Snow Skin Mooncakes
These chocolate-filled snow skin mooncakes are so dreamy. Each bite is a mix of smooth and chewy textures, with a sweet surprise inside that’s almost too beautiful to eat. They’re a fun twist on a traditional treat—perfect for sharing or indulging yourself!
Ingredients
Chocolate Truffle Fillings
Wrapper
Directions
- 1
In a mixing bowl, combine sweetened condensed milk and cocoa powder until it forms a smooth and thick chocolate mixture. Refrigerate to firm it up while preparing the wrapper.
- 2
In a large mixing bowl, sift together glutinous rice flour, rice flour, wheat starch, and powdered sugar. Pour in milk, condensed milk, and oil. Whisk well.
- 3
Transfer the mixture to a heat-proof bowl and steam on medium heat for 25 minutes.
- 4
Once the dough has cooled slightly, knead it until smooth and pliable.
- 5
Divide the dough into 25g portions and flatten each in your palm.
- 6
Place 25g of chocolate truffle filling in the center, fold and gently press to seal.
- 7
Dust with glutinous rice flour to prevent sticking.
- 8
Press each dough ball into a mooncake mold to create the desired pattern. Release from the mold and place on parchment paper.
- 9
Repeat for the remaining mooncakes.
- 10
Refrigerate for at least 2 hours before serving. Enjoy!
