This is a non-conventional mooncake with purple sweet potato. It's very easy to make and tastes great. Unlike the traditional moocakes that are nomally too sweet, this cake carries the mild natural sweetness of sweet potato. You can easily eat one whole cake at a time with a cup of tea without having to worry about gaining weight. Purple sweet potato is rich in anti-oxidants, vitamins, minerals, and dietary fiber that are essential for optimal health.
Full recipe (Cong thuc Tieng Viet): http://danangcuisine.com/?p=2616
Ingredients: (makes 4 mooncakes 180g)
For the purple skin
500g purple sweet potato, steamed and peeled
4 tbsp sweetened condensed milk / maple syrup / honey
4 tbsp coconut milk / whipping cream
For the filling:
1/2 cup peed split mung beans
1/2 cup water
1 tbsp vegetable oil
9 g vanilla sugar (or 1 tbsp vanilla extract)
1 pinch of salt
How to make the filling / How to make ice skin mooncake
(Cach lam Banh Deo): http://youtu.be/NqoZU7YxiL8
Baked Mooncake (Banh Nuong) http://youtu.be/hKTMPjSb2z4
You can buy mooncake molds at
http://amzn.to/16DY6rR
or http://goo.gl/dYva2R
You can also find me at:
Instagram: http://instagram.com/helenrecipes/
Facebook: https://www.facebook.com/danangcuisine
Twitter https://twitter.com/HelenRecipes
.jpg)
Posts
