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Baymax Snowskin Mooncakes (Healthier Kid Friendly Version)

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


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!


Units Scale

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


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


  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.


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