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| Boilerpipe Text | No-bake snow skin mooncakes are a simple, tasty alternative to traditional mooncakes. They consist of a tender, slightly chewy skin and a creamy custard filling. Follow my detailed instructions to make some!
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According to the Chinese lunar calendar,
Mid-Autumn Festival
(
Zhōng Qiū Jié/中秋节
) is on the 15th day of the 8th month of the year which is a full moon day (
It falls on Tuesday, September 17th in 202
4
). Apart from the tradition of moon gazing, eating mooncakes is an absolute must for Chinese around the world.
As its name suggests, mooncake (
Yuè Bǐng, 月饼
) is a cake that resembles the shape of the moon. Comprising a crust and a filling, they are made with different tastes and appearances using various methods across China.
Every year, I make two types to celebrate this special occasion. One is the traditional
Cantonese mooncakes with salted egg yolk
. The other is the modern snow skin mooncakes which are much simpler to make.
Table of Contents
What is snow skin mooncake
Recipe summary
Equipment required
Make the custard filling
Prepare the skin
Shape the mooncakes
Make them colorful
Serve & store
Recipe FAQs
Other festive treats
📋 Recipe
What is snow skin mooncake
Known as
Bīng Pí Yuè Bǐng/冰皮
in Chinese, snow skin mooncake is believed to have originated in Hong Kong (although some argue that it’s from Singapore). It has become increasingly popular in Chinese bakeries, as well as in family kitchens, thanks to its diverse appearance and simple cooking procedure.
The original version of snow skin mooncake has a white, chewy, mochi-like outer layer and is served cold. That’s how it got the name “snow skin”. Nowadays, you can find colorful ones which are even more attractive.
They can be stuffed with regular mooncake fillings, such as
red bean paste
, lotus paste,
black sesame paste
, etc. The custard filling that I’m introducing today is the most popular type I’d say.
Key features
Compared to traditional mooncakes, here are a few features of snow skin mooncakes:
No baking is involved
They’re less tricky to make thus novice-friendly
They can be easily colored with natural ingredients
You can improvise with the filling, e.g. try ice cream!
Recipe summary
Before I discuss more detailed instructions and tips, here is a summary of how to make snow skin mooncake with custard filling:
Heat all the ingredients for the filling in a pan until they turn into a paste. Refrigerate to firm up.
Mix all the ingredients for the skin into a batter. Steam (or microwave) to harden. Then knead briefly into a dough.
Divide the dough and the filling into equal pieces. Wrap the filling with the dough to form a ball. Use a mooncake mold to shape. Then you’re ready to serve!
Equipment required
Apart from regular kitchen tools like pans, bowls, plates, spatula, etc, you’ll need the following:
Mooncake molds
I prefer the
modern plastic mooncake molds
which have springy handles. They’re easy and neat to use. Also, each mold comes with several plates with different patterns. The traditional wooden ones would work too if you already have one.
You can find mooncake molds in some Chinese stores, especially around Mid-Autumn Festival time. They’re also available on major online shopping platforms, such as Amazon, eBay, etc.
Kitchen gloves
The mooncake skin tends to stick to your hands. So a pair of food-grade gloves would help a lot.
Make the custard filling
Custard filling (奶黄馅) is very popular in Chinese sweet treats (think
dim sum
style
Steamed Custard Buns
). Its creamy, soft texture pairs perfectly with this type of mooncake skin.
Ingredients for the filling
Here are what you’ll need to make custard filling:
Wheat starch, or cornstarch/tapioca starch
Powdered sugar (aka icing sugar)
Condensed milk (or milk powder)
Unsalted butter, melted
Eggs
Cooking steps
Mix all the ingredients above until they’re fully incorporated. Pour the mixture into a saucepan.
Cook it over low heat. The mixture will start solidifying at the bottom of the pan. Keep stirring and folding with a flexible spatula to avoid burning.
Once it turns into a solid mass, transfer it to a bowl. Put cling film tightly over the cooked filling. Once completely cool, refrigerate it for 2 hours to firm up further.
🛎
Pro tips
:
Remember to keep the heat very low. Do not boil. Otherwise, the filling will become lumpy.
Do not overcook. The filling should hold in shape but not too dry (It’ll become harder once chilled). For the desired consistency, please refer to the video in the recipe card below.
Other filling options
Many common sweet fillings for Chinese treats can go into snow skin mooncakes. I’ve written a post on
how to make red bean paste
. Also, you can find instructions on homemade lotus seed paste in my recipe for
Cantonese Mooncake with Salted Egg Yolk
, and
black sesame paste
(黑芝麻馅) commonly used in
Glutinous Rice Balls
.
Prepare the skin
The outer part of snow skin mooncakes has a chewy, sticky and springy mouthfeel which I find very pleasant. It’s similar to the texture of
mochi
but a bit firmer, as it needs to be pressed to a particular shape and pattern.
Ingredients for the skin
You’ll need the following to make the dough:
Glutinous rice flour (糯米粉)
Regular rice flour (粘米粉)
Wheat starch (澄粉), or cornstarch/tapioca starch
Powdered sugar (aka icing sugar )
Milk (full-fat or semi-skimmed)
Condensed milk
Neutral cooking oil (e.g. canola, vegetable, rapeseed, sunflower, etc.)
A trip to a Chinese store would be necessary to purchase glutinous rice flour, regular rice flour and wheat starch. Condensed milk adds a rich flavor to the skin and it’s widely available in mainstream supermarkets.
🛎
Pro tips
:
Don’t omit regular rice flour
: Some recipes suggest that you use only glutinous rice flour. I don’t suggest you skip regular rice flour. As I explained in my post on
Sichuan Leaf-wrapped Rice Cakes
, it helps the dough to stay in shape and to avoid it being overly sticky.
For a gluten-free diet
: use cornstarch or tapioca starch instead of wheat starch which usually contains a very small amount of gluten (Unless your wheat starch is clearly labeled as gluten-free). They produce almost an identical result.
Cooking steps
1. In a mixing bowl, whisk all the ingredients for the skin until well combined. Pour the mixture into a deep plate.
2. To cook it, you have two options. Both work well. After cooking, the batter should turn completely solid (The time required may vary a little depending on your device. Adjust if necessary).
OPTION 1: Microwave
– Cover with a plate to avoid splashing. Cook on high power for 4 minutes.
OPTION 2: Steam
– Cover with a plate to avoid dripping water. Steam over medium-high heat for 20 mins.
3. With a flexible spatula, scrape the hardened dough off the plate. Transfer it to another plate to cool quickly.
4. Once no longer hot to touch, combine and knead it with gloved hands until it becomes smooth and elastic.
🛎
Pro tips
:
Knead the dough very well. This helps to reduce stickiness.
Cover the kneaded dough tightly with cling film. To make assembly easier, chill it in the fridge for 1 hour.
If you double the quantity of the recipe, microwave the mixture in two batches. If steaming, increase the time to 30 minutes.
Shape the mooncakes
Before assembly, make sure the dough and the filling have been chilled so they are reasonably firm to touch. This way, they are much easier to handle.
To prevent the mooncakes from sticking to the mold, you also need a little dusting flour. You can make it by toasting some glutinous rice flour over low heat for about 4 minutes. Leave to cool for later use.
