Chinese mooncakes (snow skin mooncakes)

Chinese snow skin mooncakes with one cut open in front showing filling

5 from 1 vote

Chinese mooncakes (snow skin mooncakes)

Mooncakes are traditionally eaten to celebrate the Mid-Autumn Festival, but whatever your excuse these are both pretty and delicious with their sweet-nutty filling.

Prep Time45

Cook Time5

Total Time50

Course: Snack

Cuisine: Chinese

Servings:

Calories: 295kcal

Author: Caroline

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Ingredients

For the outer dough

½ cup cooked glutinous rice flour 55g, see note below
¼ cup confectioners sugar 35g, icing sugar
1 ½ tablespoon coconut oil
2 tablespoon water or a little more

For the filling

½ cup black sesame seeds 75g
2 tablespoon unsalted butter 20g
3 tablespoon confectioners sugar 26g, icing sugar
2 tablespoon glutinous rice flour

Instructions

For the outer dough

Sift the cooked glutinous rice flour and confectioner's sugar together into a bowl. Add the coconut oil and water and mix to combine. If you'd like to add color, add a little at this point either to all or part (I added a little freeze dried strawberry to give pink tinge; matcha powder is another good option). Press the mixture together, adding a little more water if it breaks up too much. Weigh out 4 pieces of 17g each (you will have spare).

For the filling

Toast the sesame seeds in a dry skillet for around 4 min until they start to smell nutty and sizzle slightly. Transfer to a food processor and leave to cool before pulsing until smooth, scraping down the sides as needed.
Add the butter and sugar to the sesame seeds and pulse until mixed through. Add the glutinous rice flour and pulse to mix. Form the dough into 30g balls - you should get 4.

To form mooncakes

Flatten the pieces of outer dough into a thin round then place one of the sesame filling balls on top of a round. Wrap the outer dough around the filling, kneading it around as needed, so it covers completely. Repeat with the rest.
Lightly flour the mooncake mould then carefully put one of the mooncakes inside. Place on a surface and press down the top of the mould so that it imprints the top then press out the mooncake. Repeat with the rest then serve. You can keep them chilled for a couple days or slightly longer frozen.

Notes

Note - you will have extra outer dough, enough for 2 or more mooncakes, so feel free to make either more sesame filling (eg make 1.5 times original) or try another filling. It's also worth having a little extra in case you need to patch them as you form as it will be thin but avoid adding too much.

If you can't find cooked glutinous rice flour, you can make it by toasting uncooked flour in a dry skillet/frying pan until it goes slightly yellow, stirring now and then, but I'm not sure it is as good.

Nutrition

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