Easy Pandan Snow Skin Mooncake (冰皮月饼) - Mochi Mooncake

Easy Pandan Mochi Mooncake with Custard Filling (Snow Skin Mooncake)

Easy Pandan Snow Skin Mooncake (冰皮月饼) - Mochi Mooncake

Course: Dessert

Cuisine: Chinese

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings: 50 gr mochi mooncakes

Calories: 187kcal

Author: Marvellina

Easy pandan snow skin mooncake with custard filling is no-bake mooncake made with regular mochi recipe that stays so soft and chewy even after refrigeration. All the tips you need to know.

Print Recipe

US Customary - Metric

Equipment

Ingredients

Snowskin dough: (yield about 346 grams dough)

150 g pandan juice or same amount of milk or water if don't use pandan juice. see notes
50 g glutinous rice flour (sweet rice flour/mochiko flour), plus more as needed
40 g rice flour
20 g wheat starch not wheat flour, or sub with cornstarch
40 g icing sugar
20 g cooking oil

For dusting:

30 g glutinous rice flour (sweet rice flour/mochiko flour)

FOR CUSTARD FILLING

150 g eggs from 3 large-size eggs, beaten
150 g milk preferably, whole milk
75 g sugar
60 g butter unsalted
45 g all-purpose flour
45 g milk powder or use custard powder
¼ tsp salt

Instructions

Stir-fry the glutinous rice flour you will use for dusting (can be done several days/weeks before):

Place 30 gr of glutinous rice flour on a dry non-stick pan over medium heat. Stir fry for about 15 minutes or until the flour started to smell slightly nutty/toasted. Let it cool down completely. Store in an air-tight container at room temperature and they can be kept for weeks or even months

Prepare custard filling (can be done the day before):

Whisk eggs, milk tea, sugar, and salt together in a saucepan. Sift in flour and milk powder. Whisk to combine everything until it is smooth with no lumps. Pass it through a strainer to make sure we get rid of any lumps
Put on the stove over low heat. Keep whisking until the mixture gradually get thicken to a custard consistency. Add the butter and keep stirring until the butter melts and the custard is smooth. It may seem like the custard is curdling, but just keep whisking until it is smooth. You can pass it through a sieve or use an immersion blender to make it smooth too
Transfer into a shallow platter, spread it out and cover with a cling wrap, touching the surface of the custard directly to prevent skin from forming. I recommend to chill the filling for at least 2-3 hours before using
When ready to use, portion out into 25-gram pieces and roll into a ball. Keep them covered in the refrigerator while you prepare the dough

Prepare snow skin dough:

Combine all the ingredients in a mixing bowl. Whisk until it is smooth with no lumps. If you don't use pandan juice, you can replace with milk or water and add 1/2 tsp of pandan essence. Spray a shallow platter with non-stick spray and pour this batter into the plate
Place this in the steamer and steam over high heat for 15 minutes. Wrap the lid of the steamer with a cloth to prevent condensation drips onto the dough. The top of the dough may appear a bit watery at first. Use a spoon to stir the steamed mochi while it’s still hot to form a large mass of dough
Cover with a cloth for about 10-15 minutes so it's not too hot for your hands to knead. Don't use a plastic wrap as condensation will form and drip into the dough, making it wet
When it's cool enough to handle, oil your palm lightly and knead the dough a few times to form a smooth non-sticky dough. The dough is very elastic and stretchy. The kneading part is important so that the dough will have that slightly chewy texture
You can also use your standmixer with a dough hook attachment to knead the dough until it's smooth and elastic

Shaping and moulding:

Since I used 50-gram mould, I portioned the dough into a 25-gram piece (or less if you use larger mould (refer to the “how to adjust the mould size in the post above)
Flatten the dough into about 4 inches round. Place the filling in the middle and wrap around it
Dust the dough with cooked glutinous flour you prepared earlier. Dust off excess flour. Place this into the mould and press to imprint the pattern on the dough. Repeat with the rest of the dough and filling

How to store:

Transfer to an air-tight container and keep chill in the refrigerator for 3-4 days
For longer storage, freeze them. Snow skin mooncake freezes well. I put them on a baking tray lined with wax of parchment paper, not touching each other and then put it in the freezer for about one hour. They won't harden completely, but won't stick to each other. Transfer to a freezer bag or container. They can be kept this way for up to 2 months. When ready to serve, thaw at room temperature and they are ready to be served

Video

Notes

I have always used 180 g of liquid for this recipe, but some people have an issue with the dough being too sticky. I changed the amount to 150 g. I think it may depend on the brand of flour/starch you use too.

Nutrition