Crystal Purple Potato Mooncake

1. Steam and peel the purple sweet potatoes.

2. Crush into a paste, add condensed milk and mix well.

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

4. Soak the sago with cornstarch, an appropriate amount of white sugar, and form a dough (add the amount of white sugar according to your preference). Cover with a damp cloth and let it rise for half an hour.

5. Divide the purple sweet potato filling and chestnut paste into small balls of about 25g.

6. Take 25g sago dough and flatten it, wrap the purple potato filling, and close the mouth.

7. I also made a few chestnut paste fillings.

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

9. Gently press onto the corn leaves, then place them in a steamer, cover the lid, and steam over high heat to medium heat for 15 minutes. Turn off the heat and let it simmer for 5 minutes. After cooling slightly, brush lightly with a layer of oil.

10. Crystal clear, sweet and soft, with bright colors.