Making Mooncakes From Jicama
It all starts with washing and peeling the brown skin off the jicama root. The lady then begins grinding the peeled jicama on a basalt stone, creating a fine mash in a large wooden basin.
The mash is strained through cheesecloth, collecting the starchy liquid in a ceramic pot to settle overnight. Once settled, the water is drained, leaving behind a thick, latex-like starch.
She collects the starch and spreads it out to dry on a shallow bamboo basket. For the fillings, she thickens mung bean puree with maltose and sugar to create mung bean paste. Next, she mashes purple and orange sweet potatoes, forming them into small balls. Once the starch dries, she powders it, adds sugar and water, and kneads it into dough.
Two balls of filling are wrapped in dough and pressed into a mooncake mold. Finally, the mooncakes are steamed to perfection. And there you have it—traditional mooncakes made with jicama flour.
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