These snow skin mooncakes are perfect for anyone who enjoys a unique, refreshing twist on the traditional mooncake. In this recipe, I’ll guide you through making soft, chewy snow skin mooncakes filled with a creamy durian center.
What are Snow Skin Mooncakes?
Snow skin mooncakes, known as “Bing Pi Yue Bing” in China, directly translate to “Iced Skin Mooncakes.”
They’re a modern twist on the traditional mooncake and have become a popular variation.
Unlike regular mooncakes that are baked, snow skin mooncakes are made with a soft, chewy dough that’s steamed rather than baked, resulting in a translucent, smooth texture.
The dough itself is delicate and tender, making it a perfect contrast to the rich fillings inside.
My Mooncake Recipes
Every year, before the Mid-Autumn Festival, I always make a batch of mooncakes.
Some I keep for my family, and some I wrap up and give to friends and relatives. It’s become a little tradition in our household!
Here are just a few varieties I’ve made before:
- Winter Melon Mooncakes– A refreshing, light option.
- Lotus Paste with Egg Yolk Mooncakes– A more traditional flavor, but always a favorite.
- Wuren Mooncakes– A unique five-nut filling that’s rich and satisfying.
I always get the same positive feedback, and it feels so rewarding to share something homemade with others!
But the great thing about snow skin mooncakes is that you can enjoy them all year round!
Unlike traditional baked mooncakes, which are often reserved for the Mid-Autumn Festival, snow skin mooncakes are simpler to make and perfect for any occasion.
Snow Skin Mooncake vs. Mochi
If you’ve made mochi before—whether it’s classic Mochi or something like Taro Mochi—you’ll notice that snow skin mooncakes share a similar texture.
Both have soft, chewy, and slightly stretchy skin that’s satisfying to bite into.
While mochi is typically served as small round balls, snow skin mooncakes are usually shaped into larger, decorative pieces, but the texture is very much the same.
Fillings
My entire family absolutely loves durian, so this filling was an easy choice for me.
But, if you’re not a fan of durian or want to try something different, don’t worry! There are plenty of other filling options you can explore.
Here are a few I’ve used in other mooncake recipes, and each one adds a different flavor profile:
- Custard Filling– The same sweet custard used in Nai Wong Bao (custard buns), smooth and creamy.
- Red Bean Paste– A traditional and sweet filling that adds a lovely depth of flavor.
- Black Sesame Paste– A nutty, rich filling with a beautiful dark color.
- Taro Paste– A light, slightly sweet, and earthy filling that’s always a crowd-pleaser.
- Purple Sweet Potato Paste– A naturally sweet and vibrant filling, perfect for a unique twist.
For each of these fillings, I have detailed recipes that you can easily follow. Just click on the links to get started!
Mooncake Molds
The molds used for snow skin mooncakes are very similar to those for traditional baked mooncakes.
They come in various shapes and sizes, but the most common are either 50g or 75g molds.
I personally use the 50g size, which is just the right size for a small, satisfying bite.
You can find these molds easily online, especially on sites like Amazon, or in Asian supermarkets.
If you don’t have a mold, you can simply wrap the dough around the filling and eat it right away—it’ll be just like eating a mochi!
How Long Can They Be Stored?
Once you’ve made these mooncakes, you’ll probably want to eat them all in one go—they’re that good! But, if you need to store them for later, they can last a surprisingly long time.
Make sure to store them in an airtight container. If you freeze them, they can last for up to one month. When you’re ready to eat them, just take them out of the freezer, let them thaw in the fridge for a few hours, and they’ll be ready to enjoy!
Ingredients
Snow Skin Ingredients:
- 40g glutinous rice flour
- 30g rice flour
- 30g wheat starch (can be substituted with cornstarch or tapioca starch)
- 30g white sugar
- 20g corn oil
- 160g milk
Filling Ingredients:
- 250g durian flesh (choose ripe durian for the best flavor)
Other Ingredients:
- Appropriate amount of cooked glutinous rice flour (for dusting)
Instructions
Prepare the Durian Filling:
- Take around 250g of durian flesh and place it in a bowl. Use a spoon or fork to mash the durian flesh until smooth, ensuring there are no large chunks.
- Divide the mashed durian into small portions, each about 25g. Wrap each portion in plastic wrap and freeze them for about 1 hour to firm up, making it easier to wrap the filling.
Make the Snow Skin Dough:
- In a mixing bowl, combine 40g glutinous rice flour, 30g rice flour, and 30g Wheat starch.
- Add 30g white sugar and mix well to ensure the dry ingredients are fully incorporated.
