INGREDIENTS
260g Snow Skin Flour Flour
100g Icing Sugar
140g Water
30g Shortening
Pandan Essence
600g Purple Sweet Potato, cubes
INSTRUCTION
Mix all the ingredients (except sweet potato) in Allda bowl using KEAD funtion for 20 seconds until it forms a dough.
Chill in the fridge for an hour before use.
Fill the Allda bowl with 1 litre of water, place the Allda steaming bowl on top with sweet potato and goji berry inside, then Steam with 90-110 degree for 15 minutes.
Strain away the water, set aside and let it cool.
Place the cooled sweet potato into Allda bowl, mash it using Speed 3 for 10 seconds.
Roll the mashed sweet potato into 30g each then shape into a ball.
Portion the snow skin dough to 15g each and roll out flat.
Wrap the sweet potato with the dough, seal the opening and make it round.
Press the dough into 1.5 inches mooncake mould, then remove once the patterns are formed.
Keep in fridge, let it cool and harden slightly before serving.
