Snow Skin Mooncake

A snow skin mooncake is a modern, no-bake twist on the traditional baked Mid-Autumn Festival treat. Instead of a golden pastry crust, it features a soft, chewy “snowy” wrapper made from glutinous rice flour that is served chilled, giving each bite a refreshing, mochi-like texture that contrasts beautifully with a rich, sweet filling.

Short Description

These delicate, chilled mooncakes pair a tender glutinous-rice wrapper with your choice of creamy lotus paste, red-bean paste, or custard. They require no oven, set in just a few hours, and bring an elegant finish to any festive table.

Why You’ll Love This Recipe

• No baking required. The dough is steamed and cooled, making the process straightforward and oven-free.

• Velvety texture. The snow-white skin is supple and slightly chewy, reminiscent of fresh mochi.

• Endlessly customizable. Flavor the skin with matcha, strawberry, or cocoa powder, and use almost any smooth filling you like.

• Make-ahead friendly. These mooncakes keep well in the refrigerator, so you can prepare them a day or two in advance.

• Impressive presentation. Detailed molds imprint intricate patterns, turning a humble rice-flour dough into an edible work of art.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the snow skin

• Glutinous rice flour (mochiko)

• Wheat starch

• Icing sugar

• Neutral vegetable shortening

• Whole milk or coconut milk

• Gel or powder food colouring (optional)

• Cooked glutinous rice flour, for dusting

For the filling (classic version)

• Lotus seed paste (or red-bean paste / custard)

• Lightly toasted melon seeds or chopped nuts (optional, for texture)

Directions

1. Make the cooked dusting flour. In a dry pan over low heat, toast 50 g glutinous rice flour for 5 minutes, stirring constantly, until it turns slightly off-white and smells nutty. Transfer to a bowl to cool.

2. Prepare the wrapper batter. In a heat-proof bowl, whisk glutinous rice flour, wheat starch, and icing sugar. Stir milk and shortening together until the shortening dissolves, then pour the liquid into the dry mixture. Add a few drops of colouring if desired and whisk until smooth.

3. Steam the batter. Cover the bowl with foil and steam over medium-high heat for 20 minutes, or until a toothpick inserted in the centre comes out clean.

4. Knead the dough. While still warm but cool enough to handle, scrape the dough onto a silicone mat. With gloved hands, knead until it is glossy, cohesive, and no longer sticky (about 2 minutes). If it sticks, knead in small pinches of the toasted flour.

5. Portion the dough and filling. For 8 mooncakes, divide the dough into 8 balls of 30 g each. Divide the lotus paste into 8 balls of 30 g each.

6. Wrap. Flatten a dough ball into a disk. Place a filling ball in the centre, gather the edges, and pinch to seal. Roll gently to smooth.

7. Mold. Dust a mooncake mold with toasted flour, tap out the excess, insert the filled ball, and press firmly to imprint the pattern. Release carefully onto parchment.

8. Chill. Cover and refrigerate for at least 2 hours to set the texture before serving.

Servings and Timing

Variations

• Matcha Snow Skin: Replace 5 g of wheat starch with matcha powder for a pale green wrapper and grassy aroma.

• Chocolate Custard Filling: Use a thick chocolate pastry cream or Nutella in place of lotus paste.

• Tropical Twist: Substitute coconut milk for dairy and fill with mango purée thickened with agar.

• Reduced-sugar: Cut icing sugar by one-third and choose a low-sugar bean paste.

• Mini Mooncakes: Use a 25 g mold and scale portions to 12 g skin / 13 g filling for bite-size treats.

Storage/Reheating

Snow skin mooncakes are best enjoyed cold. Store them in an airtight container, separated by parchment, for up to 5 days in the refrigerator. For longer storage, freeze for up to 1 month; thaw overnight in the fridge before serving. Do not microwave or heat, as warmth will melt the delicate wrapper.

FAQs

1. Can I make snow skin mooncakes without lotus seed paste?

Yes. Red-bean paste, taro paste, custard, or even fruit jams thickened with agar all work well.

2. Why is my snow skin sticky after steaming?

The dough may be under-steamed or too moist. Knead in small amounts of the toasted flour until it firms up.

3. Can I colour different portions of the dough?

Absolutely. Divide the dough, tint each piece separately, then recombine for marbled patterns.

4. What if I don’t have wheat starch?

You can replace it with an equal weight of cornstarch; the skin will be slightly less tender.

5. How do I keep the mooncake from sticking to the mold?

Dust the mold generously with cooked flour and tap out the excess before each press.

6. Can I use oil instead of shortening?

Yes, but shortening keeps the skin whiter and slightly firmer. A neutral oil will yield a softer bite.

7. Are snow skin mooncakes gluten-free?

Glutinous rice flour is gluten-free despite its name. Ensure your wheat starch substitute (e.g., cornstarch) is also gluten-free.

8. Can I make the dough in advance?

Prepare and chill the steamed dough up to 24 hours ahead; bring to room temperature and knead briefly before wrapping.

9. Why does my skin crack after molding?

The dough may be too dry; knead in a teaspoon of milk or water until supple.

10. Do I need to serve them on the day of making?

They taste best within two days, but proper refrigeration keeps them pleasant for several more days.

Conclusion

Snow skin mooncakes offer a refreshing, contemporary alternative to traditional baked versions, combining an elegant appearance with a cool, gently chewy texture. Whether you stick to classic lotus paste or experiment with bold flavours and colours, this no-bake delicacy is sure to brighten any Mid-Autumn celebration—and with thoughtful refrigeration, you can prepare them well in advance for effortless entertaining.