Snow Skin Mooncakes
Snow skin mooncakes, also known as snowy mooncakes or crystal mooncakes, are the no-bake, lighter cousins of traditional mooncakes, which are usually made with lard, salted duck egg yolks and lotus seed paste. Both varieties are consumed during the Mid-Autumn Festival or Moon Festival, which is celebrated by East and South Asians throughout the world. It takes place on the 15th day of the eighth month of the lunar calendar, which in 2022 falls on Sept. 10. Originating from Hong Kong and Singapore in the 1960s, these pillowy delights may contain fruit, mung bean paste or cheese, and are typically eaten chilled.
Let this recipe serve as a blank canvas for all your fruity and flavorful ideas. You can customize the custard with fruit juice, cheese or cocoa powder, or dye the snow skin your favorite color. You’ll need mooncake molds, which offer plenty of opportunity for playful design (see Where to Buy).
Refrigerate in a covered container for up to 1 day.
Mochiko (sweet rice flour) and mooncake molds can be found in Asian markets and online.
Ingredients
For the filling
- 4 large egg yolks
- 1/2 cup (100 grams) granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons cake flour
- 1 cup (240 milliliters) whole milk
- 3 tablespoons (42 grams) unsalted butter
For the mochi
- Cornstarch or potato starch
- 1 cup (160 grams) mochiko (sweet rice flour), such as Koda Farms brand
- 1 cup (240 milliliters) water
- 1/2 cup (100 grams) granulated sugar
- 2 tablespoons vegetable oil, plus more as needed
Directions
Step 1
Make the filling: In a medium bowl, whisk together the egg yolks and sugar until smooth and pale yellow. Sift the cornstarch and cake flour into the bowl and whisk again until well combined. Add the milk and whisk until thoroughly combined.
Step 2
In a medium skillet over medium heat, melt the butter. Add the egg yolk mixture and stir constantly with a heatproof spatula until the mixture begins to solidify into a paste resembling a very wet dough, 5 to 7 minutes. Don’t be concerned if it starts to curdle — that’s normal. Transfer the custard to a glass container, smooth the surface and press a layer of parchment paper on the surface. Cover and refrigerate until cool, at least 1 hour and up to overnight.
Step 3
Make the mochi: Line a large, rimmed baking sheet with parchment paper and lightly sprinkle with an even layer of cornstarch or potato starch.
Step 4
In a medium bowl, whisk together the sweet rice flour, water, sugar and oil until it’s smooth and without any visible lumps.
Step 5
In a medium nonstick skillet over medium heat, add the batter and stir with a heatproof spatula until it forms a soft, pliable ball, 5 to 7 minutes. (Alternatively, you can microwave the batter in 1-minute increments for up to 3 minutes, stirring each time until it becomes soft and pliable.) Using well-oiled gloves or hands, transfer the dough to the baking sheet and divide into 20 (about 15-gram) pieces. Remove the custard from the refrigerator and divide it into 20 (22-gram) pieces.
Step 6
Dust another piece of parchment paper with cornstarch or potato starch and place a piece of dough on top. Dust lightly with more starch and cover with another piece of parchment. Using a rolling pin, roll out the dough to a 3-inch circle. Add a piece of custard to the center of the mochi and fold the mochi over the filling to enclose it.
Step 7
Lightly dust the inside of the mooncake mold with cornstarch or potato starch, then place the mochi in the mold. Flip the mold over and gently press down on an even, powdered surface for 10 seconds. Transfer to a serving platter and serve immediately or, to serve cold, transfer to a container with a lid and refrigerate for 30 minutes.
Step 8
NOTES: Mochi dough can become quite sticky, so there’s no shame in using extra oil to make molding easier. To brush off any extra cornstarch on the mochi, use a fluffy, clean paintbrush. For a vegan option, add red bean paste or mung bean paste to the center of the snow skin mochi; they're available online or at Asian markets.
