International Cuisine > International Baking & Pastry > Asian Baking > Mooncakes (Chinese)

Snow Skin Mooncakes

A no-bake mooncake variation with a chewy, translucent skin made from glutinous rice flour. Filled with a variety of sweet fillings.

Prep Time
45 minutes
Cook Time
20 minutes (steaming)
Servings
8
Ingredients
  • 50 g Glutinous rice flour
  • 35 g Rice flour
  • 20 g Wheat starch
  • 35 g Powdered sugar
  • 185 ml Milk
  • 20 ml Vegetable oil
  • 200 g Fillings (red bean paste, mung bean paste, etc.)
  • 20 g Cooked glutinous rice flour (for dusting)

Preparing the Snow Skin

In a heatproof bowl, combine glutinous rice flour, rice flour, wheat starch, and powdered sugar. Gradually add milk while stirring to avoid lumps. Add vegetable oil and mix well until the batter is smooth. Strain the batter through a fine-mesh sieve to remove any remaining lumps.

Steaming the Dough

Cover the bowl with plastic wrap and steam for 20 minutes, or until the dough is cooked through and becomes translucent. Let the dough cool completely. Once cooled, knead the dough until it is smooth and elastic.

Preparing the Fillings

Divide the fillings into 25g portions. You can use various fillings like red bean paste, mung bean paste, taro paste, or even fruit purees. Shape each portion into a ball.

Assembling the Mooncakes

Lightly dust a clean surface with cooked glutinous rice flour. Divide the snow skin dough into 25g portions. Flatten each portion into a thin circle. Place the filling in the center of the dough circle. Gently wrap the dough around the filling, ensuring it is completely sealed. Roll it into a ball.

Shaping the Mooncakes

Lightly dust the mooncake mold with cooked glutinous rice flour. Place the assembled mooncake into the mold and press firmly to imprint the design. Gently release the mooncake from the mold. Repeat with the remaining dough and filling.

Chilling the Mooncakes

Chill the snow skin mooncakes in the refrigerator for at least 1 hour before serving. This will help them firm up and develop a chewier texture.

Nutrition Facts Estimated per 100g of product

Values are approximate. Calories: 280-320, Carbohydrates: 45-55g, Protein: 3-5g, Fat: 8-12g

Other Considerations for Nutrition

Snow skin mooncakes are generally lower in fat compared to baked mooncakes. However, the sugar content from the fillings can still be high. Opt for fillings with lower sugar content for a healthier option.

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FAQ

  • What is cooked glutinous rice flour and how do I make it?

    Cooked glutinous rice flour is glutinous rice flour that has been cooked, usually by steaming or microwaving, until it's no longer raw. It is used to prevent the snow skin from sticking. To make it, spread glutinous rice flour on a plate and steam for 5-10 minutes or microwave for 1-2 minutes until cooked.
  • Can I add color to the snow skin?

    Yes, you can add natural food coloring to the snow skin dough before steaming. For example, you can use matcha powder for a green color, beetroot juice for a pink color, or purple sweet potato powder for a purple color.
  • How long can I store snow skin mooncakes?

    Snow skin mooncakes are best consumed within 2-3 days as they can become sticky and lose their texture. Store them in an airtight container in the refrigerator.