Iceskin Mooncake - Bánh trung thu (Bánh dẻo)

By Helen Le Published: October 9, 2013

  • Prep: 30 mins
  • Cook: 30 mins
  • Ready In: 60 mins

  • Yield: 4 (8 Servings)

Snow skin Mooncake (Ice skin Mooncake) for Mid-Autumn Festival

  • To make the sugar syrup: In a small saucepan, dissolve 1 cup sugar with 1 cup water. Do not stir, especially when the water begins to boil. When it boils, reduce the heat to low and simmer for 2-3 minutes. Turn off heat. Add some lime juice to prevent sugar from recrystalizing.
  • To make the mung bean paste: Steam or cook the soaked mung beans in a rice cooker until soft. Then puree and combine with sugar, salt, vanilla and vegetable oil.
  • In a non-stick frying pan, combine the mung bean paste with cooking oil. Cook over medium low heat, stirring constantly until the oil is incorporated well and the paste is thickened. Remove from the heat. Let cool completely. Shape into balls.
  • Mix the cooked/roasted glutinous rice flour with sugar syrup to 1:1 ratio. Add a few drops pomelo extract. Use a spatula to mix well until well combined.
  • Flour the working surface with the same kind of flour. Transfer the dough over, coat with the flour until it is no longer sticky. Fold/knead the dough a few times until smooth.
  • Flour the mold and fill with enough dough to cover the base. Place a filling ball in the center and cover with another piece of dough. Press to implement the pattern. Repeat until finish the dough and fillings.
  • Gently unmold.
  • It's ready to eat just like this. You don't have to cook it because the flour used is COOKED/Roast Glutinous Rice Flour.

You can buy mooncake molds at

Note: Because we don’t put any synthetically produced preservatives in our mooncakes, they can’t be kept as long as the store-bought ones. Depending on how well you “stir-fry” the fillings, they can only be kept for 3 to 7 days in a cool place. But I would suggest you eat them within 3 days 🙂