Snow Skin Mooncake

 

For a snow skin mooncake, a tender and fragrant mochi wrapper encases a creamy custard filling. This recipe contains no unusual ingredients, and if you don't have access to an Asian market, you can order everything online. It's a beautiful way to remember the Mid-Autumn Festival.

The snowskin mooncake has a thin, chewy texture and a soft skin. It's also known as crystal mooncake or ice mooncake. Because of the colour and texture of the mooncake wrapper, the term "snow" is used. The snowskin mooncake, unlike the traditional baked sugary pastry, is made with sticky rice flour dough and served chilled.

More about the rice flour: https://en.wikipedia.org/wiki/Rice_flour

Snowskin mooncakes, unlike the more common traditional mooncake varieties, are not baked. They're a Hong Kong mooncake that's growing in popularity in Singapore.

For their great cold skin texture, our snowskin mooncakes are arguably the best in Singapore. Their fruity internal fillings put you in a celebratory mood even more.

The soft outer layer of snow skin mooncakes is a popular feature. Soft marshmallow cubes and soft muah chee paste have similar chewability.

The coldness of the snowskin is appreciated by Singaporeans, who keep their mooncakes chilled until ready to eat. A cold dessert would be beneficial to everyone, especially those who live in this country's hot climate.

Snow skin mooncakes are a healthier alternative to traditional mooncakes because of their chewy and frozen texture. Because they contain less fat and are made with less oil, snowskin mooncakes are thought to be healthier than traditional mooncakes.

It tastes best when served chilled, almost like ice cream. Because both have glutinous rice crusts and must be kept frozen, snowskin mooncakes are frequently compared to mochi ice cream.

Gao Fen, a glutinous rice flour that has been processed, is used to make mooncakes and Cantonese dim sum. Cooked glutinous rice flour and fried glutinous rice flour are other names for it. The flour can be mixed and eaten raw because it has been cooked. The majority of snowskin mooncake recipes use this method because it is simple to follow, requires fewer ingredients, and yields a better-tasting result.