Snow Skin Mooncakes
Snow skin mooncakes are a modern twist on traditional mooncakes, known for their delicate, chewy, and slightly translucent exterior. Made from glutinous rice flour, the soft, pale-colored skin has a cool, mochi-like texture that gives a refreshing bite. Inside, the mooncake is filled with sweet and earthy red bean paste, which balances perfectly with the smooth, subtle flavor of the snow skin. Unlike traditional baked mooncakes, snow skin mooncakes are served chilled, making them a light and enjoyable treat for the Mid-Autumn Festival. Recipe is inspired by @anitachu. Visit Sarah’s blog for more recipes.
Total Time
2 hr
2 hr
Prep Time
1 hr
1 hr
Cook Time
30 minutes
30 min
Inspired by instagram.com
Total Time
2 hr
2 hr
Prep Time
1 hr
1 hr
Cook Time
30 minutes
30 min
Ingredients
for 20 mooncakes
- ¾ cup glutinous rice flour, (90 g), plus more for coating
- ⅓ cup rice flour, (70g)
- ¼ cup cornstarch, (40g)
- ⅔ cup powdered sugar, (80g)
- 1.5 cups whole milk, (370g)
- 3 tablespoons vegetable oil, (36g)
- 2 cups red bean paste
- 1 teaspoon matcha powder, optional
- 1 teaspoon blue spirulina powder, optional
- 1.7 ounce/50g mooncake mold
Nutrition Info
- Calories 149
- Fat 2g
- Carbs 28g
- Fiber 0g
- Sugar 17g
- Protein 2g
Estimated values based on one serving size.
Preparation
- To make the dough: Combine the glutinous rice flour, rice flour, cornstarch, and powdered sugar in a large bowl. Whisk to blend.
- In another bowl, mix the milk and oil. Pour this mixture onto the flour mixture and stir until combined.
- Strain the mixture into a clean, heatproof bowl and let sit for 30 minutes. It will thicken slightly.
- Place the bowl on a steamer rack in a steamer, or use a large lidded saucepan partially filled with boiling water as an improvised steamer. Steam for about 25-30 minutes, until the mixture is solid, slightly translucent, and a knife inserted into it comes out nearly clean (a few drops of liquid are fine).
- Remove the bowl from the steamer and let it cool on a towel or rack for a few minutes. Scoop the dough onto a clean surface lined with plastic wrap (using plastic wrap is essential; the dough will stick to other surfaces). Cover the dough with another piece of plastic wrap and knead for several minutes until it is very soft and has an oily sheen. This step is crucial to ensure the dough remains soft and workable. Use plastic wrap to avoid sticking to your hands.
- To make the mooncakes: Portion out the red bean paste using a 1-inch cookie scoop, placing 20 balls onto a greased plate.
- Cover your work surface with plastic wrap. If desired, color the dough. For a marble effect, divide the dough into three portions. Color one portion with matcha, another with blue spirulina, and leave the third portion white. Take about 1 tablespoon each of the white, green, and blue dough. Combine them, roll into a ball, and flatten with your palm until ¼-inch thick. If not making a marble effect, take 3 tablespoons of white dough, roll into a ball, and flatten to ¼-inch thick.
- Place a red bean ball in the center of the dough and wrap the dough around it. Roll it gently between your palms to seal and ensure it is evenly wrapped around the filling.
- Dust a 50-gram mooncake mold lightly with glutinous rice flour. Fit the mooncake seam side down into the mold and press gently. Place the mold on your work surface and press down firmly to stamp the top. Gently press the mooncake out of the mold. Repeat until all mooncakes are formed.
- Place the mooncakes in an airtight container lined with plastic wrap and refrigerate for a few hours. Snow skin mooncakes are typically served cold. If they seem very firm, let them sit at room temperature for 10-15 minutes before serving. They will keep for a couple of weeks but are best eaten within a few days of making them.
- Enjoy!
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Inspired by instagram.com