Delightful Snowskin Mooncakes
A modern and refreshing twist on traditional mooncakes, these no-bake snowskin mooncakes feature a soft, chewy mochi-like exterior and can be filled with a variety of delicious fillings, like fruit purees or sweet pastes. They are a popular chilled dessert during the Mid-Autumn Festival and beyond.
Ingredients
- 60 g glutinous rice flour
- 45 g rice flour
- 30 g wheat starch
- 30 g icing sugar
- 200 ml milk
- 30 ml vegetable oil
- Food coloring (optional)
- 200 g mango puree
- 50 g caster sugar
- 20 g cornstarch
- 20 g butter
- 1 tsp lemon juice
- Cornstarch (for dusting)
- 50 g cooked glutinous rice flour
Instructions
- In a bowl, whisk together glutinous rice flour, rice flour, wheat starch, and icing sugar. Gradually add milk and vegetable oil, whisking until smooth. Strain the mixture to remove any lumps. If using, divide the batter and mix in different food colorings.
- Pour the batter into a shallow, heatproof dish. Steam over high heat for 20-25 minutes, or until the dough is cooked through and translucent. Stir every 5-7 minutes to ensure even cooking. Let it cool completely.
- Once cooled, knead the dough until smooth and elastic. Divide into equal portions, e.g., 25-30g per piece for 50g mooncakes.
- For mango paste, combine mango puree, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until thickened. Stir in butter until melted and smooth. Let it cool completely. Divide into equal portions, e.g., 20-25g per piece for 50g mooncakes. You can also use other prepared fillings like red bean paste or lotus seed paste.
- Dust your work surface and mooncake mold lightly with cooked glutinous rice flour (Kao Fen) or cornstarch. Flatten a snowskin portion into a disc. Place a filling portion in the center. Carefully wrap the snowskin around the filling, sealing completely. Roll into a smooth ball.
- Place the ball into the mooncake mold. Press down firmly to shape. Gently push out the mooncake. Repeat for remaining dough and filling.
- Arrange finished mooncakes on a plate and chill in the refrigerator for at least 3-4 hours before serving. Store in an airtight container in the refrigerator for up to 3-4 days.
Notes
For vibrant colors, use natural food colorings. Ensure fillings are firm enough to shape easily. Experiment with different fruit purees or sweet bean pastes. Dust molds lightly with cooked glutinous rice flour (Kao Fen) or cornstarch to prevent sticking. Always chill mooncakes thoroughly before serving.