Snow Skin Mooncakes

snow skin mooncake mochi filled with custard and strawberry on a wooden plate

Print Recipe

5 from 1 vote

Mooncakes with a mochi like exterior filled with custard and strawberry.

Prep Time2

Cook Time1 35

Total Time1 2 35

Course: Dessert

Cuisine: Chinese

Servings: mooncakes

Calories: 110kcal

Author: Dana

Ingredients

snow skin (mochi)

2 tablespoon wheat starch
¼ cup rice flour
¼ cup glutinous rice flour mochiko flour
½ cup milk
1 tablespoon condensed milk
1 tablespoon neutral cooking oil vegetable or avocado oil works!
¼ teaspoon matcha powder (optional) for coloring the mooncakes
¼ teaspoon ube extract (optional) for coloring the mooncakes

custard

2 eggs
2 tablespoon melted butter
¼ cup milk
1 tablespoon condensed milk
½ tablespoon sugar
3 tablespoon wheat starch or corn starch

assembly

snow skin mochi
custard
6 strawberries top stem cut off, halved
¼ cup toasted glutinous rice flour
mooncake molds
nonstick baking mat or cutting board
rolling pin

Instructions

snow skin (mochi)

To make the snowskin’s chewy and soft exterior, mix the following ingredients with a whisk: 2 tablespoon wheat starch, ¼ cup rice flour, ¼ cup glutinous rice flour (mochiko flour), ½ cup milk, 1 tablespoon condensed milk, and 1 tablespoon neutral cooking oil. Mix until there are no clumps and the batter is smooth. Cover the bowl with a plate, plastic wrap or a cheese cloth to prevent water from coming in to the batter when steaming.
¼ cup rice flour, ¼ cup glutinous rice flour, ½ cup milk, 1 tablespoon condensed milk, 1 tablespoon neutral cooking oil
Boil water on medium-high heat in a large pot. Once water is boiling, place covered bowl on a steaming rack. Steam for 20 minutes.
After steaming, take the bowl out of the pot and cool for at least 10 minutes. Make sure the snowskin is not too hot to touch. Knead the snowskin dough until it becomes soft and easy to move around similar to play-doh!
(OPTIONAL) To make colored dough, roll the dough in a ball. Then, split the dough in half. Use half for white dough. Then, split the other half in quarters. Add ¼ teaspoon matcha powder (or food color of choice) to the dough and knead until it turns green. Add ¼ teaspoon ube food coloring to the other piece of dough and knead until it turns purple.
¼ teaspoon matcha powder (optional), ¼ teaspoon ube extract (optional)

custard filling

To make the custard, mix 2 eggs, 2 tablespoons melted butter, ¼ cup milk, 1 tablespoon condensed milk, ½ tablespoon sugar, and 3 tablespoon wheat starch or corn starch. Whisk until there are no clumps.
2 eggs, 2 tablespoon melted butter, ¼ cup milk, 1 tablespoon condensed milk, ½ tablespoon sugar, 3 tablespoon wheat starch or corn starch
Pour mixture in a pot and cook on low heat. Continuously mix with a whisk and then use a rubber spatula to fold in the custard. Cook for 4-7 minutes until the custard has thickened and looks like a paste.
Refrigerate for an hour prior to making the mooncakes. Wrapping the mooncakes with a firm custard is easier.

assembly

Toast ¼ cup glutinous rice flour on low-medium heat. Continue to stir the flour in a pan for 4 minutes and set aside. Cut strawberries in half and remove the tops.
¼ cup toasted glutinous rice flour, 6 strawberries
Lay out a non-stick baking mat or cutting board. I’m using mini mooncake molds, so I will use less dough. Adjust the amount of snowskin dough depending on your mooncake mold. Grab 15-19 grams (having defined measurements of the dough ensures that it can fit in my mooncake mold!) of snowskin dough (some white, green and purple dough makes it so pretty!) and roll in a ball. Add toasted glutinous rice flour on the surface of the mat and on top of the dough. Flatten dough with a rolling pin. Add half a strawberry and ½ tablespoon custard. Finally, pinch the mooncake shut.
snow skin mochi, custard, ¼ cup toasted glutinous rice flour, mooncake molds, nonstick baking mat or cutting board, rolling pin
Place the pinched mooncake in a mooncake mold and gently press the mooncake to the sides. Push the mooncake mold to make the impression and you should have a mooncake! Be careful as the mooncakes are very soft/fragile and transfer to a plate (add toasted glutinous rice flour to the plate to prevent sticking). Refrigerate for 30 minutes prior to serving so the shape hardens!
Eat the mooncakes immediately as it tastes the best fresh! If you can’t finish them, you can place in a closed container for 1-2 days. Before eating, microwave with a wet paper towel for 1-2 minutes until snowskin is soft or steam them for 2 minutes. Happy mid-autumn festival!

Video

@cookwithdana
Mid autumn festival is a cherished holiday for many chinese people! We all eat moon cakes during the holiday but these snow skin ones are more superior (imo) 🌚🌝
♬ original sound - cookwithdana

Nutrition