Description
Snow skin mooncakes are a non-baked variation of traditional mooncakes, featuring a soft, chewy outer skin made from glutinous rice flour and typically filled with sweet or fruity fillings. These mooncakes are popular during the Mid-Autumn Festival and are served chilled.
Ingredients
Units
Scale
- 100g glutinous rice flour
- 100g rice flour
- 50g wheat starch
- 180g icing sugar
- 250ml milk
- 50ml condensed milk
- 50ml vegetable oil
- Filling of choice (e.g., lotus paste, red bean paste, custard) – approx. 25g per mooncake
- Additional glutinous rice flour for dusting
Instructions
- In a large bowl, mix the glutinous rice flour, rice flour, wheat starch, and icing sugar.
- Add the milk, condensed milk, and vegetable oil to the dry ingredients. Stir until smooth and no lumps remain.
- Strain the mixture into a heatproof container to ensure a smooth texture.
- Steam the mixture over high heat for about 25-30 minutes, or until fully cooked. Stir halfway through to ensure even cooking.
- Once cooked, let the dough cool slightly, then knead until smooth and elastic.
- Divide the dough into small portions (approx. 25g each) and shape into balls.
- Flatten a dough ball and place a portion of filling in the center. Wrap the dough around the filling and seal tightly.
- Lightly dust a mooncake mold with cooked glutinous rice flour. Press the filled dough ball into the mold and gently remove to reveal the patterned mooncake.
- Repeat with remaining dough and filling. Chill the mooncakes in the refrigerator for at least 2 hours before serving.
Notes
- You can flavor the skin dough with fruit juices or matcha for variety.
- Use gloves or oil your hands to prevent sticking while handling the dough.
- Cooked glutinous rice flour is recommended for dusting to avoid raw taste.
Nutrition
- Serving Size: 1 mooncake
- Calories: 180
- Sugar: 10g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 2mg