To assemble the mooncakes, follow these steps:
1. Divide the dough and filling into equal pieces (a kitchen scale helps). Roll each into a ball.
2. Flatten a piece of dough into a disc. Place a piece of filling in the middle.
3. Gently push the wrapper upwards to tightly cover the entire filling. Seal well on the top.
4. Roll the assembled ball in the toasted glutinous rice flour to gain a thin coating.
5. Put it into a mooncake mold. Place the mold on a flat, lightly dusted surface. Press the springy handle to shape the mooncake.
6. Lift the mold up. Press the handle again to push the mooncake onto the surface.
🛎
Pro tips
:
Remember to wear gloves to avoid sticking.
If your mooncakes don’t come off the mold easily, lightly dust the mold beforehand.
If using a traditional mold, dust it well then put the ball in. Press to flatten. Tilt the mold while tapping it gently until the mooncake falls off.
Make them colorful
When possible, I like coloring my food with natural ingredients (I did so in my recipe for
Colorful Dumplings
,
Mango Pancakes
, and
Glutinous Rice Balls
). If you wish to make your mooncakes colorful, follow these tips:
Natural ingredients work well, such as matcha powder or spinach powder for green; purple sweet potato powder for purple; beetroot juice for pink, etc.
Simply sprinkle the powder or juice over the cooked dough, then knead well to distribute the color until it becomes even.
Add the coloring powder/juice little by little until the desired color shade appears.
You can also mix two or three different pieces of dough to create a marble effect.
Serve & store
Right after assembling, your mooncakes are ready to be served! Enjoy them as an afternoon snack or a dinner treat.
If you plan to eat them later, here is how you store them:
In the fridge
: Place them in air-tight containers and consume within 72 hours. Make sure you add a layer of parchment paper between each layer if you have to stack them up.
In the freezer
: Freeze them as soon as they’re assembled in air-tight containers/plastic bags for up to 1 month. Leave to thaw in the fridge.
How to rescue hardened mooncakes?
The outer layer of snow skin mooncakes tends to harden over time. If they’re made just a day ago, simply bring them back to room temperature.
If they’ve been stored for longer, use one of the following methods to soften them up:
Microwave method:
Wet them with a very thin layer of water then put in a microwave-safe plate/bowl. Cover with cling film or a plate. Microwave on high power for 15 seconds. Check the softness and cook 10 more seconds at a time until they have your preferred softness. You may need to flip the mooncakes once if you find one side stays hard.
Steamer method:
Steam the mooncakes for 2 minutes. Check the softness. Cook a little longer if needed. They’ll become quite sticky on the surface right after steaming. Leave to cool for a while then serve.
Recipe FAQs
Q: Can I use wheat flour to replace rice flour?
A:
No, it won’t work for this recipe.
Q: I want to make a big batch (more than double the recipe). Can I steam the batter for the skin all at once?
Q: After cooking, I see some oil separated from the dough. Shall I discard it?
Q: The dough is very sticky. How to improve?
Q: Will this recipe work if I use ice cream as the filling?
Other festive treats
Fancy more
Chinese sweet treats
? Check these recipes:
📋
Recipe
Love this recipe? Please
leave a 🌟🌟🌟🌟🌟 rating and a comment
. Thank you!
To understand the desired texture of both the filling and the skin, I recommend you watch the video below.
Food-safe gloves
For the filling
▢
2½
tablespoon
wheat starch
,
or cornstarch/tapioca starch (see note 1)
▢
3
tablespoon
powdered sugar
,
aka icing sugar
▢
3
tablespoon
unsalted butter
,
melted
▢
2
tablespoon
condensed milk
,
See note 2 for substitute
▢
2
large
eggs
For the skin
▢
3
tablespoon
glutinous rice flour
▢
3
tablespoon
regular rice flour
▢
2
tablespoon
wheat starch
,
or cornstarch/tapioca starch
▢
3
tablespoon
powdered sugar
,
aka icing sugar
▢
½
cup
milk
▢
1
tablespoon
condensed milk
▢
1
tablespoon
neutral cooking oil
▢
Matcha powder
,
for coloring (optional)
For dusting
▢
2
tablespoon
glutinous rice flour
Make the filling
Mix wheat starch (or cornstarch/tapioca starch), powdered sugar, melted butter and condensed milk until well combined. Add the eggs. Lightly beat until fully incorporated.
Pour the mixture into a saucepan. Cook over low heat. Once the mixture starts to solidify at the bottom of the pan, stir and fold constantly with a flexible spatula.
When the mixture becomes evenly solid, transfer it to a bowl. It should hold in shape but not too dry (please refer to the video below for the desired consistency).
Lay a piece of cling film tightly over the cooked filling. Leave to cool completely then put into the fridge to firm up further.
Prepare the skin
While waiting for the filling to cool, prepare the skin. Put glutinous rice flour, regular rice flour, wheat starch (or cornstarch/tapioca starch) and powdered sugar into a bowl. Pour in milk. Mix until smooth. Add condensed milk and oil. Stir to combine.
Pour the mixture into a deep plate, then cover it with another plate. Cook it using one of these methods:
[Option 1]
In a microwave for 4 minutes on high power;
[Option 2]
In a steamer for 20 minutes over medium-high heat (see note 3).
By then the mixture should have turned solid. Use a flexible spatula to scrape it off and transfer to another plate to speed up cooling (see note 4).
When it’s cool enough to touch, combine and knead it in your hands until it becomes smooth (you’ll need to wear food-safe gloves to prevent sticking). Wrap it with cling film if not used immediately.
Color the skin (optional)
Sprinkle matcha powder or purple sweet potato powder over the cooked dough. Knead to distribute the powder until the color becomes even. For the entire dough this recipe makes, you’d need about ½ tsp of powder.
Toast the dusting flour
In a pan, toast glutinous rice flour over low heat for about 4 minutes. Transfer out to cool for later use.
Shape the mooncakes
Take the filling out and knead in your hands briefly to make it smoother. Divide it into 8 equal pieces and roll each into a ball.
Also, shape the skin into 8 equal balls. Flatten one piece into a round wrapper. Place a filling ball in the middle. Gently push the wrapper upwards to tightly cover the filling. Seal at the top.
Roll the assembled ball in the toasted glutinous rice flour. Rub off any excess flour leaving just a very thin layer.
Put the ball into a mooncake mold. Place the mold, with the opening facing down, onto a lightly dusted surface. Press the springy handle then lift up the mold. Push the handle again to release the mooncake (see note 5).
Store
In the fridge:
Store them in air-tight containers in the fridge and consume within 72 hours.
In the freezer:
Lay them in a single layer to freeze. Once completely frozen, transfer them into air-tight containers/bags. Store in the freezer for up to 1 month.
Serve
They’re best when consumed right after assembly. The skin will harden over time.
To soften
, you can [Option 1]: Lightly wet them and microwave them in a plate/bowl covered with cling film. Run on high power for 15 seconds. Check the softness and cook longer (10 seconds at a time) until softened. [Option 2]: Steam them for 2 minutes. Check the softness. Cook a little longer as needed.
1. Please be aware that regular wheat starch contains a very small amount of gluten. To make this treat gluten-free, use cornstarch/tapioca starch or special wheat starch that’s clearly labeled as gluten-free.
2. You can replace 2 tablespoons (45g) of condensed milk with ¼ cup (40g) of full-fat milk powder (this ingredient was included in the previous version of my recipe).
3. If you’re to double the quantity of the recipe, microwave the skin mixture in two batches. If steaming, increase the cooking time to 30 minutes.
