If you have ever wanted to try your hand at a delicate, fruity twist on a traditional treat, this Strawberry Snow Skin Mooncakes Recipe is an absolute must-try. Combining the chewy, subtly sweet glutinous rice dough with a luscious homemade strawberry jelly filling, this dessert is both visually stunning and bursting with fresh flavor. Perfect for celebrations or simply an indulgent weekend baking project, these mooncakes bring a delightful balance of texture and a refreshing strawberry essence that’s sure to impress anyone lucky enough to taste them.
Ingredients You’ll Need
The beauty of this Strawberry Snow Skin Mooncakes Recipe lies in its simple yet essential ingredients, each carefully chosen to create the perfect texture, vibrant color, and fruity flavor. From the glutinous rice flour that forms the soft, chewy skin to the fresh strawberries that provide a naturally sweet filling, every ingredient plays an important role.
- 150g glutinous rice flour: Provides the chewy, elastic texture characteristic of snow skin mooncakes.
- 50g powdered sugar: Sweetens the dough delicately without overpowering the strawberry flavor.
- 50g coconut milk: Adds a subtle creaminess and richness to the dough, enhancing softness.
- 30g vegetable oil: Keeps the dough tender and pliable for easy shaping.
- 1/4 teaspoon vanilla extract: Brings a hint of aromatic warmth to the dough’s flavor profile.
- 1 tablespoon strawberry puree: Adds vibrant color and fresh strawberry essence to the dough.
- 1 cup fresh strawberries, pureed: Forms the base of the luscious strawberry jelly filling.
- 1/4 cup sugar: Sweetens the strawberry filling perfectly.
- 1 tablespoon agar-agar powder: Sets the strawberry mixture into a jelly that holds its shape inside the mooncakes.
- 2 tablespoons water: Helps dissolve the agar-agar to create a smooth jelly filling.
How to Make Strawberry Snow Skin Mooncakes Recipe
Step 1: Prepare the Strawberry Filling
Start by combining the pureed fresh strawberries, sugar, and water in a small saucepan over medium heat. Stir gently until the sugar dissolves completely and the mixture is nicely warmed. It’s essential to dissolve the sugar fully so the filling will be evenly sweet and set properly.
Step 2: Activate the Agar-Agar
Next, sprinkle in the agar-agar powder and stir until it fully dissolves into the strawberry mixture. Allow it to simmer for 2-3 minutes to activate the gel agent. Agar-agar is your secret weapon for a firm yet tender jelly that will nestle beautifully inside your mooncakes.
Step 3: Set the Strawberry Jelly
Pour the strawberry mixture into a shallow tray or small silicone molds and leave it to cool at room temperature until fully set. Once firm, cut or mold the jelly into small, round pieces that will fit perfectly inside the mooncake dough—these little jewels will be the delicious surprise inside.
Step 4: Make the Snow Skin Dough
In a large mixing bowl, whisk together the glutinous rice flour, powdered sugar, and coconut milk until you have a smooth, soft paste. This forms the soft snow skin base that will envelop the strawberry filling, giving each bite its characteristic chewiness and subtle sweetness.
Step 5: Add Oil and Flavor
Mix in the vegetable oil and vanilla extract thoroughly to produce a pliable dough that won’t dry out. The oil keeps the dough soft and easy to work with, while the vanilla adds a lovely undercurrent of warmth that complements the strawberries beautifully.
Step 6: Incorporate Strawberry Puree into the Dough
Fold the tablespoon of strawberry puree into the dough, stirring gently until it takes on a delicate pink tint. This touch of color not only looks gorgeous but also intensifies the fresh strawberry aroma, making these mooncakes irresistible.
Step 7: Portion the Dough
Divide the dough into small, even portions — around 15 to 18 grams each, depending on your mooncake mold size. Uniform portions help ensure your mooncakes cook and chill evenly, with perfect proportions between dough and filling.
Step 8: Flatten the Dough
Take each dough ball and gently flatten it into a round disk about 3 inches in diameter using your hands. This thin layer will wrap snugly around the strawberry jelly to create the classic mooncake shape.
