Snow Skin Mooncake with Cream Cheese Custard Filling 冰皮月饼

This snow skin mooncake is the modern style, and does not need baking. The traditional mooncakes are baked. This post demonstrated two types snow skin mooncakes. One is the white snow skin and the other one is matcha skin mooncakes. It includes how to make mooncakes from scratch, including the filling and the skin. For other types of mooncakes, I will show in later posts. If there is any particular style mooncakes you want to see, please leave a comment below, or on our YouTube.

Mid-Autumn Festival is a traditional Chinese festival to gather family together and to celebrate the moon. It falls on the 15th of August as per Chinese Lunar calendar each year. People are lighting up lanterns, and eating mooncakes on that day. The mooncake is in a round shape, which refers to the moon. It also implies family reunion. The Chinese tales says the moon is the most beautiful and the roundest on the Mid-Autumn Festival night.

What is the Difference between Baked Mooncake and Snow Skin Mooncake?

The baked mooncake is more likely a pasty with fillings. The most popular filings are Five Nuts, White Lotus Seed Paste, Red Bean, and Salted Egg Yolk. The snow skin mooncake is more like mochi with custard filling or mochi ice cream with a thicker skin. Yes, there are snow skin mooncake with ice-cream fillings. The most popular fillings are custard, red bean, black sesame paste, ice cream, and purple yam.

What is the Snow Skin Mooncake Taste Like?

The skin taste like Mochi, and it is thicker and chewier. The filling is sweet and creamy. It is served cold or room temperature. The texture is chewy outside and soft creamy inside. Depends on the flavour, it can be nutty, milky, or coconutty.

The snow skin mooncakes are a little bit pricy on the market. It normally costs $30-$80 for a package of 4. If you want to purchase them, you can get them at Chinese supermarket before the Mid-Autumn Festival. It will not be on the market all year long. Be sure to get them on time if you want some. Or try this recipe at home, it is really simple to make, and only takes 1 hour to make. Let us know the results below or on YouTube.

Ingredients:

For the skin:

Glutinous Rice Flour: 1 1/2 tbsp
Rice Flour: 1 1/2 tbsp
Tapioca Starch: 1 tbsp (or Corn Starch)
Powdered Sugar: 1 1/2 tbsp
Milk: 1/4 cup
Condensed Milk: 1/2 tbsp
Coconut oil: 1/2 tbsp
Matcha Powder: Pinch

For the Filling:

Cream Cheese: 1/3 cup
Condensed Milk: 1 tbsp
Egg: 1 Large
Tapioca Starch: 1 tbsp
Coconut Oil: 1 tbsp

Prep Time: 10 Mins
Cooking Time: 50 Mins
Total Time: 90 Mins
Serving: 4

Instruction:

1. In a medium bowl, combine cream cheese, condensed milk, egg and tapioca starch, then mix well.
2. Transfer the mixture to a non-stick pot, heat medium high, then stir frequently till the mixture thicken to a dough.
3. Place the filling in a small container, cover with wrap, then chill in the refrigerator for 40 mins minimium.
4. Mix well the glutinous rice flour, rice flour, tapioca starch, powdered sugar, milk, and coconut oil. The steam for 20 mins.
5. Use a specula to combine the dough well. Once it cools down a little bit, flatten it on a plastic wrap, then shape it to a rectangle. Seal with the wrap, and refrigerate for 20 mins minimum.
6. Split the filling into 4 equal portions, and the skin into 4 equal portions.
7. Roll each portion into a ball.
8. Add a pinch mocha powder into desired skin ball. Mix well.
9. Flatten the skin ball into a wrapper, and wrap over the filing ball. Then seal the bottom.
10. Brush the mooncake mold with light oil, then place the mooncake ball in.
11. Press it down slowly, then hold for 3 seconds. Push the mooncake out. Repeat to finish the rest. Ready to serve.

Tips:

• Steam the skin mixture first for a better time management.
• The oil may float on the steamed mixture, no worries, rub the oil into the mixture once it cools down a bit.
• Make sure to use the plastic wrap seal the filing and the skin when refrigerate to prevent drying out.
• Refrigerate the skin and filling for a longer time is easier to roll after. Such as 2 or 3 hours, or even over night.
• Once the mooncake is molded, refrigerate over night for the best result.
• If the skin is really sticky, add a little bit cold water on hand to prevent stickiness.
• Try to use less cooked glutinous rice powder to prevent the mooncake over powdery texture.

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