Chinese Food
Mid autumn night of ziqidong - coconut sweet potato ice skin moon cake
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It's the Mid Autumn Festival in two weeks. I think of the close contact with the bright moon on the plane that year. The gentle and bright moonlight makes me fall in love with the night flight and the romance of shuttling between the stars and the moon. There are two kinds of moon cakes made this year: purple potato filling and chestnut filling. Purple potato is unique and sweet. It matches the fragrance of coconut. It's sweet to the heart without adding sugar. And chestnut partner is sweet osmanthus. It's also unique. Add Matcha powder and cocoa powder respectively to the ice skin. The green Matcha ice skin moon cake and the coffee cocoa ice skin moon cake also add color to the Mid Autumn Festival. It's a hard job to make mooncakes. I've been busy all morning. I can't lift them now. But looking at the glittering and translucent little mooncakes with ice skin, it's also a consolation. What I'm sharing here is the mooncakes with purple potato stuffing. The same operation can be used for chestnut stuffing.
Cooking ingredients
Cooking Steps
Step1:Open the coconut and pour out the coconut juice; sift all the powder and add the coconut water to make the powder paste; boil the water in the steamer and put the powder paste into the pot together with the container. Steam for 15 minutes in high heat; take it out and check whether it is fully steamed. If there is any place where it is not fully steamed, stir it and steam it for a while; use the eggbeater to stir it clockwise and forcefully. Add white oil for three times until the gluten comes out . cover with plastic wrap and refrigerate for two hours.
Step2:Wash the purple sweet potato, peel it and slice it. Steam it over high heat
Step3:When it's hot, use a rolling pin to roll it into a thin purple potato puree. Then it's sieving. To pass the sieving smoothly, you must roll the purple potato puree very carefully first, and then roll it through the sieve bit by bit. This is also the effort to test patience and strength
Step4:In the pot, add salad oil, sifted purple sweet potato puree, stir fry stuffing over medium and small heat, and add coconut milk
Step5:I didn't add sugar because I didn't like the sweetness of purple potato. If you like sweet friends, you can add some sugar. Make it according to your taste. After adding seasoning, stir fry continuously until the stuffing starts to dry slowly. After filling, let it cool. Then you can start to make moon cake
Step6:Stir fried glutinous rice flour as hand flour
Step7:My mold is 60g, so I divide the skin into 25g, purple potato stuffing into 35g, take an ice skin and knead it into a small ball and then press it gently. Put the stuffing in the middle and gently push the skin around to the middle. Then it's wrapped up. After wrapping, pay attention to flatten the surface and rub it into an oval shape
Step8:Evenly dip the moon cake blank with cooked glutinous rice flour, then put it into the mold. After setting the mold, demould it. Use a small brush to gently sweep away the excess flour on the surface of the moon cake. Then put it in the refrigerator for a night. You can eat it the next day.
Cooking tips:Only purple sweet potato moon cake and chestnut stuffing can be made in the same way. It's really troublesome to sift the purple sweet potato puree. But the sifted purple sweet potato puree is delicate and smooth. The taste is really good. In the same way, I also made chestnut stuffing. Chestnut stuffing is the flavor of sweet osmanthus. It's also very fragrant. The moon cake skin from the refrigerator is sticky, so it's better to wear disposable gloves. In addition, after making ice skin, add Matcha powder or cocoa powder. That's Matcha ice skin moon cake and cocoa ice skin moon cake. Give full play to your imagination. Make your own super delicious changeable ice skin moon cake. This Mid Autumn Festival is really wonderful. There are skills in making delicious dishes.
