Prep Time: 40 minutes
Cook Time: 15-20 minutes
Total Time: 1 hour
Ingredients
Snowy Skin Ube Mooncakes
- For filling:
- 1 purple yam sweet potato (ube), peeled
- 2 1/2 Tbsps sugar
- 3 tsps cooking oil
- For snowy skin:
- 5 Tbsps glutinous rice flour
- 5 Tbsps rice flour
- 2 1/2 Tbsps starch (corn or potato)
- 4 Tbsps sugar - for snowy skin
- 6.8 oz carton of coconut milk
- For roasted rice flour:
- 2 Tbsps glutinous rice flour
“I remember my family and others in my community getting together and celebrating auspicious holidays like Mid-Autumn Festival and Lunar New Year every year growing up. It was full of lion dances, firecrackers, red and golden decorations, and delicious goodies. Mooncakes are one of those treats I would look forward to every year. Mooncakes are a token of love and culture, our heritage passed down through little yummy cakes. I hope our community celebrates Lunar New Year, the year of the rabbit, with loved ones and lots of festivities.” -Kieu Tien and Brittany Cheung, Second Harvest of Silicon Valley
How to Make Snowy Skin Ube Mooncakes
Directions
- 1. Boil or steam yam until soft, about 12-15 minutes. Remove yam from pot and place in a bowl.
- 2. Once yam has cooled, mash into a paste with a potato smasher or fork.
- 3. Add sugar and cooking oil to mashed yam and knead with hands. Set aside.
- 4. In a large, microwave-safe bowl, add the glutinous rice flour, rice flour, starch, sugar and coconut milk.
- 5. Mix well with a whisk until you see no clumps.
- 6. Cover bowl with plastic wrap or plate and microwave for 90 seconds. Remove bowl and mix flour mixture well, breaking up any clumps.
- 7. Add mixture back into the microwave for 1 minute; mix well. Repeat this process in 30-second intervals until there is no liquid left.
- 8. Cover mixture and place in the fridge for 15 minutes or until cool enough to work with.
- 9. To roast rice flour, microwave 2 Tbsps of glutinous rice flour in a small bowl or cup for 30 seconds. Set aside.
Making the mooncakes
- 1. Roll yam filling into balls about 1-inch size.
- 2. Take some snowy skin to roll into a 1-inch ball and flatten it into a circle.
- 3. Place the ball of yam filling into the snowy skin dough and wrap the filling completely. Pinch off any excess snowy skin and place back into the bowl to use.
- 4. Brush mooncake ball with the roasted rice flour.
- 5. Sprinkle some roasted rice flour into the mold and shake out excess.
- 6. Place mooncake mold over mooncake ball, press down, lift, then release.
- 7. Repeat steps to shape remaining mooncakes.
Tips:
• Any sweet potato yam can be used, such as orange, yellow, white and of course, purple.
• You can use pressed cookie molds instead of mooncake molds.