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Snow Skin Mooncake

Snow Skin Mooncake With Milky Pineapple Filling

Snow skin mooncake is a traditional Chinese Mid-Autumn Festival food. I remember I was very happy when it was Mid-Autumn Festival, not only because I didn’t need to go to school, but and we family got together to have a big dinner, and I could eat different kinds of mooncakes.
Course Dessert
Cuisine Chinese
Prep Time 1 hour
Cook Time 25 minutes
Servings 3


  • 45 grams of glutinous rice flour
  • 35 grams of rice flour
  • 20 grams of wheat starch
  • 18 grams of vegetable oil
  • 185 grams of milk
  • 50 grams of powdered sugar
  • 250 g canned pineapple dried
  • 50 g canned pineapple juice
  • 20 g fine sugar
  • 10 g brown sugar
  • 10 g corn starch
  • 1 egg yolk
  • 20 g milk powder
  • 30 g butter


  • Preparing the materials. Canned pineapple: drain water. If fresh pineapple is used, weigh 250 grams of fresh pineapple meat after peeling, and pineapple juice is replaced with 50 grams of water or milk.
  • Put all the materials except butter into the food processor and blend it into a slurry.
  • Pour into the pot. After it begins to bubble, change to medium heat. Add butter and stir fry until the butter is completely melted.
  • The ingredients will begin to thicken.
  • When it becomes a texture similar to the picture in #5, it should be ready.
  • Take out of the pan to cool. If you want to cool down as quickly as possible, pour the stuffing into the flat dish, spread it out with a spoon, and put it in the refrigerator.
  • Then make the skin. Add milk, vegetable oil (select corn oil, sunflower oil and other light and tasteless vegetable oil, do not use olive oil, peanut oil and other oils with strong flavors), and sugar into the bowl, stir evenly.
  • Add glutinous rice flour, rice flour, and wheat starch into another bowl. Pour the milk mixture from the previous step into the powdered mixture and stir while mixing until it is well mixed.
  • Mix and sieve it about 1-2 times.
  • After sieving, let stand for half an hour. Cover the surface with plastic wrap (use a toothpick on the cling film to release hot air), put it in a steamer of boiling water, and steam for 25 minutes.
  • Stir the batter vigorously with chopsticks until it becomes smooth and even.
  • Let the batter cool. Similarly as the filling, if you want to cool down as quickly as possible, spread it on a plate and put it in the refrigerator.
  • Preparing some cake powder: if there is no ready-made cake powder available, put the glutinous rice flour into a pan and heat until slightly yellowish. Taste a small amount, if there is no raw powder taste, it means cooked. Let cool.
  • After cooling, the snow skin batter and the milky pineapple filling are divided into small portions. The skin and stuffing are in a ratio of 6:4. For example, if 63 grams of moon cake is made, the snow skin is divided into 38 gram pieces, and the pineapple filling is divided into 25 grams.
  • Put a little bit of cake powder on your hand to prevent sticking, put the snow skin in the palm of your hand and press down to flatten.
  • Put pineapple stuffing on the ice skin.
  • Wrap the pineapple stuffing with snow skin and close the opening around the filling tightly.
  • Sprinkle some cake powder in the moon cake mold, shake it- make the cake powder evenly spread on the moon cake mold, and then pour out the excess cake powder into your hand.
  • Put the wrapped dough into the moon cake mold.
  • Press out the shape of the mooncake. At this point, snow skin mooncake is ready. The snow skin mooncake is rested in the refrigerator for a few hours before eating, and then ENJOY!