Step 9: Fill and Seal the Mooncakes
Place a small piece of the strawberry jelly into the center of the dough disk. Carefully fold the dough edges up and around the filling, pressing gently but firmly to seal the mooncake. Sealing tightly is key to keeping the filling intact during shaping and chilling.
Step 10: Dust with Flour
Lightly dust each filled mooncake with a bit of glutinous rice flour to prevent sticking during molding. This simple step ensures your mooncakes hold their shape perfectly and don’t adhere to your hands or the mold.
Step 11: Prepare the Mooncake Mold
Dust your mooncake molds with a little flour as well. This step helps achieve clean, crisp patterns on the finished mooncakes and makes releasing them from the molds much easier.
Step 12: Shape the Mooncakes
Place each dough ball into the mold and press firmly to create the detailed mooncake design. Gently remove the shaped mooncake from the mold, being careful not to distort its delicate patterns.
Step 13: Chill the Mooncakes
Transfer the shaped mooncakes to the refrigerator and let them chill for at least 2 to 3 hours to firm up. This chilling step is essential to allow the snow skin to set slightly and the filling to hold its shape, delivering that perfect chewy bite.
Step 14: Serve and Enjoy
Once chilled and firm, your Strawberry Snow Skin Mooncakes are ready to impress. Bite into the chewy pink dough that gently cushions a burst of sweet, fresh strawberry jelly — a combination that’s as delightful as it is beautiful.
How to Serve Strawberry Snow Skin Mooncakes Recipe
Garnishes
Enhance your Strawberry Snow Skin Mooncakes with a sprinkle of edible rose petals or a light dusting of powdered sugar. Fresh mint leaves can add a pop of green and a refreshing aroma that pairs well with the vibrant strawberry flavor.
Side Dishes
Serve these mooncakes alongside a delicate jasmine tea or fragrant green tea to balance the sweetness and cleanse the palate. A light fruit salad with citrus notes can also complement their richness, keeping the overall dessert experience fresh and lively.
Creative Ways to Present
Try arranging your mooncakes on a rustic wooden platter surrounded by fresh strawberries and small flowers for an eye-catching presentation. Wrapping each mooncake in a pretty parchment paper or placing them in decorative gift boxes can turn them into charming gifts or party favors.
Make Ahead and Storage
Storing Leftovers
Store your leftover Strawberry Snow Skin Mooncakes in an airtight container in the refrigerator. They keep well for up to 2 to 3 days while maintaining the fresh texture and flavor.
Freezing
If you want to keep them longer, freezing is an option. Place the mooncakes on a parchment-lined tray to freeze individually before transferring to a freezer-safe container. They will keep for up to a month. Thaw in the fridge overnight before serving.
Reheating
Reheating isn’t typically necessary for snow skin mooncakes since they are best enjoyed chilled. However, if desired, let them sit at room temperature for 15 to 20 minutes to soften slightly before serving.
FAQs
Can I substitute agar-agar with gelatin in this recipe?
Yes, you can use gelatin instead of agar-agar, but keep in mind that gelatin requires soaking in cold water before use and has a different setting texture. Agar-agar is a vegetarian alternative that sets firmer at room temperature.
What can I use if I don’t have fresh strawberries?
If fresh strawberries are not available, store-bought strawberry puree or jam can be used for the filling and dough, but fresh berries provide the best flavor and natural color.
Is it necessary to chill the mooncakes before serving?
Chilling the mooncakes helps the snow skin set and the filling to firm up, making them easier to handle and enhancing their chewy texture. For the best experience, allow at least 2 hours of refrigeration.
Can I make these mooncakes vegan?
Absolutely. This Strawberry Snow Skin Mooncakes Recipe is naturally vegan, especially when using agar-agar instead of gelatin and coconut milk as the dairy substitute. Just be sure all other ingredients are plant-based.
How long can I store these mooncakes at room temperature?
Since the mooncakes contain fresh fruit filling, it is best to store them in the refrigerator. At room temperature, they can spoil quickly, especially in warm climates.
