Name: Snow Skin Mooncakes Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 2/3 cup (90g) milk powder; 1/3 cup (45g) cornstarch; 1/2 cup (50g) powdered sugar; 1/4 teaspoon salt; 3/4 cup (200g) milk; 5 large egg yolks; 2 tablespoons (40g) condensed milk; 3 tablespoons (40g) unsalted butter; 1/2 teaspoon vanilla extract; 1 cup (120g) rice flour; 1 cup (120g) glutinous rice flour; 1/2 cup (60g) wheat starch; 1 cup (100g) powdered sugar; 1 1/2 cup (350g) whole milk; 1/4 cup (55g) vegetable oil; 1/2 teaspoon vanilla extract; Cornstarch (for dusting); Food coloring or flavoring of your choice

Jump to Recipe

If you have yet to indulge in the delight of Snow Skin Mooncakes, get ready for a treat that is both visually stunning and wonderfully satisfying. These delicate, chilled mooncakes offer a soft, slightly chewy “snowy” exterior that perfectly encases a rich, creamy custard filling. Unlike traditional baked mooncakes, Snow Skin Mooncakes are not only a feast for the eyes with their pastel hues and intricate shapes but also a refreshing and light way to celebrate any gathering or festival. Trust me, once you try making these at home, they’ll quickly become a cherished favorite in your dessert collection.

Snow Skin Mooncakes Recipe - Recipe Image

Ingredients You’ll Need

Creating Snow Skin Mooncakes involves combining simple yet essential ingredients that work harmoniously to give you that signature soft texture and rich flavor. Each ingredient plays a key role, whether in building the custard filling’s creaminess or forming the delicate snow skin.

Milk powder (2/3 cup / 90g): Adds a creamy, milky richness to the custard that makes it irresistible.
Cornstarch (1/3 cup / 45g + dusting): Helps to thicken the custard while keeping the texture silky and smooth.
Powdered sugar (1/2 cup / 50g + 1 cup / 100g): Sweetens both the custard and snow skin gently without graininess.
Salt (1/4 teaspoon): Balances the sweetness and enhances overall flavor.
Milk (3/4 cup / 200g + 1 1/2 cup / 350g): Provides moisture and smoothness to both custard and dough.
Egg yolks (5 large): Key to a luscious, velvety custard filling.
Condensed milk (2 tablespoons / 40g): Adds natural sweetness and a creamy depth.
Unsalted butter (3 tablespoons / 40g): Enriches the custard for that melt-in-your-mouth experience.
Vanilla extract (1/2 teaspoon + 1/2 teaspoon): Infuses a subtle, comforting aroma and flavor.
Rice flour (1 cup / 120g): Forms the light, tender base of the snow skin.
Glutinous rice flour (1 cup / 120g): Provides characteristic chewiness to the snow skin.
Wheat starch (1/2 cup / 60g): Helps create that smooth, elastic dough.
Vegetable oil (1/4 cup / 55g): Keeps the dough moist and workable for perfect shaping.
Food coloring or flavoring of your choice: Customize your snow skin with beautiful colors and subtle flavors.

How to Make Snow Skin Mooncakes

Step 1: Prepare the Custard Filling

Start by whisking together the dry custard ingredients—milk powder, cornstarch, powdered sugar, and salt—in one bowl. In another, mix the wet ingredients: milk, egg yolks, and condensed milk. Combining these sets the stage for a smooth custard that will be the luscious filling inside your mooncakes.

Step 2: Cook the Custard

Pour the combined mixture into a saucepan and cook over medium heat, stirring constantly. This step is crucial as continuous mixing prevents lumps and ensures a silky custard that thickens perfectly after about 5 minutes on the heat.

Step 3: Enrich and Chill the Custard

Once thickened, stir in the butter and vanilla extract until you achieve a glossy, solid paste that holds its shape well without clumps. Immediately cover it with plastic wrap pressed directly onto the custard surface and chill it in the refrigerator for at least an hour. This cooling solidifies the custard for easy handling later.

