Strawberry Snow Skin Mooncakes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.7 from 3 reviews
Soft and slightly chewy snowskin filled with creamy custard and a fresh tangy strawberry. Perfect for this mid-autumn festival!
- Author: Catherine Zhang
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 5 Large Mooncakes 1x
- Category: Cake
- Method: Intermediate
- Cuisine: Chinese
Snow skin
- 40g Glutinous rice flour (1/3 cup)
- 40g Rice flour (1/3 cup)
- 20g Wheat starch/corn starch (2 tbsp 2 tsp)
- 20g White sugar (1 tbsp 1 tsp)
- 150g Milk (1/2 cup 2 tbsp)
- 20g Vegetable oil (1 tbsp 1 tsp)
- Colouring/flavouring of your choice, I used 1 tbsp freeze-dried raspberry powder
Custard
- 45g Milk powder (1/3 cup 2 tsp)
- 22g Cornstarch (3 tbsp)
- 100g Milk (1/3 cup 4 tsp)
- 2 Eggs
- 50g Sugar (1/4 cup)
- 40g Unsalted butter (2 tbsp 2 tsp)
Assembly
- Cornstarch, for dusting
- 5 Small strawberries
Custard
- Combine the milk powder, cornstarch, milk, eggs and sugar together in a bowl and whisk to combine
- Pour the custard base into a small saucepan over medium heat and whisk continuously until the mixture begins to thicken
- Using a rubber spatula continue to mix the custard until it thickens enough to form a ball
- Remove from the heat and add the butter
- Mix the custard until the butter is fully incorporated
- Wrap the custard in clingwrap and place it in the fridge to cool completely
- Meanwhile prepare the snowskin
Snow skin
- Combine the rice flours, wheat/corn starch, white sugar and milk, whisk together until smooth
- Cover the mixture and steam for 20 minutes, or until the centre is fully set
- Remove from the heat and add the oil
- Roughly mix the mixture and allow it to cool completely
- Using your hands knead the dough until the oil is completely absorbed
- Remove one-third of the dough and knead in your desired colouring/flavouring, I used freeze-dried raspberry powder but you can use food colouring
- Divide the white dough and pink dough into 5 equal parts
- Combine the pink and white dough together to form 5 balls and set aside
Assembly
- Once the custard has cooled divide it into 5 equal portions (each should weight ~50g)Â
- Wrap a whole strawberry in each portion and form into a balls
- Lightly coat a ball of snowskin in cornstarch and dust the mooncake mould (I used a 100g mould)
- Flatten the ball and roll it out with a rolling pin to form a circle
- Place a ball of custard in the centre and pull the sides of the snowskin in to enclose the custard
- Smoothen the surface of the dough and shape it into a mooncake using the dusted mouldÂ
- Repeat with the remaining custard and dough
- Refrigerate for 1-2 hours to set before serving