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Snow Skin Mooncake - Crystal mooncake is a non-baked mooncake with a soft and chewy texture. It is eaten chilled, best with a cup of hot Chinese tea.
Chewy Snow Skin Mooncake
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.
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.
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.
Frequently Asked Questions
This recipe is only 456 calories per serving.
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Snow Skin Mooncake
Ingredients
Mooncake Skin:
- 130 g (4½ oz) cooked glutinous rice flour, Gao Fen, sifted
- 160 g (5⅔ oz) powdered sugar
- 130 ml boiled carrot juice, dragonfruit juice or screwpine leaves juice
- 2 tablespoons fresh milk
- 1 tablespoon shortening, I use Crisco
Filling:
- 1 kg (2lb) Mooncake paste, Red Bean, Lotus, Green tea
- 80 g (2⅘ oz) melon seeds, lightly toasted
Instructions
- Squeeze the juice and heat it until it reaches boiling point. Cool the juice in the fridge for about 4 to 6 hours.
- Sift together the icing sugar and cooked glutinous flour. Add the shortening and combine until the mixture resembles breadcrumbs.
- Add the juice and milk to the mixture, and mix until a soft and smooth dough forms. Let the dough rest for 10 minutes. Divide it into 60 g (2 oz) portions and roll each portion into a ball. Wrap each ball with cling wrap until ready to use.
Filling:
- Add melon seeds to the mooncake paste. Roll the mixture tightly into balls, each weighing 120 g (4 oz.).
To make Mooncakes:
- Lightly dust your hands with cooked glutinous rice flour. Flatten the dough and place the filling in the center.
- Wrap it up tightly and seal the edges. Place it in a floured mooncake mold, tap to release, and then remove it. Chill for at least 6 hours before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
i wanna try on it looks so good
Bee, These are absolutely beautiful. They don’t look real. You are amazing. They are works of art! I want to try one! ?
Hi,
I would like to ask you how long do i need to knead before i get the soft and chewy elastic texture. And is 三洋糕粉 the correct flour to buy?
Thank you!
Do you have a video for this mooncake demo? Thanks!
No.
Hi, I followed the recipe but there was too much liquid. The dough did not turn up but it was just molten liquid mass. What do you suggest I do? Maybe I should have added the liquid in parts and not altogether to form the dough? Thank you. Regards, juliet
I did tried, but the liquid is too much…. thanks