Step 4: Form Custard Balls

After chilling, divide the custard into small balls according to your mold size—about 25g for a 50g mold or larger for bigger molds. Keep these balls refrigerated until you are ready for assembly to maintain their shape and freshness.

Step 5: Craft the Snow Skin Dough

Sift together the rice flour, glutinous rice flour, wheat starch, and powdered sugar. Then whisk the milk, vegetable oil, and vanilla in a separate bowl. Gradually blend the wet mixture into the dry, stirring carefully until smooth and runny. Strain this batter through a fine mesh sieve to remove lumps for a silky smooth dough.

Step 6: Steam and Knead the Dough

Steam the batter over medium-high heat for 18-20 minutes until set and firm. Let it cool briefly, then knead it gently on a clean surface while wearing food-safe gloves. This kneading develops a pliable dough with that signature tender chewiness. Wrap and chill for at least 30 minutes before shaping.

Step 7: Assemble the Snow Skin Mooncakes

Divide and tint the dough with your favorite colors or flavors. Roll the colored dough into a single large ball, then flatten it into a thin disc around 4 inches wide. Place a custard ball in the center, carefully wrap the dough around it, sealing completely. Lightly dust each ball with cornstarch before pressing it into your mooncake mold to form the classic decorative pattern.

How to Serve Snow Skin Mooncakes

Garnishes

Serve Snow Skin Mooncakes with a light dusting of powdered sugar or a sprinkle of edible gold flakes to add a touch of glamour. Fresh edible flowers or a few sesame seeds can lend an elegant natural accent and heighten the visual appeal dramatically.

Side Dishes

Pair these mooncakes with a delicate cup of jasmine or green tea. The floral and slightly grassy notes of the tea beautifully balance the sweet, creamy custard and the subtle chewiness of the snow skin, making each bite even more delightful.

Creative Ways to Present

Try arranging Snow Skin Mooncakes on a decorative platter lined with colorful parchment or banana leaves for a festive display. For a fun twist, present mini mooncakes in small individual boxes or transparent gift bags tied with ribbons—perfect for sharing and gifting!

Make Ahead and Storage

Storing Leftovers

Snow Skin Mooncakes keep best when stored in an airtight container inside the refrigerator. This helps preserve their soft texture and prevents the custard from drying out. Consume them within 2-3 days to enjoy the freshest taste.

Freezing

For longer storage, freeze the assembled mooncakes by individually wrapping them in cling film and placing them in a sealed freezer-safe container. When ready to enjoy, thaw them in the fridge overnight to maintain the perfect chewy texture of the snow skin.

Reheating

Rather than reheating in the microwave, which can alter the texture, it’s best to eat Snow Skin Mooncakes chilled or at room temperature. If you want them slightly softer, let them sit out for 10-15 minutes before serving rather than applying heat.

FAQs

What are Snow Skin Mooncakes?

Snow Skin Mooncakes are a non-baked version of traditional mooncakes featuring a cold, soft rice flour-based outer layer that’s chewy and tender, encasing a sweet custard or other flavored fillings.

Can I use different fillings for Snow Skin Mooncakes?

Absolutely! While custard is a popular choice, you can experiment with red bean paste, lotus seed paste, fruit jams, or even chocolate ganache for unique flavors.

How long does it take to make Snow Skin Mooncakes from start to finish?

The entire process, including chilling times, usually takes about 3 to 4 hours, so planning ahead is key to enjoying freshly made mooncakes without stress.

Do I need special equipment to make Snow Skin Mooncakes?

While the traditional mooncake mold is helpful for shaping and decorating, you can also shape them by hand or use silicone molds. A steamer and fine mesh sieve are useful for the smooth dough texture.

Are Snow Skin Mooncakes suitable for warm climates?

Yes! Snow Skin Mooncakes are served chilled and have a refreshing texture, making them an excellent dessert choice for warmer weather or summer festivals.

Final Thoughts

Making Snow Skin Mooncakes at home is such a joyful experience that combines artistry with flavor. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, these mooncakes will surely impress your family and friends with their delicate texture and beautiful colors. Don’t hesitate to give this recipe a try—you might just find yourself looking forward to making Snow Skin Mooncakes again and again.