4. It’s perfectly normal to see some oil separated from the dough after cooking. Remember to knead it into the dough.
5. Dust the mooncake mold before shaping if your mooncakes don’t slide off easily.
Serving:
1
mooncake
|
Calories:
169
kcal
|
Carbohydrates:
25
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.04
g
|
Cholesterol:
2
mg
|
Sodium:
20
mg
|
Potassium:
77
mg
|
Fiber:
2
g
|
Sugar:
12
g
|
Vitamin A:
45
IU
|
Vitamin C:
0.05
mg
|
Calcium:
68
mg
|
Iron:
0.3
mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Update Notice: This is a revised version of my original post published in 2017. It includes alternative cooking methods,
more tips
and a video
.
Hi! I’m Wei
Born and raised in China, I’m the do-it-all creator behind this blog, a free digital cookbook sharing authentic, accessible Chinese recipes since 2017. I couldn’t be happier to have you here!
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[Home](https://redhousespice.com/) › [Recipes](https://redhousespice.com/index/) › [Desserts & Snacks](https://redhousespice.com/category/dessert-snack-recipes/)
# Snow Skin Mooncakes (冰皮月饼)
[](https://redhousespice.com/about/wei-guo/)
By [Wei Guo](https://redhousespice.com/about/wei-guo/)Published Aug 01, 2022
[Jump to Recipe ▼](https://redhousespice.com/snow-skin-mooncake/#wprm-recipe-container-10975)
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Prep 30 minutes mins
Chill 2 hours hrs
Cook 15 minutes mins
Total 2 hours hrs 45 minutes mins
This post may contain affiliate links. Read our [disclosure policy](https://redhousespice.com/disclaimer/).
*No-bake snow skin mooncakes are a simple, tasty alternative to traditional mooncakes. They consist of a tender, slightly chewy skin and a creamy custard filling. Follow my detailed instructions to make some\!*
Pin this now to find it later\!
[Pin It](https://pinterest.com/pin/create/button/?url=https://redhousespice.com/snow-skin-mooncake/&media=https://redhousespice.com/wp-content/uploads/2022/08/custard-mooncakes.jpg&description=Snow%20skin%20mooncake%20with%20custard%20filling%20\(%E5%86%B0%E7%9A%AE%E6%9C%88%E9%A5%BC\) "Share on Pinterest")
According to the Chinese lunar calendar, [Mid-Autumn Festival](https://en.wikipedia.org/wiki/Mid-Autumn_Festival) (*Zhōng Qiū Jié/中秋节*) is on the 15th day of the 8th month of the year which is a full moon day (***It falls on Tuesday, September 17th in 202******4***). Apart from the tradition of moon gazing, eating mooncakes is an absolute must for Chinese around the world.
As its name suggests, mooncake (*Yuè Bǐng, 月饼*) is a cake that resembles the shape of the moon. Comprising a crust and a filling, they are made with different tastes and appearances using various methods across China.
Every year, I make two types to celebrate this special occasion. One is the traditional [Cantonese mooncakes with salted egg yolk](https://redhousespice.com/cantonese-mooncake/). The other is the modern snow skin mooncakes which are much simpler to make.
## Table of Contents
- [What is snow skin mooncake](https://redhousespice.com/snow-skin-mooncake/#what-is-snow-skin-mooncake)
- [Recipe summary](https://redhousespice.com/snow-skin-mooncake/#recipe-summary)
- [Equipment required](https://redhousespice.com/snow-skin-mooncake/#equipment-required)
- [Make the custard filling](https://redhousespice.com/snow-skin-mooncake/#make-the-custard-filling)
- [Prepare the skin](https://redhousespice.com/snow-skin-mooncake/#prepare-the-skin)
- [Shape the mooncakes](https://redhousespice.com/snow-skin-mooncake/#shape-the-mooncakes)
- [Make them colorful](https://redhousespice.com/snow-skin-mooncake/#make-them-colorful)
- [Serve & store](https://redhousespice.com/snow-skin-mooncake/#serve-store)
- [Recipe FAQs](https://redhousespice.com/snow-skin-mooncake/#recipe-faqs)
- [Other festive treats](https://redhousespice.com/snow-skin-mooncake/#other-festive-treats)
- [📋 Recipe](https://redhousespice.com/snow-skin-mooncake/#%F0%9F%93%8B-recipe)
## What is snow skin mooncake
Known as *Bīng Pí Yuè Bǐng/冰皮* in Chinese, snow skin mooncake is believed to have originated in Hong Kong (although some argue that it’s from Singapore). It has become increasingly popular in Chinese bakeries, as well as in family kitchens, thanks to its diverse appearance and simple cooking procedure.
The original version of snow skin mooncake has a white, chewy, mochi-like outer layer and is served cold. That’s how it got the name “snow skin”. Nowadays, you can find colorful ones which are even more attractive.
They can be stuffed with regular mooncake fillings, such as [red bean paste](https://redhousespice.com/red-bean-paste/), lotus paste, [black sesame paste](https://redhousespice.com/black-sesame-paste/), etc. The custard filling that I’m introducing today is the most popular type I’d say.
### Key features
Compared to traditional mooncakes, here are a few features of snow skin mooncakes:
- No baking is involved
- They’re less tricky to make thus novice-friendly
- They can be easily colored with natural ingredients
- You can improvise with the filling, e.g. try ice cream\!
## Recipe summary
Before I discuss more detailed instructions and tips, here is a summary of how to make snow skin mooncake with custard filling:
1. Heat all the ingredients for the filling in a pan until they turn into a paste. Refrigerate to firm up.
2. Mix all the ingredients for the skin into a batter. Steam (or microwave) to harden. Then knead briefly into a dough.
3. Divide the dough and the filling into equal pieces. Wrap the filling with the dough to form a ball. Use a mooncake mold to shape. Then you’re ready to serve\!
## Equipment required
Apart from regular kitchen tools like pans, bowls, plates, spatula, etc, you’ll need the following:
**Mooncake molds**
[](https://geni.us/daRPBA)
I prefer the [modern plastic mooncake molds](https://geni.us/daRPBA) which have springy handles. They’re easy and neat to use. Also, each mold comes with several plates with different patterns. The traditional wooden ones would work too if you already have one.
You can find mooncake molds in some Chinese stores, especially around Mid-Autumn Festival time. They’re also available on major online shopping platforms, such as Amazon, eBay, etc.
**Kitchen gloves**
The mooncake skin tends to stick to your hands. So a pair of food-grade gloves would help a lot.
## Make the custard filling
Custard filling (奶黄馅) is very popular in Chinese sweet treats (think [dim sum](https://redhousespice.com/category/dim-sum-recipes/) style [Steamed Custard Buns](https://redhousespice.com/steamed-custard-buns/)). Its creamy, soft texture pairs perfectly with this type of mooncake skin.
### Ingredients for the filling
Here are what you’ll need to make custard filling:
- Wheat starch, or cornstarch/tapioca starch
- Powdered sugar (aka icing sugar)
- Condensed milk (or milk powder)
- Unsalted butter, melted
- Eggs
### Cooking steps
1. Mix all the ingredients above until they’re fully incorporated. Pour the mixture into a saucepan.
2. Cook it over low heat. The mixture will start solidifying at the bottom of the pan. Keep stirring and folding with a flexible spatula to avoid burning.
3. Once it turns into a solid mass, transfer it to a bowl. Put cling film tightly over the cooked filling. Once completely cool, refrigerate it for 2 hours to firm up further.
🛎 **Pro tips**:
- Remember to keep the heat very low. Do not boil. Otherwise, the filling will become lumpy.
