Soft and chewy snow skin mooncakes are filled with homemade creamy and sweet durian paste. The snow skin dough is easy to make and stays soft after being chilled in the refrigerator. Step-by-step photos and a video for your reference.
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 durian paste (do this the day before):
Remove durian flesh from the seeds. Mine is frozen and is already seedless so I just need to thaw them overnight in the fridge. Puree in the blender until smooth
Place pureed durian on a large skillet. Add sugar and cook over medium heat until sugar melts
It will turn runny when the sugar melts. Sprinkle in glutinous rice flour and keep stirring until you no longer see loose flour
Add the cooking oil and stir until the oil is absorbed. Keep stirring until the paste is shiny and leaves the side of the skillet
Let it cools down completely at room temperature and then wrap it up and store in the fridge to let it chill for at least 2 hours
When ready to use, portion into 25-gram pieces (for 10 mooncakes) and place on top of a cling wrap and twist to roughly wrapping it into a round ball and place in a freezer for about 30 minutes to 1 hour
Prepare snow skin dough:
Combine all the ingredients in a heat-proof mixing bowl and stir to combine. Place this batter in the steamer and steam over high heat for 15 minutes. Wrap the lid of the steamer with a cloth to prevent water dripping into the dough. The batter solidifies. Remove from the steamer
Use a spoon to stir the dough 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
You can also use your standmixer with a dough hook attachment to knead the dough until it's smooth and elastic
Shaping and moulding:
I use a 50-gram mould and I divide the dough into 25-gram pieces, I get 10 pieces.
Flatten the dough and roll out into about 4 inches round. Remove the durian paste filling you place in the freezer. Remove the cling wrap. 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
Transfer to an air-tight container and keep them chilled in the refrigerator for 3-4 days. They are best consumed within 3-4 days. The longer you keep, the drier the skin will get
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