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Snow skin mooncakes in three colours
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5 from 20 votes

Snow skin mooncake with custard filling (冰皮月饼)

No baking required, snow skin mooncake consists of a tender skin and a creamy custard filling. Follow my detailed instruction to make some!
Prep Time30 mins
Cook Time25 mins
Rest2 hrs
Total Time2 hrs 55 mins
Course: Dessert
Cuisine: Chinese
Keyword: No-bake mooncakes, Vegetarian
Servings: 9 mooncakes
Calories: 281kcal
Author: Wei Guo


For the skin

  • 3 tablespoon glutinous rice flour
  • 3 tablespoon rice flour
  • 2 tablespoon wheat starch or cornstarch
  • 3 tablespoon icing sugar(confectioners’ sugar) sifted
  • 120 ml milk ½ cup
  • 1 tablespoon condensed milk
  • 1 tablespoon cooking oil

For the filling

  • 45 g unsalted butter, melted 1½oz
  • 2 eggs, lightly beaten
  • tablespoon wheat starch or cornstarch
  • 40 g powdered milk ½ cup, or 2 tablespoon condensed milk
  • 3 tablespoon icing sugar(confectioners’ sugar) sifted

You also need:

  • Icing sugar(confectioners’ sugar), sifted for dusting


Make the skin

  • In a mixing bowl, whisk all the ingredients for the skin until well combined.
  • Pour the mixture into a deep plate. Steam over medium heat for 15 minutes (If the ingredients are doubled, steam for a further 5 minutes).
  • Scrape the hardened dough off the plate. When cool enough to touch, knead with hands (using gloves to prevent sticking) until smooth and elastic.
  • If you wish to colour the dough: Add matcha powder (for green)/purple sweet potato powder (for purple) directly to the steamed dough then knead well to evenly distribute the colour (add little by little until the desired colour appears). 
  • Keep refrigerated for 2 hours.

Cook the filling

  • Mix all the ingredients for the filling in a small saucepan (or a metal mixing bowl). Place it into a bigger pan filled with hot water (make sure the small saucepan is floating and not touching the bottom of the bigger pan). Heat over a low heat.
  • Stir the mixture constantly with a spatular until it becomes solid (doesn’t stick to the spatular any more).
  • When completely cool, keep in the fridge for 2 hours.

Assemble the mooncakes

  • Divide the dough into 9 equal pieces. Shape 9 balls with the filling.
  • Flatten a piece of dough into a round wrapper with your fingers (gloves on). Place a ball in the middle. Gently push the wrapper upwards to seal completely.
  • Place it into a mooncake mould (dusted with icing sugar to avoid sticking). Push gently to shape (see note). 

Store & serve

  • The mooncakes can be served straigh away after assembling.
  • Otherwise, place them in an air-tight container in the fridge and consume within 48 hours.
  • To freeze: Lay them in a single layer to freeze. Once completely frozen, transfer them into an air-tight container/plastic bag and keep in the freezer for up to 1 month. Leave to thaw in the fridge before serving.


Mooncake moulds are available in many Chinese stores, especially around Mid-Autumn Festival time. You can also find them on eBay, Amazon, etc.


Serving: 1mooncake | Calories: 281kcal