Crystal Purple Potato Chestnut Paste Mooncake

1. Steam and peel the purple sweet potatoes, press them into a paste, and mix well with condensed milk.

Soak the sago in an equal amount of water for 20 minutes.

3. Cool the stir fried chestnut paste.

4. Soak the sago with corn starch, a suitable amount of white sugar, and form a dough. Add some of the dough to purple sweet potato puree and knead well. Cover with a damp cloth and let it sit for half an hour.

5. Divide the chestnut paste into 25g portions.

Mix 6.18g purple sweet potato flour balls and 7g white powder balls into balls.

7. Flatten the dough and wrap it in chestnut paste.

8. Keep your mouth shut.

9. Roll the mooncake embryo in cooked flour, remove excess flour, and place it in the mooncake mold.

10. Gently press onto the corn leaves.

11. Put it back into the steamer, cover the lid, bring to a boil over high heat and steam over medium heat for 15 minutes. Turn off the heat and let it simmer for 5 minutes. After it cools slightly, brush it thinly with oil.

The gradient colored crust is extremely beautiful.

13. Take another picture.