紫薯椰丝月饼 （Purple Potato Coconut Mooncake）

这是今年的第一个开工月饼。 记得去年， 这个椰丝月饼却是我的

收工月饼。 所以， 当我家的大千金吵着要吃她的传统班兰月饼， 

儿子却说他要吃燕菜月饼， 而小千金也说只爱吃冰皮班兰月饼。 

这妈妈没把孩子们的话题当着一回事， 做了自己最喜欢的椰丝加上

了紫薯馅， 觉得好好吃。 这是第一次， 这妈妈不理孩子们的要求只

做了自己喜欢的， 嘻嘻！ 

但是， 却被其它的作品“无理“的插队了， 变成了最后才出场的月饼了！ 

紫薯椰蓉月饼(Mini Sweet Purple Potato Coconut Moooncake)

（可做19粒迷你月饼）

椰蓉材料：

300克白椰丝，40克糕粉，40克粟油，100克细砂糖，90毫升清水，斑兰叶几片（打结）

做法：
1）锅里烧热粟油，加入白椰丝，斑兰叶，糖和清水炒至半干。
2）再 筛入糕粉后拌均匀，取出班兰叶。
3）将椰蓉盛起待凉后， 搓圆成25克每粒， 放入冰箱里隔夜使用。

** 550克紫薯馅， 每粒搓成30克 （紫薯内馅可参考之前的紫薯冰月饼）

（包入椰丝馅， 滚圆待用）

月饼皮材料：

300克低筋面粉、210克糖浆、55克花生油、1/2小匙碱水

做法：
1。 把糖浆，碱水和花生油混合均匀后， 必须不停搅拌，以小火至煮至小滚。

2。 稍微冷却些， 加入面粉混合成面团。等待2小时不粘手后才使用。
2。把饼皮分成每份30克。搓圆。

3。把椰蓉从冰箱里取出，包入30克的紫薯馅。 

4。取一份30克饼皮擀圆， 包入紫薯椰丝内馅，搓圆。 放入月饼模里， 慢慢的压出花纹。

5。预热烤箱170度，烘烤10分钟，取出稍微凉却一些涂上蛋液。再送入烤箱继续烘烤15分钟或上色。
6。月饼取出后，放在铁架上散热。 隔天回油松软湿润就能享用了。

Purple Potato Coconut Mooncakes  

Coconut Fillings:

300g fresh grated coconut, 40g koh flour, 40g corn oil, 100g caster sugar, 90ml water, A few pieces of pandan leaves (knotted)

Method：
1）Heat up corn oil, add in the grated coconut, pandan leaves, sugar and water, stir and cook until almost dry.

2. Then sift in the koh flour and stir until the mixture thickens. Remove the pandan leaves.

3. Set it aside to cool and shape it into balls, weight 25 each and refrigerated overnight till it is firmed.。 

Purple Potato Filling:

600g Mashed Purple Potato, 55g caster sugar, 50g-60g butter, 40g wheat starch, 30g milk powder

**550g purple potato filling, divide into 30g each and wrap in coconut filling, shape into balls.

Method: 

1. Heat up wok, add in mashed potato, stir over low heat. Add in sugar and stir evenly.

2. Then add the butter and stir until butter is absorbed.

3. Sift in wheat starch and milk powder, continue stir cook until it becomes a sticky dry dough。

(mooncake filling must be a bit dry and not wet。)

Dough Ingredients：

300g High Ratio Flour, 210g Golden Syrup, 55g Peanut Oil or Cooking Oil , 1/2tsp Alkaline 

Water or Lye Water

Method:

1. Combine golden syrup, peanut oil and lye water, stir over low heat until golden syrup softens or stir until just boiled. Remove from heat and set it aside to cool.

2。Add in flour into syrup mixture, mix to form a soft and smooth dough. Cover dough with plastic cling wrap, stand for 2 hours at room temperature

3. Divide dough into 30g each, shape into balls.  Remove coconut filling from  the refrigerator,  wrap in purple  potato filling and roll into ball.

4. Lightly flour your hands, flatten a portion of dough. Place a ball of filling in the centre. Wrap up and seal edges. Press into a floured mooncake mould, slowly remove the mooncake and place on a baking pan.

5。Bake in preheated oven at 170 for 10 minutes, Remove tray from oven and leave mooncakes to cool for 10 minutes. Brush mooncakes with glaze (egg wash) on top and return mooncakes to oven, bake for 15minutes .

6. Store mooncakes for 2days to allow pastry to soften before serving. 

这个月饼包得很丑， 没有内在美， 嘻嘻！ 特别喜欢这样薄薄的一
片，随手拿起一块不必切块就可以放入口里吃了！