Pure White Snow Skin Mooncake Recipe | No Baking Required

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Learn how to make beautiful, soft, and delicious Snow Skin Mooncakes right in your own kitchen! This no-bake recipe is surprisingly simple and perfect for anyone looking to celebrate the Mid-Autumn Festival with a homemade touch.

In this video, I’ll show you the step-by-step process to achieve that signature delicate “snow” texture without any complex techniques. Whether you’re a seasoned baker or a beginner, you’ll find this recipe easy to follow and incredibly rewarding.

In this recipe, you’ll learn:

The best way to store your mooncakes to keep them fresh

How to prepare the perfect snow skin dough

Tips for working with traditional mooncake molds

To make this delicate mooncake, click on the video tutorial and print out the recipe below.

Please click image below to view Video Tutorial:

YouTube Link: https://youtu.be/gJESiteezRc

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Snow Skin Mooncake

Course Moncakes
Cuisine Chinese
Author Shiokman Eddie

Ingredients

DOUGH

  • 4 pandan leaves
  • 320 ml water boiled with pandan leaves and extract 260 ml water
  • 110 g icing sugar sifted
  • 260 g kao fen cooked glutinous rice flour
  • 70 g shortening

FILLING

  • 5-9 salted egg yolks
  • 1 tsp sesame oil
  • 500 g lotus paste
  • 500 g yam paste
  • 120 g melon seeds

Instructions

  • Boil pandan leaves in a pot of water for about 20 minutes and measure out 260 ml water. Cool and store in fridge. This can be done the night before or a few hours before.

DOUGH

  • Sift icing sugar and kao fen in a bowl and mix well.
  • Add and rub shortening to flour and sugar mixture.
  • Slowly pour cooled pandan water a little at a time and knead until it forms a dough.
  • Transfer dough to a rolling board and stretch it a few times. Cover and and set aside to rest.

FILLING

  • Wash salted egg yolks and place on a tray.
  • Drizzle sesame oil over the egg yolks and bake for 8 minutes at 175 C.
  • Cut baked egg yolks into quarters.
  • Mix lotus paste with melon seeds and set aside.

ASSEMBLY

  • Weigh yam and lotus paste fillings of 20g each (for mooncakes with eggs) and 25g each (for mooncakes without eggs) and dough portions of 20g each and roll into balls.
  • Roll a piece of dough flat, make a hole in the lotus paste ball, insert ¼ salted egg yolk, wrap and roll into a ball.
  • Place paste ball in the centre of the rolled dough, overturn it and wrap the filling completely and gently roll into a ball.
  • Press the ball into a lightly floured mooncake mould.
  • Press the mould plunger firmly (holding the base) and gently push to release the mooncake.
  • Store mooncakes in airtight containers and keep in fridge.

Notes

  1. You will need 9 salted egg yolks to make 35 mooncakes with egg yolks.
  2. The mooncakes are best eaten within 2 to 3 days.
  3. If mooncakes become too dry, lightly steam to soften it.
  4. You may freeze the mooncakes if you wish to keep them for a longer period (1 to 2 weeks). Thaw before eating.

 

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