
- 110 g fine sugar
- ⅓ tsp fine salt
- 1 ½ tbsps glutinous rice flour
- 190 g plain water
- 30 g cooking oil
Instructions
- Steam purple sweet potato with pandan leaves for 20 minutes until very soft.
- Combine sugar, salt, glutinous rice flour and water. Mash steamed purple sweet potato while still hot, add in, mix until combined, then sieve into a non-stick pan.
- Add in cooking oil, mix well.
- Cook over medium heat for 15-16 minutes (the heat for different cooker is different, cooking time is just for reference), until you have a smooth paste.
- Set aside to cool completely. (Update for storage: Put paste in container and freeze it. Return frozen paste to room temperature before using.
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Notes
This recipe yields 480g of paste.
Each serving is 48g.
The nutritional value for reference is of 1 serving of paste only.
Nutrition (per serving)
Calories: 105kcalCarbohydrates: 21gProtein: 1gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 102mgPotassium: 136mgFiber: 1gSugar: 13gVitamin A: 5675IUVitamin C: 1mgCalcium: 13mgIron: 0.3mg
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