These are easy-to-make osmanthus snowskin mooncakes, using premix snowskin powder and store-bought paste. Soft and…
Disclosure: This post may contain affiliate links. Please read my disclosure for more info.
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.