Snow Skin Mooncake is a kind of Chinese mooncake. It is a symbolic gift for the Mid-Autumn Festival in China.
What is a snow skin mooncake?
Snow skin mooncake also called snowy mooncake, ice skin mooncake or crystal mooncake is popular pastries in Southeast Asia. Its feature is that no baking is required, the process is simple, and energy is saved. The palate is soft and smooth, slightly elastic, and the color is white as snow. It is usually stored and sold in a refrigerator.
The traditional moon cakes are made of syrup and the color is golden yellow, while the snowy moon cakes are made of glutinous rice flour, so the appearance is white. And depending on the material added with different colors, the choice of its skin color is rich. It usually wrapped in mung bean paste, bean paste or lotus seed and other fillings.
The benefit of snow skin mooncake
It is a mild tonic containing protein, fat, sugar, calcium, phosphorus, iron, vitamin B and starch. It can alleviate some symptoms, such as nausea caused by spleen and stomach deficiency, loss of appetite, diarrhea, shortness of breath, and abdominal bloating.
The starch of the snow skin mooncake contained therein is amylopectin, so it is difficult to digest and hydrolyze in the stomach. For people with diabetes, overweight or other chronic diseases (such as kidney disease and high blood lipids), it is not advisable to eat too much at one time.
How to keep snow skin mooncake
Put the snow mooncake in a fresh-keeping bag, squeeze the air and seal it. Then, put it into a refrigerator. It can be kept fresh for 3 – 5 days in the preservation layer of 0-3 °C/32-37.4°F and 3 – 5 months in the frozen layer. After taking it out of the refrigerator, you’d better eat them in 2 hours.
Tips for make snow skin mooncake
1. After the mooncake skin is steamed, wait until it is completely cooled before filling it. Otherwise, it will stick to your hands.
After the skin is cooled, it will sticky hands slightly are still normal and add some glutinous rice flour on your hand can be solved. When steaming the snow skin mooncake, cover the fresh-keeping bag to ensure that the moon cake is steamed and will not sticky too much.
2. Compared with glutinous rice flour, sticky rice flour does not have viscosity, and adding some rice flour to the dough can avoid the snow skin mooncake taste too soft. Wheat starch can increase the toughness of the mooncake skin and look more transparent.
What is snow skin mooncake made of?
It is mainly made of glutinous rice flour, rice flour, wheat flour, sugar, salad oil, milk and moon cake filling.
Tips on different color materials:
Color | Ingredient | Color | Ingredient |
Green | Green tea powder | Yellow | Pumpkin powder |
Black | Bamboo charcoal powder | Gray | Black sesame powder |
Red | Red yeast powder | Brown | Cocoa powder |
Purple | Purple potato powder | Blue | Butterfly pudding powder |
How to make lotus filling
Reference recipe: Lotus seed paste
Snow Skin Mooncake Recipe
You’ll need:
45g glutinous rice flour
40g rice flour
20g wheat starch
185g milk
30-50g sugar or sugar powder
20g corn oil or salad oil
250g Lotus Filling
Salted egg yolk
Cooked glutinous rice flour
Green tea powder
How to make snow skin mooncake
For the mooncake skin
1. Mix the milk, sugar and corn oil in a bowl. Add glutinous rice flour, rice flour and wheat starch. Stir well with a spoon.
2. The batter is poured into the bowl through the sieve. Set aside for 30minutes. And then steam it for 20 minutes in a steamer.
3. Transfer the batter on a workbench, and you can choose to add green tea powder or other color materials and stir well with a spoon. Cooling it and put in the refrigerator for a while.
4. The dough was divided into 18 g small dough and pressed it by hand.
Assemble the mooncakes
1. Spoon 15g of lotus filling into the center of the dough skin and wrap it well. Finally, wrap a layer of cooked glutinous rice flour on the surface.
2. Press the moon cake into the mold to make the shape. Refrigerated them for 4-5 hours. Serve.
Snow Skin Mooncake
Ingredients
- 45g glutinous rice flour
- 40g rice flour
- 20g wheat starch
- 185g milk
- 30-50g sugar or sugar powder
- 20g corn oil or salad oil
- 250g Lotus Filling
- Salted egg yolk
- Cooked glutinous rice flour
- Green tea powder
Instructions
For the mooncake skin
- Mix the milk, sugar and corn oil in a bowl. Add glutinous rice flour, rice flour and wheat starch. Stir well with a spoon.
- The batter is poured into the bowl through the sieve. Set aside for 30minutes. And then steam it for 20 minutes in a steamer.
- Transfer the batter on a workbench, and you can choose to add green tea powder or other color materials and stir well with a spoon. Cooling it and put in the refrigerator for a while.
- The dough was divided into 18 g small dough and pressed it by hand.
Assemble the mooncakes
- Spoon 15g of lotus filling into the center of the dough skin and wrap it well. Finally, wrap a layer of cooked glutinous rice flour on the surface.
- Press the moon cake into the mold to make the shape. Refrigerated them for 4-5 hours. Serve.
Mark Hall
I just found your blog. My family background is German and British Isles but I really like Chinese food and am so glad to have these recipes to try.
Hawk Johnson
This recipe is a keeper, thank you!
Yolande Clark
I just love your recipe and I love your blog. THANK YOU!
Kelly
Best dessert recipe ever! Thank you so much for sharing this!
Val Walker
Made this mooncake last night! Awesome!!
Elbert Evans
5 stars for taste and texture. I’m new to Chinese food making, a total amateur…TFS
Eileen Campbell
Unbelievably easy! These were delicious and just as store-bought. I was amazed and impressed by the ease and simplicity of making these. Definitely a keeper!
Nunn Williams
Incredible and so easy! Thank you for this new family tradition!
Betty Walker
The first time for homemade snow skin mooncake turned out great. Now I just have to practice making them prettier! Thank you for sharing.