Cool and soft snow skin mooncakes

The icy, soft, and glutinous snow skin is like a small dessert, not overly sweet at all, but with a nice chewy texture. The filling is delicate and silky, and paired with the icy skin, it's refreshing and satisfying. Whether you're enjoying it yourself or giving it as a gift, it's a standout. For yourself, it's a satisfying treat without the heaviness of traditional mooncakes; for a gift, its exquisite appearance will delight everyone. If you're tired of the overly sweet taste of traditional mooncakes, this icy skin version is a surefire way to enjoy it. It's a refreshing take on the mooncake world, and even better when refrigerated. Its cool, soft, and glutinous texture is guaranteed to make you fall in love with it. Enjoy it during Mid-Autumn Festival for a truly refreshing and ceremonial experience! This recipe makes 20 50g mooncakes.

Ingredients

Steps

Prepare the snow skin batter Pour all ingredients, except the cooked glutinous rice flour and filling, into a large bowl and stir vigorously with chopsticks until thoroughly combined.
Then sift the batter twice to create a smoother crust. Set aside and let it sit for 30 minutes.
Stir-frying flour While the batter is resting, add 50 grams of glutinous rice flour to the wok and slowly stir-fry over low heat. Stir with a spatula as you stir until the smell of raw flour is gone and the color turns slightly yellow. This is the flour you'll use to prevent the mooncakes from sticking. Be careful not to burn them. Let cool and set aside.
Steaming Snow Skin Boil a pot of water. Once boiling, cover the bowl of snow skin batter with plastic wrap (if plastic wrap is unavailable, place it on a plate). Steam the mixture over medium-high heat for 25 minutes.
After about 15 minutes of steaming, peel back the plastic wrap and take a quick look. If there's any undercooked spots in the middle, stir with chopsticks and continue steaming. Remember to keep the lid on the entire time, as steam will drip into the skin and ruin it. Also, be careful not to let the water in the pot run dry.
Cooling the snow skin Take out the steamed snow skin and let it cool. Then refrigerate it (where you normally store vegetables) for 1 hour. Refrigerated snow skin is easier to handle and won't stick to your hands. Remember to cover it with plastic wrap before refrigerating it to prevent it from drying out.
Prepare the mooncake wrapping ingredients. Before wrapping the mooncakes, prepare a scale, mooncake molds, prepared flour, gloves (if you don't have gloves, apply some flour on your hands), a mooncake tray, and a box to avoid any hassles later.
Divide the filling and snow skin. For mooncakes weighing 50 grams each, use a 1:1 ratio of skin to filling. First, divide the filling into small balls weighing approximately 25 grams each. Roll them into round shapes and set aside.
Then divide the snow skin into small balls of about 25 grams each and roll them into balls. The total weight of the snow skin filling should not exceed 50 grams.
Mooncake Making Take a small piece of snow skin and flatten it with your hands until it forms a round cake. Then, place the rolled filling ball in the middle, fold the top like a bun, and roll it into a round shape. Try to make it slightly oval so that the edges don't show when you mold it.
To prevent mooncake molds from sticking: Sprinkle a layer of flour inside the mooncake mold, including the pressing sheet at the bottom, to prevent sticking.
Before pressing the mooncakes, roll the wrapped mooncake dough in your hands with hand flour to prevent sticking.
Mooncake Molding Hold the base of the mold with your left hand and press down firmly with your right hand. Once the pattern is formed, gently push the mold up and lift it up. A beautiful snowy mooncake is now formed.
Arrangement and Refrigeration Use a small brush (don't use a silicone one, as it won't get clean) to gently brush off any excess flour from the surface of the mooncakes.
Then, place the mooncake in the mooncake tray and wrap it. Hurry and shove this snowy mooncake back into the freezer! It's destined for the "cold room," where it retains its cool, soft, and glutinous texture, making it so refreshing when you bite into it. If left at room temperature for too long, it'll become soft and sticky, completely losing its flavor! That's right, remember to keep it in the "cold room" for at least six hours before enjoying it. And, consume it quickly before its expiration date, so you don't let this delicious treat go bad!
Attached are photos of my previously made matcha red bean paste ice skin and durian mooncakes for reference! If you want to recreate the same style, follow this recipe (add 5-8 grams of matcha powder or purple sweet potato flour when making the skin) and you'll be fine~ Tips 1. These mooncakes are handmade and contain no additives, so they only have a refrigerated shelf life of 3-5 days. Make as many as you can and don't keep them for too long. 2. You can adjust the fillings to suit your taste. If you like sweet, use more sweet filling; if you prefer salty, try salted egg yolk filling.