Monday, September 12, 2011

Snow Skin Mooncake 冰皮月餅—Happy Mid-Autumn Festival中秋節快樂


If you remember my post from last year about Mid-Autumn Festival(中秋節), you probably remember I had some traditional Mooncakes (as shown in the image below) to celebrate the occasion.  I love that picture because, as you can see, the natural oil from the salty egg yolks dripping down the Mooncakes.  For those who are not familiar with Mid-Autumn Festival, you can also refer back to that post for more history on the tradition and culture about this festival.

Moon Cakes

This year, instead of buying the Mooncakes from retail outlets, I made my own.  Not the traditional kind of Mooncakes though, but the more trendy type, Snow Skin Moon Cakes (冰皮月餅).  Some people call them Ice Skin Mooncakes which is exactly how it translates to, in Chinese.  It’s my very first attempt in making Mooncakes of any kind, period.  I really like how they turned out. 


I made 3 different flavored dough from 1 batch.  The white ones were original, slightly flavored with coconut milk; the green ones were flavored with Matcha (Japanese Green Tea) powder; and the red ones were flavored with Pomegranate juice (from fruit in my In-Law’s garden). I used 2 different kinds of fillings, black sesame and Japanese Azuki Bean Paste (sweetened red bean paste).


Each one is unique in the flavor combination.  I really love the pomegranate juice one.  The pom added a little tangy flavor and a vibrant red color.  Filling wise, I always love black sesame over red bean paste, that’s just my personal preference.     


In case if you’re wondering what it said on the Mooncake, the two Chinese characters mean “Mid-Autumn” (中秋).  I got the Mooncake mold from my previous trip back to Hong Kong back in May.  Since it wasn’t any time close to the Mid-Autumn Festival, I was told this was the only Mooncake mold available from the baking supply store I visited.  I was happy that they had this one in stock and I got an extra mold for my dear friend who lives in the States as well. 


I wish you all a Happy Mid-Autumn Festival, 中秋節快樂 and 人月兩團圓.  As this is the time to gather with the family and loved ones to enjoy the beautiful full moon and each other’s company. 


After a simple Mid-Autumn Festival dinner, we hung out at the back yard and enjoyed some tea and Mooncakes. I captured the gorgeous full moon as shown below.  Hope you and your family had a great time as well.


Snow Skin Mooncake 冰皮月餅: (Adapted from Rasa Malaysia)   Print this Recipe
Makes 9 Mooncakes

Mooncake Skin:
3/4 cup plus 1 tablespoon (4.6 ounce) Cooked Glutinous Rice Flour (Gao Fen) Sifted, plus more for rolling out dough)
1 1/4 cup powdered sugar
1 tablespoon vegetable shortening
1/2 cup coconut milk
2 tablespoons Pomegranate juice
2 tablespoons Matcha (Japanese green tea) powder
non-stick cooking spray to grease mold

Black Sesame Filling:
1/2 cup black sesame seed powder
1/2 cup powdered sugar
1/4 cup vegetable shortening (can substitute with creamy peanut butter)

Sweetened Red Bean Paste Filling:
1 cup Japanese Azuki Bean Paste (I used store bought, such as this one)
Or you can make it yourself with this easy recipe. Please click here.

To prepare the Black Sesame Filling:
In a medium bowl, mixed sesame seed powder, powdered sugar and shortening with a pastry blender (or a fork if you don't have one) until well combined. Divide the mixture into 4 equal portions and roll into balls.

To prepare the Mooncake Skin:
In a large mixing bowl, sieve cooked glutinous rice flour and powdered sugar together.  Mix in shortening with a fork. 

Divide the flour mixture into 3 equal portion to 3 medium bowls.  In the first bowl, add Pomegranate juice and 1 tablespoon coconut milk.  In the second bowl, add the Matcha powder and 4 tablespoons of the coconut milk.  In the third bowl, add the remaining 3 tablespoons of coconut milk into the flour mixture.  Stir each one separately until well incorporated.

Slight spray your hands with cooking spray to prevent dough from sticking.  I worked with the original dough first as it’s in the lightest color of the three.  Divide dough into 3 equal portions.  Roll one portion into a ball in the palms of your hands.  With a slightly floured (with cooked glutinous rice flour) rolling pin, flatten the bough into a 3-inch disk.  Fill 3 to 4 tablespoons of filling into the center of the dough. 

Wrap it up and seal the edges.  Spray the mooncake mold with cooking spray and place the filled mooncake into the mold.  Slightly press the handle and tap to remove the mooncake from the mold.  Repeat with the rest of the dough and fillings.

Note: I tried to flour the mold (as suggested in the original recipe) instead of using cooking spray and the dough stuck onto the mold.  Using cooking spray works beautifully and nothing sticks as you can see from my finished products.

This recipe is Shared with:
Makin You Crave Monday
Melt in Your Mouth Monday
On the Menu Monday
Tuesday Night Supper Club
Home Maker Monday
Tuesday at the Table
Tuesday Talent Show
Full Plate Thursday
Foodie Friday


  1. Very beautiful mooncakes, Amy! Can't believe that it's your first time! Nicely done!

  2. Oh Amy. These are absolutely beautiful. I love the explanation as I am not at all familiar with them.

  3. Your mooncakes are more beautiful than the ones i see beeing sold in the chinese stores here :)

  4. What a wonderful visual post. Looks amazing.

  5. Beautiful photo... just wanted to stop and say thanks for being such an active part of erecipecards... Love your recipes...

    All of your recipes show up here...

    Great body of work (so far)... Keep submitting ;-)

  6. @ Dave: Thank you very much. It's always fun to post and share my recipes on your site. It's a great way to discover, share and get to know other bloggers on your site. :) Thank you for creating such an awesome site for us and I love my "personal" recipe page. Take care.


  7. Beautiful! I would like to try the pomegranate flavour in the next Mid-Autumn Festival.

  8. These look beautiful and since Matcha is my favorite, I'm sure taste good too.

  9. Amy, you always have such unique and beautiful creations! The pomegranate does sound wonderful. They are all gorgeous! xo

  10. I don't usually like the insides, but these are so pretty, I'd have to try!

  11. I have never heard of those, but they sure look pretty and fun!

  12. Your moon cakes are gorgeous. I wish I could get my hands on one of those molds.

    Cook Lisa Cook

  13. Love the idea of homemade mooncakes. They are hand-made with lots of great dedications...

    Your mooncakes are gorgeous.

  14. These are beautiful and love the filling you'd used!

  15. Wow amy, your mooncakes look terrific! Gosh, the colours are stunning. Yummm... And what a lovely night for the celebration. Enjoy!

  16. These look so good and they are so pretty, Amy. You are so good in making all these goodies...Christine

  17. These are beautiful and the color is so vibrant. The filling sounds delicious. Yummy!

  18. Amy, these are phenomenal! The pomegranate ones are just stunning. What a beautiful presentation too.

  19. Your mooncakes are beautiful, Amy! I love the patterns. I wanted to see the full moon rise last night but missed it - thank you for the photo.

  20. YUMMM... I like ice skin mooncakes. They are a lot healthier than the old fashion ones! And, I love how creative you are to use pomegranate juice. The pink color is very pretty. I may just try to make these one day. Thank you for the recipe!

  21. Wow - these look beautiful! And how lucky you were to get that gorgeous full moon to celebrate with!

  22. Oh, my! You rocked these mooncakes, Amy!!! Just stunning photos~

  23. Oh my little green frogs, those ice mooncakes look fabulously good! And so pretty Amy!
    I'll have the pomegranate with the sweet bean paste, please:)

  24. Amy, these look so lovely! I love that you did three different kinds from one dough. That's my kind of baker! :)

  25. Your first time making them and you already look like a mooncake expert! You have natural talent, my dear! Gorgeous! Love all the different flavors too. Happy mid-autumn festival!

  26. The pomegranate ones are so striking looking. I can't believe this is your first attempt at moon cakes because these look like a pro made them. ;)

  27. I wish I know how to make mooncake and I wish it would be as beautiful as this!

  28. They are just perfect -- they look too good to eat. Joni

  29. I love to learn new things and this is so new to me. Very very pretty little cakes! The detail makes them more like little works of art!
    I would love you to share this at ON THE MENU MONDAY! You can link up after 8:00 on Sunday evening.
    Such a great post.

  30. Oh such pretty mooncakes! Love the egg yolk shot, the ones I had were a tad dry...yours look perfect!

  31. Wow! Those are so cute and beautiful. They also sounds really delicious!

  32. these are really, really beautiful....and look delicious. i love the story behind them as well. i can't believe this was your first are a true artist. thank you for sharing your beautiful cakes with tuesday night supper club

  33. Hi Amy,
    This is a beautiful post. What a special festival to enjoy. Your Snow Skin Mooncake's are just beautiful. I don't have your pretty little stamp but I am going to try to make these and have my own backyard Mid Autumn Festival. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  34. Interesting cookies! Very, very..I see them for the first time, and i'm so happy to see something new on food blogs. :) I\m impresed by their look, and the machine for making them :) I would love to taste them, and i'll follow this recipe :)

  35. Beautiful mooncakes! I have never had the black sesame, but do love red bean paste :o) And what a beautiful photo of your autumn moon.

    Blessings & Aloha!

  36. Oh my goodness those cakes are beautiful! I don't think I'll be able to recreate these properly without a similar mold, but they look delicious so I might have to try anyway lol

  37. Hi Amy,
    May I know d brand of d matcha powder u used in yr baking as mine came out brownish green..

    1. The brand I used was "maeda-en" Culinary Quality matcha powder. I got it from a local Japanese supermarket.

  38. hi Amy! May I know how to cook Glutinous Rice Flour? and is it because it is cooked and we dont need to steam it anymore?

    1. Hi Cling, thanks for your questions. That's right, the glutinous rice flour I used in this recipe was already cooked. That's why you don't need to cook it anymore. :) Make sure you get one type that's cooked.

  39. Hi, I was wondering which baking shop you went to buy the mold in Hong Kong. Thank u!

    1. Hi Alexandra. This is the shop that I got the MoonCake Molds. When I visited, it wasn't near the festival so they only have 2 different designs. I was told they usually have more choices around this time of year. :)