Kitchen Recipe Collection
Snow Skin Mooncake (Bing Pi Yue Bing)
A modern, elegant, no-bake twist on the traditional mooncake. Eaten cold, featuring a soft, chewy, slightly translucent mochi-like skin, often filled with fruit, matcha, or custard.
- Prep
- 60 min
- Cook
- 20 min
- Total
- 80 min
- Servings
- 12
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 12 servings
- Skin: 1/2 cup glutinous rice flour, 1/2 cup regular rice flour, 1/4 cup wheat starch, 1/3 cup powdered sugar, 1 cup milk, 2 tbsp condensed milk, 2 tbsp oil
- Dusting: 1/4 cup cooked glutinous rice flour (Gao Fen)
- Filling: 500g sweet mung bean paste, matcha paste, or custard
- Optional: Food coloring for the dough
Equipment
- Mooncake mold
- Steamer
Instructions
- 1
Mix Skin Liquids
In a bowl, whisk the milk, condensed milk, and oil until combined.
- 2
Sift Dry Ingredients
Sift the glutinous rice flour, regular rice flour, wheat starch, and powdered sugar into the liquid. Whisk until perfectly smooth.
- 3
Strain
Strain the batter through a fine mesh sieve into a shallow, heat-proof dish to remove any lumps.
- 4
Steam the Dough
Cover the dish with foil. Steam over high heat for 20 minutes until the liquid turns into a solid, slightly translucent, sticky dough.
- 5
Knead the Dough
While the dough is still hot, use a spatula to scrape it out. Once cool enough to handle, put on gloves (it's very sticky) and knead vigorously for 5-10 minutes until it becomes smooth, stretchy, and elastic.
- 6
Color (Optional)
Divide the dough and knead a drop of food coloring (pink, green, purple) into each portion if desired.
- 7
Make Dusting Flour
Microwave the 1/4 cup of raw glutinous rice flour for 2 minutes to 'cook' it. You will use this to prevent sticking.
- 8
Portion
Divide the dough into 20g balls. Divide the filling into 30g balls.
- 9
Wrap
Dust your hands with the cooked flour. Flatten a dough ball into a thin circle. Place a filling ball in the center and wrap the dough completely around it, pinching to seal.
- 10
Mold
Dust the mooncake mold and the ball lightly with the cooked flour. Place the ball in the mold.
- 11
Press
Press firmly on a flat surface to imprint the pattern, then gently push the mooncake out.
- 12
Chill
Store in an airtight container in the refrigerator for at least 2 hours before serving. They must be eaten cold.
Cooking Tips
- The combination of three different flours/starches is crucial to get the skin to hold its shape in the mold while remaining soft when cold.
- You must use 'cooked' flour for dusting, because this dessert is not baked. Eating raw flour can cause stomach aches.
Variations
- Ice Cream Mooncake: Use balls of hard ice cream for the filling, working incredibly quickly, and store them in the freezer.
Nutrition Estimate
180 calories · 3g protein · 32g carbs · 4g fat · 1g fiber per serving
