As the Mid-Autumn Festival approaches, making mooncakes has become an activity that many friends are eager to try. Today, I want to introduce a method to make homemade matcha purple sweet potato ice-skin mooncakes.
There are two options for making the ice skin: using pre-mixed powder or self-prepared ingredients. Personally, I prefer the latter, and the ingredients include: 80 grams of glutinous rice flour, 30 grams of sticky rice flour, 25 grams of wheat starch, 30 grams of granulated sugar, 5 grams of matcha powder, 50 grams of milk, and 15 grams of corn oil. Mix these ingredients until there are no lumps, cover with plastic wrap leaving a few small holes for ventilation, and then steam for about 15 minutes until the ice skin is translucent and no longer liquid.
As for the purple sweet potato filling, take three purple sweet potatoes, peel and cut them into pieces, and steam for about 20 minutes until cooked, then mash them into a paste. The purple sweet potato is quite hard, so adding a small amount of milk can make it easier to mash.
I use a 50-gram mooncake mold, typically distributing 30 grams of ice skin and 20 grams of filling. Roll the separated ice skin and filling into balls, then wrap the ice skin around the filling, gently press it into the mold, and finally unmold it to shape. Following this recipe, you can make about 7 to 8 mooncakes. Don’t forget to let the steamed ice skin cool and prepare some stir-fried glutinous rice flour to help with unmolding.
Now, you can also try your hand at it and add a touch of homemade sweetness to the Mid-Autumn Festival.
