Delicate Snow Skin Mooncakes feature a soft, chewy, and translucent outer skin filled with buttery chestnut paste. This delicious no-bake mooncake recipe is easy and the best.
What Is Snow Skin Mooncakes?
Snow skin mooncakes, also known as ice skin mooncakes or crystal mooncakes, are a popular dessert commonly eaten during the Mid-Autumn Festival (towards the end of September) in Chinese culture.
Unlike other traditional mooncakes, snow skin mooncakes are not baked and have a soft, slightly chewy, and translucent outer wrapper. They’re typically filled with various sweet fillings, such as red bean or lotus paste. In my recipe, I use the homemade creamy chestnut filling to bring out the flavor of the golden season.
The light and chilled texture makes them a delightful dessert or snack perfectly paired with Chinese hot tea or coffee. These beautiful and delicate mooncakes are the best to enjoy with family and friends on special occasions or give away as a sweet treat at any time.
Ingredients For Snow Skin Mooncakes
- Glutinous Rice Flour (or Sweet Rice Flour)
- Rice Flour
- Wheat Starch (or Cornstarch)
- Caster Sugar
- Unsalted Butter
- Kao Fen
- Caster Sugar
- Unsalted Butter
How To Make Snow Skin Mooncakes?
Prepare the snow skin by combining glutinous rice flour, rice flour, wheat starch, sugar, and milk in a large mixing bowl. Stir in milk and whisk well. Steam the mixture for 20 minutes until it becomes firm.
Add butter and knead it into a smooth and stretchy dough. Add food coloring powder if you’d like to make the mooncakes have a unique appearance.
To prepare the Kao Fen, add the glutinous rice flour to a non-stick frying pan. Cook it for 5 minutes over medium heat, and constantly stir until cooked through and slightly browned. Dish out to a shallow plate and set aside. This step is necessary. Tossing the mooncakes in Kao Fen before putting them in the mold helps to prevent them from sticking in the mold while releasing them.
Prepare the filling. Blend the cooked and peeled chestnuts, sugar, and milk in a blender for 30 seconds until smooth. And cook the chestnut puree in non-stick frying for approximately 15 minutes until it thickens and smooths. Add butter to smooth out the texture.
Assemble the mooncake. I use a 50g mooncake mold in this recipe. Each mooncake should consist of 25g of the snow skin and 25g of the filling.
Enjoy immediately, or serve them after 30 minutes of chilling in the refrigerator.
- Knead the snow skin dough until it’s smooth and elastic. This helps create a soft and pliable texture for your mooncakes.
- Dust your mooncake mold with a bit of glutinous rice flour to prevent sticking. Be gentle but firm when pressing the mooncake into the mold. Tap it out gently to release the mooncake.
- Allow the mooncakes to chill in the refrigerator for at least 30 minutes. This helps the snow skin firm up and enhances the overall texture.
Store the mooncakes in an airtight container in the refrigerator. They are best consumed within 3 days for optimal freshness.
Before serving, let the mooncakes sit at room temperature for a few minutes to soften the snow skin slightly, making them easier to eat.
More Delicious Pastry Recipes You May Like
I’d love to know how you feel about this Snow Skin Mooncakes recipe if you had a chance to try it. Leave me in the comment below, thank you.
- 50 g Glutinous Rice Flour (or Sweet Rice Flour)
- 50 g Rice Flour
- 30 g Wheat Starch (or Cornstarch)
- 50 g Caster Sugar
- 230 ml Milk
- 30 g Unsalted Butter
- 50 g Kao Fen (cooked glutinous rice flour)
- 300 g Chestnuts (cooked and peeled)
- 60 g Caster Sugar
- 240 ml Milk
- 40 g Unsalted Butter
- Prepare the snow skin by combining glutinous rice flour, rice flour, wheat starch, sugar, and milk in a large mixing bowl. Stir in milk and whisk well.
- Cover the bowl with plastic wrap and prick it with a fork. Steam the mixture for 20 minutes until it becomes firm.
- Transfer the mixture to a work surface, and let it cool off for 5 minutes or until it's cool enough to touch. Add butter and knead it into a smooth and stretchy dough.
- Divide the dough into two equal portions, add 1 tablespoon of sweet potato powder to one portion, and knead it until well incorporated. Set the dough aside and cover with plastic wrap.
- To prepare the Kao Fen, add the glutinous rice flour to a non-stick frying pan. Cook it for 5 minutes over medium heat, and constantly stir until cooked through and slightly browned. Dish out to a shallow plate and set aside.
- Prepare the filling. Add cooked and peeled chestnuts, sugar, and milk to a blender and blend it for 30 seconds or until it becomes smooth. Transfer the chestnut puree to a non-stick frying pan and cook it over medium heat. Continuously stir and fold it while cooking for approximately 15 minutes until it thickens and smooths. Add butter, and continue folding and stirring for 3 minutes until the butter melts and is absorbed into the mixture. Transfer the chestnut paste to a bowl, cover with plastic wrap, and allow it to cool down.
- Assemble the mooncake. I use a 50g mooncake mold in this recipe. Each mooncake should consist of 25g of the snow skin and 25g of the filling.
- Divide the snow skin dough into 12 equal pieces from both colors. Bring two colors together and round it into a small ball. Flatten it with your palm, and place the filling in the center. Fold the edges to the middle and pinch to seal the filling inside. Round the mooncake into a smooth ball, and gently toss it in Kao Fen. Then, transfer it to the mooncake mold. Flip the mold so the open side faces down to the work surface, and gently press the spring until you feel the resistance. (repeat until all ingredients are used).
- Enjoy immediately or serve them after 30 minutes of chilling in the refrigerator.
Amount Per Serving: Calories: 169Total Fat: 5.8gSaturated Fat: 3.6gCholesterol: 16mgSodium: 53mgCarbohydrates: 27gFiber: 0.4gSugar: 10.5gProtein: 2.6g