Unlike traditional mooncakes baked in an oven, such as Wuren Mooncakes, these purple sweet potato mooncakes are made using only a steamer—no oven needed. They are low in sugar, oil-free, and have a soft, chewy texture with a naturally sweet flavor.
The skin and filling of the Purple Sweet Potato Mooncake are both made from purple sweet potatoes, and it is gluten-free. These mooncakes are steamed, which makes them less likely to cause heatiness, making them suitable for both children and the elderly.
Ingredients:
- 2 purple sweet potatoes (about 600g), make sure the sweet potatoes are fresh and undamaged.
- 30g sugar, to add sweetness to the purple sweet potato filling.
- 2 tubes (40g) of condensed milk, to enhance the creamy sweetness.
- 100g water, to adjust the moisture of the purple sweet potato dough.
- 150g glutinous rice flour, for a soft and chewy texture in the mooncakes.
- 120g rice flour, to add elasticity to the mooncakes.
Steps:
- Prepare the Purple Sweet Potatoes: Peel and slice the purple sweet potatoes into thin pieces, then steam them until fully cooked. Once steamed, mash the purple sweet potatoes into a smooth paste.
- Make the Filling: Take 300g of the mashed purple sweet potato, mix in 30g of sugar and the condensed milk, stirring until evenly combined. Set aside.
- Make the Dough: Mix the remaining mashed purple sweet potato with 100g of water, then gradually add the glutinous rice flour and rice flour. Knead the mixture into a dough. Since the water content in purple sweet potatoes can vary, you may need to adjust by adding more water if the dough is too dry or more flour if it’s too wet. For a smoother dough that’s easier to work with, steam a small portion of the dough first, then knead it back into the original dough.
- Shape the Mooncakes: Divide the dough into 30g portions and roll each into a small ball. Flatten each ball into a little nest shape. Spoon in the prepared filling, pinch the edges to seal, and roll it back into a round shape. Lightly dust with flour to prevent sticking, then press into a mooncake mold to shape.
- Steam the Mooncakes: Place the shaped mooncakes into a steamer, leaving space between each one. Start with cold water, then steam for 12 minutes once the water starts to boil.
Highlights:
- This recipe only requires a steamer, making it convenient for home cooking.
- The mooncakes are low in sugar and oil-free, offering a healthier option for those mindful of their diet.
- The mooncakes have a soft, chewy texture with a sweet flavor that comes from the natural sweetness of purple sweet potatoes, perfectly complemented by the creamy condensed milk.
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Purple Sweet Potato Mooncakes
Unlike traditional mooncakes baked in an oven, such as Wuren Mooncakes, these purple sweet potato mooncakes are made using only a steamer—no oven needed. They are low in sugar, oil-free, and have a soft, chewy texture with a naturally sweet flavor.
Servings 6
Calories 260kcal
Ingredients
- 2 purple sweet potatoes about 600g, make sure the sweet potatoes are fresh and undamaged.
- 30 g sugar to add sweetness to the purple sweet potato filling.
- 2 tubes 40g of condensed milk, to enhance the creamy sweetness.
- 100 g water to adjust the moisture of the purple sweet potato dough.
- 150 g glutinous rice flour for a soft and chewy texture in the mooncakes.
- 120 g rice flour to add elasticity to the mooncakes.
Instructions
- Prepare the Purple Sweet Potatoes: Peel and slice the purple sweet potatoes into thin pieces, then steam them until fully cooked. Once steamed, mash the purple sweet potatoes into a smooth paste.
- Make the Filling: Take 300g of the mashed purple sweet potato, mix in 30g of sugar and the condensed milk, stirring until evenly combined. Set aside.
- Make the Dough: Mix the remaining mashed purple sweet potato with 100g of water, then gradually add the glutinous rice flour and rice flour. Knead the mixture into a dough. Since the water content in purple sweet potatoes can vary, you may need to adjust by adding more water if the dough is too dry or more flour if it’s too wet. For a smoother dough that's easier to work with, steam a small portion of the dough first, then knead it back into the original dough.
- Shape the Mooncakes: Divide the dough into 30g portions and roll each into a small ball. Flatten each ball into a little nest shape. Spoon in the prepared filling, pinch the edges to seal, and roll it back into a round shape. Lightly dust with flour to prevent sticking, then press into a mooncake mold to shape.
- Steam the Mooncakes: Place the shaped mooncakes into a steamer, leaving space between each one. Start with cold water, then steam for 12 minutes once the water starts to boil.
Video
Nutrition
Calories: 260kcal | Carbohydrates: 51g | Protein: 10g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 93mg | Sodium: 34mg | Potassium: 339mg | Fiber: 3g | Sugar: 8g | Vitamin A: 8341IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg
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