Milk Sweet Potato Mooncake Filling | 牛奶蕃薯月餅餡
這款 牛奶蕃薯月餅餡 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。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.
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.