- Do not overcook. The filling should hold in shape but not too dry (It’ll become harder once chilled). For the desired consistency, please refer to the video in the recipe card below.
### Other filling options
Many common sweet fillings for Chinese treats can go into snow skin mooncakes. I’ve written a post on [how to make red bean paste](https://redhousespice.com/red-bean-paste/). Also, you can find instructions on homemade lotus seed paste in my recipe for [Cantonese Mooncake with Salted Egg Yolk](https://redhousespice.com/cantonese-mooncake/), and [black sesame paste](https://redhousespice.com/black-sesame-paste/) (黑芝麻馅) commonly used in [Glutinous Rice Balls](https://redhousespice.com/tang-yuan/).
## Prepare the skin
The outer part of snow skin mooncakes has a chewy, sticky and springy mouthfeel which I find very pleasant. It’s similar to the texture of [mochi](https://www.bonappetit.com/story/what-is-mochi) but a bit firmer, as it needs to be pressed to a particular shape and pattern.
### Ingredients for the skin
You’ll need the following to make the dough:
- Glutinous rice flour (糯米粉)
- Regular rice flour (粘米粉)
- Wheat starch (澄粉), or cornstarch/tapioca starch
- Powdered sugar (aka icing sugar )
- Milk (full-fat or semi-skimmed)
- Condensed milk
- Neutral cooking oil (e.g. canola, vegetable, rapeseed, sunflower, etc.)
A trip to a Chinese store would be necessary to purchase glutinous rice flour, regular rice flour and wheat starch. Condensed milk adds a rich flavor to the skin and it’s widely available in mainstream supermarkets.
🛎 **Pro tips**:
- **Don’t omit regular rice flour**: Some recipes suggest that you use only glutinous rice flour. I don’t suggest you skip regular rice flour. As I explained in my post on [Sichuan Leaf-wrapped Rice Cakes](https://redhousespice.com/leaf-wrapped-sticky-rice-cake/), it helps the dough to stay in shape and to avoid it being overly sticky.
- **For a gluten-free diet**: use cornstarch or tapioca starch instead of wheat starch which usually contains a very small amount of gluten (Unless your wheat starch is clearly labeled as gluten-free). They produce almost an identical result.
### Cooking steps
1\. In a mixing bowl, whisk all the ingredients for the skin until well combined. Pour the mixture into a deep plate.
2\. To cook it, you have two options. Both work well. After cooking, the batter should turn completely solid (The time required may vary a little depending on your device. Adjust if necessary).
- **OPTION 1: Microwave** – Cover with a plate to avoid splashing. Cook on high power for 4 minutes.
- **OPTION 2: Steam** – Cover with a plate to avoid dripping water. Steam over medium-high heat for 20 mins.
3\. With a flexible spatula, scrape the hardened dough off the plate. Transfer it to another plate to cool quickly.
4\. Once no longer hot to touch, combine and knead it with gloved hands until it becomes smooth and elastic.
🛎 **Pro tips**:
- Knead the dough very well. This helps to reduce stickiness.
- Cover the kneaded dough tightly with cling film. To make assembly easier, chill it in the fridge for 1 hour.
- If you double the quantity of the recipe, microwave the mixture in two batches. If steaming, increase the time to 30 minutes.
## **Shape the mooncakes**
Before assembly, make sure the dough and the filling have been chilled so they are reasonably firm to touch. This way, they are much easier to handle.
To prevent the mooncakes from sticking to the mold, you also need a little dusting flour. You can make it by toasting some glutinous rice flour over low heat for about 4 minutes. Leave to cool for later use.
To assemble the mooncakes, follow these steps:
1\. Divide the dough and filling into equal pieces (a kitchen scale helps). Roll each into a ball.
2\. Flatten a piece of dough into a disc. Place a piece of filling in the middle.
3\. Gently push the wrapper upwards to tightly cover the entire filling. Seal well on the top.
4\. Roll the assembled ball in the toasted glutinous rice flour to gain a thin coating.
5\. Put it into a mooncake mold. Place the mold on a flat, lightly dusted surface. Press the springy handle to shape the mooncake.
6\. Lift the mold up. Press the handle again to push the mooncake onto the surface.
🛎 **Pro tips**:
- Remember to wear gloves to avoid sticking.
- If your mooncakes don’t come off the mold easily, lightly dust the mold beforehand.
- If using a traditional mold, dust it well then put the ball in. Press to flatten. Tilt the mold while tapping it gently until the mooncake falls off.
## Make them colorful
When possible, I like coloring my food with natural ingredients (I did so in my recipe for [Colorful Dumplings](https://redhousespice.com/colourful-dumplings/), [Mango Pancakes](https://redhousespice.com/mango-pancake/), and [Glutinous Rice Balls](https://redhousespice.com/tang-yuan/)). If you wish to make your mooncakes colorful, follow these tips:
- Natural ingredients work well, such as matcha powder or spinach powder for green; purple sweet potato powder for purple; beetroot juice for pink, etc.
- Simply sprinkle the powder or juice over the cooked dough, then knead well to distribute the color until it becomes even.
- Add the coloring powder/juice little by little until the desired color shade appears.
- You can also mix two or three different pieces of dough to create a marble effect.
## Serve & store
Right after assembling, your mooncakes are ready to be served! Enjoy them as an afternoon snack or a dinner treat.
If you plan to eat them later, here is how you store them:
- **In the fridge**: Place them in air-tight containers and consume within 72 hours. Make sure you add a layer of parchment paper between each layer if you have to stack them up.
- **In the freezer**: Freeze them as soon as they’re assembled in air-tight containers/plastic bags for up to 1 month. Leave to thaw in the fridge.
### How to rescue hardened mooncakes?
The outer layer of snow skin mooncakes tends to harden over time. If they’re made just a day ago, simply bring them back to room temperature.
If they’ve been stored for longer, use one of the following methods to soften them up:
- **Microwave method:** Wet them with a very thin layer of water then put in a microwave-safe plate/bowl. Cover with cling film or a plate. Microwave on high power for 15 seconds. Check the softness and cook 10 more seconds at a time until they have your preferred softness. You may need to flip the mooncakes once if you find one side stays hard.
- **Steamer method:** Steam the mooncakes for 2 minutes. Check the softness. Cook a little longer if needed. They’ll become quite sticky on the surface right after steaming. Leave to cool for a while then serve.
## Recipe FAQs
**Q: Can I use wheat flour to replace rice flour?**
**A:** No, it won’t work for this recipe.
**Q: I want to make a big batch (more than double the recipe). Can I steam the batter for the skin all at once?**
**A:** If you have a multi-layer steamer, you can add the batter into several plates and steam just once. This way it will be cooked through. Otherwise, cook it in bigger plates in several batches and extend the time if necessary (The idea is to spread out the batter as shallow as possible).
**Q: After cooking, I see some oil separated from the dough. Shall I discard it?**
**A**: It’s perfectly normal to see that. But make sure you keep the oil and knead it into the dough. This will keep the skin stay tender for longer.
**Q: The dough is very sticky. How to improve?**
**A:** If you’ve used the ingredients and ratio suggested in the recipe, highly likely this is because the batter hasn’t been cooked through. Every microwave (or cooker if steaming) performs differently. Slightly extend the time in your case.
**Q: Will this recipe work if I use ice cream as the filling?**
**A:** It will work. Make sure you use hard serve ice cream which takes longer to melt (avoid slow churned ice cream or sorbet). Also, act fast when assembling.
