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.
Steam 300 g of purple sweet potato with pandan leaves for 30 minutes until very soft.
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.
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. )
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.
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.
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.
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 purple snow skin into 6 portions (about 60 g each).
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.
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.
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.)
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. )
Video
Notes
This recipe yields 6 mini mooncakes (125 g each).The nutritional value for reference is for 1 mini mooncake.