This is my first attempt in making this mooncake, one of my family’s favourite snack for the coming Mid-Autumn festival.
I have made some adjustments to the original recipe posted on Nasi Lemak Lover’s blog.
Purple Sweet Potato Filling — make around 14 pieces
700g purple sweet potato peeled, cut into chunks
50g icing sugar
50g salted butter
Method
1. Steam the sweet potato chunks at high heat till soft. Add in icing sugar and butter while holt and mash the sweet potato till smooth. Set aside to cool.
2. Weigh 50g each and shape it to ball.
Oil Dough
255g cake flour
130g Ghee
1/2 tsp mashed sweet potato
Few drops of purple food colouring
Method
1. Mix cake flour, mashed sweet potato and ghee together till it is soft and pliable. Then add the food colouring and knead till the colour is uniform. Cover and rest 20 minutes in fridge till need.
Water Dough
300g plain flour
25g icing sugar
110g ghee
115g ice cold water
Method
1. Mix flour, ghee, sugar and ice cold water together till it is soft and pliable. Cover and rest 20 minutes in fridge till need.
To make flaky swirl mooncake
1. Weigh water dough 60g each and oil dough 40g each, shape into ball.
2. Flatten water dough and wrap oil dough inside.
3. Roll out into long shape and roll up like swiss roll.
4. Roll from the shorter side into long shape and roll up like swiss roll from shorter side.
5. Cut the dough into 2 portions and repeat the rest of the dough until finished.
6. Flatten the dough start from the swirl side and roll out into a round disc.
7. Flip over and wrap in purple sweet potato and seal it tightly facing downwards.
8. Place on baking tray and bake in preheated oven 170C for 25-30mins.
9. Cool well before cutting.
The taste is superb. The unique, refreshing taste of the filling somehow off-set the oily, buttery taste of the pastry. Baking the mooncake seems like a preferred choice for my family.
Best consumed within 1-2 days.
This post is also linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Diana from Domestic Goddess Wannabe at this post.
Abusymom's Blog 
This is just BEAUTIFUL.
Thank you for your kind words. 🙂
Thank you so much, Diana. 🙂
I am trying this recipe tomorrow!
Would you recommend maybe brushing the balls with ghee/butter before baking or maybe mid-baking to increase their shine?
Hi there, that’s a great idea. 🙂
Did you manage to take any photos ? Love to see your mooncakes. 🙂
Great recipe! I did it today and everyone loved it! Thank you!
Great to know it works out well for you. 🙂
anything to replace ghee with?
Hmm. I have not tried other alternatives. In my opinion, ghee is easier to work with especially when you need to do folding and rolling. The process is similar to the way we work on puff pastry. 🙂
Hi, I was wondering if you have tried freezing the mooncakes after step 7, then bake them in a later date?
Hi Cheshire, thank you for leaving a message. Hmm. I have not tried that. But I think it is possible. The end product, crust is rather similar to puff pastry. So I guess not much issue. As for the filling, you might need to fry the mashed sweet potato to get rid of the water content before freezing. If not I think the water content might spoil the mooncake while thawing. 🙂
Sorry cant help you much with this.
Hmm. Let me do so research and link you to the recipe that instructs the users how to fry the fillings for mooncakes. 🙂