Tri-Color No-Bake Mooncakes
A delightful twist on traditional mooncakes, these no-bake snow skin treats feature vibrant colors and a soft, chewy texture, perfect for celebrating or as a unique dessert.
Ingredients
- 3 egg yolks
- 4 tablespoons sugar 50 g
- 0.75 cup whole milk 180 ml
- 6 tablespoons cake flour 45 g
- 5 tablespoons powdered milk 40 g
- 3 tablespoons unsalted butter 42 g
- 9 ounce snow skin premix 255 g
- 1 cup boiling water 240 ml
- 1 teaspoon beet powder
- 1 teaspoon matcha powder
- 1 teaspoon blueberry powder
Instructions
- Prepare the Custard Filling: In a saucepan, whisk together the 3 egg yolks, 4 tablespoons sugar, and ¾ cup whole milk until smooth. Gradually whisk in cake flour and powdered milk until no lumps remain.
- Cook the Custard: Cook the mixture over medium-low heat, stirring constantly, until it thickens to a creamy paste. Remove from heat, stir in unsalted butter until melted and fully incorporated. Transfer to a bowl, cover with plastic wrap touching the surface, and chill in the refrigerator for at least 1-2 hours, or until firm enough to roll.
- Prepare the Snow Skin Dough: In a large bowl, combine the snow skin premix with 1 cup boiling water. Stir with a spatula until it forms a shaggy dough. Let it cool slightly, then knead on a clean surface until smooth and elastic, about 5-7 minutes. Wrap in plastic wrap to prevent drying.
- Color the Dough: Divide the smooth snow skin dough into three equal portions. Knead one portion with 1 teaspoon beet powder, another with 1 teaspoon matcha powder, and the third with 1 teaspoon blueberry powder until the colors are evenly distributed. Wrap each colored dough portion in plastic wrap.
- Prepare Filling Portions: Once the custard filling is chilled and firm, divide it into small, uniform balls (approx. 15-20g each). If using durian powder, mix it into the custard or preferred filling before shaping.
- Assemble the Mooncakes: Take a small portion (approx. 15g) of one colored snow skin dough. Flatten it into a disc using your palm or a rolling pin. Place a filling ball in the center. Carefully gather the edges of the dough around the filling, pinching to seal completely.
- Mold the Mooncakes: Lightly dust a mooncake mold with cooked glutinous rice flour. Place the sealed dough ball into the mold and press down firmly to create the mooncake shape. Carefully push out the mooncake. Repeat with remaining dough and filling, alternating colors as desired for a tri-color effect.
- Chill and Serve: Arrange the finished mooncakes on a plate and chill in the refrigerator for at least 2-3 hours before serving. Enjoy!
Notes
For best results, chill mooncakes for at least 2-3 hours before serving. Store in an airtight container in the refrigerator for up to 3 days. Get creative with fillings—try red bean paste, lotus seed paste, or chocolate ganache. If snow skin feels too sticky, lightly dust hands or mold with cooked glutinous rice flour.