Introduction

Snow Skin Mooncakes bring a delightful twist to the traditional mooncake experience, offering a no-bake, soft, and chewy treat that’s as beautiful as it is delicious. With their delicate, mochi-like outer layer made from glutinous rice flour, these mooncakes encase a variety of luscious fillings—whether it’s smooth lotus paste, creamy custard, or sweet red bean paste, each bite is a moment of pure indulgence.

I still remember the first time I made this recipe for a Mid-Autumn Festival gathering. The pastel hues and intricate patterns made them almost too pretty to eat, but one bite revealed their delicate texture and rich, flavorful filling. They were an instant hit! What I love most about this recipe is their versatility—you can experiment with flavors like matcha, taro, chocolate, or even fruity fillings like mango or durian for a unique twist.

These mooncakes are surprisingly easy to make at home, requiring no baking, just a simple mix, steam, and roll process. With a mooncake mold and a bit of creativity, you can craft stunning, handcrafted treats perfect for celebrations or as a thoughtful homemade gift. Whether you’re honoring tradition or simply indulging in a delightful dessert, this recipe are a must-try!

Perfect for:

Mid-Autumn Festival celebrations
Gift-giving and festive occasions
Tea parties and dessert tables
Anyone who loves soft, mochi-like treats

Why You’ll Love This Snow Skin Mooncakes

Here’s why this recipe will become one of your favorite treats:

Soft and Chewy Texture: The outer skin is made from glutinous rice flour, giving it a tender, mochi-like consistency.
No-Bake and Easy to Make: Unlike traditional baked mooncakes, these require no baking, making them a simpler alternative.
Customizable Fillings: Snow skin mooncakes can be filled with a variety of flavors, from traditional lotus paste to modern options like matcha or custard.
Beautiful and Elegant: Their smooth, pastel-colored skin and intricate mooncake patterns make them a visually stunning dessert.
Light and Refreshing: Unlike traditional baked mooncakes, snow skin mooncakes have a lighter and less oily taste, making them perfect for those who prefer a delicate treat.

Preparation and Cooking Time

Total Time: 1 hour 30 minutes (includes chilling time)
Preparation Time: 30 minutes
Chilling Time: 1 hour
Servings: 8-10 mooncakes
Calories per serving: Approximately 180-220 calories
Key Nutrients: Carbohydrates: 30g, Fat: 5g, Protein: 3g

Ingredients

Gather these ingredients to make this recipe:

For the Snow Skin:

100g glutinous rice flour (mochi flour)
30g rice flour
30g wheat starch or cornstarch
50g granulated sugar
250ml milk (or coconut milk for extra richness)
25g unsalted butter or vegetable oil
½ teaspoon vanilla extract (optional)

Dusting:

50g cooked glutinous rice flour (kou fen, for dusting)

Filling:

250g lotus seed paste, red bean paste, or custard filling
50g roasted melon seeds or crushed nuts (optional)

Ingredient Highlights

Glutinous Rice Flour: This gives the mooncake skin its signature chewy, soft texture.
Wheat Starch or Cornstarch: Helps create a slightly firmer texture and prevents stickiness.
Lotus Paste or Custard Filling: The classic mooncake filling, but you can substitute with your favorite flavors.
Butter or Oil: Adds richness to the dough, making it more tender.

Step-by-Step Instructions

Here’s how to make this recipe:

Prepare the Snow Skin Dough:

Mix the Dry Ingredients: In a bowl, whisk together the glutinous rice flour, rice flour, wheat starch, and sugar.
Prepare the Wet Mixture: In a saucepan, heat the milk and butter (or oil) over low heat until the butter is melted. Stir in vanilla extract if using.
Combine Wet and Dry Ingredients: Slowly pour the warm milk mixture into the dry ingredients, stirring continuously until smooth and lump-free.
Steam the Dough: Transfer the mixture to a heatproof bowl, cover with foil or a lid, and steam over medium heat for 20-25 minutes until the dough becomes firm and translucent.
Cool and Knead: Let the dough cool slightly, then knead it until smooth and elastic. Cover with plastic wrap and chill for at least 1 hour.

Prepare the Filling:

Divide the Filling: If using a store-bought paste, portion it into 25-30g balls (adjust based on the size of your mooncake mold). If using custard, ensure it’s thick enough to hold its shape.

Assemble the Mooncakes:

Divide the Dough: Once chilled, divide the snow skin dough into equal portions, about 30-35g each.
Flatten the Dough: Dust your hands with cooked glutinous rice flour, then flatten each portion into a thin, round disc.
Wrap the Filling: Place a ball of filling in the center of the dough disc, then carefully wrap the dough around it, sealing the edges.
Mold the Mooncakes: Lightly dust a mooncake mold with kou fen, place the filled ball inside, and press gently to shape it. Release carefully.
Chill and Serve: Place the finished mooncakes in an airtight container and refrigerate for at least 1 hour before serving.

