Snowskin Mooncake

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Traditionally eaten during the Mid-Autumn Festival (中秋節), this popular no-bake mooncake originated in Hong Kong.

Let's start cooking!

Mixed rice flour and icing sugar in bowl

Step 1 - Make dough for mooncake skin

  • Sift the cooked glutinous rice flour and icing sugar in a mixing bowl.
  • Gently rub the shortening into the flour mixture, combining until the mixture resembles coarse bread crumbs.
  • Mix in the cold water about 1 Tbsp at a time and add in food coloring or flavor and if desired.
  • Knead dough until soft dough forms – you may not need all the water. Set dough aside to rest for 30 minutes.
    Use gloves when handling with food dye to prevent hands from staining.
Dough and filling being divided on chopping board

Step 2 - Divide dough and filling

  • Divide dough and filling, depending on size of mooncake molds. The ratio should be 1 part dough; 2 parts filling.
    More flavors are popping up, with brands offering tom yum, durian and even ice cream mooncakes! Feel free to get creative and experiment with different flavors.
Pressed dough in mooncake mold

Step 3 - Form mooncake

  • Flatten the ball of snow skin into a thin circle.
  • Place the ball of filling in the center of the dough and seal the filling with the snowskin dough.
  • Put the ball seam-side up into the floured mold and pack it in gently.
  • Flip it over onto flat surface.
  • Press down hard on the lever of the mooncake mold, so that the mooncake shape is formed and the face plate makes an imprint on the top of the mooncake.
  • Then squeeze to release and your mooncake.
  • Repeat with remaining dough. Chill for 6 hours before serving.

Plate and serve!

Serve cold and slice into smaller pieces to show off your different fillings.

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