Traditional Chinese Snow Skin Moon Cake Recipe You Can Make at Home

Soft, chewy, and beautifully delicate, Snow Skin Moon Cake is a modern twist on the traditional Chinese mooncake. Unlike the classic baked mooncakes enjoyed during the Mid-Autumn Festival, snow skin mooncakes are not baked. They feature a smooth, mochi-like outer layer and are filled with sweet fillings such as lotus seed paste, red bean paste, custard, or fruit.

Served chilled, these elegant treats are loved for their light texture, vibrant colors, and refreshing taste. Here's everything you need to know about making traditional Chinese snow skin mooncakes at home.

What Is a Snow Skin Moon Cake?

Snow skin mooncakes, also known as 'bing pi' mooncakes, originated in Hong Kong during the 1960s. Their name comes from the pale, snowy appearance of the outer skin. Instead of being baked, the dough is made from glutinous rice flour and steamed before being wrapped around a sweet filling.

The result is a soft, chewy dessert that's perfect for warm weather and festive celebrations.

Ingredients

For the Snow Skin

• 50 g glutinous rice flour
• 50 g rice flour
• 25 g wheat starch
• 40 g powdered sugar
• 200 ml milk
• 25 ml vegetable oil
• A few drops of food colouring (optional)

For the Filling

• 300 g lotus seed paste or red bean paste
• Salted egg yolk (optional)
• Matcha, chocolate, custard, or fruit-flavoured fillings (optional)
• For Dusting
• Cooked glutinous rice flour

How to Make Snow Skin Moon Cakes

Step 1: Prepare the Dough

Mix the glutinous rice flour, rice flour, wheat starch, and powdered sugar in a bowl. Add milk and vegetable oil, whisking until smooth.