Snow Skin Mooncakes

Snow Skin Mooncakes, also known as “bing pi yue bing” (冰皮月饼), are a delightful variation of traditional mooncakes, originating from Hong Kong in the 1960s. Unlike their baked counterparts, these mooncakes feature a soft, chewy, mochi-like exterior made from glutinous rice flour and are served chilled. Typically enjoyed during the Mid-Autumn Festival, they come in various flavours and fillings, offering a modern twist to a classic delicacy.

Why You’ll Love This Recipe

• No baking required: Ideal for those without an oven, as these mooncakes are steamed or microwaved.
• Versatile fillings: Customize with a range of fillings, from traditional lotus seed paste to modern flavours like chocolate or fruit.
• Visually appealing: Their translucent skin and intricate mould designs make them a feast for the eyes.
• Perfect for gifting: A unique and elegant treat to share with friends and family during festive occasions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Custard Filling:

• 40 grams cornstarch
• 5 grams all-purpose flour
• 112 grams granulated sugar
• 5 large egg yolks
• 480 grams whole milk
• 30 grams unsalted butter
• ½ teaspoon vanilla extract

For the Snow Skin:

• 120 grams glutinous rice flour
• 120 grams rice flour
• 120 grams cornstarch (plus extra for dusting)
• 100 grams confectioners’ sugar
• 350 grams whole milk
• 55 grams vegetable oil
• ½ teaspoon vanilla extract

Directions

1. Prepare the Custard Filling:
   • In a bowl, whisk together cornstarch, all-purpose flour, and granulated sugar.
   • Add egg yolks and mix until smooth.
   • In a saucepan, heat milk until warm, then gradually add to the egg mixture, stirring constantly.
   • Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens.
   • Remove from heat, add butter and vanilla extract, and stir until combined.
   • Transfer to a bowl, cover with plastic wrap, and refrigerate until firm.
2. Prepare the Snow Skin Dough:
   • In a mixing bowl, combine glutinous rice flour, rice flour, cornstarch, and confectioners’ sugar.
   • Add milk, vegetable oil, and vanilla extract, stirring until smooth.
   • Strain the mixture into a heatproof bowl to remove lumps.
   • Steam the mixture over high heat for 25 minutes until it solidifies.
   • Once cooled slightly, knead the dough until smooth.
3. Assemble the Mooncakes:
   • Divide the custard filling into equal portions and roll into balls.
   • Divide the snow skin dough into equal portions, flatten each piece, and wrap around the custard filling, sealing the edges.
   • Lightly dust a mooncake mould with cornstarch, place the filled dough inside, and press to shape.
   • Gently remove the mooncake from the mould.
4. Chill and Serve:
   • Place the mooncakes in an airtight container and refrigerate for at least 4 hours before serving.

Servings and Timing

• Yield: Approximately 25 mooncakes (45 grams each)
• Preparation Time: 2 hours
• Cooking Time: 30 minutes
• Chilling Time: Minimum 3 hours
• Total Time: Approximately 5 hours 30 minutes

Variations

• Matcha Snow Skin: Add matcha powder to the dough for a green tea flavour.
• Chocolate Filling: Incorporate melted chocolate into the custard for a rich taste.
• Fruit Fillings: Use fruit purees like mango or strawberry for a refreshing twist.
• Nut Pastes: Fill with black sesame or peanut paste for a nutty flavour.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze for up to 2 weeks. Thaw in the refrigerator before serving.
• Serving: Allow mooncakes to sit at room temperature for 20 minutes before serving to soften the skin.

FAQs

What is the origin of Snow Skin Mooncakes?

Snow Skin Mooncakes originated in Hong Kong during the 1960s as a non-baked alternative to traditional mooncakes, offering a lighter and less oily option.

Can I use different fillings?

Yes, Snow Skin Mooncakes are versatile and can be filled with various ingredients, including lotus seed paste, red bean paste, chocolate, fruits, or nuts.

Do I need a special mould?

While traditional mooncake moulds give the characteristic shape and design, you can use any mould or shape them by hand if moulds are unavailable.

How do I prevent the dough from sticking?

Dust your hands and moulds with cornstarch to prevent sticking during assembly.

Can I make the dough in advance?

Yes, the snow skin dough can be prepared ahead and stored in the refrigerator for up to 2 days. Bring it to room temperature before using.

Is it necessary to steam the dough?

Steaming ensures the dough is cooked and achieves the desired chewy texture. Microwaving is an alternative method if steaming is not possible.

How long do they last?

When stored properly in the refrigerator, Snow Skin Mooncakes can last up to 5 days. For longer storage, freeze them for up to 2 weeks.

Can I make them gluten-free?

Yes, by ensuring all flours used are gluten-free alternatives, such as using cornstarch or rice flour exclusively.

Why is my dough cracking?

Cracking may occur if the dough is too dry. Ensure adequate moisture and knead until smooth. Cover the dough with a damp cloth to prevent drying out.

Can I colour the dough?

Absolutely. Natural food colourings like matcha powder, beetroot juice, or butterfly pea flower extract can be added to the dough for vibrant hues.

Conclusion

Snow Skin Mooncakes offer a delightful and modern take on a traditional delicacy, combining the chewy texture of mochi with a variety of delectable fillings. Their no-bake preparation and customizable nature make them an excellent choice for festive celebrations or as a unique homemade gift. With this recipe, you can enjoy crafting these beautiful treats in your own kitchen.

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