Snowskin Moon Cake

Snowskin Moon Cake

I obtained the recipe initially through my company team development activities. There is a period, when it is popular for corporate having the team to spend 1/2 day (4 hours) in those studio kitchen to learn to cook something as part of the team building activities.

Moon Cake recipe I think is rather easy to find on internet. This recipe I sharing is a modified after some experiments. Moon cake is a Chinese festival delight that celebrate on lunar calendar of August 15. It originated from Ming dynasty, whereby the moon cake filling wrapped  message to inform the people to overthrow the Yuan dynasty (Mongolian) and that revolution is a success and start the Ming dynasty.

Traditionally moon cake need to bake in oven and there i no snowskin moon cake. Snowskin moon cake start to appear in the market about 20 years ago, it is a product that evolve from the Vietnamese moon cake and the Hong Kong moon cake. Today there is a big variety of different type of snowskin moon cake.

As I used to live in overseas and can understand how one feel when we easily miss those festival food during festival day. Thus sharing this recipe so those live in overseas can get a few friends together spend 1/2 day time doing something fun. Also sharing this recipe in hope that other chefs can have inspiration to apply or create some nice or great delights. Snowskin moon cake doesn’t need to be snowskin moon cake, it can be something else as food is a good channel for communication between cultures. 🙂

Ingredients (For 40 Mini)

  • 300 g Fried Glutinous Rice Floor
  • 1 kg Lotus paste (ready made mooncake filling)
  • 350 g Icing Sugar
  • 130 g Shortening
  • 300 ml Cold Drinking water
  • 1 tea spoon Peanut Oil
  • White melon seed (optional)

Note Instead of melon seed, you can try other things. I tried white chocolate bits which also good. I tried resin before but not really like it.

  • 1 tea spoon Brandy or Whiskey or Rum (optional)
  • Coloring (optional)

Note Traditionally or most people are using food coloring. But I tried using natural coloring such as orange juice for orange color, strawberry juice for red ..etc. If using natural coloring you need about 30 ml.

  • 10 (cut into 4 for each)Preserved Duck Egg Yolk (optional)

Special Equipment(s)

  • Mini mooncake moulds.

Note: This shall be easily available from the Chinatown Chinese store, but please take note there is 2 types of sizes, the normal size and the mini size. Alternative, this is also easily available from internet too. And for more innovative, why not use other mold :P.


  • Mixes sifted fried glutinous rice floor, icing sugar and peanut oil in a large bowl,. Rub shortening into the flour mixture with your fingertips.
  • Add iced water and combine with a spatula until a soft dough is formed.
    • Natural Coloring

If you are using natural coloring, you need to add the juices but less water at this point. Thus take note you need to equally divided your ingredients among number of colors you have.

  • Divides the dough equally on the number of different colours intended to make.
    • Artificial coloring

Add food colouring, a few drops at a time, to each portion and knead until the colour is well distributed. You can add a few drops of ice water to help the colour to distribute evenly, if required.

  • Divide dough into 15 grams a piece, which is the mooncake snowskin,  and make 40 mooncake snowskin.
  • Mix the melon seed (or white chocolate bits) and the brandy or whiskey with the lotus paste. Divide the paste into 25 grams a piece, which is the mooncake filling, and made for 40 mooncake fillings. Wrap the filling around the cut-duck egg yolk in the centre and make it into a ball.
  • Add appropriate amount of fried glutinous rice floor to each portion of mooncake snowskin, a little at a time, and knead until it is no longer sticky. Do not over-knead. Flatten the snowskin to a small circle either by hand or a rolling pin
  • Place the ball of filling in the center of the mooncake skin. Hold the skin in one palm, use your other hand to to close the skin over the lotus paste. When this is done, shape mooncake into a ball by gently rolling it in both palms. Remember to dust your work surface, hands and rolling pin with flour to prevent sticking.
  • Dusts the mooncake ball in flour. Press it firmly into the mooncake mould. Turn the mould over and give it a few taps to loosen the mooncake.
  • Chills the snowskin mooncakes in fridge. Serve cold.

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