## Other festive treats
Fancy more [Chinese sweet treats](https://redhousespice.com/category/dessert-snack-recipes/)? Check these recipes:
[](https://redhousespice.com/cantonese-mooncake/)
### [Mooncakes, a Classic Recipe (广式月饼)](https://redhousespice.com/cantonese-mooncake/)
[](https://redhousespice.com/sticky-rice-pumpkin-cake/)
### [Pumpkin Mochi with Red Bean Paste (红豆南瓜饼)](https://redhousespice.com/sticky-rice-pumpkin-cake/)
[](https://redhousespice.com/tang-yuan/)
### [Tang Yuan, Chinese glutinous rice balls (汤圆)](https://redhousespice.com/tang-yuan/)
[](https://redhousespice.com/homemade-bubble-tea/)
### [Bubble Tea Three Ways (Boba Tea, 珍珠奶茶)](https://redhousespice.com/homemade-bubble-tea/)
## 📋 Recipe
Love this recipe? Please [leave a 🌟🌟🌟🌟🌟 rating and a comment](https://redhousespice.com/snow-skin-mooncake/#commentform). Thank you\!
5 from 93 votes
## Snow skin mooncake with custard filling (冰皮月饼)
By [Wei Guo](https://redhousespice.com/about/wei-guo)
No baking required, snow skin mooncakes consist of a tender skin and a creamy custard filling. Follow my detailed instructions to make some\!
Prep: 30 minutes mins
Cook: 15 minutes mins
Total: 2 hours hrs 45 minutes mins
Servings: [8](https://redhousespice.com/snow-skin-mooncake/) mooncakes
[Save](https://redhousespice.com/snow-skin-mooncake/)
[Saved Recipe](https://redhousespice.com/snow-skin-mooncake/)
[  Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fredhousespice.com%2Fsnow-skin-mooncake%2F&media=https%3A%2F%2Fredhousespice.com%2Fwp-content%2Fuploads%2F2022%2F08%2Fcustard-mooncakes.jpg&description=Snow+skin+mooncake+with+custard+filling+%28%E5%86%B0%E7%9A%AE%E6%9C%88%E9%A5%BC%29&is_video=false)
[Rate](https://redhousespice.com/snow-skin-mooncake/#comment) [Print](https://redhousespice.com/wprm_print/10975)
### Before You Start
To understand the desired texture of both the filling and the skin, I recommend you watch the video below.
### Video
### Equipment
- [Mooncake mold](https://geni.us/daRPBA) for making small 1.8oz/50g ones
- Food-safe gloves
### Ingredients US Customary Metric
#### For the filling
- ▢
2½ tablespoon wheat starch, or cornstarch/tapioca starch (see note 1)
- ▢
3 tablespoon powdered sugar, aka icing sugar
- ▢
3 tablespoon unsalted butter, melted
- ▢
2 tablespoon condensed milk, See note 2 for substitute
- ▢
2 large eggs
#### For the skin
- ▢
3 tablespoon glutinous rice flour
- ▢
3 tablespoon regular rice flour
- ▢
2 tablespoon wheat starch, or cornstarch/tapioca starch
- ▢
3 tablespoon powdered sugar, aka icing sugar
- ▢
½ cup milk
- ▢
1 tablespoon condensed milk
- ▢
1 tablespoon neutral cooking oil
- ▢
Matcha powder, for coloring (optional)
#### For dusting
- ▢
2 tablespoon glutinous rice flour
### Instructions
#### **Make the filling**
- Mix wheat starch (or cornstarch/tapioca starch), powdered sugar, melted butter and condensed milk until well combined. Add the eggs. Lightly beat until fully incorporated.
- Pour the mixture into a saucepan. Cook over low heat. Once the mixture starts to solidify at the bottom of the pan, stir and fold constantly with a flexible spatula.
- When the mixture becomes evenly solid, transfer it to a bowl. It should hold in shape but not too dry (please refer to the video below for the desired consistency).
- Lay a piece of cling film tightly over the cooked filling. Leave to cool completely then put into the fridge to firm up further.
#### Prepare the skin
- While waiting for the filling to cool, prepare the skin. Put glutinous rice flour, regular rice flour, wheat starch (or cornstarch/tapioca starch) and powdered sugar into a bowl. Pour in milk. Mix until smooth. Add condensed milk and oil. Stir to combine.
- Pour the mixture into a deep plate, then cover it with another plate. Cook it using one of these methods: **\[Option 1\]** In a microwave for 4 minutes on high power; **\[Option 2\]** In a steamer for 20 minutes over medium-high heat (see note 3).
- By then the mixture should have turned solid. Use a flexible spatula to scrape it off and transfer to another plate to speed up cooling (see note 4).
- When it’s cool enough to touch, combine and knead it in your hands until it becomes smooth (you’ll need to wear food-safe gloves to prevent sticking). Wrap it with cling film if not used immediately.
#### Color the skin (optional)
- Sprinkle matcha powder or purple sweet potato powder over the cooked dough. Knead to distribute the powder until the color becomes even. For the entire dough this recipe makes, you’d need about ½ tsp of powder.
#### Toast the dusting flour
- In a pan, toast glutinous rice flour over low heat for about 4 minutes. Transfer out to cool for later use.
#### Shape the mooncakes
- Take the filling out and knead in your hands briefly to make it smoother. Divide it into 8 equal pieces and roll each into a ball.
- Also, shape the skin into 8 equal balls. Flatten one piece into a round wrapper. Place a filling ball in the middle. Gently push the wrapper upwards to tightly cover the filling. Seal at the top.
- Roll the assembled ball in the toasted glutinous rice flour. Rub off any excess flour leaving just a very thin layer.
- Put the ball into a mooncake mold. Place the mold, with the opening facing down, onto a lightly dusted surface. Press the springy handle then lift up the mold. Push the handle again to release the mooncake (see note 5).
#### Store
- **In the fridge:** Store them in air-tight containers in the fridge and consume within 72 hours.
- **In the freezer:** Lay them in a single layer to freeze. Once completely frozen, transfer them into air-tight containers/bags. Store in the freezer for up to 1 month.
#### Serve
- They’re best when consumed right after assembly. The skin will harden over time.
- **To soften**, you can \[Option 1\]: Lightly wet them and microwave them in a plate/bowl covered with cling film. Run on high power for 15 seconds. Check the softness and cook longer (10 seconds at a time) until softened. \[Option 2\]: Steam them for 2 minutes. Check the softness. Cook a little longer as needed.
### Notes
1\. Please be aware that regular wheat starch contains a very small amount of gluten. To make this treat gluten-free, use cornstarch/tapioca starch or special wheat starch that’s clearly labeled as gluten-free.
2\. You can replace 2 tablespoons (45g) of condensed milk with ¼ cup (40g) of full-fat milk powder (this ingredient was included in the previous version of my recipe).
3\. If you’re to double the quantity of the recipe, microwave the skin mixture in two batches. If steaming, increase the cooking time to 30 minutes.
4\. It’s perfectly normal to see some oil separated from the dough after cooking. Remember to knead it into the dough.
5\. Dust the mooncake mold before shaping if your mooncakes don’t slide off easily.
