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Snow Skin Mooncakes

Course: Desserts - Other Desserts
Cuisine: Chinese


  • 3 Tablespoons Glutinous Rice Flour (Mochiko)
  • 3 Tablespoons Rice Flour
  • 2 Tablespoons Wheat Starch or Cornstarch
  • 3 Tablespoons Powdered Sugar Sifted
  • 1/2 Cup Milk
  • 1 Tablespoon Sweetened Condensed Milk
  • 1 Tablespoon Vegetable Oil
  • 7 to 9 Ounces Mooncake Filling of Your Choice


To make the skin:

  • In a mixing bowl, whisk together all the ingredients until well combined. Pour the mixture into a deep plate or shallow bowl.
  • Steam over medium heat for 15 minutes. (If the ingredients are doubled, steam for an additional 5 minutes.)
  • Scrape the hardened dough off the plate onto a work surface. When cool enough to handle, knead until smooth and elastic. (Gloves will help prevent sticking and are highly recommended.)
  • Wrap in plastic wrap and refrigerate for 2 hours.

Color Options:

  • If you wish to color the dough, add the color during kneading and continue kneading until it is well distributed. Add color little by little until the desired color appears.
  • Pink: Beet Powder, Yellow: Turmeric, Green: Matcha Powder (also adds great flavor), Blue: Butterfly Pea Flower Powder, Purple: Purple Potato Powder, Brown: Cocoa Powder, Black: Charcoal Powder (food grade)

Prepare the filling:

  • Custard paste (with variations including chocolate), red bean paste, lotus seed paste, sesame seed paste, or anything that you can reasonably shape into a ball.

Assemble the Mooncakes:

  • Divide the dough into 9 equal pieces and shape into balls. Form 9 equal balls of filling.
  • Flatten each piece of dough into a round wrapper with your fingers. Place filling in the center of the wrapper and seal.
  • Insert ball (seam-side facing you) into a 50 to 75 gram mooncake mold dusted with powdered sugar to prevent sticking. Invert the mold onto your work surface and push gently to press into shape.
  • Place onto a wax or parchment paper lined tray. Makes 9 mooncakes.

Serving & Storage:

  • Mooncakes may be served straight away after assembling.
  • Otherwise, place them in a single layer in an air-tight container and refrigerate up to 48 hours. Remove from the refrigerator 1 hour before serving.
  • Mooncakes can also be frozen in an airtight container for up to 1 month. Thaw in the refrigerator before serving.