Snow Skin Mooncakes Recipe

A Chinese Christmas cake recipe.Snow Skin Mooncakes have become very popular. Known as Bing Pi Yue Bing/冰皮 in Chinese, snow Skin Mooncake is believed to have originated in Hong Kong (although some argue that it’s from Singapore). It has become increasingly popular in Chinese bakeries, as well as in family kitchens thanks to its diverse appearance and simple cooking procedure. Chewy mochi is wrapped around sweet fillings, as opposed to traditional pastry. Try our recipe!

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Snow Skin Mooncakes
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Ingredients for Snow Skin Mooncakes Recipe

  • 0.33 cup glutinous rice flour
  • As required For Creamy custard filling
  • 1.50 tablespoon custard powder
  • 1/2 cup wheat starch
  • 2 tablespoon cake flour
  • 100 milliliter Milk
  • 2 tablespoon unsalted butter
  • 1/2 cup Granulated Sugar
  • 2 No.s Egg
  • As required For wrapper
  • 45 gram glutinous rice flour
  • 35 gram rice flour water milled version
  • 20 gram wheat starch
  • 40 gram Sugar
  • 185 gram Milk
  • 18 gram vegetable oil

Directions: Snow Skin Mooncakes Recipe

step 1

  • STEP 1.Make creamy custard filling

step 2

  • STEP 1. In a pot, dissolve sugar with milk. Add all the flours and custard powder quickly. Combine well. Add egg and butter. Keep stirring forcefully. Heat until the mixture becomes very thick. Remove from fire and keep stirring to make it smooth.

step 3

  • STEP 2.Transfer out, cool down and cover with plastic wrapper. Refrigerate for hours.

step 4

  • STEP 3.Make the wrapper

step 5

  • STEP 1. Combine milk, sugar and oil well and then mix with wheat starch, rice flour and glutinous rice flour.

step 6

  • STEP 4.Strain once and set aside for 30 minutes. Cover with plastic wrappers and steam for 30 minutes until slightly transparent. Transfer out and stir with chop stickers forcefully.

step 7

  • STEP 1. Transfer to a plate and cover with plastic wrapper. Knead. Refrigerate for 4 hours.

step 8

  • STEP 5.Make coating flour

step 9

  • STEP 6.In a fry pan, stir fry raw glutinous rice flour. Remove it from the heat. Set aside to cool down.

step 10

  • STEP 7.Assemble

step 11

  • STEP 1.Measure each wrapper around 20 grams and filling 30 grams. And then shape both of wrapper and filling to balls.

step 12

  • STEP 1.Prepare the dusting flour, filling, wrapper and mooncake stamp. Assemble the mooncake stamp well and then dust with flour. Shake off extra flour and set aside.

step 13

  • STEP 1.Wrap the filling with wrapper and seal completely. And then shape it to oval. Place the oval to stamp. Demold carefully.

step 14

  • STEP 1.Snow skin mooncakes are ready.
Nutrition
value
2171
calories per serving
81 g Fat51 g Protein305 g Carbs11 g FiberOther

Current Totals

  • Fat
    81g
  • Protein
    51g
  • Carbs
    305g
  • Fiber
    11g

MacroNutrients

  • Carbs
    305g
  • Protein
    51g
  • Fiber
    11g

Fats

  • Fat
    81g

Vitamins & Minerals

  • Calcium
    477mg
  • Iron
    13mg
  • Vitamin A
    41mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    151mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    10mg
  • Vitamin E
    8mg
  • Copper
    1mcg
  • Magnesium
    177mg
  • Manganese
    2mg
  • Phosphorus
    860mg
  • Selenium
    60mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp