Snow skin (Mochi) mooncake is a non-baked mooncake eaten during Chinese Mid-Autumn Festival. The mooncake skin texture is quite similar with mochi; soft, chewy and milky. While Snow skin mooncakes can be filled with variety of things, this is a recipe for purple yam filling.

Snow skin mooncake should be kept refrigerated in airtight container and typically serve cold.

Chinese Version: 自制紫薯馅冰皮月饼

 

Purple Yam Mochi Mooncake

Purple Yam Mochi Mooncake (Snow Skin) | MyKitchen101en

Purple Yam Filling Ingredients: (Yield: 150g)

  • 100 g purple yam
  • 60 ml milk
  • ⅛ tsp salt
  • 35 g fine granulated sugar
  • 10 g glutinous rice flour
  • 10 g butter

Mochi (snow skin, 160g) ingredients:

  • 90 ml milk
  • 10 g cooking oil
  • 25 g glutinous rice flour
  • 20 g rice flour
  • 10 g wheat starch
  • 20 g powdered sugar (icing sugar, confectioners sugar)
 

Purple Yam Filling Instructions:

1 Cut purple yam into small cubes.

Purple Yam Filling

2 Steam for 10 minutes or until soft and tender through.

Purple Yam Filling

3 Mix in milk, salt and fine granulated sugar, add in glutinous rice flour, mix until well combined.

Purple Yam Filling

4 Add mashed purple yam to milk mixture, stir until smooth.

Purple Yam Filling

5 Sieve the mixture into non-stick pan.

Purple Yam Filling

6 Add in butter, cook over medium-low heat until thicken (about 4 minutes).

Purple Yam Filling

7 Set the filling aside to cool down completely, wrap with cling film.

Purple Yam Filling

 

Mochi (snow skin) Instructions:

1 Add in all Mochi ingredients, mix until smooth.

Mochi (snow skin) Instructions

2 Lightly coat a steaming bowl with oil, then sieve the mixture into the bowl.

Mochi (snow skin) Instructions

3 Steam over medium-high heat for 20 minutes.

Mochi (snow skin) Instructions

4 Mix the cooked dough until smooth using chopsticks while still hot.

Mochi (snow skin) Instructions

5 When the dough has slightly cooled down, wrap it with cling wrap and keep refrigerated for 20 minutes, or until fully cooled.

Mochi (snow skin) Instructions

Assembling Purple Yam Mochi Mooncakes:

1 Preparing hand-coating flour (cooked glutinous rice flour, remove raw floury taste): Heat a small amount of glutinous rice flour over medium heat (700 W) in microwave for one minute, stir well, repeat the same process for 1-2 times, until there is no taste/smell of raw flour (you may also stir-fry it in dry pan).

Assembling Purple Yam Mochi Mooncakes

2 Divide the dough and filling into 5 portions (dough: 30 g each, filling: 25 g each).

Assembling Purple Yam Mochi Mooncakes

3 Flatten the dough with palms, top with filling, then fully wrapped filling with dough.

Assembling Purple Yam Mochi Mooncakes

4 Shape the filled dough into ball, lightly coat with hand-coating flour (tap out the excess flour), then put into mooncake mould to create pattern on it.

Assembling Purple Yam Mochi Mooncakes

5 Chill the mochi mooncakes for 1 hour before serving for a better texture.

Assembling Purple Yam Mochi Mooncakes