Sweet Potato Pumpkin Paste - Low Sugar, Reduced Oil Recipe 南瓜甜薯馅【健康低糖少油配方】

This year, I've created this new mooncake filling which is a healthy, less-sweet and reduced-oil Sweet Potato Pumpkin Paste suitable for making snow skin mooncakes and other pastries or bread fillings.

Ingredients: 

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265g Sweet Potato 

155g Pumpkin

100g Water

4pcs Pandan Leaves 

2-3 tbsp Sugar, adjust the sweetness to taste

1/2 tbsp Glutinous Rice Flour + 1 tbsp Water (mix well before adding in)

1 tbsp Coconut Oil (add more if you're using the filling for baked mooncakes)

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Method:

1. Cook and blend the sweet potato, pumpkin and water until smooth. If you don't have a blender, you can steam and mash the mixture through a sieve.

2. Transfer the puree to a non-stick pan together with the remaining ingredients. Cook over low heat and stir constantly until the paste is no longer sticking on the pan. Let it cool completely and it's ready for making snow skin mooncakes or other pastries. Store the paste in the refrigerator or freezer if you're not using it immediately. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!