Chinese Purple Sweet Potato Mooncake Filling Paste 紫蕃薯餡
for the mooncake filling, we experimented with this Chinese Purple Sweet Potato Mooncake Filling Paste 紫蕃薯餡 which, as it turns out, makes an amazing filling: lush and gorgeously purple hued, the sticky soft paste rich and deliciously sweet with a fragrant hint of cloves and nutmeg, perfect for stuffing not only mooncakes but other kinds of pastry like these Chinese Flaky Pastries.
- Prep time
- 3 min
- Cook time
- 30 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 21 oz purple sweet potatoes, 600g
- 1 1/2 cups light brown sugar, packed, 300g
- 1/3 cup + 2 tbsp maltose sugar 麥芽糖, 150g
Instructions
- 1
Wash sweet potatoes, then peel skin off. Chop roughly into equal size pieces and steam for 15 mins or until soft all the way through.
- 2
Put the sweet potatoes into a medium sized heavy bottomed pot and mash with a fork. Add in brown sugar and maltose. Cook over a low heat, stirring occasionally until the mash thickens. At first it will be quite liquid but as it thickens you will need to start stirring and flipping constantly to avoid the bottom burning. Do this until the mixture doesn't stick to the sides of the pot.
- 3
Let cool and it's ready to use for filling mooncakes or pastry. If not using right away it will keep in the fridge for a week. Enjoy!