Coconut Purple Sweet Potato Snow Skin Mooncakes 椰香紫薯冰皮月餅

Here’s another snow skin mooncake that I made today. I’ve come up with a more efficient way to flatten the dough and you will see a video demonstration at the end of the blog post.

Make sure to have your dough and filling both thoroughly chilled before you begin wrapping and shaping. Chilling makes the filling firmer and the dough will stick less to the mold. I usually do my wrapping first. Then I would put the stuffed mooncakes in the refrigerator for 10 minutes before molding. This keeps the amount of potato starch required for dusting minimal and will reduce the chance of the mooncake being stuck in the mold.

Coconut Purple Sweet Potato Snow Skin Mooncakes

Makes 14 50-g mooncakes


For the Coconut Snow Skin Dough
45 g Mochiko sweet rice flour
45 g rice flour
25 g cake and pastry flour
40 g icing sugar
80 g milk
80 g coconut cream
15 g sweetened condensed milk
20 g grapeseed oil

For the Filling
400 g purple sweet potato paste (see recipe here)

For Dusting
Potato starch (katakuriko) or cooked glutinous rice flour, as needed


日式Mochiko糯米粉 45克
粘米粉 45克
低筋麵粉 25克
糖粉 40克
牛奶 80克
椰漿 80克
煉奶 15克
葡萄籽油 20克

紫薯餡 400克(食譜請到此)

片栗粉或糕粉(即炒熟糯米粉) 適量

Directions 做法

For the Snow Skin Dough 冰皮
Place Mochiko flour, rice flour, flour and icing sugar in a large mixing bowl then whisk to combine. Add milk, sweetened condensed milk and coconut cream and mix well with a whisk. Let stand for 15 minutes.

Strain mixture and pour into a shallow plate. Stir in the oil. Cover with aluminum foil and steam for 15 minutes over high heat (I steamed for 15 minutes with my steam oven). Remove and gently stir with a spatula and work the oil that floats on top into the mixture. When slightly cooled, scrape dough into a large ziplock bag and knead for a few minutes until the dough becomes shiny and smooth. Squeeze all air out of the bag and chill dough in the fridge for a minimum of three hours.

Shaping the Mooncakes 月餅造型
Divide the snow skin dough into 14 equal portions (about 23 g each). Shape each into a ball. Cover with plastic wrap and chill until ready to use.

Measure 27 g of chilled purple sweet potato paste and roll into a ball. Repeat until you make 14 of them then cover and freeze for 10 minutes.

Take a portion of the dough and flatten into a disc between two pieces of plastic wrap. Remove plastic wraps and place a ball of filling in the middle. Wrap then seal edges by pinching them together. I held the dough with one hand and used my purlicue (the space between my thumb and my forefinger) of the other hand to seal the edges while turning the dough slightly. Shape the stuffed dough into a smooth ball again. Repeat with remaining portions.

Place potato starch in a small bowl. Brush the inside of a 50-g mooncake mold with a thin layer of potato starch to prevent sticking then tap off excess. Coat a stuffed mooncake slightly with potato starch then insert into the mold, seam side out. Flatten the dough slightly to fill up the mold. Place mold upright onto a piece of parchment paper then press down firmly onto the plunger to make an imprint. Press the plunger down again to release the mooncake (excess powder can be brushed off once the mooncakes are frozen). Repeat with the rest of the stuffed doughs.

For shaping and molding the mooncakes, see the following video for a demonstration (video is in Cantonese).

Keep snow skin mooncakes in an airtight container and store in the freezer. Thaw at room temperature for 15 to 20 minutes before serving.

If you want to republish this recipe, please link back to this post.

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