Sweet Potato Snow Skin Mooncakes with Pandan

These snow skin mooncakes skip the oven entirely. A soft, chewy pandan-scented skin wraps around a smooth two-tone filling of orange and purple sweet potato, making a lighter mooncake that is naturally sweet and lower in sugar.

Ingredients

• 360 g (about 3 cups) snow skin mooncake flour (cooked glutinous rice flour)
• 100 to 200 g (1/2 to 1 cup) sugar, to taste
• 1 small bowl pandan juice (about 200 ml / 3/4 cup)
• 300 g (10 oz) orange sweet potato
• 300 g (10 oz) purple sweet potato
• 1 tablespoon margarine or butter

Instructions

1. Peel and wash both kinds of sweet potato and steam them separately until tender. Mash the orange sweet potato and press it through a sieve for a smoother texture, then stir in the margarine. Cook the orange sweet potato in a pan over low heat with a little sugar until it thickens. Do the same with the purple sweet potato, but leave out the sugar. Let both cool, then roll the filling into small balls.
2. In a bowl, combine the snow skin flour, pandan juice, and sugar and mix well. Knead by hand until the dough is smooth and pliable, then let it rest for about 1 hour. Divide the dough into round portions; the skin should weigh about two-thirds of the finished mooncake.
3. Roll each piece of dough into a thin disc, place a ball of filling in the center, and gather the edges to seal into a ball. Press each ball firmly into a mooncake mold to shape it. Unmold and chill in the refrigerator for a few hours before serving.