With their rich durian flavor and unique texture, durian snow skin mooncakes have become a top choice for durian lovers during the Mid-Autumn Festival.
Previously, I introduced Oreo mooncakes, pineapple snow skin mooncakes, and taro cheese mooncakes – all different from traditional flavors like mixed nuts and lotus seed paste mooncakes.
Compared to the traditional varieties, I prefer these homemade mooncakes. They’re refreshing, uniquely styled, make elegant gifts, and stand out from others.
For Teacher’s Day this year, I made several batches for the teachers, and they couldn’t get enough of them – some even asked if they were available for sale!
Here’s a detailed guide on how to make these one-of-a-kind durian snow skin mooncakes.
Ingredients:
Durian Pulp: Use a ripe, aromatic durian. Extract the flesh, mash it into a puree, and freeze until needed.
Snow Skin Ingredients:
- 25g glutinous rice flour – adds chewiness to the skin
- 25g rice flour – balances the texture, so it’s not too sticky
- 15g wheat starch – increases transparency and shape retention
- 20g sugar – for sweetness
- 15g oil – makes the skin more tender
- 110g milk – provides moisture
Optional Ingredients:
- Matcha powder – for color
Instructions:
Making the Snow Skin:
- Combine glutinous rice flour, rice flour, wheat starch, and sugar in a large bowl. Mix well.
- Gradually add the milk, stirring continuously to form a smooth batter.
- Add the oil and mix again until evenly incorporated.
- Pour the batter into a frying pan over low heat. Stir constantly to prevent sticking. As it heats, the mixture will thicken and become slightly translucent. Once it forms a dough, the snow skin is ready.
- Add a small amount of matcha powder for color and knead it in evenly.
Preparing the Cooked Glutinous Rice Flour (for dusting):
- Heat some glutinous rice flour in a clean pan over low heat, stirring continuously.
- As the flour heats, it will lighten in color and give off a mild fragrance, indicating it’s cooked. Use this flour to prevent sticking when handling the snow skin.
Assembling the Mooncakes:
- Take the frozen durian puree and shape it into small balls (adjust size to preference). A 1:1 ratio of snow skin to filling (around 30g each) works well.
- Divide the snow skin into portions and flatten each piece into a thin circle.
- Place a durian ball in the center of each skin, then wrap the skin around the filling, pinching the seams to seal.
- Roll the filled dough ball lightly in the cooked glutinous rice flour, then place it into the mooncake mold. Gently press to fill the mold and imprint the design. Finally, release the shaped mooncake from the mold.
What Makes Durian Snow Skin Mooncakes Special:
Intense Durian Flavor: Made from pure durian, the filling retains the fruit’s natural aroma and creamy texture, perfect for durian enthusiasts.
Unique Snow Skin Texture: The blend of rice flours and milk gives the skin a chewy yet structured feel, with clear, defined patterns that set it apart from traditional mooncake skins. It offers a fresh, exciting experience with every bite.
Try making these durian mooncakes for a distinctive Mid-Autumn celebration!
Durian Snow Skin Mooncakes – A Unique Mid-Autumn Treat
Ingredients
Durian Pulp: Use a ripe, aromatic durian. Extract the flesh, mash it into a puree, and freeze until needed.
Snow Skin Ingredients:
- 25 g glutinous rice flour – adds chewiness to the skin
- 25 g rice flour – balances the texture so it’s not too sticky
- 15 g wheat starch – increases transparency and shape retention
- 20 g sugar – for sweetness
- 15 g oil – makes the skin more tender
- 110 g milk – provides moisture
Optional Ingredients:
- Matcha powder – for color
Instructions
Making the Snow Skin:
- Combine glutinous rice flour, rice flour, wheat starch, and sugar in a large bowl. Mix well.
- Gradually add the milk, stirring continuously to form a smooth batter.
- Add the oil and mix again until evenly incorporated.
- Pour the batter into a frying pan over low heat. Stir constantly to prevent sticking. As it heats, the mixture will thicken and become slightly translucent. Once it forms a dough, the snow skin is ready.
- Add a small amount of matcha powder for color and knead it in evenly.
Preparing the Cooked Glutinous Rice Flour (for dusting):
- Heat some glutinous rice flour in a clean pan over low heat, stirring continuously.
- As the flour heats, it will lighten in color and give off a mild fragrance, indicating it’s cooked. Use this flour to prevent sticking when handling the snow skin.
Assembling the Mooncakes:
- Take the frozen durian puree and shape it into small balls (adjust size to preference). A 1:1 ratio of snow skin to filling (around 30g each) works well.
- Divide the snow skin into portions and flatten each piece into a thin circle.
- Place a durian ball in the center of each skin, then wrap the skin around the filling, pinching the seams to seal.
- Roll the filled dough ball lightly in the cooked glutinous rice flour, then place it into the mooncake mold. Gently press to fill the mold and imprint the design. Finally, release the shaped mooncake from the mold.
