Fun creation for mooncake festival using the technique from Two Bites Kitchen. The original recipe is a rainbow layered mooncake, but I’m not sure how receptive this will be to family ad friends in Singapore who are more used to traditional pastries. I picked taro, inspired by this purple sweet potato pastry my friend Mike brought back from Taiwan! It’s called Crystal Taro Mochi Cake (台灣紫晶酥) and consists of thin layers of baked flaky pastry encasing a lava-like taro filling, and with a secret mochi in each piece.
Using purple sweet potato vs taro produced a darker color and thicker texture, but perhaps not as buttery and indulgent as taro (which the original tasted like orhnee). I guess you can say it is healthier version as it is 100% natural without additional sugar in the filling? Next time though I’d definitely work towards improving the texture, perhaps figure out a way to lighten up the purple sweet potato without using cream or milk, and to make the mochi even stretchier and lighter.
Purple Sweet Potato Filling:
800 g peeled, steamed and mashed purple sweet potato
255g cake flour
300 g plain flour
50g Glutinous rice flour
|To make Purple Sweet potato filling
Steam mashed sweet potato and add int he butter and sugar until all incorporate. Set aside to cool before use. Weigh 30 g balls of filling and wrap over mochi, and shape into a ball
For the oil dough: Mix cake flour, essence, ghee until soft and pliable. Add food coloring and knead until color is uniform. Cover and let rest 20 minutes
For water dough: Mix everything and knead until it comes together into a pliable soft dough. Cover and let rest for 20 minutes.
Proportions: Crust: 50 g water dough and 33 g oil dough. Filling: 30 g balls and bits of Mochi
To assemble Purple Sweet Potato Mooncake
Flatten water dough and wrap oil dough inside. Roll out into a long shape like a swiss roll. Roll from the shorter side into long shape and roll like swiss roll from the shorter side
Cut dough into 2 portions and repeat until the rest of the dough is finished. Flatten the dough start from the swirl side and roll out into a round disc.
Flip over and wrap in sweet potato and seal tightly. Place edges downwards
Bake at 170 degrees celcius for 25 minutes exactly. Bake pastries directly from the fridge