Purple Sweet Potato Snowskin Mooncake 紫薯冰皮月饼 ~ 2015

Purple Sweet Potato Snowskin Mooncake

     Ingredients:
     Dough skin
      25g kao fen (糕粉 – cooked glutinous rice flour)
      115g snowskin flour (KCT Pinpe Premix Powder)
      25g icing sugar (sifted)
      23g crisco/shortening
      150g water (boil 300g water with 2-3 pandan leaves, leave to cool and measure 150g water)
      extra kao fen for dusting

      Filling
      500g purple sweet potato, cooked till soft and mash with a fork
      4 tbsp milk
      2 tbsp icing sugar
      2 tbsp soft butter (about 30g) or use corn oil

      Method:

• Filling – Mix the mashed sweet potato filling together in a bowl and leave to cool. Roll the filling into small balls (25g) and chill in the fridge for about 30 minutes.
• Dough skin – Combine kao fen and snowskin flour in a large bowl and set aside.
• In a pot, add water with icing sugar and crisco together. Bring to boil until crisco melted, stir with a hand whisk.
• Pour the hot liquid mixture into the flour and use a rubber spatula to stir mixture to a soft dough and leave to cool. Then knead dough again to smooth, add more kao fen to it if the dough is still too sticky.
• Measure dough to 21g，about 14-15 pieces and wrap in the sweet potato ball. Roll it into ball shape and dust with some kao fen. Press firmly into mould – unmould and store in an airtight container.
• Chill snowskin mooncakes before consuming.
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