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Looking down at a grid of snow skin mooncakes.
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Snow Skin Mooncakes

Celebrate this year’s Mid-Autumn Festival in style with these beautiful snow skin mooncakes with a vanilla custard filling! With its soft chewy exterior and delicious creamy custard filling this no-bake mooncake recipe is very easy to make at home.
Course Dessert, Snack
Cuisine Asian Fusion, Chinese
Keyword custard mooncake, mid autumn festival mooncakes, mochi mooncake, recipe for snow skin mooncake, snow skin mooncake, snow skin mooncake recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 14 mooncakes
Calories 248kcal
Author takestwoeggs

Ingredients

Custard

  • cup (90g) milk powder
  • cup (45 g) cornstarch
  • ½ cup (50 g) powdered sugar
  • ¼ teaspoon salt
  • ¾ cup (200) g milk
  • 5 large egg yolks
  • 2 tablespoon (40 g) condensed milk
  • 3 tablespoon (40 g) unsalted butter
  • ½ teaspoon vanilla extract

Snow skin

Instructions

Custard filling

  • Mix the dry ingredients. In a medium mixing bowl, add the milk powder, cornstarch, powdered sugar, and salt. Whisk to combine.
  • Mix the wet ingredients. In a separate mixing bowl, mix together the milk, egg yolks, and condensed milk. Mix until combine.
  • Combine. Add the wet ingredients into the dry ingredients and mix until combined.
  • Heat the custard. Pour the custard mixture into a small saucepan over medium heat and continually mix until the mixture thickens about 5 minutes.
  • Add the butter and vanilla. Once the mixture has thickened slightly, add the butter and vanilla. Mix and fold with a rubber spatula until the mixture turns into a solid paste. Remove the custard from the heat when it is solid, holds its shape and is not too clumpy.
  • Cover and chill. Place the custard in a shallow bowl, press the plastic wrap against the custard to prevent skin from forming, and chill in the refrigerator for about 1 hour or in the freezer for 20 minutes.
  • Divide. Once the custard has chilled, divide and roll the custard into about 25g balls for a 50g mold, 37 g balls for 75 g mold, or 50g for a 100 g mold. Cover and chill the custard balls in the refrigerator until it the skin is ready to be assembled.

Snow Skin

  • Sift the dry ingredients. In a large mixing bowl, sift the rice flour, glutinous rice flour, wheat starch, and powdered sugar. Whisk until combined.
  • Mix wet ingredients. In a separate mixing bowl, add the milk, vegetable oil, and vanilla. Mix until combined.
  • Combine. Make a well in the center of the dry mixture. Next, add about 2-3 tablespoons of the milk mixture at a time. Mix until the milk is fully incorporated. Repeat the process until all the milk mixture is combined. The batter will be thin and runny.
  • Strain. Strain the batter through a fine mesh sieve into a bowl that can fit inside your steamer to remove any remaining clumps.
  • Steam. Prepare your steamer by filling it with enough water and cook until it reaches a boil. Steam the snow skin batter on medium high heat for 18-20 minutes until the batter is cooked. The batter is cooked if you insert a spoon in the middle and the spoon comes out clean and the dough feels stiff. Remove the bowl from the steamer and let it cool for 5 minutes.
  • Knead. Wearing food safe gloves to prevent sticking, knead the dough with your hands on a clean work surface until it forms a dough about 5 minutes or so.
  • Chill. Shape the dough into a bowl and wrap it in plastic wrap. Then chill in the refrigerator for at least 30 minutes. The dough can last up to 2 hours.

Assembly

  • Color the skin. Divide the dough and knead in your desired food coloring or favoring. I divided my dough into 3 pieces and dyed it with a light pink, darker pink and white.
  • Divide the dough. Combine and roll the colored doughs into one large ball. The ideal dough to filling ratio is 1:1. For example, a 50 g mold, you’ll need 25 g dough + 25 g filling, a 75 g mold= 37 g dough + 37 g filling, a 100 g mold=50 g dough + 50 g filling.
  • Roll and fill. Next, place the dough onto a clean working surface. Roll the dough into a thin even disc about 4 inches. Next, place the custard in the center and wrap the skin around and pinch to close. Dust each ball with a thin layer of cornstarch.
  • Mold. Dust the inside of the mooncake mold with a thin layer of cornstarch. Place the ball into your mold and then firmly press the mold down and hold it for at least 10-15 seconds. Then push the lever to release the mooncake. Repeat with the remaining balls.
  • Serve. You can serve the mooncake as is or chill in the refrigerator in an airtight container for at least one hour to set.

Notes

  • Knead the dough until smooth. There is enough oil in this recipe that will yield a smooth round snow skin dough that is easy to work with. It may be sticky at first but the more you knead the dough the smoother and more pliable it will become.
  • Use food-safe gloves when kneading. When you first begin to knead the dough, it may be sticky and stick to your hands. I used food-safe disposable gloves which made kneading a lot easier.
  • Use a scale to measure the dough-to-filling ratio. The ideal proportions for these snow-skin mooncakes are a 1:1 ratio of dough to filling. This is an easy rule of thumb to remember if you are using different mold sizes. For example, if you are using a 50 g mold, you will need 25 g of dough and 25 g of filling.
  • Lightly dust the outside of the custard mooncake and mooncake mold with cornstarch. This will ensure that the sticky mochi mooncake will not get stuck in the mold. Make sure to shake off any excess flour to prevent the mooncake from tasting too powdery.
  • Hold the base of the mold firmly. When you are molding the mooncakes, make sure to use both hands to firmly hold the mold down on your work surface. This will prevent the snow skin mochi mooncake from oozing out of the mold.

Nutrition

Calories: 248kcal | Carbohydrates: 43g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 108mg | Potassium: 200mg | Fiber: 1g | Sugar: 6g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 0.4mg