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Snow Skin Mooncake (冰皮月饼) http://rasamalaysia.com/snow-skin-mooncake/
August 31st, 2011 40 Comments

Snow Skin Mooncake (冰皮月饼)

Snow Skin Mooncake
Snow Skin Mooncake pictures (4 of 6)

It’s almost the time of year for mooncake as the Chinese will be celebrating Mid-Autumn festival (中秋节) on Sept 12. The markets and stores are filled with various brands and forms of mooncake. I have never attempted to make mooncake at home but my contributor Siew Loon is so talented that she even makes her own mooncake. Check out these gorgeous looking snow skin mooncake. Enjoy! (If you wish to buy mooncake, click the link. This pork jerky is also great with mooncake.)

Time flies and in 2 weeks time we will be celebrating the Mid-Autumn festival. The history Mid-Autumn festival can be found at this link. This year the Mid-Autumn festival will be celebrated on September 12. This festival is also commonly known as Mooncake Festival. There are so many varieties of mooncakes these days and honestly I have lost count of it. Like every other year, I will make some mooncakes to be given away as gifts to friends and relatives. Instead of the traditional mooncakes, there was a special request from a very close friend to do Snowskin Mooncakes with natural ingredients. It came as a challenge, and I finally decided  to use carrots, dragonfruits and screwpine leaves. I thought it will be great to share with our Rasa Malaysia readers.

Snow Skin Mooncake (冰皮月饼)

Snowskin mooncake is a non-baked mooncake which is commonly eaten cold and fresh. It has a elastic, chewy and soft skin. It is made of Cooked Glutinous Rice flour (Gao Fen) which you can get at any Asian grocery shops or bakery supply shops. This is a must try recipe for those who loves Snowskin Mooncakes.

Click Page 2 for the Snow Skin Mooncake (冰皮月饼) Recipe
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40 comments... read them below or add one

  1. Su-yin says:

    Oooh. I miss mooncakes! I want to make my own but not sure if I can handle making my own lotus paste from scratch, lol. Thanks for the recipe though, will come in handy if I do end up making some.

  2. renee says:

    it looks great, where did you find the mold? thanks

  3. jackie says:

    These are absolutely beautiful and all natural too! I’m here in the States and am wondering what dragonfruit and screwpine leaves juices are. I know what dragonfruit and screwpine leaves are themselves, just am not familiar with “juice”. Are these easily found in the States in that form are is this something we make? Thanks for the great post!

  4. Oh Bee, these mooncakes are beautiful! I will have to try making some of these myself.

    Where can you find the mooncake molds? And how did you extract the juice from the dragonfruit and screwpine leaves? Did you juice them yourself?

    • siewloon says:

      Melissa, mooncake moulds can be found at Chinese grocery shops at this time of the year or any shops specializing in baking materials.
      I use a juicer to extract the juice.

  5. Manish Khatri via Facebook says:

    nom nom nom

  6. Sri says:

    Where do I buy cooked glutinous rice flour from? I have never seen it in supermarkets or provision shops in my country.

  7. Oh these are stunning! Will definitely have to try them for this year’s Autumn Moon.

  8. Lydia says:

    The mooncakes look so pretty. I can’t find any snow skin mooncake here in US. Anyone know if any store in Texas sells the paste? How do you cook the glutinous rice flour? Thanks!

  9. Lynx says:

    Very nice! Can I substitute the Crisco for something else? I’m not fond of the grease idea. Yet would love to try it out! Thanks!

  10. Thanks for sharing your recipe and the aunty yochana moon cake / lotus paste recipe. It was very interesting to learn how traditional Chinese moon cakes are made.

  11. Elaine Xie via Facebook says:

    beautiful and looks yummy…I love mooncakes and Asian sweets!

  12. Jen L says:

    how do you cook the glutinous flour?

  13. Hi, it is so nice. I do want to make it for moon cake day.

  14. saychinso says:

    dear bee,
    i find your blog very interesting. making mooncake is definitely taking food interest to the ultimate. keep up the fun work . saychin.

  15. SparklingRachel says:

    I’m so excited to try this….it looks so yummy and colorful!

  16. Sookie says:

    I love snowskin mooncake! Ingredients and mold are the main factor for holding me back to make.. Bee, can I pan-fried (low heat) Glutinous Rice Flour to substitute Cooked Glutinous Rice Flour (Gao Fen)?
    For those who wanted to know the steps, here is the video but in Cantonese: http://recipevideohk.blogspot.com/2007/12/ice-mooncake_26.html

  17. I snow skin mooncake, from the picture wow!! great love to try one..yum yum

  18. wow the mid-autumn moon cake…. looks yummy.

  19. wow the mid-autumn moon cake…. looks yummy.

  20. absolutely craving, thanks to this recipe, I’ve got mold ordered!

  21. Manda says:

    Can’t wait to try this recipe!

  22. Delicious looking moon cakes Bee! So nostalgic :) I’ve always loved eating lotus seed moon cakes.

  23. Ellena says:

    Love the natural colours from the fruits and veggies and I am sure yours will taste great with those generous amt of fillings!!!! Yum YuM!

  24. LeeLee says:

    Hi… just to double your recipe… it says kou fen 1300g… is that correct?… seems a bit too much as compare to the ratio with other ingredients. Is it a typo? Please let me know. Thanks. LeeLee :-)

  25. Shirley says:

    The colors are so beautiful compared to traditional mooncakes. I don’t think I’ll ever attempt my own, but I enjoy looking through your photos.

  26. This Mooncake recipe looks so easy to do ! I didn’t think it could be done so simply. I have all the ingredients in my pantry, so I must try this one right away. Thanks for sharing! I love your site and will be back for more soon!

  27. Ching says:

    Just made the snow skin mooncakes! They taste amazing – their skin is smooth, silk and spring-y! It’s as good as store bought, if not better. Thank you Bee for sharing the recipe! To make things easier, I actually substituted lotus paste with store bought red bean paste, and salty egg yolk on the inside :D

  28. Frank Chin says:

    How do you cook Glutinous Rice Flour?

  29. annalo says:

    Dear Rasa,
    I am curios about the glutinous rice u mentioned cook. Do I just use a wok and pour glutinous rice flour in the wok and stir the flour with high heat??

  30. Kit says:

    Hi there! can you advise on where one can buy lotus paste in northern california or online (within the US)? i can’t seem to find any resources. Thanks in advance!

  31. pearly says:

    Hi.. the juice is for the coloring of the skin right? Can i replace them with water and essence instead? cheers!

  32. Jean says:

    Hi Rasa,

    I wanted to ask, Is your portion for a medium, small or large mooncake? So I know which mould to get. Thanks!!

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