Mashed Yam Mooncake

This is a type of yam with a relatively starchy texture and low moisture, suitable for making yam paste mooncakes. Wash the yam, steam it until cooked, and then peel it.

The peeled yam skin looked a bit off-white, so I used a knife to peel each yam layer by layer, which worked better.

This is yam puree passed through a fine sieve, delicate (the kitchen light was off when taken, actually quite white).

Use a mold to put an appropriate amount of mashed yam into the mooncake mold. Because this kind of yam is relatively dry and starchy, it will not stick to the mold as long as you add a proper amount of sugar (without adding anything else).

The mashed yam mooncake is delicate and white, very beautiful!