這款 牛奶蕃薯月餅餡，是我於 2009 年自創的健康月餅新口味。以高纖維、天然甜美的蕃薯為基底，加入牛奶調和，口感綿密細膩，甜度清爽不膩。當年還獲得多家媒體報導，如今我將食譜公開，讓大家也能在家輕鬆製作，品嚐這份健康又獨特的節日滋味。
This Milk Sweet Potato Mooncake Filling was a healthy creation I first developed in 2009. Using naturally sweet, fiber-rich sweet potatoes blended with milk, the filling is smooth, creamy, and delicately sweet without being heavy. It was even featured in the media back then, and today I’m delighted to share the recipe so you can make it at home and enjoy a healthier, unique festive treat.
除了造傳統月餅，餡料更可以製作冰皮月餅
食譜接連結
黃。金 月餅 Golden Moon cake
第一代叫 黃。金 月餅～ 還隨月餅奉上有機香草茶，親手調較的配方，是完全自家製的感動。
我的 第一代健康月餅（2009 年），是以傳統月餅皮搭配自家蓮蓉、椰香南瓜及牛奶蕃薯餡。當時手工月餅仍屬小眾，烘焙包裝也不普及，所以我選用了簡約的設計：黃色包裝紙、金色絲帶，加上朋友特別繪製的可愛貼紙，方便區分口味。
椰香。月餅 Coconut Mooncake
自家製的蓮蓉採用泰國家鄉的蓮子，意外大受歡迎。於是，在 2012–2013 年第二代月餅時，我加入更多泰式風味：我嘗試用椰子油取代傳統菜油製作月餅皮，結果非常理想，也能達到傳統月餅「回油」的效果。 現在泰國有香港的月餅售賣，也是近年（大約疫情後才興起，不知道是傳統的口味，還是像我一樣加入了泰國風味呢？）
其實，最初會做月餅，源於我對 月餅糖漿 的研究。因為從小對傳統月餅興趣不大，所以希望能創造一些健康又合我心意的口味。這就是當年創意的緣起。
My first generation of healthy mooncakes (2009) combined traditional pastry skin with homemade lotus paste, coconut pumpkin, and milk sweet potato filling. At the time, handmade mooncakes were still a niche, and packaging options were limited, so I kept it simple with yellow wrapping paper, golden ribbons, and adorable stickers drawn by a friend to identify the flavors.
The homemade lotus paste used lotus seeds from my hometown in Thailand and was surprisingly well received. So, in the second generation (2012–2013), I began adding Thai-inspired touches. Back then, mooncakes weren’t common in Thailand, so I experimented with using coconut oil instead of peanut oil in the pastry skin. The result was impressive, still achieving the traditional “resting and softening” effect.
My journey with mooncakes actually began with my curiosity about mooncake syrup. Since I never enjoyed traditional mooncakes much as a child, I wanted to create new, healthier flavors that I would love to eat. That was the spark of my mooncake innovation.
Milk Sweet Potato Mooncake Filling | 牛奶蕃薯月餅餡 食譜
Milk Sweet Potato Mooncake Filling | 牛奶蕃薯月餅餡
Ingredients
- 160 g 日本番薯 Japanese Sweet Potato
- 80 ml 牛奶 Milk
- 20 g 碎冰糖 Crushed rock sugar
- 10 m 淡忌廉 Whipping Cream
- 20 g 澄麫 Wheat Flour
- 10 ml 菜油 Vegetable Oil
- for dusting for dusting 糕粉 Cooked Sticky rice powder
Instructions
- 蕃薯去皮、切片，隔水蒸 8-10 分鐘或至腍身。
- 取出番薯後，趁熱壓成薯蓉，加入牛奶、冰糖、忌廉、澄麫及菜油於易潔鑊上煮至乾身成月餅餡料。冷藏２小時。
- 將冰皮擀開，包入番薯餡料，用月餅模印成冰皮月餅，即可享用。
- Cut potato into slices, steam for 8-10 mins or until soften.
- Get out the cooked potato, mesh into puree while still hot. Then add all ingredients and cook on a non-stick pan until dried and form paste. Refrigerate for 2 hours.
- Roll out the iced moon cake skin, wrap up the filling, using the mould to make moon cake. Serve well.
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