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Snow Skin Mooncakes Recipe

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★★★★★

4.5 from 126 reviews

Snow Skin Mooncakes are a delightful non-baked treat featuring a tender, chewy snow skin wrapped around a creamy custard filling. This recipe combines steamed glutinous rice flour dough with a rich, melt-in-your-mouth egg custard, then molds the mooncakes into beautiful shapes perfect for festive celebrations or elegant desserts.

Ingredients

Scale

Custard Filling

  • 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 tablespoon (40g) condensed milk
  • 3 tablespoon (40g) unsalted butter
  • 1/2 teaspoon vanilla extract

Snow Skin

  • 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

Instructions

  1. Mix Custard Dry Ingredients: In a medium mixing bowl, whisk together the milk powder, cornstarch, powdered sugar, and salt until evenly combined.
  2. Mix Custard Wet Ingredients: In a separate bowl, mix the milk, egg yolks, and condensed milk thoroughly until smooth and combined.
  3. Combine Custard Mixtures: Gradually add the wet ingredients into the dry ingredients, mixing thoroughly until a uniform custard batter forms.
  4. Cook the Custard: Pour the custard batter into a small saucepan over medium heat. Stir constantly for about 5 minutes until the mixture thickens noticeably.
  5. Add Butter and Vanilla: Once thickened, stir in the unsalted butter and vanilla extract with a rubber spatula. Continue mixing and folding until the custard forms a solid paste that holds its shape and is smooth but not clumpy. Remove from heat.
  6. Chill Custard: Transfer custard to a shallow bowl and press plastic wrap directly on its surface to prevent skin formation. Refrigerate for about 1 hour or freeze for 20 minutes until firm.
  7. Portion Custard: Divide the chilled custard into balls according to mold size—25g balls for 50g molds, 37g for 75g molds, or 50g for 100g molds. Keep covered in the refrigerator until assembly.
  8. Sift Snow Skin Dry Ingredients: In a large bowl, sift together the rice flour, glutinous rice flour, wheat starch, and powdered sugar. Whisk to combine well.
  9. Mix Snow Skin Wet Ingredients: In another bowl, combine whole milk, vegetable oil, and vanilla extract until fully blended.
  10. Combine Snow Skin Mixtures: Make a well in the dry ingredients and gradually add 2-3 tablespoons of the wet mix at a time, stirring until fully incorporated before adding more. Continue until all milk mixture is combined into a thin, runny batter.
  11. Strain Batter: Pass the batter through a fine mesh sieve into a heatproof bowl suitable for steaming to remove any lumps and achieve a smooth consistency.
  12. Steam Snow Skin Batter: Set up a steamer with boiling water and steam the batter on medium-high heat for 18-20 minutes. It is done when a spoon inserted comes out clean and the dough feels firm. Remove and let cool for 5 minutes.
  13. Knead Snow Skin Dough: Wearing food-safe gloves, knead the warm dough on a clean surface for about 5 minutes until smooth and elastic.
  14. Chill Dough: Shape the dough into a ball, wrap tightly with plastic wrap, and refrigerate for at least 30 minutes. Dough can be kept chilled for up to 2 hours.
  15. Color Dough: Divide the dough into portions and knead in your chosen food coloring or flavorings. Combine colored dough pieces into one large ball if desired.
  16. Prepare for Assembly: Roll the dough into thin discs roughly 4 inches in diameter. Match dough weight to custard filling weight for a balanced mooncake (i.e., a 50g mold uses 25g dough and 25g filling).
  17. Fill and Shape Mooncakes: Place a custard ball in the center of each dough disc. Wrap skin around custard fully and pinch to seal. Lightly dust the surface with cornstarch to avoid sticking.
  18. Mold Mooncakes: Dust the inside of the mooncake mold with cornstarch. Place the filled dough ball inside, press firmly and hold for 10-15 seconds, then release the patterned mooncake. Repeat for remaining pieces.
  19. Serve or Chill: Serve the mooncakes immediately or place them in an airtight container and chill in the refrigerator for at least one hour to allow the skin to set for best texture.

Notes

  • Use food-safe gloves when kneading sticky dough to prevent sticking and ensure hygiene.
  • Press plastic wrap directly on custard surface to avoid forming a skin while chilling.
  • Maintain a 1:1 ratio of dough to filling weight to achieve a perfectly balanced mooncake.
  • Steaming times can slightly vary depending on your steamer; ensure the batter is fully cooked by checking with a clean spoon.
  • Snow skin dough can be tinted with natural or artificial food coloring for decorative effects.
  • Store finished mooncakes in an airtight container and consume within 2 days for best freshness.

Keywords: Snow Skin Mooncakes, Chinese Mooncakes, No Bake Mooncakes, Custard Mooncakes, Glutinous Rice Flour Dessert, Festive Asian Desserts

Find it online: https://dinewithlily.com/snow-skin-mooncakes-recipe/