Easy Snow Skin Mooncakes Recipe
Snow Skin Mooncakes are a delightful, no-bake variation of traditional mooncakes, known for their soft, chewy, translucent skin and chilled serving. Originating from Hong Kong, they are a popular treat during the Mid-Autumn Festival, offering a refreshing alternative to their baked counterparts.
Ingredients
- 100 g glutinous rice flour
- 50 g wheat starch
- 40 g powdered sugar
- 200 ml milk or coconut milk
- 20 g vegetable oil
- 300 g red bean paste or other preferred filling
- 5 g cooked glutinous rice flour for dusting (optional)
Instructions
- In a large heatproof bowl, combine glutinous rice flour, wheat starch, and powdered sugar. Whisk well.
- Gradually add the milk and vegetable oil, whisking until the mixture is smooth and lump-free. For a smoother texture, you can strain the batter.
- Cover the bowl with plastic wrap and steam over high heat for 20-25 minutes, or until the dough is cooked through and translucent. Stir halfway through.
- Remove from steamer and let cool slightly. While still warm, knead the dough until smooth and elastic. This can take about 5-10 minutes.
- Once cooled, divide the dough into equal portions (e.g., 25g each for 50g mooncakes) and flatten each piece into a thin disc. Keep covered with plastic wrap to prevent drying.
- Divide the red bean paste into smaller balls (e.g., 25g each).
- Place one red bean paste ball in the center of a flattened snow skin disc. Carefully wrap the skin around the filling, sealing completely.
- Lightly dust a mooncake mold with cooked glutinous rice flour (tap out excess). Place the wrapped mooncake into the mold and press firmly to create the pattern. Gently push it out.
- Repeat with the remaining dough and filling.
- Chill the snow skin mooncakes in the refrigerator for at least 4 hours, or preferably overnight, before serving. Store them in an airtight container in the fridge.
Notes
For best results, use a kitchen scale for precise measurements. You can experiment with different fillings like lotus seed paste, taro paste, or even fruit fillings. For colorful mooncakes, divide the dough after kneading and mix in a few drops of food coloring. Store mooncakes in an airtight container in the refrigerator and consume within 3-5 days. Dusting the mooncake mold lightly with cooked glutinous rice flour (kao fen) prevents sticking and helps achieve a crisp pattern.