Adapted from Jasma Fusion Cuisine
I have previously made Snowy Matcha Mooncakes with Red bean filling in preparation for the Mid-Autumn festival, the second most celebrated event in China, when mooncakes are traditionally gifted to family and friends in celebration of the gift of harvest while gazing at the moon at its brightest and fullest. It is also believed that giving delicious mooncakes as a gift will bring prosperity and good fortune. Yes, autumn is fast approaching. And what better way to commemorate the arrival of autumn and the mid-autumn festival than by preparing a Snowy mooncake with a sweet potato filling?
This mooncake is soft, chewy, and sweet, and each morsel melts in the mouth. A perfect method to share them with loved ones on Thanksgiving.
Equipment:
Steamer
Blender
Kitchen Weighing scale
Mold (I used the 50g mold)
Plastic wraps
Ingredients:
Snowy Dough:
75gm glutinous rice flour
75gm rice flour
50gm wheat starch
85gm powdered sugar
280gm milk with sweet potato liquid
45gm sweetened condensed milk
45gm coconut oil, melted
Filling:
305gm sweet potato
145gm water
100gm sweetened condensed milk
45gm coconut oil, unmelted
110gm coconut cream
40gm wheat starch
Pinch of salt
Orange food coloring (optional)
Dusting powder: 45gms glutinous rice flour
Let's start:
Filling:
Peel potatoes and soak in water. Steam in medium heat until soft when fork is inserted.
Strain sweet potatoes and reserve water. Put potatoes in blender with sweetened condensed milk, coconut cream and coconut oil (melted), wheat starch, water, salt. Blend until smooth.
Put blended mixture on skillet. On high heat, stir mixture until it forms into a soft dough (dough holds its shape and does not stick on the spatula or pan)
Transfer in a bowl, cover, and chill for at least 2.5 hours or overnight.
Snowy Dough:
In a large bowl, add in all dry ingredients, whisk until combined.
In a medium bowl, mix all reserved orange liquid with milk until weight reaches 280gms.
Add liquid mixture to dry mixture. Add condensed milk and melted coconut oil, mix until well combined. Strain. At this point, you can a little orange food coloring depending on how dark you want it to look like.
Place mixture on steamer at high heat. Make sure to place lid on a slanted position or cover lid with towel to prevent water from dripping on the bowl during condensation. When water boils, lower temperature to medium heat for 30 minutes or until knife is clean when inserted at the center of the dough.
Remove bowl from steamer. Cut into the dough with a spatula to release heat. Loosen from the bowl while hot. Place dough in the bowl of stand mixer with dough hook, and knead for 5 minutes or until dough is formed and smooth. Transfer dough on a table with plastic wrap, cover, seal and chill in refrigerator for 2.5 hours or overnight.
Before portioning of dough and filling prepare your dusting powder. In medium high heat, place glutinous rice flour in a pan, cook until powder looks slightly yellow (don't burn). Set aside.
Portioning:
Cover weighing scale and plates to use with plastic wrap to prevent sticking
Ratio is 1:1 (1 gram dough:1 gram filling).
I am using a 50gm mold, making 25 grams of filling, and 25 grams dough
Scoop filling, weigh 25 grams each, form into a ball and place on a plate. Continue with remaining filling..
For the dough: Cut dough, weight 25grams each, then knead to soften and form into a ball. Coat with cooked glutinous rice flour. Continue with remaining dough. Cover with plastic wrap. Refrigerate for 10-15 mins.
Let's assemble:
Get 1 dough, flatten with palm of your hand double the diameter of the the filling. Place 1 filling at the center. Wrap filling with the flattened dough and seal edges. Roll in between palms to form a ball. Dip into the cooked rice flour. Roll with hands again to smoothen.
Before molding, shape ball to a cylinder to fit into the mold. Hold body of mold and press on the dough, around 8-10 times to make sure the dough is stamped. Unmold.
Storage: You can eat the mooncake right away. Or you can store in an airtight container for 2-3 days at room temperature, up to 5 days in refrigerator. Enjoy!
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