- Slowly pour in 160g milk while stirring constantly with a spoon or spatula until the mixture forms a smooth batter with no dry flour remaining.
- Add 20g corn oil and continue stirring until the oil is fully incorporated and the batter becomes shiny and smooth.
Steam the Snow Skin Dough:
- Cover the bowl with plastic wrap and poke small holes in it with a toothpick.
- Place the bowl in a steamer and cover with the lid. Bring the water to a boil over high heat, then turn the heat down to medium and steam for about 25 minutes.
- Avoid opening the lid during steaming to ensure the dough cooks evenly. After steaming, remove the bowl and let it cool to room temperature.
Knead the Snow Skin Dough:
- Once the dough has cooled to a manageable temperature, knead it with your hands until smooth and elastic. The dough will absorb the corn oil as you knead it, becoming softer and more pliable.
- You can also grab the dough with both hands and gently pull it until the surface becomes smooth.
Wrap the Filling and Shape the Mooncakes:
- Divide the dough into small portions, about 25g each.
- Roll each portion into a ball, then flatten it into a thin disc, either by hand or using a rolling pin.
- Place a frozen durian ball in the center of each disc and wrap the dough around the filling, pinching the edges closed and rolling it into a ball.
- Dust the surface with cooked glutinous rice flour to prevent sticking.
- Shape each ball into an oblong shape and place it in a 50g mooncake mold. Gently press the mold to form the mooncake shape. Alternatively, you can set the dough on your work surface and press the mooncake mold over it to create the pattern—just like I do!
- Make sure the pressure is even to create clear, sharp edges and patterns.
Chill and Serve:
- Place the finished mooncakes in the fridge for at least 1 hour before serving. Chilling helps the mooncakes set and improves the texture, making them even more delicious.
No-Bake Snow Skin Mooncakes
Ingredients
Snow Skin Ingredients:
- 40 g glutinous rice flour
- 30 g rice flour
- 30 g wheat starch can be substituted with cornstarch or tapioca starch
- 30 g white sugar
- 20 g corn oil
- 160 g milk
Filling Ingredients:
- 250 g durian flesh choose ripe durian for the best flavor
Other Ingredients:
- Appropriate amount of cooked glutinous rice flour for dusting
Instructions
Prepare the Durian Filling:
- Take around 250g of durian flesh and place it in a bowl. Use a spoon or fork to mash the durian flesh until smooth, ensuring there are no large chunks.
- Divide the mashed durian into small portions, each about 25g. Wrap each portion in plastic wrap and freeze them for about 1 hour to firm up, making it easier to wrap the filling.
Make the Snow Skin Dough:
- In a mixing bowl, combine 40g glutinous rice flour, 30g rice flour, and 30g Wheat starch.
- Add 30g white sugar and mix well to ensure the dry ingredients are fully incorporated.
- Slowly pour in 160g milk while stirring constantly with a spoon or spatula until the mixture forms a smooth batter with no dry flour remaining.
- Add 20g corn oil and continue stirring until the oil is fully incorporated and the batter becomes shiny and smooth.
Steam the Snow Skin Dough:
- Cover the bowl with plastic wrap and poke small holes in it with a toothpick.
- Place the bowl in a steamer and cover with the lid. Bring the water to a boil over high heat, then turn the heat down to medium and steam for about 25 minutes.
- Avoid opening the lid during steaming to ensure the dough cooks evenly. After steaming, remove the bowl and let it cool to room temperature.
Knead the Snow Skin Dough:
- Once the dough has cooled to a manageable temperature, knead it with your hands until smooth and elastic. The dough will absorb the corn oil as you knead it, becoming softer and more pliable.
- You can also grab the dough with both hands and gently pull it until the surface becomes smooth.
Wrap the Filling and Shape the Mooncakes:
- Divide the dough into small portions, about 25g each.
- Roll each portion into a ball, then flatten it into a thin disc, either by hand or using a rolling pin.
- Place a frozen durian ball in the center of each disc and wrap the dough around the filling, pinching the edges closed and rolling it into a ball.
- Dust the surface with cooked glutinous rice flour to prevent sticking.
- Shape each ball into an oblong shape and place it in a 50g mooncake mold. Gently press the mold to form the mooncake shape. Alternatively, you can set the dough on your work surface and press the mooncake mold over it to create the pattern—just like I do!
- Make sure the pressure is even to create clear, sharp edges and patterns.
Chill and Serve:
- Place the finished mooncakes in the fridge for at least 1 hour before serving. Chilling helps the mooncakes set and improves the texture, making them even more delicious.
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