Mid-Autumn Festival is coming up soon, and it becomes a tradition for me to make mooncakes since two years ago. This year, I upgraded my recipe for making Snow Skin Mooncakes, so the skin will still be chewy and mochi-like even after 3-4 days in the freezer. In terms of the filling, I am making a simple shredded coconut paste with purple yam lava.
Mung bean paste is a common filling found in snow skin mooncakes; however, they take longer to make. Therefore, this year I decided to make a simple yet delicious substitute – Shredded Coconut Paste. It doesn’t require cooking, and it pairs well with purple yam. As for the Purple Yam Lava, it is better to prepare a mini ice cube mould that allows you to pour them into it and freeze them overnight. This will make the process easier when assembling the mooncakes.
I created three different colors of snow skin dough, which includes the regular (white), blue from butterfly pea flower tea powder, and purple from purple yam powder. And it is way easier than you think to turn them into unique and pretty pattern.
Where to Get the Mooncake Mold Press?
You can find them on Amazon. One pack usually comes with multiple styles and patterns, and I think the most convenient one is the mold press. You can simply put the dough in the press and easily create a photogenic mooncake.
Snow Skin Mooncakes with Shredded Coconut & Purple Yam Lava Filling
- Silicone Spatula
- Mooncake Mould
Snow Skin (original)
- 17 g glutinous rice flour
- 17 g rice flour
- 10 g corn starch
- 10 g sugar
- 17 g whipping cream
- 10 g vegetable oil
- 67 g milk
- 1 g butterfly pea flower powder for blue color
- 1 g purple yam powder for purple color
Shredded Coconut Paste
- 60 g unsalted butter soften
- 40 g sugar
- 2 egg yolks
- 45 g coconut milk
- 100 g unsweetened finely shredded coconut
Purple Yam Lava Filling
- 15 g purple yam powder
- 80 g milk lukewarm
- 100 g whipping cream
- 110 g milk
- 35 g sugar
- 5 g corn starch
Coating for Mooncakes
- ¼ cup glutinouse rice flour cooked
To prepare purple yam lava filling:
- Sift purple yam powder into lukewarm milk. Mix until combined.80 g milk, 15 g purple yam powder
- In a saucepan, add whipping cream, milk, sugar, and corn starch. Mix until combine.100 g whipping cream, 110 g milk, 35 g sugar, 5 g corn starch
- Add the purple yam milk mixture into the saucepan. Boil it over low heat until thickened. Stir constantly. Set it aside to cool down.
- Pour the mixture into a piping bag. Prepare a silicone mini ice cube tray (or tray lined with plastic wrap). Pipe the mixture into it. Freeze for at least 4 hours or overnight.
To prepare shredded coconut paste:
- In a bowl, add softened unsalted butter and sugar. Mix until combined.60 g unsalted butter, 40 g sugar
- Add 1 egg yolk at a time. Mix until combine.2 egg yolks
- Add coconut milk, while mixing the bowl.45 g coconut milk
- Add shredded coconut and mix until just combined.
- Wrap the paste with plastic wrap. Place it in the fridge for at least an hour.100 g unsweetened finely shredded coconut
To prepare snow skin:
- Sift rice flour, glutinous rice flour, and corn starch in a mixing bowl. Add sugar and mix well. If you only want to only make one color of snow skin, please triple the recipe. Otherwise, please proceed to step 2.17 g glutinous rice flour, 17 g rice flour, 10 g corn starch, 10 g sugar
- Repeat step 1 for the other two colors, and add butterfly pea flower powder and purple yam powder respectively.1 g butterfly pea flower powder, 1 g purple yam powder
- Add whipping cream, milk, and vegetable oil. Mix well until no clumps. Repeat this process for other colors as well.17 g whipping cream, 67 g milk, 10 g vegetable oil
- Drain the mixture through a fine sieve into a bowl.
- Cover the bowl with plastic wrap. Poke a few holes on it. Steam it for 15-20 minutes over medium-high heat, or until no liquid.
- After the mixture is cooked, use a fork to mash it. Set it aside to cool down. If you would like to fasten the process, put it in the freezer for 5 minutes or until lukewarm.
- Once cool down, knead the snow skin dough to smooth. This will take 5-10 minutes. Repeat step 4-7 for other colors.
- Wrap the three colored snow skins (white, purple, blue) with plastic wrap. Place in the fridge for at least 1 hour.
To prepare cooked glutinous rice flour:
- Place the glutinous rice flour in a microwavable bowl. Heat for 15 seconds or until the flour is warm.
- If you don't have a microwave, you can add the glutinous rice flour to a frying pan. Stir-fry it over low heat until cooked. The color of the flour will turn light yellow.
To assemble snow skin mooncakes:
- Divide the snow skin dough, each in 20 grams. In order to create a multicolor one, randomly place your choice of color combination on the scale (add up to 20 grams). Roll it into a ball.
- Divide the coconut paste filling, each in 25 grams.
- Remove the purple yam lava filling from the mould. Flatten the coconut paste dough, place one piece of lava filling in the center. Seal it and roll it into a ball. Repeat this step for the remaining ingredients.
- Place the coconut paste dough on a plate and cover it with plastic wrap. Put in the fridge for at least 30 minutes.
- Sprinkle some cooked glutinous flour onto the dough and flatten it.
- Wrap the filling with the snow skin dough and seal the edges tightly.
- Lightly coat it with cooked glutinous rice flour and shake away the excess.
- Sprinkle some cooked glutinous flour onto the moon cake mold.
- Put the filled dough into the mold to create a pattern on it.
- Put the snow skin mooncakes into an airtight container. Chill in the freezer overnight.
- Transfer the mooncakes to the fridge for 1 hour before serving for a better texture. Or leave at room temperature for 5-10 minutes.