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Snowskin Mooncakes

Snowskin Mooncakes Recipe

In this recipe, a mini mooncake mould is used. Each mooncake is made with 15 grams mooncake dough (skin) and 25 grams filling. If you used a different mould, do adjust and weigh the dough & filling according to the proportion stated.


  • kaofen aka fried/cooked glutinous flour (糕粉) for dusting work surface, rolling pin, hands and dough

Mooncake Filling

  • 500 grams ready-made mooncake filling paste (such as lotus paste, red bean paste etc)
  • melon seeds (about 1 tsp per mooncake)

Mooncake Dough

  • 100 grams kaofen sifted
  • 80 grams icing sugar sifted
  • 30 grams shortening
  • 150ml iced water with 1/2 tsp vanilla extract
  • food colouring optional


  • mini mooncake mould (50 grams mold)


Dough (Mooncake Skin)

  1. In a large bowl, add flour and icing sugar. Rub shortening into the flour mixture with your fingertips.
  2. Add iced water and combine with a spatula until a soft dough is formed.
  3. Divide the dough depending on the number of different colours you intend to make. Add food colouring, a few drops at a time, to each portion and knead until the colour is well distributed. Add a few drops of ice water to help the colour to distribute evenly, if required.
  4. Divide dough into 15 grams pieces.
  5. If there are leftover odd coloured dough left, combine and weigh them into 15 grams pieces to make multi-colour snowskin mooncakes.

Filling paste

  1. Divide the filling paste into 25 grams pieces. If desired, add melon seeds to each serving of filling paste. Shape each dough into a ball.
  2. Make the same number of filling balls accordingly to the number of 15 grams mooncake skin dough you have.

Making the snowskin mooncakes

  1. Add appropriate amount of kaofen to each portion of dough, a little at a time, and knead until it is no longer sticky. Do not over-knead.
  2. Dust hand or rolling pin with flour and flatten each dough into a small disc. Wrap the mooncake skin around the filling and shape it into a ball.
  3. Lightly dust the mooncake ball with additional kaofen. Place it in the mooncake mould and press firmly. Invert the mould and tap a few taps to push the mooncake out. Repeat until all the dough is used up.
  4. Store mooncakes in airtight containers and chill in fridge for up to a week. Serve cold with Chinese tea.

Credit: Mooncake dough recipe adapted from ZaTaYaYummy

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46 comments on “Snowskin Mooncakes”

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  3. is there anyway to make my snowskin smell less like playdough?

  4. Hey wiffy!
    you mentioned in the tutorial ‘measure and add sifted kaofen and icing sugar.’ What is the ratio of sifted kaofen to icing sugar?

  5. In a moment of blurness I added the water to the flour and sugar before adding the shortening. The dough turned out pretty elastic and hard. Is there any way to salvage it?
    P.s. In my 2nd batch I followed your instructions and the dough turned out wonderfully soft! I boiled some blue pea flowers and chilled the water to use as colouring :)

  6. Pingback: Snow Skin Mooncake – Table for Two

  7. Hi
    Is kaofen same with regular glutinous rice flour which I stir fry first.

  8. May I Ask can use hot water?

  9. Hi, thanks for sharing. Just want you to know that the KCT link is down and going to a sex website

    • Hi Bailey, oh dear, thanks for letting me know, it’s much appreciated :) I have amended the link to point to KCT’s google map address.

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