snowskin mooncakethese received plenty of compliments… someone told me when they hear or see mooncake, he thinks 1,500 calories… well, not if you make your own filling? and these i have to say, taste absolutely gorgeous. (๑╹っ╹๑)

Ingredients

*45g glutinous rice flour 糯米粉
*35g rice flour 粘米粉
*20g teng mien fen (wheat starch) 澄面粉
185g milk
50g icing sugar
20ml salad oil (or lard)

*if you can find snowskin mooncake flour (冰皮月饼粉), simply use 100g of this flour instead of the above flours, and omit icing sugar
** if you love coconut flavours, feel free to use coconut oil and coconut milk to replace the salad oil and milk respectively

if you intend to add colours to the snowskin mooncake, add 2 tsp (or 10ml) of the following to the dough:
– cheese powder for yellow snowskin
– green tea powder for green snowskin
– cocoa powder for chocolate snowskin
– coconut cream powder for white snowskin (to empower the taste of the moon cake)

filling (i had 3 different filling ~ original custard, mocha custard and store bought green tea filling. Or simply use any filling as desired)

homemade custard

Mocha custard
1 egg
1 heaped tbsp sugar (feel free to add more if you prefer very sweet custard)
1 tbsp custard powder
60ml milk (with 1 satchet of Starbucks VIA Extra Bold coffee powder dissolved in it)
20g pastry flour
5g cocoa powder
20g unsalted butter (cubed and softened)

– or any filling as desired

snowskin mooncakesnowskin mooncake snowskin mooncake

Directions (for 50g/pc mooncake)

– mix milk, icing sugar and salad oil together
– in a separate bowl, sift all flours. Make a well, and add in the above liquid mixture and mix well
– leave dough to rest for 30 mins and then steam it in steamer on medium heat for 15-20 mins. Stir the steamed dough well and leave to cool
– depending on preference, you can divide your dough out into  different portions here and knead in the different colours to achieve the colours
– divide dough and filling in a 2:3 proportion i.e. 20g skin, 30g filling. For my filling, my intention was to make a moon inside the filling (which didn’t turn out well… the moon was too oval (≡^∇^≡)). for this, i rolled a 5g custard filling into a ball and placed it in the fridge for 30 mins till it hardens a little. then i wrapped a 25g mocha custard filling around the ball (and vice versa)
– at this point, make sure your hands and tabletop are sifted well with lots of flour as the skin tends to be sticky
– wrap filling into skin and roll mooncake on flour
– place mooncake into mould and press the mooncake out carefully
– freeze mooncake in freezer for 30 mins, and then transfer to fridge
– serve and enjoy

i will definitely be making these again…  ლ(╹◡╹ლ)

snowskin mooncake

Pollution index: 182 (unhealthy)

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(16) Comments

  • Doreen (August 10, 2013)

    Hi Viv,
    I would love to try the mocha custard
    😀
    mui

  • Edith C (August 11, 2013)

    Bookmarking it for this forthcoming festival. Thanks for sharing.

  • anne (August 12, 2013)

    For sure these mooncakes look pretty delicious ! They sure look like the ones they\’re selling here ;D I love the mocha filling , using Starbucks\’s coffee powder sounds delish !

    • Victoria Bakes (August 12, 2013)

      thanks Anne… you are so very right… the mocha filling is delish….

  • Jessie Ng (August 21, 2013)

    Beautiful mooncakes!

  • Kimmy (August 26, 2013)

    Hi Victoria, thanks for sharing homemade mooncake fillings. I would love to try these fillings. Looks good and homely.

  • chloe (September 22, 2015)

    Hi Victoria. As always very delish looking snowskin. Questions. For the original custard filling so I just omit the coffee powder and cocos powder right? Do I need to replace with anything,. Also for the snowskin dough is the dough sticky and difficult to handle. Can I make the dough and leave overnight before wrapping the next day. Thanks for your help. Sorry this custard filling does it taste like ypur mini custard mooncake. Thanks for all help. I have never done this before. Chloe

    • Victoria Bakes (September 22, 2015)

      Hi Chloe, you can click on the \”homemade custard\” words for original custard recipe.

      The skin, i hv no problem with it, though i have heard of difficulties handling it. Apologies, i cannot comment if the dough can be chilled overnight before wrapping. I mean, of course you can. But i do not know about the consistency or if any factor of the dough may be compromised since i have never done this.

      I will say both custard are different. The other one is more flavourful and creamy compared to this.

      Hope this helps.

  • chloe (September 23, 2015)

    Hi Victoria. Thanks for your prompt response. I don\’t have pastry flour. What other flour can I replace for the custard filling. Also when you beat egg and sugar is it just with hand whisk and not electric mixer. I hope to try this before the festival. I don\’t own any mooncake mold but will make do with other molds
    I will send you a picture if not too ugly. Not sure if I can handle the dough. Also for pandan flavored dough how much of home made pandan paste should I use . thanks again. I am leaving you a msg on your custard mooncake post. Luv it. Chloe

    • Victoria Bakes (September 23, 2015)

      Hi Chloe, use cake flour. yes, i used hand whisk

      homemade pandan paste.. this is tricky because it doesn\’t give the green colour as easily as store bought. i haven\’t tried, but i will start with 2 tsp into the milk, then see if i am happy with the colour. note, the pandan milk mixture should be \”really green\” since you still have to add in flour and other ingredients. if 2 don\’t work, just keep increasing. ultimately, just remember to steam the dough mixture enough to get it into the right consistency.

      another way i will consider doing (which i will most likely do), is probably to use half coconut milk (ayam brand), and using half concentrated pandan juice. stir together, and ensure you get consistency of milk. i think this will give the dough a nice fragrant. fyi, some people add a drop of green food colouring just to get that green quickly.. but i won\’t do this.

      apologies, i haven\’t tried this, so you may need to trial and error. if you decided to use store bought pandan paste, probably 1/2-1 tsp will work.

      hope this helps.

  • chloe (September 25, 2015)

    Hi Victoria
    I did your custard filling (,plain) last nite. My custard dough was on the soft side compared to the custard filling from the baked mini mooncake. I mean the texture is not as firm. Should I cook it further or is the texture on the soft side. I have kept it chilled now. Also what is the difference in texture between this snowkin dough and your mochi coffee mooncake dough. Which one stays softer chilled as I have only time to do one dough . thanks much for all your great help.Chloe.

    • Victoria Bakes (September 25, 2015)

      Hi Chloe, yes, you need to cook it longer. if it is too soft, it will not support the skin and withstand the baking. it may just breakthrough the skin.

      snowskin and mochi quite the same.. i cannot remember which stays softer as i made these a while back. you may have to decide depending on the ingredients used. i will go with mochi since it is something different. but it is totally your call. you may want to make a traditional snowskin, at least you have made it once.

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