THERMOMIX Japanese Sweet Potato Snow Skin Mooncake

Ingredients (Portion for 4)

Ingredient A (Snow Skin):

  • 110g Plain Flour
  • 110g Kao Flour
  • 110g Icing Sugar
  • 80g Purple Sweet Potatoes, peeled and steamed
  • 50g Oil
  • 100ml Boiling Water

 

Ingredient B (For Japanese Purple Sweet Potato Filling):

  • 270g Purple Sweet Potatoes, peeled, steamed and mashed
  • 100g Icing Sugar
  • 30g Oil
  • 50g Kao Flour
  • 50g Wheat starch
  • 1TBSP Milk powder

 

Directions

  1. For Snow Skin, put sweet potatoes into mixing bowl and mashed
  2. Add all of the items from ingredients A except for boiling water into mixing bowl and mix 1min / speed 4
  3. Add oil, continue to mix for 30sec / speed4
  4. Knead for 3 minutes. While kneading, pour in boiling water slowly through the hole of the lid.
  5. For the Filling, put sweet potatoes into mixing bowl and mix, 30s/ Speed 3.
  6. Add in other ingredients from ingredient B and cook for 8 mins/ 100C / 8min
  7. Allow the filling mixture to cool (overnight in the fridge is recommended)
  8. Wrap 50g of filling with dough, press onto mould. Release and put it into the refrigerator to chill for at least an hour before serving

 

Recipe adapted from Yap Jia Hong