Mooncakes—especially snow skin mooncakes—aren’t something we only enjoy during Mid-Autumn Festival in my home. They’re a regular treat for us all year round.
Unlike traditional baked mooncakes, Snow Skin Mooncakes are simply steamed, which makes them much easier to prepare.
Making the snow skin is very straightforward. If you’ve ever made mochi before, you’ll find the process and texture quite similar.
I’ve been using this snow skin recipe for many years now.
Once you master the skin, you can freely switch up the fillings inside—durian is just one of many delicious options.
Ingredients and Substitutions
Durian Filling
- Fresh Durian Flesh – You’ll need pure, seedless pulp. I recommend using ripe, fragrant varieties like Golden Pillow or Musang King for the best sweetness and creamy texture. The amount needed is for the filling portions after processing.
Snow Skin
- Glutinous Rice Flour – This is the essential ingredient that gives the skin its signature soft, chewy, and stretchy mochi-like texture. Don’t substitute this for regular flour.
- Rice Flour – Adds necessary structure and a pleasant bite to the skin, preventing it from being overly sticky and soft.
- Wheat Starch (澄粉) – I use this to improve translucency and give the snow skin that gentle Q-bounce. If unavailable, you can reduce the glutinous rice flour slightly, but the skin will be less elastic and less glossy.
- Whole Milk – Provides moisture and a subtle creaminess to the dough. Using full-fat milk yields the best flavor and richness.
- Granulated Sugar – Balances the natural sweetness of the durian and adds a subtle sweetness to the skin itself. Adjust to your taste preference.
- Condensed Milk – I recommend adding this for an extra layer of milky sweetness and depth of flavor, making the skin more aromatic. It can be omitted if you prefer a less sweet skin.
- Corn Oil – Makes the dough incredibly smooth, pliable, and non-sticky to handle. You can substitute it with a smaller amount of melted, cooled butter for a richer taste, or a neutral-tasting oil.
- Toasted Glutinous Rice Flour – This is your “handling flour.” You must toast raw glutinous rice flour in a dry pan until lightly golden to deactivate the enzymes, making it safe to eat and perfect for dusting surfaces and molds to prevent sticking.
How to make Durian Snow Skin Mooncakes
Prepare the durian filling
Remove the seeds from the durian flesh and place the flesh into a large bowl.
Use a spoon to mash it into a smooth paste. If you prefer an extra-fine texture, you can pass it through a sieve.
Weigh and divide the durian paste into portions of about 25 g each.
Wrap each portion tightly in plastic wrap and place them in the freezer for 1 hour, or until fully firm. Freezing the filling makes wrapping much easier and prevents leaking.
Make the snow skin dough
In a large mixing bowl, combine the glutinous rice flour, rice flour, and wheat starch. Add the milk, white sugar, and sweetened condensed milk. Stir until the batter is completely smooth with no lumps.
Strain the batter once to remove any undissolved particles.
Pour it into a heatproof container, cover with plastic wrap, and poke a few small holes to allow steam to escape and prevent condensation from dripping onto the surface.
Bring water to a boil in a steamer. Place the container into the steamer and steam over high heat for 30 minutes, until the dough is fully cooked and no white centre remains.
Remove from the steamer while hot. Add the corn oil and use a silicone spatula to fold, press, and knead the dough until all the oil is fully absorbed. Let it cool slightly for about 5 minutes, then knead by hand until smooth, elastic, and glossy.
Divide and wrap
Divide the snow skin dough into portions of about 35 g each.
Flatten one portion gently into a round disc, keeping the edges slightly thinner and the centre slightly thicker.
Place a frozen durian filling in the centre.
Carefully wrap the dough around the filling, pinching the seam closed. Roll gently between your palms to form a smooth ball, making sure the seal is tight to prevent leaking.
Shape the mooncakes
Lightly dust the inside of a mooncake mold with cooked glutinous rice flour. Place the wrapped mooncake into the mold, press gently and evenly, then release.
Repeat with the remaining dough and filling. If there is excess flour on the surface, gently brush it off.
Serve and store
The durian snow skin mooncakes can be eaten immediately for a soft, stretchy, molten centre. For a firmer and more refreshing texture, chill them in the refrigerator for 30 minutes before serving.
