Strawberry snow skin mooncake with a soft and chewy texture with strawberry cream cheese and fresh strawberry inside. This no bake dessert is perfect for mid-Autumn festival!
What is a Mooncake?
Mooncakes are traditional Chinese pastry prepared and eaten during mid-Autumn festival each year.
Mid-Autumn Festival or 中秋節 is a celebration that occurs on the 15th day of the 8th lunar month. At this time the moon is the fullest and brightest of all months.
This is the time when families gather together to celebrate the mid-autumn by watching the full moon and eating mooncakes.
There are so many different kinds of mooncakes in China.
Each has its own uniqueness. Traditional baked mooncake originates from Guangdong and Guangxi provinces. The skin is soft, brown and shiny from the egg yolk wash with a sweet filling like red bean, lotus seed paste and a salted egg yolk in the center.
For Traditional Hong Kong Style Mooncake, you may want to make your own Golden Syrup.
Snow Skin Mooncake
Snow skin mooncakes are modern version of mooncakes. No baking is required. The skin is like mochi skin. And you can use many kinds of fillings from custard to cream cheese to ice cream!
Snow skin mooncake are so easy to make even beginners can try and make it successfully. And the result is also very beautiful! The skin can be in many colors according to your preference.
Ingredients for Snow Skin Mooncake
The flour used for making snow skin mooncake are glutinous rice flour, rice flour, and wheat starch. The combination will create a soft, melt-in-the-mouth chewy skin. It also goes well with any kinds of filling.
You may roast some glutinous rice flour to help you shape the mooncake. Lightly dust your hands, the mold, and the working table to prevent the dough sticking.
Filling
The filling for snow skin mooncakes are very versatile. You can use dried fruit or mixed nuts, custard, ice cream, cream cheese, or red bean paste.
Strawberry Snow Skin Mooncake Recipe
Skin:
- 20 gr glutinous rice flour
- 20 gr rice flour
- 10 gr wheat starch
- 75 gr strawberry milk
- 10 gr sugar
- 1 tsp condensed milk
- 2 tsp coconut oil
Filling:
- 100 gr cream cheese
- 2 gr gelatine powder
- 2 tsp hot water
- 15 gr icing sugar
How To
Skin
In a mixing bowl put in glutinous rice flour, rice flour, and wheat starch. Pour in strawberry milk. Add condensed milk and coconut oil. Whisk well.
Sieve through a strainer. Steam with medium heat for 15-20 minutes.
Use a spatula to cut the steamed mixture into smaller pieces. This helps the mixture to cool down and easier to handle.
Knead the small pieces with a spatula. Let it cool completely.
When it has cooled down, divide the dough in 6 pieces evenly. Use some roasted glutinous rice flour so it will not stick to your hands.
Knead the dough into a ball. Cover with cling wrap and leave it for 10 minutes.
Filling
Mix the gelatin powder with hot water. Mix until the powder is dissolved.
Put cream cheese and sugar together. Stir with a spatula so the sugar is well blended. Put in some strawberry jam. Add condensed milk. Pour in the gelatin mix.
Add some pink coloring or strawberry essence if you like. Divide the filling into 6 evenly.
Use cling wrap to wrap the filling. Put the wrapped filling in the chiller to make it harder before wrapping it with snow skin.
Shaping
Take one small dough. Roll flat in a round shape. Put in the filing from the chiller in the center. Add a piece of strawberry. Seal the skin. Shape it round.
Prepare the mold, lightly dust it with roasted glutinous rice flour so the dough won’t stick to the crevices of the pattern inside.
Put the round dough with filling in the mold. Hold firmly and press the mooncake mold down.
And now you have a beautiful snow skin mooncake.
Continue until the dough is finished.
Tips and Trick
- Let the dough cool down completely before shaping. If it is still warm, it will get sticky.
- Roast some glutinous rice flour to dust the mold and also to help you shape the dough.
Serving
Chill the snow skin mooncake in the chiller. It is best served straight from the fridge. Prepare a glass of Oolong Milk Tea to pair it with.
FAQs (Frequently Asked Questions)
Q: Is Snow Skin Mooncake the same as Mochi?
Even though the ingredients used to make the skin are almost the same, they are different in texture. Mochi is much softer and chewier than snow skin mooncake.
Q: How long can the mooncake stay fresh?
These mooncakes can only stay fresh for up to 3 days if stored in an airtight container in the fridge. I recommend you consume within three days.
Q: Can I freeze this mooncake?
Since there is a fresh strawberry inside the filling, I would now recommend keeping the mooncake in the freezer. Take out the strawberry and just use the cream cheese mixture as filling. This way you can keep them in the freezer.
Let’s Try This Snow Skin Mooncake!
This Strawberry Snow Skin Mooncake is very easy to make. No oven needed and you can make it together with your kids as a kitchen activity! Prepare this mooncake for this year’s mid-autumn festival!
If you try this dessert and like it, please leave a comment and rating below, I would love to know how it goes for you!
Other Chinese desserts that you might want to try:
STRAWBERRY SNOW SKIN MOONCAKE
Strawberry snow skin mooncake with a soft and chewy texture with strawberry custard and fresh strawberry inside. This no bake dessert is perfect for mid-Autumn festival!
Ingredients
Snow Skin
- 20 gr glutinous rice flour
- 20 gr rice flour
- 10 gr wheat starch
- 75 gr strawberry milk
- 10 gr sugar
- 1 tsp condensed milk
- 2 tsp coconut oil
Filling
- 100 gr cream cheese
- 2 gr gelatine powder
- 2 tsp hot water
- 15 gr icing sugar
- Fresh strawberries
Instructions
Skin
- In a mixing bowl put in glutinous rice flour, rice flour, and wheat starch. Pour in strawberry milk. Add condensed milk and coconut oil. Whisk well.
- Sieve through a strainer. Steam with medium heat for 15-20 minutes.
- Use a spatula to cut the steamed mixture into smaller pieces. This helps the mixture to cool down and easier to handle
- Knead the small pieces with a spatula. Let it cool completely.
- When it has cooled down, divide the dough in 6 pieces evenly. Use some roasted glutinous rice flour so it will not stick to your hands.
- Knead the dough into a ball. Cover with cling wrap and leave it for 10 minutes.
Filling
- Mix the gelatin powder with hot water. Mix until the powder is dissolved.
- Put cream cheese and sugar together. Stir with a spatula so the sugar is well blended. Put in some strawberry jam. Add condensed milk. Pour in the gelatin mix.
- Add some pink coloring or strawberry essence if you like. Divide the filling into 6 evenly.
- Use cling wrap to wrap the filling. Put the wrapped filling in the chiller to make it harder before wrapping it with snow skin.
Shaping
- Take one small dough. Roll flat in a round shape. Put in the filing from the chiller in the center. Add a piece of strawberry. Seal the skin. Shape it round.
- Prepare the mold, lightly dust it with roasted glutinous rice flour so the dough won’t stick to the crevices of the pattern inside.
- Put the round dough with filling in the mold. Hold firmly and press the mooncake mold down.
- And now you have a beautiful snow skin mooncake.
- Continue until the dough is finished.
Notes
- Let the dough cool down completely before shaping. If it is still warm, it will get sticky.
- Roast some glutinous rice flour to dust the mold and also to help you shape the dough.