Snow Skin Mooncake Recipe

Snow skin moon cakes

By Helen Le Published: September 27, 2021

  • Prep: 15 mins
  • Cook: 1 hr 40 mins
  • Ready In: 2 hrs 55 mins

  • Yield: 3-4 Servings

Snow skin mooncakes have taken the mooncake world by storm. With the slightly chewy, soft and tender skin and sweet fillings, snow skin mooncakes are so pretty to look at and quite easy to make compared to the traditional ones with golden brown pastry. Let's see how we can make this at home. Let's begin!

  • For the fillings, soak the peeled split mung beans in water for one hour. Rinse well and drain.
  • Combine the mung beans in a saucepan with water. Bring to a boil and skim of the foam. When the beans are cooked (after about 15 minutes), add sugar. Stir well, and then blend until smooth.
  • In a small bowl, combine the glutinous rice flour with the vegetable oil. Stir well to combine.
  • Transfer the bean mixture to a non-stick pan. Cook over medium-high heat to reduce, occasionally stirring.
  • When it starts bubbling and some of the liquid has evaporated, add the glutinous rice flour, the oil mixture and the maltose and stir well.
  • Cook over low heat, constantly stirring for about 30 to 45 minutes until the mung beans come together to form a paste and no longer stick to the pan or the spatula.
  • When you pinch a piece of the fillings, it can stay in its form, it's the right time to take off the heat. Do not cook any further, otherwise, the filling is going to be too dry.
  • Transfer the filling to a plate. Cover with a piece of saran wrap so it doesn't dry out. Poke some holes to release the steam. Leave to cool while we move on to make other parts of the mooncake.
  • To make the crust for the snow skin. Combine the powdered sugar, milk, and vegetable oil in a bowl. Stir well.
  • Combine the rice flour, glutinous rice flour, corn starch and sift into the mixture. Stir well to combine and leave to sit for about 30 minutes.
  • Cover with plastic wrap and leave a small gap for the steam to come out.
  • You can steam the dough for about 25 to 30 minutes or put it into a microwave for just 45 seconds to one minute. After a minute, remove and stir well. Then cover and put it back into a microwave for another one minute. Then take out and stir well again. When you no longer see the opaque white color of the raw flour, that's when it's cooked. Leave it to cool down a little then we can start assembling the mooncake.
  • For a 100g mooncake, I will use 60 grams of the skin and 40 grams of the fillings.
  • For dusting, we will cook 50g glutinous rice flour in a clean dry pan over low heat for about six to seven minutes. When you have a taste and the flour easily melts in your mouth and no longer tastes unpleasantly of raw flour, it is done.
  • Dust this flour on the working surface, transfer the cooked dough onto this floured surface, and knead well for about a minute.
  • Roll it out into a thin disk, place the fillings in the center and pinch the edges together. Coat the mold with a thin layer of the cooked glutinous rice flour and shake off the excess. Place the ball inside the mold and press down slightly. Unmold and the mooncake is ready! Chill before serving.

Snow Skin Mooncake Recipe – Bánh Dẻo Lạnh – Watch how to make it on Youtube