Snow Skin Mooncakes are a modern twist on the classic Chinese mooncake. Unlike the traditional baked version, these mooncakes have a soft, chewy outer layer made from glutinous rice flour, similar to mochi.
They’re filled with sweet pastes like red bean paste, lotus seed paste, or even more creative options like chocolate or fruit jams.
These mooncakes are popular for festive occasions, especially the Mid-Autumn Festival, and they don’t require any baking. Let’s take a step-by-step look at how to make these delicious treats at home!
Ingredients for Snow Skin Mooncakes
For the Filling:
- 400g of sweet filling of your choice (e.g., red bean paste)
For the Snow Skin Dough:
- 60g powdered sugar
- 215ml whole milk
- 25g vegetable oil
- 50g glutinous (sweet) rice flour
- 35g rice flour
- 35g wheat starch
- 25g extra glutinous rice flour (for dusting)
Step-by-Step Instructions for Making Snow Skin Mooncakes
Step 1: Make the Dough Base
Start by mixing the powdered sugar, milk, and vegetable oil in a bowl. Sift in 50g of glutinous rice flour, 35g of rice flour, and 35g of wheat starch. Stir until the mixture is smooth and free of lumps.
Next, pour the mixture into a heatproof bowl and cover it with plastic wrap. Let it rest for 30 minutes at room temperature.
Step 2: Steam the Dough
Set up a steamer with enough water. Place the bowl with the dough inside while the water is still cold, making sure the plastic wrap is not touching the dough. Steam over high heat for about 25 minutes. The dough is ready when it turns clear and shiny. If the dough is still opaque, steam it for an additional 5 minutes.
After steaming, let the dough cool slightly, then knead it with gloves for a few minutes until it’s smooth. Wrap the dough in plastic and chill it in the fridge for 1–2 hours.
Step 3: Prepare the Filling
While the dough chills, divide your chosen filling (e.g., red bean paste) into small balls, about 25g each, for 50g mooncakes. Roll them smooth and refrigerate them to keep them firm.
Step 4: Toast the Dusting Flour
In a dry pan, toast the extra 25g of glutinous rice flour over low heat for 6–7 minutes until it turns lightly golden. Let it cool. This will be used for dusting your dough and mooncake molds to prevent sticking.
Step 5: Shape the Mooncakes
Once the dough has chilled, divide it into small balls, about 25g each, so they match the size of the filling. Flatten each dough ball into a circle, about 3 inches wide. Place the filling in the center, then gather the edges of the dough around the filling and seal it. Roll it into a ball.
Dust your mooncake mold generously with the toasted flour. Press each mooncake into the mold, then use the mold’s spring mechanism to shape the mooncake. Carefully remove the mooncake from the mold and set it aside.
Repeat the process for all the mooncakes.
Storage Tips for Snow Skin Mooncakes
Store the mooncakes in an airtight container lined with plastic wrap to avoid them sticking to each other. Chill them in the fridge for a few hours before serving to ensure they’re extra chewy and fresh! These mooncakes are best eaten within 3–4 days, but they can last for up to a week when stored properly.
Why Snow Skin Mooncakes Are So Special
Snow Skin Mooncakes are unique for their soft, chewy texture, making them a refreshing alternative to traditional mooncakes. The outer skin, made with glutinous rice flour, is delicate yet satisfying, and the fillings offer a sweet and creamy contrast.
They’re beautiful to look at too, especially with the intricate patterns created by the mooncake molds. These mooncakes are not only a treat for the taste buds but also a feast for the eyes, making them perfect for sharing during special occasions or gifting to loved ones.t!
FAQs
Can I use fillings other than red bean paste?
Yes! You can use lotus seed paste, chocolate ganache, peanut butter, custard, fruit jam, or even mango puree. Just make sure the filling is thick and not too wet.
Do I need a special mooncake mold?
A mold helps give the mooncakes their traditional shape and beautiful pattern. However, you can still enjoy the mooncakes by shaping them into smooth balls with your hands if you don’t have one.
Why is the dough sticking to my hands or mold?
This often happens if the dough is not chilled enough or if there’s not enough dusting flour. Use toasted glutinous rice flour to dust the mold and your gloves or surface before shaping.
How long do snow skin mooncakes last?
They stay fresh for 3–4 days when stored in an airtight container in the fridge. For best taste and texture, chill for a few hours before serving.
Can I freeze snow skin mooncakes?
It’s not recommended, as freezing can change the soft and chewy texture. It’s best to make and enjoy them fresh within a few days.