How to Serve Snow Skin Mooncakes

This recipe are best enjoyed chilled and can be served in various ways:

Chilled & Fresh – Serve straight from the fridge for a refreshing, soft, and chewy texture.
With Hot Tea – Pair with jasmine, oolong, or pu-erh tea to balance the sweetness.
With Ice Cream – Slice and serve with a scoop of vanilla or matcha ice cream for a fusion dessert.
With Fresh Fruits – Garnish with berries, mango, or kiwi for a fruity contrast.
With Whipped Cream – Add a dollop of lightly sweetened whipped cream for extra indulgence.
With Chocolate Drizzle – Drizzle melted dark or white chocolate for a gourmet touch.
On a Dessert Platter – Arrange alongside mochi, macarons, and truffles for variety.
With Yogurt – Dice into small cubes and mix into a yogurt bowl for a creamy delight.
Frozen Treat – Freeze for a firmer, ice cream-like texture.
With Sparkling Tea or Wine – Pair with sparkling tea or a light dessert wine for a sophisticated twist.

Additional Tips for Snow Skin Mooncakes

Here are some tips to ensure this recipe turn out perfect every time:

Use Cooked Glutinous Rice Flour: This prevents stickiness and makes handling the dough easier.
Chill the Dough: Refrigerating the dough makes it easier to work with.
Don’t Overfill: Too much filling can make sealing the mooncakes difficult.
Work Quickly: The dough can become sticky if left out too long.
Experiment with Flavors: Try matcha, cocoa powder, or fruit puree in the dough for different flavors.
Use Plastic Wrap: If the dough is too sticky, wrap it around the filling with plastic wrap to prevent tearing.

Recipe Variations for Snow Skin Mooncakes

Here are 10 variations you can try for this recipe:

Matcha Snow Skin Mooncakes: Add 1 tablespoon of matcha powder to the dough for a green tea twist.
Chocolate Snow Skin Mooncakes: Mix 1 tablespoon cocoa powder into the dough and use chocolate ganache filling.
Strawberry Snow Skin Mooncakes: Add freeze-dried strawberry powder to the dough for a fruity taste.
Mango Custard Snow Skin Mooncakes: Fill with mango-flavored custard for a tropical flavor.
Taro Snow Skin Mooncakes: Use taro paste filling for a naturally sweet, earthy taste.
Black Sesame Snow Skin Mooncakes: Fill with black sesame paste for a nutty flavor.
Durian Snow Skin Mooncakes: For durian lovers, fill with durian puree mixed with cream.
Cheese Custard Snow Skin Mooncakes: Use a creamy cheese custard for a rich twist.
Pandan Snow Skin Mooncakes: Use pandan extract for a fragrant, green-colored dough.
Lemon Snow Skin Mooncakes: Add lemon zest to the dough for a bright citrus flavor.

Freezing and Storage for Snow Skin Mooncakes

Storage: Keep snow skin mooncakes refrigerated in an airtight container for up to 3-4 days.
Freezing: Freeze mooncakes for up to 2 months. Thaw in the fridge before serving.

Special Equipment for Snow Skin Mooncakes

Mooncake Mold: Creates traditional mooncake patterns.
Steamer: Used to cook the dough.
Plastic Wrap: Helps in handling the dough.
Dusting Brush: To lightly coat the molds with cooked glutinous rice flour.
Mixing Bowls and Spoons: For preparing the dough and filling.

Frequently Asked Questions for Snow Skin Mooncakes

Can I use regular rice flour instead of glutinous rice flour?
No, glutinous rice flour is necessary to achieve the chewy texture.
Why is my dough too sticky?
Try chilling it longer or using more cooked glutinous rice flour for dusting.
Can I make these mooncakes in advance?
Yes, they can be made 1-2 days ahead and stored in the fridge.
How do I prevent the dough from cracking?
Ensure the dough isn’t too dry, and knead it well before rolling.
Can I use store-bought fillings?
Yes! Lotus paste, red bean paste, and custard are great options.

Conclusion

Snow Skin Mooncakes are a delightful way to enjoy a soft, chewy, and elegant treat right at home. With their beautifully smooth exterior and endless filling possibilities, these no-bake mooncakes offer a refreshing twist on tradition. Whether you’re celebrating the Mid-Autumn Festival or simply indulging in a sweet moment, these delicate desserts are sure to impress.

This recipe is as fun to make as it is to eat, making it perfect for festive gatherings or a creative kitchen project. Customize them with your favorite flavors and share them with loved ones for a truly special experience.

I’d love to see how your Snow Skin Mooncakes turn out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your beautiful creations. Happy making!

Snow Skin Mooncakes