Vegetarian Purple Yam Mooncakes filled with homemade purple yam and sweet potato paste center to simulate salted egg yolk. Melon seeds provide texture. |

Purple Yam Mooncakes

Vegetarian Purple Yam Mooncakes filled with homemade purple yam and sweet potato paste center to simulate salted egg yolk. Melon seeds provide texture.
(Makes 6 mooncakes)
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Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: 1 hour 50 minutes
Course: Cakes, Dessert
Cuisine: Chinese
Servings: 12
Calories: 324kcal
Author: Linda Ooi


  • 2 cups cake flour (270g)
  • ½ cup golden syrup (120g)
  • 1/3 cup vegetable oil (80ml)
  • tsp alkaline water (7.5ml)
  • 1 egg yolk mixed with 1 tbsp water for eggwash
  • 2 tbsp mooncake glaze


  • 1 lb purple yam (peeled and cubed) (450g)
  • ¼ cup vegetable oil (60ml)
  • ¼ cup sugar (55g)
  • ½ lb orange sweet potatoes (peeled and cubed) (225g)
  • 2 tbsp vegetable oil
  • 2 tbsp sugar
  • ¼ cup kuachi (melon seeds) (30g)


  • You will also need a 150g to 185g mooncake mold.
  • Steam purple yam for 10 minutes until very soft.
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  • Remove and puree with an immersion blender while still warm. Do the same for sweet potatoes.
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  • Combine pureed purple yam, ¼ cup (60ml) vegetable oil, and ¼ cup (55g) granulated sugar in a nonstick fry pan. Cook over low heat until sugar has melted and vegetable oil is fully incorporated into the purple yam puree. This should take about 2 to 3 minutes. Do the the same for sweet potatoes but use only 2 tablespoons vegetable oil and 2 tablespoons granulated sugar.
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  • Toast kuachi (melon seeds) over medium heat for about 2 to 3 minutes. Remove and allow it to cool. Mix into purple yam paste.
  • Divide and form sweet potato paste into 6 balls of 1¼ oz (35g) each. Divide and form purple yam paste into 6 balls measuring approximately 3 oz (85g) each. Wrap each portion of purple yam paste over each portion of sweet potato paste to form 6 balls of filling weighing (4¼ oz) 120g each.
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  • Combine golden syrup, vegetable oil, and alkaline water in a small bowl or measuring cup.
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  • Sift cake flour into a large bowl. Make a well in the center. Pour syrup mixture into well and mix with a spatula to form a soft dough. Cover with shrink wrap and let dough rest for 30 minutes.
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  • Lightly dust work surface with cake flour. Knead dough until smooth adding a little flour if necessary. Divide into 6 portions of 50g each. You will have roughly 100g excess dough.
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  • Take a portion of the dough and spread it into a circle of about 4 inches (10cm) with your fingers. Alternatively, you can roll it out with a small rolling pin.
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  • Wrap a ball of filling with the dough. Roll the ball of dough and filling between your palms to smoothen.
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  • Place into flour dusted mooncake mold. Press to conform to the shape of the mold.
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  • Place on work surface and carefully press spring stamp down to get a nice pattern on the top. Lift mold and gently release mooncake onto your palm.
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  • Place on a parchment lined baking tray. Repeat with the remaining dough and filling.
  • Bake in a preheated 375°F (190°C) oven for 10 minutes. Remove from oven and allow mooncakes to cool for 5 minutes. Brush on egg wash and return to oven for another 10 minutes.
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  • Remove from oven and brush the tops only with mooncake glaze. Allow mooncakes to cool completely.
  • Store in an airtight container for one day before serving.
  • Best consumed within 3 days.


Calories: 324kcal
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