These are easy-to-make osmanthus snowskin mooncakes, using premix snowskin powder and store-bought paste. Soft and…
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Living in Singapore, snowskin mooncakes are our absolute favourites when it is Mid-Autumn Festival!
Traditionally in Singapore, snowskin mooncakes are made using fried glutinous rice flour (kou fen), icing sugar, water and shortening.
For these mini Baymax snowskin mooncakes, coconut oil replaces the shortening, so I think it’s definitely “healthier” mooncakes for the kids. I am also using red bean paste here because my kids enjoy it.
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What Ingredients Do I Need For These No-Bake Snowskin Mooncakes?
- Fried Glutinous Rice Flour – Do note that fried glutinous rice flour (kou fen 糕粉) is different from the usual glutinous rice flour in supermarkets. You can buy packed kou fen from baking supplies stores, or you can try to dry fry glutinous rice flour over the stove till it turns slightly beige or light yellowish in color.
- Icing Sugar
- Lukewarm Water
- Coconut Oil – If you find the usual coconut oil taste overwhelming, you can look for refined coconut oil, which tastes neutral.
- Charcoal Powder – I’ve used the charcoal powder for natural coloring for the eyes. You can also use black food coloring.
- Red Bean Paste / Lotus Paste / Mung Bean Paste – You can use any type of mooncake filling you prefer.
Is It Easy To Make These Baymax Snowskin Mooncakes?
Yes! You do not need to cook or steam the mixture to make snowskin mooncakes. Simply mix together the dry ingredients, followed by the liquid ingredients. Combine all ingredients till the dough come together.
Divide the dough and wrap with mooncake filling. After rolling them into a round shape, sprinkle a little kou fen on them and roll slightly to cover the mooncakes with kou fen. This prevent the moooncakes from sticking onto plate or container.
Roll out the details with black dough. Place onto the mooncakes. And there, you’ll have these mini mooncakes ready!
Do note that the snowskin dough can be a little sticky to hands, so I will recommend you to wear food grade gloves while wrapping and rolling the mooncakes.
>> MORE MOONCAKE RECIPES:
- Mooncake Biscuits
- Donald & Daisy Deco Snowskin Mooncakes
- Traditional Baked Mooncakes
- Osmanthus Snowskin Mooncakes (Premix)
How Do The Mooncakes Taste Like?
These Baymax snowskin mooncakes have the distinct kou fen taste, just like the usual snowskin mooncakes we find outside. The texture is more towards a soft mochi, than a chewy, bouncy texture. They remain soft for up to 2-3 days, so be sure to consume within 3 days or so.
For this snowskin/filling ratio, the mooncakes will taste a little on the sweet side if you are using store-bought lotus or red bean paste. You may want to adjust the ratio to 1:1 (eg. 15g snowskin : 15g filling) so the mooncakes do not taste too sweet.
I am also using refined coconut oil, so they do not have the coconut scent. If you or your kids find the coconut scent overwhelming, you can consider using refined coconut oil, which tastes neutral.
How Can I Store The Mooncakes?
You can store these snowskin mooncakes in an airtight container in the fridge. As coconut oil solidifies in cold temperature, the snowskin would turn hard in the fridge. So I would recommend bringing the mooncakes out of the fridge for about 5-10 mins before serving.
Also, try not to use a container that is too big, as the extra cold air inside the container may dry out the snowskin mooncakes.