### Your Recipe Notes
[✍️ Write here](https://redhousespice.com/snow-skin-mooncake/)
### Nutrition
Serving: 1mooncake \| Calories: 169kcal \| Carbohydrates: 25g \| Protein: 4g \| Fat: 6g \| Saturated Fat: 1g \| Polyunsaturated Fat: 3g \| Monounsaturated Fat: 2g \| Trans Fat: 0\.04g \| Cholesterol: 2mg \| Sodium: 20mg \| Potassium: 77mg \| Fiber: 2g \| Sugar: 12g \| Vitamin A: 45IU \| Vitamin C: 0\.05mg \| Calcium: 68mg \| Iron: 0\.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? [Rate and comment](https://redhousespice.com/snow-skin-mooncake/#comment) below\!
*Update Notice: This is a revised version of my original post published in 2017. It includes alternative cooking methods, *more tips* and a video*.
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Hi! I’m Wei
Born and raised in China, I’m the do-it-all creator behind this blog, a free digital cookbook sharing authentic, accessible Chinese recipes since 2017. I couldn’t be happier to have you here\!
[Learn more](https://redhousespice.com/about/)
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### [Red Bean Popsicles (红豆冰棍)](https://redhousespice.com/red-bean-popsicles/)
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## 78 Comments
1. **Mary Sauer** says:
October 6, 2025 at 00:04
Great recipe easy to follow and do All my friends who are from China love them when I make these for Mid-Autumn festival
[Reply](https://redhousespice.com/snow-skin-mooncake/#comment-93662)
1. **Wei Guo** says:
October 6, 2025 at 05:58
That’s wonderful to hear! Happy Mid-Autumn Festival
[Reply](https://redhousespice.com/snow-skin-mooncake/#comment-93671)
2. **k** says:
September 29, 2025 at 12:43
made this exactly following the recipe. it worked very well and the write-up and video gave me a good idea of what to expect! thank you\!
notes:
\* on your other mooncake recipe you specify the size of mold needed. i think it might be a good idea here too
\* it is a bit confusing how much chilling is required and when. if those could be inserted into the main recipe i think it would help
we were overjoyed it turned out the first time. thank you for your detailed and clear instructions\!
[Reply](https://redhousespice.com/snow-skin-mooncake/#comment-93371)
1. **Wei Guo** says:
September 30, 2025 at 11:15
So happy to hear it turned out well on your first try! 😊 Thank you for the thoughtful feedback. I’ll definitely keep your notes in mind for updating the recipes.
[Reply](https://redhousespice.com/snow-skin-mooncake/#comment-93410)
3. **Melanie Ouyang** says:
January 22, 2025 at 03:47
Hi, I tried the recipe out but the skin became thick and putty-like and the filling became dry and crumbly. Do you know how to fix this?
[Reply](https://redhousespice.com/snow-skin-mooncake/#comment-74175)
1. **Wei Guo** says:
February 16, 2025 at 06:32
Thanks for trying my recipe, and sorry to hear the texture wasn’t as you expected! It sounds like both the dough and the filling might be lacking moisture. Did you measure all the ingredients precisely? If the amount of eggs in the filling or the milk or oil in the dough is less than required, it can result in a tough dough or a dry filling. I hope your next attempt turns out better\!
[Reply](https://redhousespice.com/snow-skin-mooncake/#comment-75313)
4. **Melanie Ouyang** says:
January 20, 2025 at 23:49
If I want to color them will the flavor of the mooncake change?
[Reply](https://redhousespice.com/snow-skin-mooncake/#comment-74126)
1. **Wei Guo** says:
January 21, 2025 at 10:03
The colored ones have a very subtle taste of matcha. But it doesn’t affect the overall taste. Happy cooking, Melanie\!
[Reply](https://redhousespice.com/snow-skin-mooncake/#comment-74147)
5. **emmy** says:
September 17, 2024 at 23:06
Can I use only glutinous rice flour instead of a combo of regular and glutinous rice flour for the skin? That’s all I had on hand at the moment.
[Reply](https://redhousespice.com/snow-skin-mooncake/#comment-69565)
1. **Wei Guo** says:
September 18, 2024 at 04:42
Unfortunately not. If only use glutinous rice flour, the dough will be overly sticky.
[Reply](https://redhousespice.com/snow-skin-mooncake/#comment-69574)
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Hi! I’m Wei
Born and raised in China, I’m the do-it-all creator behind this blog, a free digital cookbook sharing authentic, accessible Chinese recipes since 2017. I couldn’t be happier to have you here\!
[Learn more](https://redhousespice.com/about/)
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## Rate This Recipe |
| Readable Markdown | *No-bake snow skin mooncakes are a simple, tasty alternative to traditional mooncakes. They consist of a tender, slightly chewy skin and a creamy custard filling. Follow my detailed instructions to make some\!*
Pin this now to find it later\!
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According to the Chinese lunar calendar, [Mid-Autumn Festival](https://en.wikipedia.org/wiki/Mid-Autumn_Festival) (*Zhōng Qiū Jié/中秋节*) is on the 15th day of the 8th month of the year which is a full moon day (***It falls on Tuesday, September 17th in 202******4***). Apart from the tradition of moon gazing, eating mooncakes is an absolute must for Chinese around the world.
As its name suggests, mooncake (*Yuè Bǐng, 月饼*) is a cake that resembles the shape of the moon. Comprising a crust and a filling, they are made with different tastes and appearances using various methods across China.
Every year, I make two types to celebrate this special occasion. One is the traditional [Cantonese mooncakes with salted egg yolk](https://redhousespice.com/cantonese-mooncake/). The other is the modern snow skin mooncakes which are much simpler to make.
## Table of Contents
- [What is snow skin mooncake](https://redhousespice.com/snow-skin-mooncake/#what-is-snow-skin-mooncake)
- [Recipe summary](https://redhousespice.com/snow-skin-mooncake/#recipe-summary)
- [Equipment required](https://redhousespice.com/snow-skin-mooncake/#equipment-required)
- [Make the custard filling](https://redhousespice.com/snow-skin-mooncake/#make-the-custard-filling)
- [Prepare the skin](https://redhousespice.com/snow-skin-mooncake/#prepare-the-skin)
- [Shape the mooncakes](https://redhousespice.com/snow-skin-mooncake/#shape-the-mooncakes)
- [Make them colorful](https://redhousespice.com/snow-skin-mooncake/#make-them-colorful)
- [Serve & store](https://redhousespice.com/snow-skin-mooncake/#serve-store)
- [Recipe FAQs](https://redhousespice.com/snow-skin-mooncake/#recipe-faqs)
- [Other festive treats](https://redhousespice.com/snow-skin-mooncake/#other-festive-treats)
- [📋 Recipe](https://redhousespice.com/snow-skin-mooncake/#%F0%9F%93%8B-recipe)
## What is snow skin mooncake
Known as *Bīng Pí Yuè Bǐng/冰皮* in Chinese, snow skin mooncake is believed to have originated in Hong Kong (although some argue that it’s from Singapore). It has become increasingly popular in Chinese bakeries, as well as in family kitchens, thanks to its diverse appearance and simple cooking procedure.
The original version of snow skin mooncake has a white, chewy, mochi-like outer layer and is served cold. That’s how it got the name “snow skin”. Nowadays, you can find colorful ones which are even more attractive.
They can be stuffed with regular mooncake fillings, such as [red bean paste](https://redhousespice.com/red-bean-paste/), lotus paste, [black sesame paste](https://redhousespice.com/black-sesame-paste/), etc. The custard filling that I’m introducing today is the most popular type I’d say.
### Key features
Compared to traditional mooncakes, here are a few features of snow skin mooncakes:
- No baking is involved
- They’re less tricky to make thus novice-friendly
- They can be easily colored with natural ingredients
- You can improvise with the filling, e.g. try ice cream\!
