Milk (ice skin) 135g Powdered sugar 38g
Corn oil 15g Matcha powder 5g
Glutinous rice flour 30g Rice flour 23g
Chengfen 23g Egg (custard) 75g
Fine sugar 45g Milk 45g
Light cream 30g Butter 23g
All-purpose flour 19g Chengfen 19g
Milk powder 15g
How to make matcha custard snowskin mooncakes Illustration of how to make matcha custard snowskin mooncakes 1

Step 1

Add milk to powdered sugar and corn oil and mix well Illustration of how to make matcha custard snowskin mooncakes 2

Step 2

Sift rice flour, sticky rice flour, glutinous rice flour, and matcha powderIllustration of how to make matcha custard snowskin mooncakes 3

Step 3

Stir and mix evenly. The matcha powder can be sieved to make it more fine. Let it rest for half an hour. Illustration of how to make matcha custard snowskin mooncakes 4

Step 4

Wrap in plastic wrap and steam over high heat for about 20 minutes. Remember to stir once in the middle. Stir the steamed dough smoothly with a spatula. Wrap in plastic wrap and refrigerate for an hour. Illustration of how to make matcha custard snowskin mooncakes 5

Step 5

Now we can start making the custard filling. Add the eggs to the caster sugar and mix well. Illustration of how to make matcha custard snowskin mooncakes 6

Step 6

Pour in the milk and whipped cream and continue to mix evenly Illustration of how to make matcha custard snowskin mooncakes 7

Step 7

Sieve the starch powder, medium-gluten powder, and milk powder, and mix evenly Illustration of how to make matcha custard snowskin mooncakes 8

Step 8

Add butter, put it into a pot over low heat, stir with a spatula until it forms, let cool and set aside Illustration of how to make matcha custard snowskin mooncakes 9

Step 9

Weigh 25g each of the ice skin and custard filling, and roll into a round shape Illustration of how to make matcha custard snowskin mooncakes 10

Step 10

Wrap the custard filling with ice skin, pinch tightly, and roll into a round shapeIllustration of how to make matcha custard snowskin mooncakes 11

Step 11

Pour cornstarch into a non-stick pan and stir-fry over low heat until slightly brown. Just try and see if there is no flour smell. Illustration of how to make matcha custard snowskin mooncakes 12

Step 12

Dip the rounded mooncakes into the freshly fried cornstarch, put them into the 50g mooncake mold of Xuechu and press them into the desired shape. It will taste better if you keep them in the refrigerator for more than 4 hours. Cooking tips for matcha custard snowskin mooncakes