Yam Paste Snow Skin Mooncakes 芋泥冰皮月饼

Preparing Mooncake Filling :

First prepare the yam paste filling. Set aside to cool.

Then prepare salted egg yolks. Remove charcoal from salted eggs, then rinse with water. Separate salted egg yolks from the whites, making sure to remove egg white membranes. Dip the egg yolk in rice wine to remove fishy smell. Then dip in cooking oil to prevent the egg yolk from drying. Next place the salted egg yolks on a oiled steaming plate. Steam the egg yolks in a steamer till cooked through, about 10 minutes. Remove from steamer and set aside to cool.

Cut the cooled egg yolks in halves. Add toasted melon seeds into yam paste and mix well.

Using a weighing scale, weigh egg yolk and yam paste together to be about 25g each. Wrap the egg yolk in the yam paste and roll into a ball. Continue to weigh and wrap for all the egg yolks and yam paste. Place on a plate and cover with cling wrap to prevent drying. And we are done making the mooncake filling.

Preparing Mooncake Skin:

First prepare the purple sweet potato liquid. Cut purple sweet potatoes into small pieces. Place in a pot together with a knotted pandan leaf and add in water. Allow to boil in a small pot for 15 minutes. Then strain the purple liquid into a measuring cup and set aside to cool.

Sieve cooked glutinous rice flour and icing sugar into a mixing bowl. Stir to mix well.

Make a well in the centre and gradually pour in the purple liquid, mixing together at the same time. Mix to form into a soft dough. Switch to a scrapper to continue to mix the dough. Then add in the shortening.

Mix to combine shortening into flour mixture. Then using your hand, lightly knead into a soft and smooth dough. Wrap the kneaded dough tightly with cling wrap. Set aside for at least 30 minutes before using the mooncake skin.

Divide the dough into equal pieces of about 25g (a kitchen scale helps). Roll each into a ball. Cover the balls with a cling wrap to prevent dough from drying.

Assembling Snow Skin Mooncakes:

Flatten a piece of the mooncake dough into a disc. Then place a piece of filling in the centre and wrap the filling in it. Gently push the wrapper upwards to tightly cover the entire filling. Seal well on the top.

Dust the mooncake ball with cooked glutinous rice flour. Gently place the ball inside the mooncake mould. With slight pressure, gently press down the spring bar on the mould until you feel resistance. Lift up the mould, gently press the spring bar to push the mooncake out of the mould. And we are done!

Chill the Snow Skin Mooncakes for a few hours before serving.

These Snow Skin Mooncakes can be stored in an airtight container, lined with clear plastic wrap to prevent sticking and keep in refrigerator for about 3 days.

Enjoy with a cup of chinese tea to complete the experience.