Strawberry Snow Skin Mooncake

5 from 1 vote

Strawberry snow skin mooncake with a soft and chewy texture with custard and fresh strawberry inside. This no bake dessert is perfect for mid-Autumn festival!

Prep Time20

Cook Time20

Total Time40

Course: Cake, Dessert, Desserts

Cuisine: Asian, Chinese

Servings: pcs

Calories: 139kcal

Author: Claudia

Equipment

1 mooncake mold 50 gr

Ingredients

Snow Skin

50 gr glutinous rice flour
50 gr rice flour
30 gr corn starch
30 gr sugar
1 gr salt
186 gr milk
25 gr condensed milk
30 gr oil

Filling

30 gr milk powder
30 gr cake flour
30 gr cornstarch
1/2 gr salt
120 gr milk
3 eggs
60 gr sugar
50 gr unsalted butter

Instructions

Custard Filling

Let's first make the custard filling. In a mixing bowl put in milk powder, cake flour, and cornstarch. Put in the eggs. Whisk well. Strain the mixture to get a smooth texture .
Pour the mixture on a non-stick pan. Turn on the stove for low to medium heat. Stir with a spatula until it thickens. Add in the butter and let the butter mix well . Wrap with cling wrap and chill in the chiller.

Snow Skin

Roast the glutinous rice flour, rice flour, and cornstarch on a pan for 3-5 minutes. Remember to keep stirring the flour. Transfer to a bowl. Pour in the milk and condensed milk. Stir well. Strain to make sure the batter is smooth.
Brush some oil on the surface of a bowl. Pour the mixture into the bowl. Steam for 20 minutes. After 20 minutes, use a spatula to cut the dough into smaller parts.
Add in some oil into the dough. You can wait until it cools down a little bit. Start kneading until the dough becomes smooth. Divide some of the dough and add strawberry paste. Knead both the white and pink dough and shape them into balls.
Sprinkle some roasted glutinous rice flour on the working table. Divide the white dough into 15-17 small dough. The same applies to the pink dough. Combine the white and pink dough and round them. The total weight of the white and pink dough should be 20-22 grams. Round the chilled custard, divide the custard into 15-17 small balls . The custard should weigh around 20-28 grams. If you use a small strawberry inside, reduce the amount of the custard. The total weight of the skin, the custard, and the strawberry should be 50-52 grams.
Wrap the strawberry with the custard and shape it like a ball. Roll flat the skin with a rolling pin and put the custard in the center of the skin.
Gently pull the skin to wrap the custard filling completely. Brush some flour to the mooncake mold and the rolled dough. Put the dough into the mold and press on the table. There you have your beautiful snow skin mooncake. Brush the excess flour and brush with a little oil to make it look moist. There, you have your beautiful strawberry snow skin mooncake.

Video

Notes

Roast the glutinous rice flour, rice flour, and cornstarch because this is a no bake mooncake. Roast some glutinous rice flour to help you shape the mooncake easily.

Let the mochi dough cool down after steaming so that you can knead with your hands easily.

Always dust the round mochi with glutinous rice flour lightly before putting it in the mooncake mold to prevent the dough sticking to the crevices. Do not put too much flour, you want the pattern to be clear of flour.

Lightly brush the shaped mooncake with some oil after you clean up the excess flour.

When cooking the custard, make sure it is not too dry and not too wet either, so when it has cooled down, you can easily shape the custard round.

Nutrition