Sumikko Gurashi Snowskin Mooncakes

These are slightly healthier version of snowskin mooncakes, using coconut oil instead of shortening. These soft, mochi-like Sumikko Gurashi mini snowskin mooncakes can be wrapped with any sweet filling of your choice. Best way to enjoy mid-autumn festival together with the kids!

After making of the Baymax snowskin mooncakes, my kids still wanted to eat more of those mooncakes. So I took a weekday afternoon with the elder one to try making a small batch of cute Sumikko Gurashi snowskin mooncakes.

These snowskin mooncakes uses the same kid friendly snowskin dough recipe as the Baymax snowskin mooncakes. I adjusted the filling ratio to 15g, instead of 20g, so that they do not taste too sweet for the kids this time round.

They told me that they enjoyed the soft, mochi snowskin dough!

What Ingredients Do I Need To Make These Sumikko Gurashi Snowskin Mooncakes?

• Fried Glutinous Rice Flour – This fried glutinous rice flour (kou fen 糕粉) is different from the glutinous rice flour we often see in supermarkets. You can buy packed kou fen from baking supplies stores, or 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 use refined coconut oil, which tastes neutral.
• Natural Food Powder Coloring – I am using charcoal powder and plant based food colors for natural coloring for the details. If you do not have that, you can also use food coloring.
• Red Bean Paste / Lotus Paste / Mung Bean Paste – Any type of mooncake filling you prefer will be okay to use. Just note that if you use a dark colored paste inside, it may show through the snowskin dough.

How Do The Mooncakes Taste Like?

My kids enjoy the soft, mochi-like snowskin dough! You will find these Sumikko Gurashi mooncakes with the distinct kou fen taste and scent, just like the usual snowskin mooncakes we buy from shops.

The snowskin dough is not the chewy, QQ, bouncy type. It resembles more of a soft mochi texture. The mooncakes also remain soft for up to 2 days – they will start to dry out on the outside of the snowskin dough on the 3rd day. So I will recommend you to eat them by the 2nd day for best texture and taste.

As mentioned above, I have used a 1:1 ratio for the dough and filling (15g each). They taste not too sweet for my kids. If you are worried about the sweetness of store-bought pastes, you can also try making your own filling, or use lesser filling. There may be less sweet pastes selling in stores, however, just be sure to check the ingredients as some of them use artificial sweeteners.

Sumikko Gurashi Mini Snowskin Mooncakes (No Shortening)

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• Author: Cherie
• Prep Time: 60 Mins
• Total Time: 1 hour
• Yield: 12 Mini Mooncakes 1x

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Description

A healthier version of snowskin mooncakes, using coconut oil instead of shortening. Soft, mochi-like snowskin dough 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
• Coloring: charcoal powder, natural pink / red powder coloring, natural pumpkin powder (or food coloring)

Filling

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

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Instructions

Snowskin Dough

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.

Wrapping of Mooncakes

1. Portion paste filling into 12 x 20g each. Roll into balls.
2. Cut out a portion of the snowskin dough with a dough scrapper, until the main dough weighs 180g.
3. Divide the main dough into 3 portions. Use either natural coloring or food coloring on 2 portions to: pink and yellow. Further divide each portion into 2. Cling wrap and set aside.
4. For the smaller portion of remaining dough, divide into 4 portions. Add color to make 3 colored dough: pink, red, black. So you will now have 4 different dough: white, pink (you will need more pink), red, black.
5. Taking 1 ball of dough from the main dough from Step (6), 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 lightly with kou fen and roll well again. Set aside in container.
6. Repeat for all of the main snowskin dough.

Mooncake Decoration

1. Once the main dough are all completed with wrapping, you can add on details:
   1. Yellow: Add 2 triangular shape in red onto top part of mooncake. Add black dough for facial details.
   2. Pink: Add 2 triangular shape in pink onto top part of mooncake, and a small round dough in the middle of the triangular shapes. Roll some very tiny white dough into small balls and stick on the sides of the pink mooncake. Add black dough for facial details.
   3. White: Taking a ball of white dough, roll it into a ball. Flatten it very slightly. Taking a smaller dough in pink, roll into a ball and stack on top of the white dough. Flatten it while retaining the round shape. Using bench scrapper, cut the dough into half. Place onto the top part of the mooncake as ears. Roll 4 mini white dough into small balls for hands and feet. Place onto the front part of the mooncake. Roll 2 mini pink dough into small oval shape for blushing cheeks. Add black dough for facial details.
2. You can dust some kou fen lightly onto the completed mooncakes, with a soft pastry brush, to prevent sticking.
3. 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.

Equipment

Stainless Steel Mixing Bowl

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Tovolo Silicone Spatula

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Notes

For mixing of colors 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.

• Method: No-Bake
• Cuisine: Chinese

Keywords: Snowskin Mooncakes

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