Store leftover mooncakes tightly sealed in the freezer. Before eating, let them sit at room temperature for about 5 minutes. Avoid storing at room temperature for extended periods.
Tips & tricks
- Always strain the batter to ensure a smooth, silky snow skin without graininess.
- Steam the dough fully — under-steamed dough will have a raw flour taste and poor elasticity.
- Knead thoroughly after adding oil so the dough becomes smooth, shiny, and easy to wrap.
- Freeze the durian filling completely; soft filling is the number one cause of leakage.
- Dust lightly, not heavily — too much cooked flour will dull the appearance and affect texture. If the dough feels too sticky, add a small amount of cooked glutinous rice flour; if too dry, lightly dampen your hands with warm water and knead again.
Frequently Asked Questions
Can I use other fillings?
Absolutely! This skin recipe is incredibly versatile. You can use red bean paste, lotus seed paste, custard, or even fresh mango cubes (frozen solid first). The possibilities are endless.
Why did my skin turn out sticky/hard?
Sticky: The dough likely needed more kneading to fully absorb the oil, or the filling wasn’t frozen solid enough. Ensure you use enough toasted flour for handling.
Hard: The dough may have been over-kneaded after it cooled, or too much toasted flour was incorporated. The skin also hardens slightly when refrigerated but will soften again at room temperature.
How long do they last?
Because of the fresh fruit filling, these mooncakes must be stored in the freezer for longevity (up to 2 weeks). In the refrigerator, consume within 2-3 days. They are not suitable for room temperature storage for more than a few hours.
Can I make the skin ahead of time?
Yes! You can prepare and knead the dough, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 2 days. Let it come to room temperature and knead it briefly again before using to restore its pliability.
Easy Durian Snow Skin Mooncakes at Home
Ingredients
Durian Filling
- 250 g fresh durian flesh seeded and mashed
Snow Skin
- 100 g glutinous rice flour
- 100 g rice flour
- 50 g wheat starch 澄粉
- 380 g whole milk
- 50 g granulated sugar
- 60 g condensed milk
- 60 g corn oil
For Dusting & Handling
- Toasted glutinous rice flour as needed
Instructions
Prepare the durian filling
- Remove the seeds from the durian flesh and place the flesh into a large bowl.
- Use a spoon to mash it into a smooth paste. If you prefer an extra-fine texture, you can pass it through a sieve.
- Weigh and divide the durian paste into portions of about 25 g each.
- Wrap each portion tightly in plastic wrap and place them in the freezer for 1 hour, or until fully firm. Freezing the filling makes wrapping much easier and prevents leaking.
Make the snow skin dough
- In a large mixing bowl, combine the glutinous rice flour, rice flour, and wheat starch. Add the milk, white sugar, and sweetened condensed milk. Stir until the batter is completely smooth with no lumps.
- Strain the batter once to remove any undissolved particles.
- Pour it into a heatproof container, cover with plastic wrap, and poke a few small holes to allow steam to escape and prevent condensation from dripping onto the surface.
- Bring water to a boil in a steamer. Place the container into the steamer and steam over high heat for 30 minutes, until the dough is fully cooked and no white centre remains.
- Remove from the steamer while hot. Add the corn oil and use a silicone spatula to fold, press, and knead the dough until all the oil is fully absorbed. Let it cool slightly for about 5 minutes, then knead by hand until smooth, elastic, and glossy.
Divide and wrap
- Divide the snow skin dough into portions of about 35 g each.
- Flatten one portion gently into a round disc, keeping the edges slightly thinner and the centre slightly thicker.
- Place a frozen durian filling in the centre.
- Carefully wrap the dough around the filling, pinching the seam closed. Roll gently between your palms to form a smooth ball, making sure the seal is tight to prevent leaking.
Shape the mooncakes
- Lightly dust the inside of a mooncake mold with cooked glutinous rice flour. Place the wrapped mooncake into the mold, press gently and evenly, then release.
- Repeat with the remaining dough and filling. If there is excess flour on the surface, gently brush it off.
Serve and store
- The durian snow skin mooncakes can be eaten immediately for a soft, stretchy, molten centre. For a firmer and more refreshing texture, chill them in the refrigerator for 30 minutes before serving.
- Store leftover mooncakes tightly sealed in the freezer. Before eating, let them sit at room temperature for about 5 minutes. Avoid storing at room temperature for extended periods.
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