Ube Snowskin Mooncake

by Vivbakez
15 Mooncakes
2 hr 30 min

Mooncakes are a dessert that are traditionally eaten during the Mid-Autumn festival, which is an important celebration in Chinese culture. This year, the Mid-Autumn festival falls on the 10th September. On this day, the moon is believed to be at its biggest and brightest, and coincides with the harvest time.

Traditionally, mooncakes consist of a rich pastry crust (outer layer) typically filled with a paste such as lotus, mungbean or red bean and are baked. Over time, the crusts and fillings have diversified and one of these contemporary styles is the snowskin mooncake. Baking is not required to make these desserts. The outer layer is made from glutinous rice flour and steamed, and is similar to a mochi texture. The filling can be similar to traditional flavours, and other popular fillings include custard, ice cream or fruits.

For my recipe, I have made an ube flavoured snowskin mooncake. They are stored in the refrigerator and can be kept for up to a week, however the soft chewy texture of the skin will harden a bit over time.

You will need a mooncake mold to make the distinct mooncake shape which can be found at some asian bakeries. I have used a 50g mold (pictured below).

Recipe details
  • 15  Mooncakes
  • Prep time: 2 Hours Cook time: 30 Minutes Total time: 2 hr 30 min
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For the ube custard
  • 160g milk 
  • 65g butter
  • 1 whole egg
  • 3 egg yolks
  • 90g sugar
  • 40g cake flour  
  • 25g of milk powder
  • 1 tsp ube extract
For the ube snowskin
  • 60g powdered sugar
  • 215g whole milk
  • 25g vegetable oil
  • 75g glutinous rice flour (divided 50g and 25g)
  • 35g rice flour
  • 35g wheat starch
  • 1/2 tsp ube powder
For the ube custard
Melt butter in microwave then add room temperature milk, ube extract, egg and egg yolks. Whisk to combine. 
In a separate bowl, mix the cake flour, sugar and milk powder. 
Pour the wet ingredients into dry and whisk until no lumps. 
Place a sieve over a pot and pour the mixture into the pot, straining any lumps out. 
Heat the mixture over low heat, whisking continuously as the mixture thickens. Continue mixing until the mixture comes together and is able to pull away from the sides and base of the pot, about 6-8 minutes. 
Remove from heat and transfer to container. Cover the surface with cling wrap and place in the fridge for at least 3 hours. 
For the ube snowskin
In a large mixing bowl, combine powdered sugar, milk, and oil. Sift in 50g glutinous rice flour, rice flour, and wheat starch. Whisk until no lumps.
Pour mixture into a heat proof bowl covered with clingfilm, and steam mixture on high for 25 mins. The dough is cooked once it has turned translucent. 
Remove from steamer and stir to cool it down. Once cool enough to handle, knead dough by hand for a few minutes to ensure the oil is well absorbed and dough is smooth.
Divide the dough in half, and add ube powder to one portion. Knead until completely incorporated and the dough is purple.
Wrap the dough balls in clingwrap, and chill in the fridge for 2 hours.
  • Cook 25g glutinous rice flour for about 5 minutes over low-medium heat while continuously stirring. This will be used for dusting. 
  • Portion custard by weighing out 25g and rolling into balls. 
  • Divide snowskin into 25g portions (I like to use about half-half purple and white). 
  • Roll out snowskin using a rolling pin. I like to roll it between parchment paper to prevent sticking. Be liberal with the dusting flour. 
  • Use mooncake mould to create mooncake shape, then store in the fridge. Best eaten the day after assembling.  
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