Snow Skin Mooncake

Preparation: 30 min
Cooking time: 60-80 min
Waiting time: 6-8 hours
Portion: 8-10 snow skin mooncakes 50 gr
Difficulty: 2/5


  1. Mung bean paste
    -Peeled mung bean: 150 gr
    -Granulated sugar: 60 gr
    -Cooking oil: 30 gr
    -Corn starch: 10 gr
    -Salt: a small pinch
  2. Snow skin dough
    -Granulated sugar: 150 gr
    -Water: 150 ml
    -Lime/ lemon juice: 1/2 tsp
    -Fried glutinous rice flour: 150-180 gr

Kitchen utensil
-50 gr mooncake mold stamp
-Cutting board and rolling pin


1. Mung bean paste

  • Wash the bean 1-2 times with clean water to remove any dirt. Then drain.
  • Soak washed red beans with 2-3 liter of clean water in 6-8 hours to soften
  • After 8-12 hours, drain the beans and bring it to boil with 1-2 liter of water in 45-60 minutes at low heat

At this stage, the water will be dehydrated so remember to add more water every 10-15 minutes to prevent the beans from burning

  • When the beans are cooked and soft, turn off the heat.
  • Blend the cooked mung bean with 100-200 ml water

In case if the cooked mung bean is quite watery then you don’t need to add more water

  • Sieve the blended mixture to a clean bowl
  • Dissolve 10 gr corn starch with some water and add to mixing bowl
  • Then, add cooking oil and sugar into bowl and stir well until the ingredient dissolved completely

Please note that oil should be mixed well and dissolved completely to the mixture to prevent the paste from oily

  • Transfer mung bean mixture to non-stick pan. Bring it to cook at low heat and stir continuously in 45-60 minutes
  • When the paste thickens and remains in shape, turn off the stove and let it chill.
  • Divide mung bean paste into 8-10 portions (30-40 gr/ each) and shape into balls. 

2. Snow skin dough

  • Pour 150 ml water in a saucepan with 150 gr sugar
  • Add ½ tsp lime/ lemon juice into and bring to boil in 5-10 minutes.
  • Turn off the heat and cool down the syrup
  • In a clean bowl, mix the prepared syrup with 150-180 gr fried glutinous flour

You should add spoon by spoon (of fried glutinous flour) to prevent the dough from being too dry

  • When the dough is stickier, transfer it to a surface and dust a layer of fried glutinous flour
  • Knead the dough to elastic and not being sticky, then divide it into 8-10 portions (30 gr/ each)

3. Wrapping and Shaping

  • Flatten the dough and place the filling in the center. 
  • Wrap it up and repeat the same process with others
  • Dust a thin layer of fried glutinous flour in a mold stamp and tap it on a surface to remove leftover flour.
  • Put the snow skin ball into, press the mold several times then remove it from mold
  • Serve right away or you can store them in the fridge. Best serve within 3-5 days.
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