Why Homemade Snow Skin Mooncakes Are Worth the Effort
Let’s be real—store-bought mooncakes are convenient, but there’s something magical about making them from scratch. A few years back, I decided to try my hand at snow skin mooncakes with custard filling, and honestly? It was way more fun than I expected. Plus, knowing exactly what’s in them (no weird preservatives!) made every bite taste better. If you’re tired of the same old mooncakes and want a fun kitchen project, this recipe is for you.
Ingredients You’ll Need
First things first: gather your ingredients. I’ve split them into two parts—one for the creamy custard filling and one for the soft snow skin. Double-check everything before you start (trust me, running to the store mid-bake is no fun!).
Custard Filling Ingredients
- 30g unsalted butter
- 30g sugar
- 2 eggs
- 40g milk
- 60g heavy cream
- 20g milk powder
- 25g all-purpose flour
- 25g wheat starch
Snow Skin Ingredients
- 50g glutinous rice flour
- 50g rice flour
- 25g wheat starch
- 25g cake flour
- 200g milk
- 50g heavy cream
- 30g sugar
- 35g corn oil
Step-by-Step Guide to Making Custard Filling
The custard filling is the star here—creamy, sweet, and so satisfying. Let’s break it down:
1. Melt the Butter
Start by melting 30g of unsalted butter. You can do this in the microwave (30 seconds on low) or over a double boiler. Just make sure it’s smooth, not bubbly!
2. Mix in Sugar
Add 30g of sugar to the melted butter and stir until it’s fully dissolved. No grainy bits allowed here—take your time!
3. Add Eggs and Stir Well
Crack two eggs into the butter-sugar mix. Whisk everything together until it’s light and fluffy. Pro tip: Whisk in one egg at a time to avoid lumps.
4. Mix in Milk and Heavy Cream
Pour in 40g of milk and 60g of heavy cream. Stir until the liquid is fully combined with the egg mixture. It should look smooth, not curdled.
5. Sift and Steam the Filling
Sift 20g of milk powder, 25g of all-purpose flour, and 25g of wheat starch into the mix. Stir until there are no lumps left. Then, put the bowl in a steamer and cook for about 20 minutes. Important: Stir the filling every 5 minutes to prevent it from burning or getting lumpy.
6. Cool and Divide the Filling
Once the custard is cooked (it should be thick and creamy), let it cool for 10-15 minutes. Then, divide it into small balls—each about 25g works well. Set them aside while you make the snow skin.
How to Make the Soft Snow Skin
The snow skin is what makes these mooncakes unique—soft, chewy, and slightly sweet. Here’s how to make it:
7. Measure Milk and Heavy Cream
First, weigh out 200g of milk and 50g of heavy cream. Pour them into a large bowl—this will be the base of your snow skin.
8. Add Flours and Starch
Add 50g of glutinous rice flour, 50g of rice flour, and 25g of wheat starch to the milk-cream mix. Stir everything together until the dry ingredients are fully wet. No lumps allowed here!
9. Add Corn Oil and Steam
Pour in 35g of corn oil and stir well. Then, cover the bowl with plastic wrap and steam it for 20-25 minutes. The skin is done when it’s no longer sticky and has a smooth texture.
10. Knead the Skin While Warm
Take the bowl out of the steamer (be careful—it’s hot!) and knead the snow skin for 2-3 minutes. Kneading while it’s warm helps make it soft and elastic. Let it cool for 5 minutes before moving on.
11. Divide the Snow Skin
Divide the snow skin into small balls—each about 25g (since we’re using a 1:1 skin-to-filling ratio). This makes wrapping the mooncakes super easy!
Assembling Your Snow Skin Mooncakes
Now for the fun part—putting it all together!
12. Wrap and Mold the Mooncakes
Take one snow skin ball and flatten it into a circle (about 3 inches wide). Place a custard filling ball in the center. Gently wrap the skin around the filling, pinching the edges to seal it. Then, put the mooncake into a mooncake mold (I love using flower-shaped ones!) and press down firmly. Tap the mold to release the mooncake—ta-da!
13. Customize with Your Favorite Shapes
Don’t be afraid to get creative! Use different mold shapes—flowers, stars, even cute animal shapes. It’s all about having fun and making mooncakes that look as good as they taste.
Final Tips for Perfect Mooncakes
- Keep the mooncakes in the fridge for 1-2 hours before eating—they taste even better cold!
- If the snow skin is too sticky, dust your hands with a little glutinous rice flour.
- Store leftover mooncakes in an airtight container in the fridge for up to 3 days.
Making snow skin mooncakes with custard filling is a fun project that’s perfect for Mid-Autumn Festival or just a lazy weekend. Give it a try—you’ll be proud of the results!
