Snowskin Mooncakes 冰皮月饼

  • Prep: 30 min
  • Cook: 15 min
  • Chill: 2 hrs
  • Servings: 8
A picture of snowskin mooncakes

Snowskin mooncakes are a popular variation of traditional mooncakes, which are eaten during the Mid-Autumn Festival, a significant festival in Chinese and Vietnamese cultures. Unlike traditional mooncakes, which have a baked crust, snowskin mooncakes have a soft, chewy, and slightly sticky skin made from glutinous rice flour, giving them a texture similar to mochi or soft snow. The name "snowskin" comes from their resemblance to snow in terms of texture and appearance.


Snowskin mooncakes often come in various colors and flavors, and they can be filled with a wide range of fillings, both traditional and contemporary. Traditional fillings include lotus seed paste, red bean paste, and salted egg yolks, while modern variations can include flavors like chocolate, fruit purees, custard, matcha (green tea), durian, and more.


One of the reasons snowskin mooncakes are popular is their unique texture and the ability to experiment with different flavors and fillings, appealing to a wider audience with diverse taste preferences. These mooncakes are typically enjoyed chilled, making them a refreshing treat, especially in regions with warmer climates during the Mid-Autumn Festival celebrations.

About mooncake molds

mooncake molds

Mooncake molds, also known as mooncake presses or mooncake moulds, are specialized tools used to shape and decorate mooncakes. You can get them at any Chinese supermarket, or buy them online.

Ingredients

  • For skin:
  • 3 tbsp glutinous rice flour
  • 3 tbsp regular rice flour
  • 2 tbsp corn starch
  • 3 tbsp powdered sugar
  • 1/2 c milk
  • 1 tbsp cooking oil
  • matcha powder or sweet potato powder for coloring (optional)
  • For filling:
  • 2 1/2 tbsp cornstarch
  • 3 tbsp powdered sugar
  • 3 tbsp unsalted butter
  • 2 tbsp condensed milk
  • 2 large egs

Make the filling

  1. Mix cornstarch, powdered sugar, melted butter and condensed milk until well combined. Add the eggs. Lightly beat until fully incorporated.
  2. Pour the mixture into a saucepan. Cook over low heat. Once the mixture starts to solidify at the bottom of the pan, stir and fold constantly with a flexible spatula.
  3. When the mixture becomes evenly solid, transfer it to a bowl. It should hold in shape but not too dry (please refer to the video below for the desired consistency).
  4. Lay a piece of cling film tightly over the cooked filling. Leave to cool completely then put into the fridge to firm up further.

Prepare the skin

  1. While waiting for the filling to cool, prepare the skin. Put glutinous rice flour, regular rice flour, wheat starch (or cornstarch/tapioca starch) aUse a flexible spatula to scrape it off and transfer to another plate to speed up cooling and powdered sugar into a bowl. Pour in milk. Mix until smooth. Add condensed milk and oil. Stir to combine.
  2. Pour the mixture into a deep plate, then cover it with another plate. Cook it in a microwave for 4 minutes on high power. By then the mixture should have turned solid.
  3. Use a flexible spatula to scrape it off and transfer to another plate to speed up coolingUse a flexible spatula to scrape it off and transfer to another plate to speed up cooling. When it’s cool enough to touch, combine and knead it in your hands until it becomes smooth (you’ll need to wear food-safe gloves to prevent sticking). Wrap it with cling film if not used immediately.
  4. (Optional) If you decide to color your snowskin, sprinkle matcha powder or purple sweet potato powder over the cooked dough. Knead to distribute the powder until the color becomes even. For the entire dough this recipe makes, you’d need about ½ teaspoon of powder.

Shape the mooncakes

  1. In a pan, toast glutinous rice flour over low heat for about 4 minutes. Transfer out to cool for later use.
  2. Take the filling out and knead in your hands briefly to make it smoother. Divide it into 8 equal pieces and roll each into a ball.
  3. Also, shape the skin into 8 equal balls. Flatten one piece into a round wrapper. Place a filling ball in the middle. Gently push the wrapper upwards to tightly cover the filling. Seal at the top.
  4. Roll the assembled ball in the toasted glutinous rice flour. Rub off any excess flour leaving just a very thin layer.
  5. Put the ball into a mooncake mold. Place the mold, with the opening facing down, onto a lightly dusted surface. Press the springy handle then lift up the mold. Push the handle again to release the mooncake (see note 5).

Storage and serving