Snow skin mooncakes: detailed recipe!

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Snow skin mooncake is rapidly overtaking traditional mooncakes as the dessert of choice during the Mid-Autumn Festival. With its smooth snow-like texture & pleasantly sweet fillings, this Chinese traditional snack is a popular make-at-home snack!


Non-baked mooncakes are a popular Mid Autumn festival treat | Image from Instagram

Have you ever wanted to make your own homemade festive treats with minimal muss & fuss? Have you heard of these new sweet sensations sweeping Asia, but are sceptical of their nutritive value? If so, then this article is for you! Read on as we introduce you to lớn everything you need lớn know about this choice confection.

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Our recipe is authentic and delicious while being accessible for beginners. Moreover, by making using our home recipe, you not only can choose how you would like them to lớn look but also control its ingredients to lớn fit your diet!

Without any further ado, here is a quick online primer all about snow skin mooncake.

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What is it?

These snacks, called "bing pi yue bing" (冰皮月饼) in Mandarin, were developed fairly recently & weren"t traditionally made as the baked ones were. Their name derives from the Mandarin word for ice or crystal.

This non-bake style developed in the 1960s in Hong Kong, because traditional desserts were too fatty and rich for some tastes. It spread throughout Southeast Asian countries like Vietnam, Malaysia, Singapore & Indonesia in the 70s & 80s.


Baked và Snow Skin Mooncake versions | Image from Instagram

Today, these non-bake mooncakes have become a more sleek, trendy version of the age-old dessert, và contains a variety of unconventional and diverse fillings.

Some of these include snow skin mooncakes with chocolate filling, mochi, ice cream, custard, và fruit. However, some classic ones such as red bean paste và lotus seed paste are still used.


Matcha, Pumpkin đen Sesame, Jasmine, Chocolate, Coconut Pandan, Red Beans flavours | Image from Instagram

Types of Filling

As mentioned, this modern yue bing boasts a large array of filling options in comparison khổng lồ its more traditional baked mooncake recipe sibling. For our recipe, we will be covering how to lớn make three popular flavours today: Chocolate, red bean and matcha mung bean pastes.

Chocolate Filling

A chocolate filling is a refreshing twist on the old classic paste fillings, such as lotus seed paste or wu ren. It isn"t too sweet, & the dark colour compliments the light and translucent outer wrapper of this festive treat very well.

There are many varieties of snow skin mooncake recipes with chocolate filling. Some include nuts or cereals for texture. Some are in the form of a flavoured custard or cream. Even ice cream can be used & results in a quicker, no fuss yue bing.

Our version is a rich, yet light dark chocolate lava ganache with optional mix-ins, so you can find the texture which suits you.

Red Bean Filling


Red Bean Paste Recipe | Image credit syouman0520

The red bean filling is an extremely popular dessert component in Southeast Asia. It is made from red adzuki beans which have been boiled, mashed, & mixed with sugar to size a paste.

It is one of the most beloved traditional fillings, so it makes sense lớn use it inside snow skin mooncake. The no-bake cooking process allows the paste to lớn remain creamy và thick instead of crumbly & dry, as it often becomes after storage.

This ingredient can be bought at Asian grocers fairly easily, but we have included the instructions and components in case you want to lớn make your own.

Mung Bean Filling


Green Tea Mung Bean Paste | Image from Instagram

Mixing mung beans with matcha is a popular dessert component in Japan. Mung beans have been a commonplace addition to lớn pastries and desserts all over Southeast Asia for years.

The green hue that green tea adds to lớn mung beans also results in a very beautiful paste. Therefore, for aesthetic reasons as well, many restaurants và bakeries include the green tea mung bean filling flavour within their repertoire of pastries.

With the advent of these snow skin mooncakes, different ingredients from different parts of the world are being used as fillings. Since everyone loves matcha & the texture of this (actually quite healthy) filling is lớn die for, we have included instructions on how lớn make this from scratch.

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How khổng lồ make Snow Skin Mooncake

The most difficult part of this recipe is definitely making the dough. It requires precise measurements.

However, the technique is not at all difficult và can be completed by multiple people khổng lồ speed up the process. This makes this recipe a wonderful opportunity for a fun group activity with your family or friends!

Rolling the filling in the dough can also be a difficult task. It might be helpful khổng lồ roll the dough out flat & wrap the filling balls in it like a dumpling before smoothing out the creases.

Our recipe makes 30 snow skin mooncakes with 10 matcha ones, 10 red bean ones, và 10 dark chocolate ganache ones. Yum!


It is now easy to lớn make your own at trang chủ | Image from Instagram

Gao Fen vs Mochi Dough

There are two major types of dough used lớn make snow skin mooncake: gao fen và mochi dough.

Historically, the first doughs were made of gao fen (糕粉). This is a store-bought, cooked glutinous rice flour. It is steamed & baked for long periods to remove the harsh powdery taste which usually dominates in raw rice flour. Upon eating gao fen raw, it melts in the mouth and has a sweet, light texture.

However, it is not easy to lớn find gao fen. If you are lucky, it can be found online. Asian grocers rarely carry it since it is a speciality ingredient. Hence, it was used exclusively by restaurants while they were developing the recipe for snow skin mooncake.


Snow Yue bing by Raffles khách sạn in Singapore | Image from Instagram

Homemade gao fen often lacks the lightness và sweetness of the store-bought ones. For this reason, the wrappers are sometimes made with mochi, which is a sweet và fairly popular Japanese rice cake dessert.

For many traditional Japanese snacks, the mochi (mainly glutinous rice flour and cornstarch) is usually pounded in order to produce its representative chewy texture. In contrast, our recipe excludes the pounding process so that a thin, non-chewy and translucent wrapper dough can be formed.

This is why our recipe is made with mochi wrappers instead of gao fen, which is a more historically accurate ingredient for snow skin mooncake.

Without Shortening

Gao fen wrapper recipes also often include shortening. This is a solid fat that is often used in baking. It mostly refers khổng lồ margarine. However, it is supremely unhealthy and requires an extremely light flour to balance it out.

Since this recipe is intended not to be very unhealthy or heavy, it is not used in our snow skin mooncake wrapper. This also makes our recipe vegetarian-friendly!

Cooking Tips

Please cảnh báo that you will need a specialized mould for this recipe. You can find one on Amazon or in Asian grocery stores.


Specialised press mould lớn make yue bing | Image from tokoanicakedecorating

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An immersion blender or a food processor would also be very useful while making this recipe. An electric matcha frother could come in handy if making a large quantity of the matcha filling.

Some of the other required equipment includes a sieve, a strainer (which can easily be improvised using two pans or pots) và a whisk. You will also go through a lot of clean bowls while making this recipe (it results in a flawless glowing appearance).

Please note that some of the prep for the snow skin mooncake recipe would need lớn be started the night before.


There are many mooncake mould patterns khổng lồ choose from! | Image from Instagram

How to lớn Store

These snow skin mooncakes can be stored in the deep freezer for up to lớn ten days. (It"s doubtful that they will go uneaten for that long, however!)

They cannot be stored outside the freezer, however. The lack of preservatives in the wrapper means they are prone khổng lồ spoilage if kept at room temperature.

Wrap individual tarts in plastic wrap or seal them inside an airtight container for maximum protection from the elements.