## Recipe summary
Before I discuss more detailed instructions and tips, here is a summary of how to make snow skin mooncake with custard filling:
1. Heat all the ingredients for the filling in a pan until they turn into a paste. Refrigerate to firm up.
2. Mix all the ingredients for the skin into a batter. Steam (or microwave) to harden. Then knead briefly into a dough.
3. Divide the dough and the filling into equal pieces. Wrap the filling with the dough to form a ball. Use a mooncake mold to shape. Then you’re ready to serve\!
## Equipment required
Apart from regular kitchen tools like pans, bowls, plates, spatula, etc, you’ll need the following:
**Mooncake molds**
[](https://geni.us/daRPBA)
I prefer the [modern plastic mooncake molds](https://geni.us/daRPBA) which have springy handles. They’re easy and neat to use. Also, each mold comes with several plates with different patterns. The traditional wooden ones would work too if you already have one.
You can find mooncake molds in some Chinese stores, especially around Mid-Autumn Festival time. They’re also available on major online shopping platforms, such as Amazon, eBay, etc.
**Kitchen gloves**
The mooncake skin tends to stick to your hands. So a pair of food-grade gloves would help a lot.
## Make the custard filling
Custard filling (奶黄馅) is very popular in Chinese sweet treats (think [dim sum](https://redhousespice.com/category/dim-sum-recipes/) style [Steamed Custard Buns](https://redhousespice.com/steamed-custard-buns/)). Its creamy, soft texture pairs perfectly with this type of mooncake skin.
### Ingredients for the filling
Here are what you’ll need to make custard filling:
- Wheat starch, or cornstarch/tapioca starch
- Powdered sugar (aka icing sugar)
- Condensed milk (or milk powder)
- Unsalted butter, melted
- Eggs
### Cooking steps
1. Mix all the ingredients above until they’re fully incorporated. Pour the mixture into a saucepan.
2. Cook it over low heat. The mixture will start solidifying at the bottom of the pan. Keep stirring and folding with a flexible spatula to avoid burning.
3. Once it turns into a solid mass, transfer it to a bowl. Put cling film tightly over the cooked filling. Once completely cool, refrigerate it for 2 hours to firm up further.
🛎 **Pro tips**:
- Remember to keep the heat very low. Do not boil. Otherwise, the filling will become lumpy.
- Do not overcook. The filling should hold in shape but not too dry (It’ll become harder once chilled). For the desired consistency, please refer to the video in the recipe card below.
### Other filling options
Many common sweet fillings for Chinese treats can go into snow skin mooncakes. I’ve written a post on [how to make red bean paste](https://redhousespice.com/red-bean-paste/). Also, you can find instructions on homemade lotus seed paste in my recipe for [Cantonese Mooncake with Salted Egg Yolk](https://redhousespice.com/cantonese-mooncake/), and [black sesame paste](https://redhousespice.com/black-sesame-paste/) (黑芝麻馅) commonly used in [Glutinous Rice Balls](https://redhousespice.com/tang-yuan/).
## Prepare the skin
The outer part of snow skin mooncakes has a chewy, sticky and springy mouthfeel which I find very pleasant. It’s similar to the texture of [mochi](https://www.bonappetit.com/story/what-is-mochi) but a bit firmer, as it needs to be pressed to a particular shape and pattern.
### Ingredients for the skin
You’ll need the following to make the dough:
- Glutinous rice flour (糯米粉)
- Regular rice flour (粘米粉)
- Wheat starch (澄粉), or cornstarch/tapioca starch
- Powdered sugar (aka icing sugar )
- Milk (full-fat or semi-skimmed)
- Condensed milk
- Neutral cooking oil (e.g. canola, vegetable, rapeseed, sunflower, etc.)
A trip to a Chinese store would be necessary to purchase glutinous rice flour, regular rice flour and wheat starch. Condensed milk adds a rich flavor to the skin and it’s widely available in mainstream supermarkets.
🛎 **Pro tips**:
- **Don’t omit regular rice flour**: Some recipes suggest that you use only glutinous rice flour. I don’t suggest you skip regular rice flour. As I explained in my post on [Sichuan Leaf-wrapped Rice Cakes](https://redhousespice.com/leaf-wrapped-sticky-rice-cake/), it helps the dough to stay in shape and to avoid it being overly sticky.
- **For a gluten-free diet**: use cornstarch or tapioca starch instead of wheat starch which usually contains a very small amount of gluten (Unless your wheat starch is clearly labeled as gluten-free). They produce almost an identical result.
### Cooking steps
1\. In a mixing bowl, whisk all the ingredients for the skin until well combined. Pour the mixture into a deep plate.
2\. To cook it, you have two options. Both work well. After cooking, the batter should turn completely solid (The time required may vary a little depending on your device. Adjust if necessary).
- **OPTION 1: Microwave** – Cover with a plate to avoid splashing. Cook on high power for 4 minutes.
- **OPTION 2: Steam** – Cover with a plate to avoid dripping water. Steam over medium-high heat for 20 mins.
3\. With a flexible spatula, scrape the hardened dough off the plate. Transfer it to another plate to cool quickly.
4\. Once no longer hot to touch, combine and knead it with gloved hands until it becomes smooth and elastic.
🛎 **Pro tips**:
- Knead the dough very well. This helps to reduce stickiness.
- Cover the kneaded dough tightly with cling film. To make assembly easier, chill it in the fridge for 1 hour.
- If you double the quantity of the recipe, microwave the mixture in two batches. If steaming, increase the time to 30 minutes.
## **Shape the mooncakes**
Before assembly, make sure the dough and the filling have been chilled so they are reasonably firm to touch. This way, they are much easier to handle.
To prevent the mooncakes from sticking to the mold, you also need a little dusting flour. You can make it by toasting some glutinous rice flour over low heat for about 4 minutes. Leave to cool for later use.
To assemble the mooncakes, follow these steps:
1\. Divide the dough and filling into equal pieces (a kitchen scale helps). Roll each into a ball.
2\. Flatten a piece of dough into a disc. Place a piece of filling in the middle.
3\. Gently push the wrapper upwards to tightly cover the entire filling. Seal well on the top.
4\. Roll the assembled ball in the toasted glutinous rice flour to gain a thin coating.
5\. Put it into a mooncake mold. Place the mold on a flat, lightly dusted surface. Press the springy handle to shape the mooncake.
6\. Lift the mold up. Press the handle again to push the mooncake onto the surface.
🛎 **Pro tips**:
- Remember to wear gloves to avoid sticking.
- If your mooncakes don’t come off the mold easily, lightly dust the mold beforehand.
- If using a traditional mold, dust it well then put the ball in. Press to flatten. Tilt the mold while tapping it gently until the mooncake falls off.
## Make them colorful
When possible, I like coloring my food with natural ingredients (I did so in my recipe for [Colorful Dumplings](https://redhousespice.com/colourful-dumplings/), [Mango Pancakes](https://redhousespice.com/mango-pancake/), and [Glutinous Rice Balls](https://redhousespice.com/tang-yuan/)). If you wish to make your mooncakes colorful, follow these tips:
- Natural ingredients work well, such as matcha powder or spinach powder for green; purple sweet potato powder for purple; beetroot juice for pink, etc.
- Simply sprinkle the powder or juice over the cooked dough, then knead well to distribute the color until it becomes even.
- Add the coloring powder/juice little by little until the desired color shade appears.
- You can also mix two or three different pieces of dough to create a marble effect.
