Snow Skin Mooncake with lotus seed paste and durian filling

Snow skin mooncake

This year the Mid-Autumn Festival is October 1, 2020, so it is the time to make some mooncakes. Don’t worry; this snow skin mooncake recipe is not complicated at all. You can make the gorgeous snow skin mooncake within one hour if you try this recipe. Let’s make something fun and tasty.

Snow skin mooncake is also an excellent gift for your family and friends at the Mid- Autumn Festival, which presents the best wishes for them. You will inpress them by this beatiful mooncakes on the day.

What are snow skin mooncakes?

  • Snow skin mooncakes are the non-traditional mooncake that served during the Mid- Autumn Festival. It is also easier to make than the Cantonese style mooncakes.
  • The snow skin mooncakes are made from a mixture of glutinous rice flour, vegetable oil, icing sugar, wheat starch, milk, and condensed milk. It is a non-bake mooncake which has a smooth and soft texture outside. Under the snowy feeling, the skin is the sweet fillings, which usually used red bean paste, lotus paste, and egg yolk paste). Please check the recipe for lotus seed paste.

How to keep the snow skin mooncakes soft?

  • We usually keep the mooncakes in the freeze and then thaw at room temperature for 30 minutes then serve it. Another option is to steam the snow skin mooncakes for 15 minutes before eating. Either way is good for its best taste.

Can you freeze snow skin mooncakes?

  • Yes, you can store the snow skin mooncakes in the freezer for no more than 1 month.

DifficultyBeginner
Prep Time45 minsCook Time20 minsTotal Time1 hr 5 mins

 50 g glutinous rice flour (also known as sweet rice flour)
 50 g rice flour
 30 g wheat starch
 50 g icing sugar
 230 g milk
 30 g condensed milk
 30 g vegetable oil
 50 g kao fen (cooked glutinous rice flour)
 150 g lotus seed paste
 150 g frozen durian

1

Mix all the powder ingredients with milk in a mixing bowl by a hand whisk. Then pour the condensed milk and vegetable oil into the mixture. Whisk the mixture until the oil is totally absorbed.

2

Boil the water then steam the mixture for 20 minutes. (When the mixture turned to gel type and covered with a layer of oil, then it is done)

3

After the steam, allow the mixture cool and then knead it into the dough. The oil should be absorbed when you knead the dough. The longer you knead the dough, the chewier and softness will turn out. The dough should be smooth and soft when it's done.

4

Make the Kao Fen by cooking the 50g glutinous rice flour in a nonstick fry pan. Keep stirring the flour until it turns to yellowish. Then transfer it to a bowl for later use. (Or you can microwave the glutinous rice flour for 2 minutes)

5

Divide dough. Since the mooncake mold I used is 50g, the dough should be divided into 25g for each mooncake and 25g for the fillings. Roll both divided dough and fillings into a ball shape. (The fillings are pre-made by a mixture of 150g lotus seeds paste and 150g frozen durian)

6

Take one of the divided doughs. Flatten the dough by your palm and press it to make it round and thin. Place the 25g filling in the middle of it, and seal the filling with the dough.

7

Pat the Kao Fen evenly on the dough ball. Place the dough ball into the mooncake mold, and flip the mold on to a flat surface. Press down to get the mooncake shape and the pattern on it, then push the mooncake out of the mold. Continue to repeat the same method for the rest of the dough balls. Chill the mooncakes for 2 hours before serving.

Ingredients

 50 g glutinous rice flour (also known as sweet rice flour)
 50 g rice flour
 30 g wheat starch
 50 g icing sugar
 230 g milk
 30 g condensed milk
 30 g vegetable oil
 50 g kao fen (cooked glutinous rice flour)
 150 g lotus seed paste
 150 g frozen durian

Directions

1

Mix all the powder ingredients with milk in a mixing bowl by a hand whisk. Then pour the condensed milk and vegetable oil into the mixture. Whisk the mixture until the oil is totally absorbed.

2

Boil the water then steam the mixture for 20 minutes. (When the mixture turned to gel type and covered with a layer of oil, then it is done)

3

After the steam, allow the mixture cool and then knead it into the dough. The oil should be absorbed when you knead the dough. The longer you knead the dough, the chewier and softness will turn out. The dough should be smooth and soft when it's done.

4

Make the Kao Fen by cooking the 50g glutinous rice flour in a nonstick fry pan. Keep stirring the flour until it turns to yellowish. Then transfer it to a bowl for later use. (Or you can microwave the glutinous rice flour for 2 minutes)

5

Divide dough. Since the mooncake mold I used is 50g, the dough should be divided into 25g for each mooncake and 25g for the fillings. Roll both divided dough and fillings into a ball shape. (The fillings are pre-made by a mixture of 150g lotus seeds paste and 150g frozen durian)

6

Take one of the divided doughs. Flatten the dough by your palm and press it to make it round and thin. Place the 25g filling in the middle of it, and seal the filling with the dough.

7

Pat the Kao Fen evenly on the dough ball. Place the dough ball into the mooncake mold, and flip the mold on to a flat surface. Press down to get the mooncake shape and the pattern on it, then push the mooncake out of the mold. Continue to repeat the same method for the rest of the dough balls. Chill the mooncakes for 2 hours before serving.

Snow Skin Mooncake with lotus seed paste and durian filling