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Chewy Custard Snow Skin Mooncake Recipe
Served during Mid-Autumn Festival celebrations, snow skin mooncakes are the popular alter ego of traditional mooncakes. With creamy custard filling enclosed in a chewy mochi wrapper, these bite-sized treats are not only gorgeous but delicious too! Nothing says ‘Happy Mid-Autumn Festival!’ more than a box of homemade mooncakes, so you can try making them at home for your loved ones with our snow skin mooncake recipe.
Meal: Desserts
Cuisine: Chinese
Preparation time:
Cooking time:
Chilling time:
Total time:
Yield: 25 servings
Ingredients
Custard:
- 6 tsp of cornstarch
- 2 tsp of all-purpose flour
- 112g of granulated sugar
- 5 large egg yolks
- 480ml of whole milk
- 2 tbsp of butter
- ½ tsp of vanilla extract
Mochi wrapper:
- 120g of glutinous rice flour
- 120g of rice flour
- 60g of cornstarch (and extra to dust the mooncakes)
- 100g of powdered sugar
- 350ml of whole milk
- 55ml of vegetable oil
- ½ tsp of vanilla extract
Equipment
- 5 bowls
- 1 saucepan
- 1 whisk
- 1 deep plate
- Plastic wrap
- 2 strainers
- 1 spatula
- 1 sieve
- 1 fork
- 1 steamer
- 1 container
- 1 rolling pin
- 1 mooncake mould
Directions
Custard:
- In a bowl, mix cornstarch, all-purpose flour, and half of the sugar.
- Mix the eggs yolks in another bowl.
- In a saucepan over medium heat, add milk and the other half of the sugar. Stir until the sugar dissolves completely.
- Add the flour mixture into the egg yolks and whisk until paste forms.
- Pour the warm milk over the paste in four separate batches, consistently whisking until fully incorporated.
- Transfer the mixture back into the saucepan and stir over medium heat. Let it reduce and thicken.
- Test the consistency of the mixture—if you can draw a line on the bottom with a spatula, it is done.
- Remove the pot from heat and add butter and vanilla extract. Mix until well combined.
- Line a deep plate with plastic wrap.
- Pour the custard through a strainer onto the plastic wrap and use the spatula to smoothen out any clumps.
- Cover the plastic wrap tightly and chill in the fridge for 2 hours.
Mochi wrapper:
- In a bowl, sift glutinous rice flour, rice flour, and cornstarch. Mix with a fork.
- With another strainer, sift the powdered sugar into the dry mixture.
- In another bowl, mix milk, oil, and vanilla extract.
- Form a well in the centre of the flour mixture and add 3 tablespoons of the milk mixture while stirring in between. Repeat until the liquid is fully incorporated into the flour and forms a runny batter.
- Pour the runny batter over a strainer into a new bowl to get rid of any lumps in the batter.
- Prepare your steamer and place the batter in once it’s ready—steam for 20 minutes.
- Remove the batter from the steamer and leave to cool for 3 minutes.
- Scrape the dough in the bowl and knead until it forms a ball.
- Transfer the dough onto a flat surface and continue kneading until soft. Wrap and chill for 30 minutes.
Assembly:
- Scoop 1 tablespoon’s worth of custard and form into a ball. Repeat with the rest of the custard, then transfer to a container and chill for another 30 minutes.
- Divide the dough into 1 tablespoon’s worth and form it into a ball. Repeat with the rest of the dough.
- Place the dough ball on a flat surface. With a rolling pin, roll the dough ball into a thin, round disc, approximately 4-inches in diameter.
- Place the custard at the centre of the wrapper, gently gathering the sides to enclose the filling.
- Dust the mooncake with a thin layer of cornstarch.
- Place the mooncake into the mooncake mould, pleated-side down, and gently press down on the lever, holding it for at least 30 seconds. Repeat with the rest and serve!
Storing the Mooncakes
Once you’ve made this snow skin mooncake recipe, you can store any extras you’ve made for your friends and family members. Store the mooncakes in an airtight container and leave them in the fridge for up to four days.