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Snow Skin Mooncakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 52 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour plus chilling time
  • Yield: 10 mini mooncakes
  • Category: Dessert
  • Method: Steaming
  • Cuisine: Chinese
  • Diet: Vegetarian, Gluten Free (if using cornstarch)

Description

Snow Skin Mooncakes are a delightful no-bake Chinese dessert featuring a soft, chewy glutinous rice flour dough wrapped around sweet fillings like lotus seed paste, red bean paste, or custard. Steamed to perfection and served chilled, these mini mooncakes offer a modern twist on a traditional Mid-Autumn Festival treat, with a tender, mochi-like texture and subtly sweet flavor.

Ingredients

For the Dough (Snow Skin):

  • 1/2 cup glutinous rice flour
  • 1/2 cup rice flour
  • 1/4 cup wheat starch or cornstarch
  • 1/4 cup powdered sugar
  • 1 cup milk (or coconut milk)
  • 2 tablespoons sweetened condensed milk
  • 2 tablespoons neutral oil (such as canola or vegetable oil)

For the Filling:

  • 1 1/2 cups lotus seed paste, red bean paste, or custard paste (store-bought or homemade)
  • Optional: 1/4 cup chopped nuts or dried fruit

For Dusting:

  • Cooked glutinous rice flour (to prevent sticking)

Instructions

  1. Prepare Dry Ingredients: In a large bowl, sift together the glutinous rice flour, rice flour, wheat starch, and powdered sugar to ensure a smooth, lump-free dry mixture.
  2. Mix Wet Ingredients: In a separate bowl, combine the milk, sweetened condensed milk, and neutral oil, mixing thoroughly to blend.
  3. Combine and Whisk Batter: Gradually pour the wet mixture into the dry ingredients, whisking continuously until the batter is smooth and free of lumps.
  4. Sieve and Steam: Pour the batter through a fine sieve into a heat-safe dish. Steam the dough over medium heat for 25 to 30 minutes until it is cooked through and firm to the touch.
  5. Cool and Knead Dough: Let the dough cool slightly, then knead it using gloved or oiled hands until it becomes smooth and elastic. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes to firm up.
  6. Portion Dough and Filling: Divide both the dough and filling into equal portions; for mini mooncakes, use approximately 20g of dough and 25g of filling each.
  7. Shape Mooncakes: Flatten a piece of dough into a disc, place the filling in the center, and wrap the dough tightly around the filling, sealing the edges completely.
  8. Dust and Mold: Lightly dust the formed mooncakes with cooked glutinous rice flour to prevent sticking, then press each into a mooncake mold. Gently release to imprint the pattern and shape.
  9. Chill Before Serving: Chill the molded mooncakes in the refrigerator for at least 1 hour before serving to allow the texture to set and flavors to meld.

Notes

  • Cooked glutinous rice flour can be made by dry-toasting it in a pan over low heat for 5 minutes to prevent sticking.
  • Snow skin mooncakes are best enjoyed chilled and should be eaten within 2–3 days for optimal freshness.
  • Store mooncakes in an airtight container in the refrigerator to maintain their texture and flavor.

Find it online: https://slsrecipes.com/snow-skin-mooncakes-recipe/