Snowy Mooncake 冰皮月餅
This recipe is for a chewy skin mooncake. If you like a softer texture skin, click here for that recipe.For best results, consume fresh and serve at room temperature. They may also be stored in the refrigerator or freezer.I used regular food colouring for convenience sake but you can also use beets, carrots and teas to get natural colouring.This recipe is based on using a 50g mooncake mold with 25g skin, 5g yolk and 20g mung bean paste filling. If your mold is a different size, adjust the ingredients accordingly.
Approximate cost (CAD) $10
Ingredients
Ingredients for Snowy Mooncake Skin (chewy and translucent):
- 60 g Glutinous rice flour
- 60 g Sweet potato starch or cassava starch
- 60 g Wheat starch
- 45 g White sugar
- 300 g Milk (300 ml)
- 1 ½ tbsp Condensed milk
- 3 tbsp Oil
Ingredients for Reconstructed Salted Egg Yolks:
- 5 Whole salted egg yolks I used frozen ones that come in pack of 10
- 20 g Unsalted butter , melted (approx. 4 tbsp)
- 1 ½ tbsp Milk powder (whole or skim)
- 20 g Condensed milk (2 tbsps.)
Ingredients for Mung Bean Paste filling:
- 120 g Peeled mung beans
- 400 g Water
- 30 g Unsalted butter , melted (approx. 3 tbsp)
- 60 g Sugar
- 1 tbsp Condensed milk
- 2 tsp Wheat starch
- 2 tsp Cornstarch
- 1 ½ tbsp Water (to mix with starches)
Ingredients for Cooked Glutinous Rice Flour
- 3 tbsp Glutinous rice flour
Instructions
Instructions for making the Snowy Mooncake Skin:
- Combine all of the above ingredients in a mixing bowl
- Whisk until fully mixed. Pour into a steaming pan
the batter will be very thin and runny 
- Cover the pan with a plate or tin foil so that steam doesn’t get on the batter
- Steam on high for 20 minutes.
My batter was approx. 1.5” in height. If you’re steaming pan is wide, you may use less time. It’s cooked when it’s not runny - When time is up, score the dough and loosen it from the pan.
It will be sticky and it’s fine if it looks roughed-up 
- Let it cool for 15-30 minutes.
You can start kneading it when it’s still warm. Just don’t burn yourself. Be sure to wear plastic food gloves because the dough is quite sticky - Knead until soft, smooth and elastic. Will take approx. 5 minutes
- Put in a zipper bag or wrap in plastic wrap and cool in the refrigerator for 30 minutes
- After 30 minutes, dough skin is ready to use
Note that the dough is now cooked and ready to eat
Instructions for making Cooked Glutinous Rice Flour:
- Use a dry, clean pan. Turn heat to medium and add glutinous rice flour
- Stir for 1 minute and turn heat to low
- Cover with lid for 3 minutes
- Remove lid and stir for 1 minute. It’s cooked when the colour turns lightly yellow or when you can smell the glutinous rice aroma
- Remove from heat and set aside
Instructions for making Reconstructed Salted Egg Yolks:
- Steam salted egg yolks for 10 minutes on high heat
- Roughly mash salted egg yolks
- Put into food processor
- Add 20g unsalted melted butter, 1½ tbsp milk powder and 20g condensed milk in food processor
- Blend until mixed well
- Roll into your desired size balls and place on parchment paper and freeze for one hour before rolling them inside the filling
Instructions for making Mung Bean Paste Filling:
- Soak mung beans overnight or at least 3 hours.
- Drain mung beans in a colander
- Pour 400g of water into a pot and add mung beans. Bring to a boil and turn heat to low.
- Cook until mung beans are broken and water is nearly absorbed. This will take approx. 15-20 minutes. Turn off heat
- Add 30g unsalted butter, 60g sugar and 1 tbsp condensed milk to the mung beans. Mix well
- Use an immersion blender to blend until mixture is smooth
Or pour contents into a blender 
- Add 1 ½ tbsp water to 2 tsp wheat starch and 2 tsp cornstarch. Mix well and add to mung bean mixture
- Turn heat on to low. Cook and stir for approx. 5 min until thickened
- Let cool and ready to use
mung bean paste will thicken more when cooled 
Instructions for Using a Mooncake Mold for Snowy Mooncake:
- Prepare your filling by taking 20g of filling, roll into a ball and flatten with your palm
- Place a reconstructed egg yolk in the center and cover it completely with the filling. Roll into a ball and set aside.
- Repeat until all the filling is rolled and put in the freezer for at least one hour
For easier wrapping 
- Optional: use food colouring to colour all or part of your dough. Here are some samples of how you can use colour in your mooncakes
- Roll the snowy mooncake skin dough into a log shape and cut them into 25g pieces. Roll them into balls. Put under plastic wrap to prevent drying out
Skin to filling ratio is 1:1 (filling includes egg yolk). Adjust weights if your mold is not for 50g mooncakes - Take one skin dough ball and flatten in the palms of your hands
- Put the filling in the middle of the flattened skin and wrap the filling
- Close all openings by pressing and pinching the edges together.
- Roll in your palms until smooth
- Roll the mooncake in a bowl with cooked glutinous rice flour
- Then roll in your palms to even out the cooked glutinous rice flour
Only a light layer of flour is needed 
- Dust the inside of the mold with cooked glutinous rice flour
- Put it into the mold. Do not force the mooncake into the mold is it doesn’t fit. Reshape it vertically to fit the mold
- Hold the mold base with one hand and press with the other
- Once the stamp presses on the mooncake, press down another 5-6mm and you will feel additional tension on the press
- Now lift the base and keep pressing until mooncake comes out
- Done
Nutrition
Calories: 145kcalCarbohydrates: 19gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 52mgSodium: 676mgPotassium: 127mgFiber: 1gSugar: 6gVitamin A: 103IUVitamin C: 1mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!