MISC RECIPES - Dips/Spreads/Sauces/Pastes

Low Sugar Yam Paste For Mooncake

September 16, 2021 | Recipe by Bake with Paws
Yam Paste For Mooncake

I am trying to avoid eating too much sugar so, I made a Low Sugar Yam Paste for Mooncakes.  They are so tasty because of the fresh yam and the aroma of the pandan.  However, it is not very sweet though it is sweet enough for me.  If you prefer a sweeter paste, please add more sugar to your liking.

I used this to make Shanghai Mooncake.

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Yields:  Approx. 1200g yam paste


1kg yam, peeled 
100g purple sweet potato, peeled and cut
130g sugar (I used organic light brown sugar)  Please add more sugar if you prefer sweeter
5 pandan leave, cut into 4 - 5 inches length
180g vegetable oil (I used extra virgin olive oil)
20g butter
Pinch of salt

  • Purple sweet potato is to give nice colour.  You can just used 1100g of yam if purple sweet potato is not available
  • You may add 3 Tbsp glutinous rice flour (dilute with 4 Tbsp water) if you prefer the yam paste has slightly sticky texture.  But, I did not use in this recipe.

  1. Wash, peel and cut the yam and purple sweet potato into small pieces.
  2. Place yam, purple sweet potato and pandan leaves into steamer tray.  Steam for about 30 minutes over medium heat until soft.
  3. Remove steam yam and potato from the steamer.  Discard the pandan leaves.
  4. Mash the steamed yam and potato with a potato riser. If you do not have potato riser, you may push through a sieve.  
  5. Transfer the mashed yam and potato into a non-stick pan, add sugar, salt, oil and pandan leaves.  Over low heat, press and mix with a spatula until sugar melted, all incorporated and the paste become smooth.  It took me around 15 - 20 minutes.
  6. Discard the pandan leaves and transfer from the pan and let it cool completely.  
  7. You may use the paste for mooncake once its cool down or store in an airtight container and refrigerate for up to a week.  You may store in freezer after one week.  Return the frozen yam paste to room temperature before using.