Tuesday 15 September 2015

Purple Sweet Potato Snowskin Mooncakes

This is the first year when my mooncakes are totally homemade - from the fillings to the dough. I've used Homemade Sweet Potato Fillings to make these Purple Sweet Potato Snowskin Mooncakes.

For the snowskin, I've adapted the recipe from "Loving Creations for You" here. This is the first time I'm using snowskin premix together with cooked glutinous rice flour (糕粉) to make snowskin mooncakes. Love this snowskin recipe as the mooncake skin is able to stay soft for a longer time!

Thumbs Up!!

Purple Sweet Potato Snowskin Mooncakes
makes about 12 pieces using a 50g mooncake mould (22g dough : 25g filling)

300g purple sweet potato filling (refer to recipe here for homemade sweet potato filling)
25g kao fen (糕粉 or cooked glutinous rice flour)
100g KCT Pinpe premix powder (snowskin premix flour)
25g icing sugar
25g shortening
125g pandan water
extra kao fen for dusting

1. Boil about 250g water with 3 pandan leaves until water is fragrant from the pandan leave. Measure out 125g water and set aside.

2. Combine kao fen and snowskin premix flour in a big bowl and set aside. 

3. Place the icing sugar and shortening in a pot and pour in the 125g pandan water. Stirring using a handwhisk, boil the mixture until the shortening has melted.

4.  Pour the hot liquid into the flour mixture. Using a rubber spatula, stir mixture to form a soft dough and leave to cool.

5. When the dough is cool enough to handle, knead the dough (I wore a powder free and food grade glove) until smooth.

6. Divide the purple sweet potato filling into 25g each. Shape each into balls.

7.  Divide the snowskin dough into half. Divide the 1st half of the snowskin dough into 11g each. Shape each into balls. Set aside.

8. Add a little pink colouring gel to the other half of the snowskin dough and knead until the colour is well mixed. Divide the pink snowskin dough into 11g each and shape each into balls.

9. Place 2 white snowskin dough and 2 pink snowskin dough together, with the white and pink dough alternating. 

10. Using lightly floured hand, flatten the pink-white-pink-white snowskin dough into a round disc. Place a purple sweet potato filling ball in the middle of the flattened dough. Enclose the sweet potato filling inside the snowskin dough and roll them into smooth balls. (I did not flour my hand as I'm wearing a powder free and food grade glove)

11. Place each ball into a lightly floured mooncake mould and press it gently until all the edges of the mould are well-filled with the pastry. Unmould and store in an airtight container.

12. Chill snowskin mooncakes for a few hours before consuming.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.


  1. I love the colour. Sweet and pretty!

  2. Hi ... Where can I get shortening from sg ? Thanks

    1. Hi Laiern_pink, you can get shortening at Phoon Huat, Kwong Cheong Thye. Supermarkets sell it too.

  3. May I know where you get your mould?

  4. Hi, can I check how Long can the softness of Mooncake skin last? Thanks!

    1. Hi Po, mine was all finished by day 4. The skin was a little harder than day 1 but still soft overall.



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