Kitchen Corner

September 10, 2015

Snowskin Mooncake

Not sure what motivate me to make mooncake this year. After flaky spiral mooncake then Shanghai mooncake follow by traditional baked mooncake then now snowskin mooncake. 

I don't really eat them after made but I am blessed to have a group of guinea pig on every Thursday cell fellowship. No matter good or bad the food that I have experimented, they got to swallow them all. 

I have tried two different snowskin mooncake recipes and this is the second one I like and should say it is successful as it has a soft skin even after stay in the fridge for few days. Just return the mooncake to room temperature for 5 minutes and we got to a nice soft mooncake to enjoy. 

This good recipe must be from a trustable and humble blogger Happy Home Baking. Please go to her blog for better recipe description. 

Recipe source from HHB

Makes 6 mini snowskin mooncake 


37g cooked glutinous rice flour
25g icing sugar
12g shortening,
45ml cold water
180g white lotus or black sesame lotus or tiramisu lotus (portion and roll into balls with 30g each)

* for matcha flavour - Replace cold water with hot water + 1/2 teaspoon matcha powder then chill for about 30 minutes or until very cold.
* for coffee flavour - Replace cold water with hot water + 1/2 teaspoon granulated coffee then chill for about 30 minutes or until very cold
* for vanilla flavour - mix cold water with 1/4 teaspoon with vanilla bean paste then add into the flour mixture. 
* for red tea flavour - soak 1 red tea teabag with 70ml hot water then measure out 45 ml red tea and chill in the fridge until cold.

Shift the cooked glutinous rice flour with icing sugar until well combine. Rub in the shortening with finger tips until the mixture turn crumbly. Add in the cold water and lightly knead to form a smooth dough. Divide into 6 portions with 20g each. 

Place a piece of cling wrap on the working surface, place a dough on the cling wrap and fold in the cling wrap then use a rolling pin to roll out the dough to a flat disc about 7 cm diameter. Tear off the cling wrap and place the dough on hand and wrap in the lotus filling. Roll into a ball shape then coated with some cooked glutinous rice flour. Place the dough into the mould and press to form pattern. Unmould and place in an airtight container then chill in the fridge. Before serve, place at room temperature for for 5 minutes and enjoy.