These mini flaky mooncakes with sweet potato fillings are equally nice as the taro version.
I didn’t buy any taro so I tried sweet potato as substitute. Equally nice. Except that I added purple colouring to the oil skin to make it colourful.
Sweet potato filling
250g, steamed and mashed
2tbsp full cream milk
1tbsp icing sugar
Mix together and set aside in the fridge for 30mins. Divide the mixture into 30g each.
Ingredient for skin (A)
plain flour 100g
icing sugar 15g
Combine ingredient (A) and knead into a soft dough and roll into a square piece.
Ingredient for oil skin (B)
plain flour 90g
Few drops of purple colouring
Combine ingredient (B) and roll into a square piece, place in centre of skin A.
Enclose both sides. Rest for 20mins. Use a rolling pin to flatten all sides. Turn over and roll flat. Next, roll into a swiss roll. repeat process. Cut into 10 pieces. Wrap in the filling, seal edge facing downwards.
Place onto a baking tray lined with greaseproof paper. Bake in preheated oven at 180d for 20mins.
Note : I halved the ingredients quantity to make 10 mini moon cakes
Recipe adapted from 爱。 月饼 , sweet potato fillings from Teacher Ann.