Snow skin Matcha mooncake has a soft and slightly chewy texture which is quite similar to mochi, it is best served chilled. This Matcha rich snow skin mooncake is a must-try recipe for Matcha lovers.

Are you ready for a homemade Matcha mooncake with Snow-skin?

These delicious treats are made with Matcha powder, which gives them an earthy flavor that pairs perfectly with the sweetness of the filling.

CHINESE VERSION: 抹茶冰皮月饼

Matcha Mooncake with Snow Skin Japanese Green Tea Snow Skin
 

Matcha Snow Skin Mooncake (Japanese Green Tea Snow Skin)| MyKitchen101en

Yields: 10 mini mooncakes (47 g each)

Ingredients for Matcha snow skin: (Yields: 270 g)

  • 40 g glutinous rice flour
  • 35 g rice flour
  • 15 g wheat starch
  • ½ tsp Matcha powder (Japanese green tea powder)
  • 40 g icing sugar
  • 145 g milk
  • 15 g cooking oil* (Update: You may increase the amount of cooking oil to 30 g)

Other ingredient:


How to make Matcha mooncake with snow skin:

1 Mix together glutinous rice flour, rice flour, wheat starch, matcha powder, and icing sugar. Add in milk, and mix until smooth. Add in cooking oil, and mix until combined. Sieve mixture into an oil-coated heat-resistant bowl. (Reminder: You may increase the amount of cooking oil to 30 g, the hardening of snow skin will be slower if it is oilier.)

Japanese Green Tea Snow Skin Mooncake
 

2 Put into the steamer, and steam over medium heat for 25 minutes.

Japanese Green Tea Snow Skin Mooncake

3 Mix until smooth with a spatula while still hot. Set aside until slightly cooled, then wrap with cling wrap and chill for 30 minutes.

Japanese Green Tea Snow Skin Mooncake
 

4 Prepare hand-coating flour: Stir-fry 1 tablespoon of glutinous rice flour in a dry pan over medium-low heat for 5 minutes and set aside to cool.

Japanese Green Tea Snow Skin Mooncake

5 Divide Matcha Mung Bean Paste into 10 portions (20 g each).

Japanese Green Tea Snow Skin Mooncake

6 Divide Matcha snow skin into 10 portions (27 g each).

Japanese Green Tea Snow Skin Mooncake

7 Flatten snow skin into a round shape, top with filling, then fully wrapped filling with snow skin. Lightly coat with hand-coating flour, then print the pattern with a small mooncake mould (60-g size).

Japanese Green Tea Snow Skin Mooncake

8 Chill the snow skin mooncakes for 1 hour before serving for a better texture. (Update: For storage, put snow skin mooncakes in an airtight container and freeze, thaw in the refrigerator before serving. I usually finish within 5-6 days. )

Japanese Green Tea Snow Skin Mooncake
Matcha mooncake (snow skin)

Japanese Green Tea Snow Skin Mooncake

Matcha Mooncake with Snow Skin Recipe (Japanese Green Tea Snow Skin)

Snow skin mooncake has a soft and slightly chewy texture which is quite similar to mochi, it is best served chilled. This Matcha rich snow skin mooncake is a must-try recipe for Matcha lovers.
5 from 2 votes

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Prep Time 1 hr
Total Time 1 hr
Course Mooncake
Cuisine Chinese
Servings 10 serving
Calories 129 kcal

Equipment

  • 1 mooncake mould (60-g size)

Ingredients
 
 

  • 40 g glutinous rice flour
  • 35 g rice flour
  • 15 g wheat starch
  • ½ tsp matcha powder Japanese green tea powder
  • 40 g icing sugar
  • 145 g milk
  • 15 g cooking oil* Update: You may increase the amount of cooking oil to 30 g
  • 200 g Matcha Mung Bean Paste

Instructions
 

  • Mix together glutinous rice flour, rice flour, wheat starch, matcha powder and icing sugar. Add in milk, mix until smooth. Add in cooking oil, mix until combined. Sieve mixture into an oil coated heat resistant bowl. (Reminder: You may increase the amount of cooking oil to 30 g, the hardening of snow skin will be slower if it is oilier.)
    Japanese Green Tea Snow Skin Mooncake
  • Put into steamer, steam over medium heat for 25 minutes.
    Japanese Green Tea Snow Skin Mooncake
  • Mix until smooth with spatula while still hot. Set aside until slightly cooled, then wrap with cling wrap and chill for 30 minutes.
    Japanese Green Tea Snow Skin Mooncake
  • Prepare hand-coating flour: Stir-fry 1 tablespoon of glutinous rice flour in dry pan over medium-low heat for 5 minutes, set aside to cool.
    Japanese Green Tea Snow Skin Mooncake
  • Divide Matcha Mung Bean Paste into 10 portions (20 g each).
    Japanese Green Tea Snow Skin Mooncake
  • Divide Matcha snow skin into 10 portions (27 g each).
    Japanese Green Tea Snow Skin Mooncake
  • Flatten snow skin into round shape, top with filling, then fully wrapped filling with snow skin. Lightly coat with hand-coating flour, then print the pattern with small mooncake mould (60-g size).
    Japanese Green Tea Snow Skin Mooncake
  • Chill the snow skin mooncakes for 1 hour before serving for a better texture.
    Matcha Mooncake with Snow Skin Japanese Green Tea Snow Skin

Video

Notes

200 g Matcha Mung Bean Paste (Please refer: Matcha Mung Bean Paste Filling for Mooncake)
For storage, put snow skin mooncakes in airtight container and freeze, thaw in refrigerator before serving. I usually finish within 5-6 days. 

Nutrition (per serving)

Calories: 129kcalCarbohydrates: 23gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 3mgSodium: 36mgPotassium: 41mgFiber: 1gSugar: 6gVitamin A: 118IUCalcium: 31mgIron: 0.5mg
Keyword Japanese green tea snow skin, Matcha mooncake, matcha mooncake recipe, snow skin matcha mooncake, snow skin mooncake recipe
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