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Flower-shaped Chinese yam mooncakes in white, orange, pink and purple on a white plate

Chinese Yam Mooncakes

No-flour flower mooncakes made from steamed Chinese yam and sweet potato, colored with dragon fruit juice and blueberry jam, with a blueberry jam filling.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 1 batch
Course: Dessert
Cuisine: Chinese
Ingredients Method Video Notes

Ingredients
  

Mooncake paste
  • Chinese yam iron stick yam, peeled
  • sweet potato peeled
  • white sugar some, for the yam
  • dragon fruit juice for pink
Color and filling
  • blueberry jam for purple and for the filling

Method
 

  1. Peel the Chinese yam and the sweet potato and cut them into small pieces.
  2. Steam the yam and sweet potato until fully cooked. No flour or starch is needed.
  3. Mash the sweet potato into a smooth paste and roll it into a ball.
  4. Add some white sugar to the yam and mash it into a smooth paste. Roll it into balls.
  5. Color some of the yam paste: mix dragon fruit juice into one part for pink and blueberry jam into another part for purple, until the color is even. Keep some plain.
  6. Roll all the pastes into small balls of about 20 grams each.
  7. Press two small balls of different colors together and make a hollow in the middle.
  8. Fill the hollow with blueberry jam, seal it well and roll it into a smooth ball again.
  9. Press each ball in a mooncake mold to give it a flower pattern.
  10. Serve. When you bite into one, the jam filling bursts out.

Video

Notes

Our video doesn't give amounts for the yam, sweet potato, sugar, juice or jam; the only number it gives is about 20 grams for each small ball. Its description calls the purple coloring raspberry jam, but the jar in the footage is blueberry jam, so that is what we wrote.
The 30 minutes prep and 20 minutes steaming are our estimate. You need a steamer and a mooncake mold.