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
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.
255g cake flour
1/2 tsp mashed sweet potato
Few drops of purple food colouring
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.
300g plain flour
25g icing sugar
115g ice cold water
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.
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.