## Serve & store
Right after assembling, your mooncakes are ready to be served! Enjoy them as an afternoon snack or a dinner treat.
If you plan to eat them later, here is how you store them:
- **In the fridge**: Place them in air-tight containers and consume within 72 hours. Make sure you add a layer of parchment paper between each layer if you have to stack them up.
- **In the freezer**: Freeze them as soon as they’re assembled in air-tight containers/plastic bags for up to 1 month. Leave to thaw in the fridge.
### How to rescue hardened mooncakes?
The outer layer of snow skin mooncakes tends to harden over time. If they’re made just a day ago, simply bring them back to room temperature.
If they’ve been stored for longer, use one of the following methods to soften them up:
- **Microwave method:** Wet them with a very thin layer of water then put in a microwave-safe plate/bowl. Cover with cling film or a plate. Microwave on high power for 15 seconds. Check the softness and cook 10 more seconds at a time until they have your preferred softness. You may need to flip the mooncakes once if you find one side stays hard.
- **Steamer method:** Steam the mooncakes for 2 minutes. Check the softness. Cook a little longer if needed. They’ll become quite sticky on the surface right after steaming. Leave to cool for a while then serve.
## Recipe FAQs
**Q: Can I use wheat flour to replace rice flour?**
**A:** No, it won’t work for this recipe.
**Q: I want to make a big batch (more than double the recipe). Can I steam the batter for the skin all at once?**
**Q: After cooking, I see some oil separated from the dough. Shall I discard it?**
**Q: The dough is very sticky. How to improve?**
**Q: Will this recipe work if I use ice cream as the filling?**
## Other festive treats
Fancy more [Chinese sweet treats](https://redhousespice.com/category/dessert-snack-recipes/)? Check these recipes:
## 📋 Recipe
Love this recipe? Please [leave a 🌟🌟🌟🌟🌟 rating and a comment](https://redhousespice.com/snow-skin-mooncake/#commentform). Thank you\!
To understand the desired texture of both the filling and the skin, I recommend you watch the video below.
- Food-safe gloves
#### For the filling
- ▢
2½ tablespoon wheat starch, or cornstarch/tapioca starch (see note 1)
- ▢
3 tablespoon powdered sugar, aka icing sugar
- ▢
3 tablespoon unsalted butter, melted
- ▢
2 tablespoon condensed milk, See note 2 for substitute
- ▢
2 large eggs
#### For the skin
- ▢
3 tablespoon glutinous rice flour
- ▢
3 tablespoon regular rice flour
- ▢
2 tablespoon wheat starch, or cornstarch/tapioca starch
- ▢
3 tablespoon powdered sugar, aka icing sugar
- ▢
½ cup milk
- ▢
1 tablespoon condensed milk
- ▢
1 tablespoon neutral cooking oil
- ▢
Matcha powder, for coloring (optional)
#### For dusting
- ▢
2 tablespoon glutinous rice flour
#### **Make the filling**
- Mix wheat starch (or cornstarch/tapioca starch), powdered sugar, melted butter and condensed milk until well combined. Add the eggs. Lightly beat until fully incorporated.
- Pour the mixture into a saucepan. Cook over low heat. Once the mixture starts to solidify at the bottom of the pan, stir and fold constantly with a flexible spatula.
- When the mixture becomes evenly solid, transfer it to a bowl. It should hold in shape but not too dry (please refer to the video below for the desired consistency).
- Lay a piece of cling film tightly over the cooked filling. Leave to cool completely then put into the fridge to firm up further.
#### Prepare the skin
- While waiting for the filling to cool, prepare the skin. Put glutinous rice flour, regular rice flour, wheat starch (or cornstarch/tapioca starch) and powdered sugar into a bowl. Pour in milk. Mix until smooth. Add condensed milk and oil. Stir to combine.
- Pour the mixture into a deep plate, then cover it with another plate. Cook it using one of these methods: **\[Option 1\]** In a microwave for 4 minutes on high power; **\[Option 2\]** In a steamer for 20 minutes over medium-high heat (see note 3).
- By then the mixture should have turned solid. Use a flexible spatula to scrape it off and transfer to another plate to speed up cooling (see note 4).
- When it’s cool enough to touch, combine and knead it in your hands until it becomes smooth (you’ll need to wear food-safe gloves to prevent sticking). Wrap it with cling film if not used immediately.
#### Color the skin (optional)
- Sprinkle matcha powder or purple sweet potato powder over the cooked dough. Knead to distribute the powder until the color becomes even. For the entire dough this recipe makes, you’d need about ½ tsp of powder.
#### Toast the dusting flour
- In a pan, toast glutinous rice flour over low heat for about 4 minutes. Transfer out to cool for later use.
#### Shape the mooncakes
- Take the filling out and knead in your hands briefly to make it smoother. Divide it into 8 equal pieces and roll each into a ball.
- Also, shape the skin into 8 equal balls. Flatten one piece into a round wrapper. Place a filling ball in the middle. Gently push the wrapper upwards to tightly cover the filling. Seal at the top.
- Roll the assembled ball in the toasted glutinous rice flour. Rub off any excess flour leaving just a very thin layer.
- Put the ball into a mooncake mold. Place the mold, with the opening facing down, onto a lightly dusted surface. Press the springy handle then lift up the mold. Push the handle again to release the mooncake (see note 5).
#### Store
- **In the fridge:** Store them in air-tight containers in the fridge and consume within 72 hours.
- **In the freezer:** Lay them in a single layer to freeze. Once completely frozen, transfer them into air-tight containers/bags. Store in the freezer for up to 1 month.
#### Serve
- They’re best when consumed right after assembly. The skin will harden over time.
- **To soften**, you can \[Option 1\]: Lightly wet them and microwave them in a plate/bowl covered with cling film. Run on high power for 15 seconds. Check the softness and cook longer (10 seconds at a time) until softened. \[Option 2\]: Steam them for 2 minutes. Check the softness. Cook a little longer as needed.
1\. Please be aware that regular wheat starch contains a very small amount of gluten. To make this treat gluten-free, use cornstarch/tapioca starch or special wheat starch that’s clearly labeled as gluten-free.
2\. You can replace 2 tablespoons (45g) of condensed milk with ¼ cup (40g) of full-fat milk powder (this ingredient was included in the previous version of my recipe).
3\. If you’re to double the quantity of the recipe, microwave the skin mixture in two batches. If steaming, increase the cooking time to 30 minutes.
4\. It’s perfectly normal to see some oil separated from the dough after cooking. Remember to knead it into the dough.
5\. Dust the mooncake mold before shaping if your mooncakes don’t slide off easily.
Serving: 1mooncake \| Calories: 169kcal \| Carbohydrates: 25g \| Protein: 4g \| Fat: 6g \| Saturated Fat: 1g \| Polyunsaturated Fat: 3g \| Monounsaturated Fat: 2g \| Trans Fat: 0\.04g \| Cholesterol: 2mg \| Sodium: 20mg \| Potassium: 77mg \| Fiber: 2g \| Sugar: 12g \| Vitamin A: 45IU \| Vitamin C: 0\.05mg \| Calcium: 68mg \| Iron: 0\.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
*Update Notice: This is a revised version of my original post published in 2017. It includes alternative cooking methods, *more tips* and a video*.
Hi! I’m Wei
Born and raised in China, I’m the do-it-all creator behind this blog, a free digital cookbook sharing authentic, accessible Chinese recipes since 2017. I couldn’t be happier to have you here\!
## More Desserts & Snacks |
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