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Homemade Snowy Moon Cakes / https://www.hwcmagazine.com
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5 from 7 votes

Homemade Snowy Moon Cakes

Homemade Snowy Moon Cakes are NO-BAKE moon shaped treats for sharing over Mid-Autumn Festival with "mochi like" skin and stuffed with sweet red bean paste.
Prep Time40 mins
Cook Time5 mins
Total Time45 mins
Course: Desserts
Cuisine: Chinese
Servings: 16
Calories: 117kcal
Author: HWC Magazine

Ingredients

Fillings

  • 17.6 oz Fine Sweetened Red Bean Paste
    azuki bean paste

Additions

  • ½ cup glutinous rice flour
    (also called sweet rice flour) - this ½ cup flour is ONLY used to prevent things from sticking. Do not include this in the moon cake skin dough recipe below.

Snowy Moon Cakes

  • 50 grams glutinous rice flour
    (or about ⅓ cup and a tablespoon)
  • 35 grams rice flour (or about ¼ cup and 1 teaspoon)
  • 20 grams corn starch or potato starch
    (or about 2 Tablespoons)
  • 40 grams powdered sugar (or about ⅓ cup and 1 Tablespoon)
  • 180 grams coconut milk canned
    (or about ¾ cup)
  • 18 grams light flavored oil
    (or about 1 Tablespoon and 2 teaspoons)
  • 1 teaspoon matcha (green Tea) powder
    or to desired taste/color (OPTIONAL- to make your mooncake skins green color)
  • 1 teaspoon Pomegranate juice 1 teaspoon (OPTIONAL-to give your moon cake skins a light pink color)

Instructions

  • Make the filling: Roll your fine sweetened red bean paste into about 28 gram balls or 1 heaping tablespoon. Place on a plate, uncovered and freeze for about 30 minutes (or longer if you wish up to 24 hours in advance). (You can also use sweet potato mash, pumpkin mash, custard paste, lotus paste, ice cream or really anything your little heart desires. The paste must be thick in consistency that you can roll them into balls)
  • Add ½ cup of glutinous rice flour in a dry pan. Cook over low medium heat. Stir until it turns a light yellow color. Remove the cooked glutinous rice flour from the pan and allow to cool. Set aside (This glutinous rice flour will be used to prevent things from sticking such as on your rolling pin, your board and in your moon cake press) We cook the glutinous rice flour to remove that raw flour taste.
  • Make the moon cake skins: In a medium microwavable bowl, add 50 grams of glutinous rice flour, 35 grams of rice flour, 20 grams of corn starch or potato starch, 40 grams of potato starch, 180 grams of canned coconut milk, 18 grams of light flavored oil. (Optional Step: Add either 1 teaspoon of match green tea powder, if you would like your moon cake skins green in color. If you want your snowy moon cake skins to be light pink in color, then add 1 teaspoon of pomegranate juice concentrate) Stir well. Next, strain this mixture through a strainer to get rid of any little lumps in the mixture.
  • Cover your moon cake skin mixture very lightly with a little plastic wrap (saran wrap). Set the microwave on regular high heat and cook for 30 seconds. Be careful the bowl will be hot. Take the mixture out of the microwave and stir well. Place the mixture back in the microwave, cover back up with plastic wrap and cook for another 30 seconds. Remove to stir well again and put it back in the microwave for 2 more sessions of 30 seconds, for a total cooking time in the microwave of 2 minutes. Take your moon cake skin mixture out of the microwave oven and stir. Set aside and allow to cool. Place moon cake skin mixture in the refrigerator to expedite the cooling process.
  • Check out the recipe VIDEO at the bottom of the post directions to help you through this process.
  • Knead your moon cake skin dough for about 5 minutes until smooth in texture. Your dough will be sticky and little oily. Place just a little of the pan cooked glutinous rice flour on your surface to prevent sticking and knead away. Next roll the dough into a ball. Take your ball and roll into one long rope about 1 inch in diameter. Next cut your rope in half, and then in half again and each section in 4 pieces for a total of 16 pieces.
  • Take one of the moon cake skin pieces and roll into a ball. Then with your fingers flatten slightly. Use a small rolling pin and roll out to about 3 inch diameter circle (give or take).
  • Place one of your pre- frozen balls of sweetened red bean paste and place in the center of your moon cake skin rolled out circles. First, pull the moon cake skin over the ball of sweetened bean paste and crimp together and do this on all edges so that the frozen ball of sweetened red bean paste is fully covered with the moon cake skin.
  • Our moon cake molds/press is 5 cm or about 2 inches in diameter. We love the little tiny one as they are the perfect little bite for a treat. Assemble your moon cake press per the manufacturers guidelines. Choose the pretty press design of choice and install into press. With ours you just place the little stamp inside and turn right to lock in place. Check your directions for your particular press as they are all different. Flour your moon cake press very lightly with with your pan fried cooked glutinous rice flour.
  • Place the smooth side (good side) down into the decorated press and the crimped side (ugly side) facing outward. Hold your fingers on the bottom so your moon cake does not fall out and flip over so that the moon cake press is upright. With gentle but firm pressure, hold the press down to make the pretty design on the moon cake. Gently remove the moon cake from the press. Repeat this process for the remaining 15 moon cake skins and filling.
  • Enjoy!

Video

Notes

Try not to use too much of the pan cooked glutinous rice four to prevent sticking as it hides the beautiful design of the moon cake press.
You can use any filling your little heart desires but it must be thick enough to be rolled into a ball. Today’s mooncake fillings have everything from the traditional lotus paste  (蓮蓉, lían róng), Five kernel (五仁, wǔ rén), Red bean and other sweet bean pastes (豆沙, dòu shā). They also include many other unique flavors such as coffee, chocolate, prunes, figs, pineapples, pandan, melons, mango, lychees, durians, sweet potatoes, green tea, sweet bean paste, custards and even Häagen-Dazs ice creams just to name a few. We used red adzuki bean paste but use whatever your little heart desires.
Note we weighed all of ingredients and you should too. It is too difficult to measure the ingredients so weighing is the best option. However, we did include the US measurements in the recipe for you too. 
We like to store our snowy moon cakes in the freezer and just take them out for a few minutes (~15 mins) just before serving. Snowy moon cakes can be stored in the refrigerator for 3 days and best consumed within 3 days or can be stored in the freezer for up to 2 weeks.

Nutrition

Serving: 1g | Calories: 117kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Sodium: 4mg | Potassium: 100mg | Fiber: 2g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg