Snow skin mooncakes are a modern twist on traditional mooncakes, known for their delicate, chewy, and slightly translucent exterior. Made from glutinous rice flour, the soft, pale-colored skin has a cool, mochi-like texture that gives a refreshing bite. Inside, the mooncake is filled with sweet and earthy red bean paste, which balances perfectly with the smooth, subtle flavor of the snow skin. Unlike traditional baked mooncakes, snow skin mooncakes are served chilled, making them a light and enjoyable treat for the Mid-Autumn Festival. Recipe is inspired by @anitachu. Visit Sarah’s <a href="https://www.groovyfoodiess.com/">blog</a> for more recipes.

Quick Info

⏱️ 120 min • 🍽️ 20 servings • ⭐ 81%

Nutrition

149 cal • 2g protein • 28g carbs • 2g fat

Tags

[Desserts] • [Snacks] • [Asian]

Ingredients

• ¾ cup glutinous rice flour (90 g), plus more for coating
• ⅓ cup rice flour (70 g)
• ¼ cup cornstarch (40 g)
• ⅔ cup powdered sugar (80 g)
• 1.5 cups whole milk (370g)
• 3 tablespoons vegetable oil (36 g)
• 2 cups red bean paste
• 1 teaspoon teaspoon matcha, optional
• 1 teaspoon blue spirulina, optional
• 1.7 ounce/50 g mooncake mold

Instructions Preview

1. To make the dough: Combine the glutinous r…
2. In another bowl, mix the milk and oil. Pou…
3. Strain the mixture into a clean, heatproof…

…and 8 more steps

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Recipe by: Sarah Banh • From: Tasty