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Snow Skin Mooncake

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A tender, mochi-like snow skin dough wrapped around a creamy custard filling, these chilled mooncakes are a no-bake, lighter alternative to traditional baked mooncakes often enjoyed during the Mid-Autumn Festival.

Ingredients

Scale
  • 45 g glutinous rice flour (mochiko)
  • 40 g rice flour
  • 20 g wheat starch (or cornstarch)
  • 60 g powdered sugar
  • 215 ml whole milk
  • 25 g vegetable oil
  • ¼ tsp vanilla extract (optional)
  • 30 g cooked glutinous rice flour, for dusting
  • Custard filling
  • 2 large egg yolks
  • 60 ml coconut milk (or whole milk)
  • 30 g granulated sugar
  • 20 g unsalted butter, melted
  • 15 g custard powder
  • 15 g wheat starch
  • Pinch of salt

Instructions

  1. Prepare cooked flour for dusting: In a dry pan over medium-low heat, toast 30 g glutinous rice flour for 5 minutes until lightly aromatic. Let cool completely.
  2. Make the custard filling: Whisk egg yolks, sugar, custard powder, wheat starch and salt until smooth. Gradually stir in coconut milk, then butter. Pour into a heat-proof bowl, steam over medium heat for 10-12 minutes, stirring halfway, until thick like soft dough. Chill until firm, then divide into 8 portions (about 25 g each) and roll into balls.
  3. Mix snow-skin batter: In a heat-proof bowl combine glutinous rice flour, rice flour, wheat starch and powdered sugar. Pour in milk, oil and vanilla; whisk until lump-free. Cover with foil.
  4. Steam the dough: Place bowl in a steamer over boiling water and steam for 15 minutes, stirring once at the 5-minute mark, until an opaque, cohesive dough forms.
  5. Cool & knead: While warm but hand-safe, scrape dough onto a silicone mat and knead for 2-3 minutes until smooth. Wrap and refrigerate 30 minutes to firm.
  6. Portion snow skin: Divide chilled dough into 8 equal pieces (about 25 g each); roll into balls.
  7. Assemble mooncakes: Dust hands and mooncake mould with cooked flour. Flatten one dough ball into a 7 cm round, place a custard ball in the centre, wrap and pinch to seal. Lightly dust, then press into a 50 g mooncake mould to imprint pattern. Eject gently.
  8. Chill & serve: Arrange mooncakes in an airtight container lined with parchment. Refrigerate at least 2 hours for the skin to soften and flavours to meld. Serve chilled within 3 days.

Notes

  • For natural colours, add a few drops of matcha, beet or butterfly-pea flower extract to the batter before steaming.
  • Substitute custard filling with red bean, lotus-seed or black sesame paste of the same weight.
  • Cooked (toasted) glutinous rice flour prevents sticking without leaving raw flour taste.
  • Mooncakes freeze well for up to one month; thaw in the fridge overnight.

Nutrition

Keywords: snow skin mooncake, custard mooncake, Mid-Autumn Festival, no-bake dessert, Chinese sweets

Find it online: https://recipesfoodeasy.com/snow-skin-mooncake/