Directions

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1. Peel the purple sweet potato and cut them into bite-sized pieces. Purple sweet potatoes can be replaced by taro. However, taro is not as sweet so you will have to add more sugar to adjust the taste.

2. Steam the purple sweet potatoes over medium-low heat for 25 minutes or until you can easily poke through them using a chopstick.

3. Transfer the purple sweet potatoes into a food processor. Add unsalted butter, vanilla, dry whole milk powder (optional), and blend until smooth.

4. Add rose jam (or honey or strawberry jam) and mix thoroughly. Evaluate the texture of the paste because every sweet potato, and jam or honey has different moisture level. If the paste is non-stick, you can chill it in the fridge directly. If the paste is sticky, transfer it to a non-stick pan and stir constantly over low heat for 5-6 minutes or until the paste becomes non-stick and separates from the cookware.

5. Transfer the purple sweet potato filling into a container and cover well. Let it chill in the fridge for at least 3 hours. The filling can stay good in the fridge for up to 5 days, so feel free to make it in advance.

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1. In a mixing bowl, thoroughly combine the glutinous rice flour, cornstarch, tapioca flour, sugar, unsalted and melted butter, and milk. Stir until no lumps.

2. Steam the mixture over medium heat for 30 minutes or until cooked through. Feel free to check anytime by poking the mixture. If you see running liquid, let it steam a little more.

3. When all the liquid is solidified into a dough, take it out and let it cool to a temperature that you hands can handle it.

4. While the dough is still warm, add 2 tsp of rose petal powder and knead it for 5 minutes or until smooth and non-stick. Ware gloves to prevent sticking. Rose petal powder is totally optional, you can skip it or if you used strawberry jam to sweeten the filling, maybe it is best to color the wrapper with strawberry powder.

5. Divide the dough into 16 even pieces. Each of them is 25g. Roll each piece in between you hands into a round smooth ball. Cover and set them aside.

6. Take the filling out of the fridge and portion it into 16 even piece, 25g each. Again, roll each filling into a round smooth ball. Cover them so they don’t dry out.

7. Stir 2 tbsp of glutinous rice flour in a dry pot over medium-low heat for 3-5 minutes. We will use it to prevent sticking when pressing the mooncakes. Since snowy mooncakes doesn’t require any futher baking, we don’t want to use raw rice flour. This toasting process makes it safe to use as a dusting flour.

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1. To wrap the mooncake, grab of wrapper dough. Place it in between parchment papers so it doesn’t stick to your rolling pin. Press it into a patty then roll it into a thin round.

2. Put the one ball of filling in the middle. Flip it over and carefully push the edges down to wrap the filling. Flip it back up and gently squeeze the wrapper around. When you get to the end, pinch until the filling is completely enclosed.

3. Roll the mooncake in between your hands to make it thinner. Set it aside. Continue to finish the rest.

4. Each mooncake contains 25g of wrapper and 25g of filling, so you will need a 50-gram mooncake mold (check here to purchase one). If you don't have a mooncake presser, it is totally fine to serve the mooncakes without any pattern. The taste is the same.

5. However, as a traditional dessert, presentation is ceremonially necessary. Dust the mooncaje ball with the roasted glutinous rice flour to prevent sticking. Carefully put it into the mooncake presser. Then, gently press it down onto a working surface with steady force. Release the press and you will get a beautiful mooncake.

6. These mooncakes can stay good in a sealed container in the fridge for 1 week. Enjoy with tea.