Glutinous rice flour 40g Chengfen 30g
Powdered sugar 50 grams Rice flour 30g
Milk 180g Corn oil 20 grams
red bean paste One pack
How to make snowskin mooncakes Snow Skin Mooncake Recipe Illustration 1

Step 1

Mix milk, oil and powdered sugar evenly, Snow Skin Mooncake Recipe Illustration 2

Step 2

Pour in the glutinous rice flour, sticky rice flour, and rice flour, and stir evenly.Snow Skin Mooncake Recipe Illustration 3

Step 3

Let the mixed batter rest for 30 minutes Snow Skin Mooncake Recipe Illustration 4

Step 4

Then cover the rested batter with plastic wrap and put it into the steamer and turn on high heat for 25 minutes. Halfway through, open the plastic wrap and stir well, then cover it again and continue steaming. Snow Skin Mooncake Recipe Illustration 5

Step 5

Stir the steamed batter with a spatula until smooth. Let cool and refrigerate for 1 hour before making fillings Snow Skin Mooncake Recipe Illustration 6

Step 6

Dip a little cake flour on your hands to prevent sticking, place 25 grams of ice skin in your palms and flatten it. Snow Skin Mooncake Recipe Illustration 7

Step 7

The fillings are ready, each is 25g, skin and fillings 1:1

Step 8

At this time, you can use ice skin to wrap the stuffing Snow Skin Mooncake Recipe Illustration 9

Step 9

Pinch tightly and roll into a round shape. Snow Skin Mooncake Recipe Illustration 10

Step 10

Put the wrapped dough into the mooncake mold, buckle and press the mooncake shape and take it out. Snow Skin Mooncake Recipe Illustration 11

Step 11

The prepared snowskin mooncakes taste better after being refrigerated. If stored, they can be refrigerated for three days and frozen for seven days. Snowskin mooncake cooking tips


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