a prelude

I know, there are still six days to go before the lunar eighth month...or another three weeks before the mid-autumn festival. I am not in the hurry to make any mooncakes before the end of next week.

What you see here are not traditional mooncakes which we are familiar with...

rather, they are steamed purple sweet potatoes...moulded with a mooncake mould...

and served with maple syrup and chopped nuts. I got this recipe from a magazine, and it is actually a recommended dish to serve to guests during the Chinese New Year festive season.

Visual wise, the clever use of a mooncake mould does make it a very presentable and stylish dish. However, what is important to me is, I've found an interesting way to eat steamed sweet potatoes ;) The maple syrup helps to moisten the sweet potatoes...which tends to get dry especially when it is left cold. The pairing of chopped nuts lends a sharp contrast to the soft texture of the mashed sweet potatoes. My younger child who doesn't care for sweet potatoes or pumpkins, helped himself to as many sweet potatoes 'mooncakes' he could stuff inside his stomach. Overall, it is a simple, healthy and delicious 小吃 (snacks), something to reach out for in between meals instead of unhealthy snacks or junk food :)



Sweet Potatoes 'Mooncakes'

Ingredients:

300g purple sweet potatoes
50g chopped cashew nuts (or walnuts, pistachios, hazel nuts, peanuts etc)
20ml maple syrup or honey (adjust according to preference)

Method:

• Roast nuts (of your choice) with a small frying pan over low heat until lightly browned, stir constantly. Leave to cool and coarsely chop the roasted nuts, set aside.


• Wash, peel sweet potatoes. Cut into small chunks.


• Steam under high heat for 15-20mins until soft.


• Mash sweet potatoes with fork. Mould into small round balls about 30g each, (my mooncake mould is for 50-60g mooncake). Place inside the mould (comes with a plunger), push the plunger to release the sweet potatoes.


• Drizzle over maple syrup or honey and serve with roasted nuts.

Recipe source: adapted from 贝太厨房