A delicate, delectable treat for celebrating Chinese Mid-Autumn Festival, snow skin mooncake with custard filling delivers enchanting texture and flavour.
Chinese Mid-Autumn Festival (中秋节) is just around the corner! This year, it falls on the 4th of October. I’ve been busy these days testing recipes for mooncakes, the traditional delicacy that Chinese people enjoy on this special occasion. Today, I’d like to show you how to make no-bake snow skin mooncake stuffed with irresistible custard filling (奶黄冰皮月饼).
As its name suggests, mooncakes (月饼) are cakes that resemble the shape of the moon. According to the Chinese lunar calendar, Mid-Autumn Festival is held on the 15th day of the eighth month of the year which is a full moon day. Apart from the tradition of moon gazing, eating mooncakes is an absolute must for Chinese around the world.
Mooncakes come with different looks and tastes. The most popular type of mooncake, known as Cantonese mooncake, is a brown, round pastry baked in the oven. Waiting for a new oven to be fitted in our Red House, I decided to cook some snow skin mooncakes (冰皮月饼) which doesn’t involve baking.
Originating from Hong Kong (though some believe it’s from Singapore), snow skin mooncake has a white out layer and is always served cold (that’s how it got the name “snow skin”). Made of glutinous rice flour, rice flour and wheat starch, etc., the skin part has a slightly chewy, sticky and springy texture which I find very interesting and pleasant.
Nowadays, you can find colourful snow skin mooncakes in Chinese bakeries. My recipe suggests you use two natural ingredients to achieve green and purple: matcha powder (finely ground green tea) and purple sweet potato powder (Yes! sweet potato comes in purple too!). You can find them in Chinese shops and some whole food stores.
The filling of snow skin mooncakes come in a wide variety too. Red bean paste, lotus seed paste or chestnut paste are common choices. Personally, I like Chinese-style custard filling (奶黄馅) the most. It’s made of egg, butter, powdered milk, wheat starch, etc. and has a pretty solid texture.
A few tips for you before moving on to my detailed recipe:
- Have a pair of plastic gloves ready. They will come in handy when you handle the sticky dough for making the mooncake’s skin.
- Make sure you chill the dough and the filling in the fridge before assembling the mooncakes. The hardened dough and filling are easier to shape.
- To achieve an authentic look for the mooncake, you need to use a special mooncake mould which is available both in Chinese shops and mainstream online shopping platforms. Apart from classic round mooncakes, I’ve also made some square ones. Small muffin tin or jelly mould can do the job too (No matter what you use, the cake tastes the same anyway).
- Use sifted icing sugar to dust the mould to prevent sticking. Traditional recipes call for toasted glutinous rice flour instead. Personally I find the former works fine and involves less hassle.
▼Another recipe: Cantonese mooncake with salted egg yolk
Wish you a very happy Mid-Autumn Festival if you are celebrating it. And wish you good luck in the kitchen if you are simply interested in making something beautiful and tasty for yourself or someone you love.
More classic desserts to discover: