Baymax Snowskin Mooncakes (Healthier Kid Friendly Recipe)

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.

>> 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.

Baymax Snowskin Mooncakes (Healthier Kid Friendly Version)

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• Author: Cherie L.
• Prep Time: 35 minutes
• Total Time: 35 minutes
• Yield: 12 Mini Mooncakes 1x

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Description

This is a healthier version of snowskin mooncakes, using coconut oil instead of shortening. Soft, mochi-like Baymax snowskin wrapped with any sweet filling of your choice. Best way to enjoy mid-autumn festival together with the kids!

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Ingredients

Units MUS Scale 1x2x3x

Snowskin Dough

• 52 g fried glutinous rice flour (kou fen 糕粉), plus extra for dusting
• 60 g icing sugar
• 70 g lukewarm water
• 14 g coconut oil
• 1/4 tsp charcoal powder

Filling

• 240g Lotus / Red Bean / Mung Bean Paste, as preferred

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Instructions

1. Place kou fen and icing sugar into a mixing bowl. Mix well. Make a well in the centre of the bowl.
2. Pour in water and oil into the bowl of dry ingredients. Stir to mix them well in one direction. You will need to do this rather quickly for smooth skin.
3. After the ingredients have combined, you can continue to use your spatula to knead for 20-30 seconds more to form into a ball. Cling wrap and set aside.
4. Portion paste filling into 12 x 20g each. Roll into balls.
5. Cut out a portion of the snowskin dough with a dough scrapper, until the main dough weighs 180g.
6. From the smaller portion of dough, cut out 12g and set aside (cover with cling wrap). This will be the white dough for Baymax hands. Mix remaining dough with charcoal powder.
7. Portion the main 180g snowskin dough into 12 x 15g each. Roll the dough into balls.
8. Taking 1 ball of dough, slightly flatten it and wrap the filling in the centre of the dough. Seal the edges and roll gently to a rough round shape. Dust with kou fen, spread the flour around the dough and roll well again. Set aside in container.
9. Repeat for all of the main snowskin dough.
10. Divide the smaller portion of white snowskin dough into 12 portions. Further divide each portion into 2. Roll into small balls for the hands. Place onto bottom part of each mooncake.
11. For facial details of Baymax, simply roll out a thin sausage shape and place in the center of the face. Follow by 2 small round flattened dough for the eyes.
12. Store mooncakes in airtight container in the refrigerator. Chill for a couple of hours before serving. It should keep well in air tight container for about 2 – 3 days.

Notes

For mixing the charcoal powder and wrapping of mooncakes, I will recommend you to wear food grade gloves to handle the dough, as it can get sticky on bare hands.

If you prefer a less sweet mooncake, increase the snowskin/filling ratio to 1:1 (15g snowskin dough : 15g filling), or slightly more, as preferred.

Recipe adapted with thanks from Sugar & Everything Nice.

• Category: Dessert
• Method: No-Bake
• Cuisine: Chinese

Keywords: Snowskin Mooncakes

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