Final Thoughts
Making strawberry snow skin mooncakes is an absolute joy, and this recipe is sure to become a beloved classic in your kitchen. With its vibrant flavor, beautiful color, and satisfying texture, the Strawberry Snow Skin Mooncakes Recipe is the perfect treat to share with friends, family, or just to savor on your own. Give it a try — you’ll be hooked from the very first bite!
Print
Strawberry Snow Skin Mooncakes Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12 mooncakes (serves 12-16)
- Category: Dessert
- Method: No-Cook
- Cuisine: Chinese
- Diet: Vegetarian
Description
Strawberry Snow Skin Mooncakes are a delightful twist on traditional mooncakes, featuring a soft, chewy glutinous rice flour dough infused with strawberry puree and a refreshing strawberry jelly filling. These no-bake mooncakes are perfect for festive occasions or as a sweet treat, combining fruity flavors with a smooth, tender texture.
Ingredients
Snow Skin Dough
- 150g glutinous rice flour (also known as sweet rice flour)
- 50g powdered sugar
- 50g coconut milk (or any milk of your choice)
- 30g vegetable oil
- 1/4 teaspoon vanilla extract
- 1 tablespoon strawberry puree (fresh or store-bought)
Strawberry Jelly Filling
- 1 cup fresh strawberries, pureed
- 1/4 cup sugar
- 1 tablespoon agar-agar powder (or gelatin powder as a substitute)
- 2 tablespoons water
Instructions
- Prepare the Strawberry Filling: In a small saucepan, combine the strawberry puree, sugar, and water. Heat over medium heat until the sugar dissolves and the mixture is warm.
- Activate the Agar: Add the agar-agar powder to the mixture, stirring until completely dissolved. Let the mixture simmer for 2-3 minutes to activate the agar.
- Set the Jelly: Pour the mixture into a shallow tray or small silicone molds and let it cool completely at room temperature. Once set, cut the jelly into small, round pieces that will fit inside the mooncakes.
- Make the Snow Skin Dough: In a large bowl, combine the glutinous rice flour, powdered sugar, and coconut milk. Stir until the mixture forms a smooth paste.
- Add Oil and Flavor: Add the vegetable oil and vanilla extract, then mix well to combine.
- Incorporate Strawberry Puree: Gently fold in the strawberry puree, and stir until the dough takes on a light pink color. The dough should be soft and slightly sticky, but not too wet.
- Divide the Dough: Divide the snow skin dough into small portions (about 15-18g each, depending on your mold size).
- Flatten the Dough: Take a small ball of the dough and flatten it with your hands into a round disk (about 3 inches in diameter).
- Fill the Mooncakes: Place a piece of the strawberry jelly filling in the center of the dough and gently fold the edges of the dough around the filling, sealing it tightly.
- Dust to Prevent Sticking: Lightly dust the outside of the mooncake with some additional glutinous rice flour to prevent sticking.
- Prepare the Mold: Lightly dust your mooncake mold with glutinous rice flour to prevent the dough from sticking to the mold.
- Shape the Mooncakes: Place the filled dough ball into the mooncake mold and press firmly to shape the mooncake. Carefully remove it from the mold.
- Chill the Mooncakes: Place the finished mooncakes in the refrigerator for at least 2-3 hours to firm up and set. They can be stored in an airtight container in the fridge for up to 2-3 days.
- Serve: Once chilled and firm, the Strawberry Snow Skin Mooncakes are ready to be served. Enjoy the chewy texture of the snow skin and the fruity strawberry filling!
Notes
- You can substitute agar-agar powder with gelatin powder if preferred, but agar-agar is vegan-friendly.
- Ensure the dough is not too wet to prevent difficulty in shaping.
- Fresh strawberries provide the best flavor, but frozen pureed strawberries can be used as well.
- Dusting glutinous rice flour on hands and molds helps prevent sticking during shaping.
- Store mooncakes in an airtight container in the fridge and consume within 2-3 days for best freshness.
