[Recipe] Purple Sweet Potato Mooncakes with White Lotus Paste

September 03, 2016 The Hedgehog Knows 5 Comments A⁺ a^-

I have always been a supporter of traditional mooncakes - those brown, oven (or airfryer) baked ones. Whilst snowskin mooncakes are beautiful, I am always wary of the colourings and shortening required to make them.

However, this one video from Food Recipe changed my mind. I was blown away by how healthy and cheap it was (the ingredients' cost for the 20 mini mooncakes was just S$10). Lo and behold, it was really easy too. As easy as what the video portrayed.

As Food Recipe did not include the recipe, I have done up my version, with slight tweaks. I have also downloaded the video below for your easy viewing. Full credits to this video for the inspiration.

Purple Sweet Potato Mooncakes

Yields 20 mini mooncakes (50g each)

Ingredients

Skin

700g purple sweet potato, peeled

40g water + a handful of blue pea flowers + a slice of lemon (otherwise, only 40g water is okay)

Filling

500g white lotus paste, ready-made

Tool

Mooncake plunger*

* If you are in Singapore, these items can be purchased from Phoon Huat or Kwong Cheong Thye (KCT). Click here for my review of KCT.

Directions

1) Cut the sweet potato into slices.

2) Boil for 15min until soft.

3) Using the back of your fork, mash until fine. Run the fork several times through the potato to ensure that no hard parts remain. Refrigerate for 1 hour.

4) (Optional) Meanwhile, prepare the blue pea water. Steep the flowers in hot boiling water for 30 min.

5) Prepare the lotus paste fillings. Make 20 balls of 25g each.

Do make 20 balls. Took this photo after washing my hands midway during the process.

6) (Optional) If preparing blue pea water, by now, the water would have turned fully blue. Add lemon and the water will turn purple.

7) The sweet potato should be ready for removal from refrigerator. Add 20g of (blue pea) water and mix well.

8) Make 20 balls of sweet potato, 25g each. Refrigerate for 15 min.

9) Flatten the sweet potato balls and wrap around the lotus paste filling. Refrigerate for another 15 min.

Tips: If the sweet potato balls still feel a little dry, add a little more (blue pea) water. There should still be 20g of water leftover.

10) Place the mooncake balls, 1 at a time, into mooncake mould plunger. Press hard so that the impression can be properly made (this is my favourite part!). Release the plunger and gently place them onto your plate.

Tips: Keep the mooncake balls in the fridge until only when about to place them in the plunger. The design will become more defined :)

Keep the mooncakes in fridge till ready to serve. In fact, best eaten chilled. It's so smooth, it will almost melt-in-the-mouth :)

If you have tried this recipe too, share your photos with us!

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Pin for later: https://www.pinterest.com/pin/392728029990286507

For our Traditional Mooncake recipe with video, check out our link.

For more recipes using blue pea flowers, check out our link.

Btw, should you want to buy any dried blue pea flowers, just email us to check on availability!

5 comments

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Cancan

AUTHOR

5 September 2016 at 14:26 delete

Hi, thanks lots for sharing this recipe! Can I ask how long can we store the mooncake? Need to put in fridge?

The Hedgehog Knows

6 September 2016 at 23:03 delete

Hi Can Can, thanks for dropping by. Yes you must refrigerate it. In fact, best eaten chilled :)

As no preservatives are added to the purple potato puree, please eat it within maximum 3 days. Do make sure that they are well-kept in cling wrap in the fridge too - or airtight Tupperware box is also good!