Easy Snowy Mooncake Recipe (Purple Sweet Potato Filling)

The Mid-Autumn Festival is coming soon. It’s time to make mooncakes again. These little desserts are the symbol of reunion and carry our best wishes for family and friends. Today, we are making a simple snowy-style mooncake with purple sweet potato filling, which is creamy and custardy inside, while the wrapper is soft, chewy, and slightly gooey. It is also gluten-free and requires no baking, so it is one of the easiest mooncakes you can make at home.

(Makes 16 Mooncakes )
Ingredients for the filling
340g / 12 oz peeled purple sweet potatoes
35g / 2.5 tbsp unsalted butter
1/2 tsp vanilla
2 tbsp dry whole milk powder, optional
80g / 4 tbsps rose jam, honey, or strawberry jam


Ingredients for the wrapper
57g / 2 oz cornstarch or wheat starch
43g / 1.5 oz glutinous rice flour
43g / 1.5 oz tapioca flour
2 Tbsps melted and unsalted butter
210ml / 7.1 fl oz milk
4 tbsp of sugar
2 tsp of organic rose powder as a food coloring, optional
2 Tbsp of glutinous rice flour to dust the mooncakes

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