Snow Skin Mooncakes Recipe

★★★★★

5 from 9 reviews

Author: anna
Total Time: 1 hour
Yield: Approximately 15–20 mooncakes depending on size 1x
Diet: Vegetarian

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Description

Delight in the delicate sweetness of Snow Skin Mooncakes, a luscious no-bake treat featuring a creamy custard filling wrapped in soft, colorful, glutinous rice flour skin. Perfect for special occasions, these mooncakes are light, subtly fragrant with vanilla, and visually stunning with customizable colors.

Instructions

Prepare Custard Filling: Mix the dry ingredients (milk powder, cornstarch, powdered sugar, salt) in a medium bowl until combined. In a separate bowl, whisk milk, egg yolks, and condensed milk. Combine the wet and dry mixtures thoroughly.
Cook the Custard: Pour the custard mixture into a small saucepan over medium heat. Stir constantly for about 5 minutes until thickened. Add unsalted butter and vanilla extract, folding continuously until it becomes a solid paste. Remove from heat once the custard holds shape and is smooth, avoiding lumps.
Chill the Custard: Transfer the custard to a shallow bowl, cover with plastic wrap pressed directly onto the surface to prevent skin formation, and chill in the refrigerator for one hour or freezer for 20 minutes.
Portion Custard: After chilling, divide and roll the custard into small balls based on mold size—approximately 25g for 50g mold, 37g for 75g mold, or 50g for 100g mold. Keep these chilled until assembling.
Prepare Snow Skin Dough Dry Mix: Sift rice flour, glutinous rice flour, wheat starch, and powdered sugar into a large bowl. Whisk to combine evenly.
Mix Wet Ingredients for Dough: In a separate bowl, combine whole milk, vegetable oil, and vanilla extract, stirring to blend.
Combine Dough Ingredients: Make a well in the dry mix and gradually add 2-3 tablespoons of wet mixture at a time, stirring until fully incorporated before adding more. Continue until all wet ingredients are combined, resulting in a thin, runny batter.
Strain Batter: Pass the batter through a fine mesh sieve into a heatproof bowl to remove lumps, ensuring a smooth texture.
Steam Dough: Prepare steamer and bring water to a boil. Steam the batter over medium-high heat for 18-20 minutes or until a spoon inserted in the center comes out clean and dough is firm. Let cool for 5 minutes.
Knead the Dough: Using food-safe gloves, knead the cooled dough on a clean surface for about 5 minutes until smooth and elastic.
Chill Dough: Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes. Dough can be stored up to 2 hours.
Color the Dough: Divide dough into portions and knead in chosen food coloring or flavorings. Commonly, dough is divided into three parts colored light pink, dark pink, and white, or as desired.
Prepare for Assembly: Combine colored dough pieces and roll into a large ball. The dough-to-filling ratio is roughly 1:1 corresponding to mold size (e.g., 25g dough + 25g filling for 50g mold).
Shape Mooncakes: On a clean surface dusted with cornstarch, roll dough into a thin, even disc about 4 inches in diameter. Place custard ball in center, then wrap dough around and pinch to seal. Lightly dust the filled ball with cornstarch.
Mold the Mooncakes: Lightly dust the inside of mooncake mold with cornstarch. Place the filled ball inside, press firmly for 10-15 seconds, then release the shaped mooncake by pushing the lever. Repeat for all balls.
Serve or Chill: Serve mooncakes immediately or place in an airtight container and chill in the refrigerator for at least an hour to set before serving.

Notes

Use gloves when kneading the dough to prevent sticking and keep hands clean.
Adjust custard and dough portions depending on your mooncake mold size for best results.
Press plastic wrap directly onto the custard to avoid skin forming during chilling.
Ensure batter is steamed properly; undercooked dough will not hold shape.
Mooncakes can be stored in an airtight container in the fridge for up to 2 days.
Experiment with food colorings and flavorings to customize the skin appearance and taste.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: No-bake custard filling with steamed dough, molded
Cuisine: Chinese