Snow-skin custard mooncakes
Snow-skin mooncakes wrap a cooked custard in a soft rice-flour skin.
- Prep
- 50 min
- Cook
- 35 min
- Rest / wait
- 1 hr 30 min
- Total
- 2 hr 55 min
- Makes
- 8 mooncakes
Your new skill: Allow the resting time and work carefully through shaping or assembly.
Snow-skin mooncakes wrap a cooked custard in a soft rice-flour skin. Both parts cook before shaping, so keep hands, tools and work surfaces clean for the final assembly.
Your ingredients
Get ready: Bowls, whisk, non-stick saucepan, covered steamer, spatula, food-safe gloves and mooncake mould.
- Filling: 2½ tbsp cornflour
- Filling: 3 tbsp icing sugar
- Filling: 3 tbsp unsalted butter, melted
- Filling: 2 tbsp condensed milk
- Filling: 2 large eggs
- Skin: 3 tbsp glutinous rice flour
- Skin: 3 tbsp regular rice flour
- Skin: 2 tbsp cornflour
- Skin: 3 tbsp icing sugar
- Skin: 120 ml milk
- Skin: 1 tbsp condensed milk
- Skin: 1 tbsp neutral oil
- Dusting: 2 tbsp cooked glutinous rice flour, or glutinous rice flour to toast fully
Let’s make it
-
Cook the custard
Mix filling starch, icing sugar, melted butter and condensed milk. Beat in eggs. Cook over low heat, stirring and folding as it thickens, until evenly set and fully cooked. Transfer to a shallow bowl, cover the surface, cool promptly and refrigerate.
-
Steam the skin
Mix skin flours, starch and icing sugar with milk until smooth, then add condensed milk and oil. Pour into a deep heatproof plate and cover with another plate. Steam for about 20 minutes until fully set and cooked through.
-
Cool and knead
Transfer skin dough to a clean plate to cool. Once comfortable to handle, knead with clean food-safe gloves until smooth, working any separated oil back in. Keep covered.
-
Prepare dusting flour
Use commercially prepared cooked glutinous rice flour for dusting, or toast the dusting flour in a thin layer in a dry pan over low heat, stirring for about 4–5 minutes until cooked and lightly fragrant. Cool before use. Never dust with untreated raw flour.
-
Wrap eight cakes
Divide cold filling and skin into eight balls each. Flatten a skin ball, enclose one filling ball and seal. Dust very lightly with the cooked flour, then press in a lightly dusted mould, or leave round.
-
Chill until serving
Put assembled cakes straight into a covered fridge container. Enjoy chilled and use within 24 hours. They are softest soon after assembly; the pattern is a bonus, not a test.
What to try next
For another kitchen idea, explore Crunchy smashed cucumber salad and Garlic pak choi.
Keeping it: Keep the assembled cakes covered in the fridge. Serve chilled and use within 24 hours; freeze spare portions promptly if keeping longer, then thaw in the fridge.
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