As the Mid-Autumn Festival approaches on August 15th, making mooncakes for family members by hand is not only safe and healthy but also brings unexpected surprises to children. Here is a simple and easy-to-learn method for making crystal mooncakes that does not require flour, dough fermentation, or the use of an oven.
First, take 150 grams of sago, add a spoonful of sugar and 200 grams of water, soak for 20 minutes for later use. At the same time, prepare four small purple sweet potatoes, peel and wash them, slice them, and steam until tender over high heat. Mix the steamed sweet potatoes with a spoonful of sugar, let it cool, mash it into a paste, and shape it into small balls for later use.
Next, dry the soaked sago, crush it finely with a tool. Then add about 130 to 150 grams of potato starch, knead until the dough is smooth and non-sticky. Shape the dough into a long strip, cut it into equal small pieces, flatten each piece, wrap it around the prepared sweet potato balls. To facilitate demolding, lightly coat the outer layer with a layer of starch, then press it firmly into the mooncake mold to shape it.
Finally, line the pot with oil-absorbing paper to prevent sticking, place the prepared mooncake dough on top, and steam over high heat for about 20 minutes using the cold water on the pot method. After steaming, you will find that the mooncake’s surface becomes transparent and crystal-clear due to the cold air, with the colorful fillings inside, appetizing. The filling of this mooncake can be adjusted according to personal preferences, whether sweet or savory, it can be easily achieved, allowing everyone who tastes it to find their favorite flavor.
