Strawberry Snow Skin Mooncakes Recipe
If you adore vibrant, tender, and delightfully sweet treats, then this Strawberry Snow Skin Mooncakes Recipe is about to become your new obsession. These mooncakes offer a gorgeous pink hue paired with a tender, chewy outer skin that wraps around a luscious strawberry filling. Perfect for the Mid-Autumn Festival or any special occasion, these no-bake delights bring a burst of fruity freshness complimented by the softness of snow skin, making them irresistible for everyone, especially strawberry lovers.
Ingredients You’ll Need
Getting the ingredients right is key to perfecting your Strawberry Snow Skin Mooncakes Recipe. Each component is simple but plays a crucial role in achieving that chewy texture, sweet flavor, and beautiful color.
- Glutinous rice flour: The star ingredient that gives the mooncakes their signature soft and chewy texture.
- Rice flour: Adds a delicate firmness to balance the chewiness perfectly.
- Wheat starch: Helps the dough maintain softness and elasticity.
- Powdered sugar: Sweetens the dough smoothly without graininess.
- Whole milk: Moisturizes the dough for a tender bite.
- Sweetened condensed milk: Adds creamy sweetness and richness.
- Vegetable oil: Keeps the dough pliable and smooth.
- Strawberry extract (optional): Enhances the strawberry flavor naturally.
- Pink or red food coloring (optional): For that stunning, eye-catching pink hue.
- Strawberry filling (such as strawberry jam or strawberry white bean paste): The fruity heart of these mooncakes.
- Cornstarch for dusting: Prevents sticking and helps with shaping.
How to Make Strawberry Snow Skin Mooncakes Recipe
Step 1: Mix the Dry Ingredients
Begin by whisking together the glutinous rice flour, rice flour, wheat starch, and powdered sugar in a large heatproof bowl. This combination forms a delicate flour blend that will create the perfect chewy yet tender snow skin.
Step 2: Combine Wet Ingredients
Add whole milk, sweetened condensed milk, vegetable oil, and strawberry extract if you’re using it. Stir thoroughly until you achieve a smooth mixture. Adding a drop or two of pink or red food coloring here will bring that lovely strawberry-inspired blush to your dough.
Step 3: Steam the Dough
Cover the bowl tightly with foil or plastic wrap to prevent moisture from dripping in, then steam over medium heat for about 25 minutes. You’ll know it’s done when the dough feels fully cooked and no longer wet. This steaming step is critical for getting that perfect snow skin texture.
Step 4: Knead and Chill
Once the dough cools slightly, put on clean gloves and knead it until it becomes smooth and elastic. This kneading helps develop the right chewiness. Cover the dough and refrigerate for 30 minutes to chill and firm up, which makes it easier to handle when shaping the mooncakes.
Step 5: Prepare the Filling
While the dough chills, divide your strawberry filling into 12 equal portions, about 1 tablespoon each, and roll them into balls. These will become the sweet centers wrapped inside each mooncake.
Step 6: Shape the Mooncakes
Divide the chilled dough into 12 equal pieces. Flatten each piece into a circle, place one filling ball in the center, and carefully wrap the dough around it, sealing the edges. Roll gently to form smooth balls without cracks.
Step 7: Mold the Mooncakes
Dust your mooncake mold lightly with cornstarch to prevent sticking. Press each filled ball firmly into the mold, then release to reveal beautiful patterned mooncakes. Repeat till all pieces are molded.
Step 8: Chill Before Serving
Pop the formed mooncakes into the refrigerator for at least 1 hour. Chilling helps the snow skin set perfectly and allows the flavors to meld for a more delightful bite.
How to Serve Strawberry Snow Skin Mooncakes Recipe
Garnishes
A light dusting of powdered sugar or a few fresh strawberry slices on the plate can add visual charm and accentuate the fresh fruity flavor. Edible silver leaf or a small mint leaf also makes for a stunning, elegant touch if you want to impress guests.
Side Dishes
These mooncakes pair beautifully with fragrant jasmine or green tea, balancing their sweetness with light, floral notes. For a fun brunch or dessert table, fresh berries or a simple fruit salad offer a refreshing complement.
Creative Ways to Present
Try stacking mooncakes on a beautiful tiered stand or arranged in a circular pattern on a delicate platter to celebrate family or festival gatherings. Wrapping each mooncake individually in colorful parchment paper or small clear boxes makes them lovely gifts or party favors too.
Make Ahead and Storage
Storing Leftovers
Keep any leftover strawberry snow skin mooncakes in an airtight container in the refrigerator. They will stay fresh and chewy for up to 3 days, making them a perfect make-ahead treat for busy days.
Freezing
If you want to enjoy these mooncakes much later, wrap each individually in plastic wrap and place them in a freezer-safe container. Frozen mooncakes can last for up to 1 month. Thaw overnight in the fridge before serving for best texture.
Reheating
To bring back the fresh softness, steam the mooncakes gently for 2 to 3 minutes after thawing or heating from the fridge. This revives the chewy snow skin texture and soft filling beautifully without drying them out.
FAQs
Can I substitute the strawberry filling with other flavors?
Absolutely! While the strawberry filling is delightful, you can try other fruit pastes like mango, lychee, or even chocolate ganache for creative variations that suit your taste buds.
Is the dough gluten-free?
The dough uses glutinous rice flour, which is gluten-free despite the name, but since wheat starch is included, these mooncakes are not suitable for strict gluten-free diets unless you find a substitute for wheat starch.
Do I need a special mooncake mold?
Mooncake molds help create beautiful patterns, but if you don’t have one, you can simply roll the mooncakes into smooth balls or gently press designs using a fork or cookie stamp for a charming homemade look.
Can I make these mooncakes vegan?
To make a vegan version, substitute whole milk and sweetened condensed milk with plant-based alternatives like coconut milk and vegan condensed milk. The texture might vary slightly but still delicious.
Why do I need to steam the dough?
Steaming cooks the dough gently without baking, preserving its soft, chewy texture crucial to snow skin mooncakes, unlike traditional baked mooncakes that use firmer crusts.
Final Thoughts
This Strawberry Snow Skin Mooncakes Recipe brings a fresh, fun twist to a traditional favorite that’s sure to brighten up any gathering. Whether you’re celebrating a festival or simply craving a pretty, fruity dessert, these mooncakes are an absolute delight to make and share. Give them a try and watch your friends’ and family’s faces light up with each bite!
Print
Strawberry Snow Skin Mooncakes Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 mooncakes 1x
- Diet: Vegetarian
Description
Delight in these delicate Strawberry Snow Skin Mooncakes, a modern twist on a traditional Chinese dessert. Featuring a soft, chewy glutinous rice dough infused with subtle strawberry flavor and filled with sweet strawberry jam, these no-bake mooncakes are perfect for celebrating the Mid-Autumn Festival or enjoying a delightful treat year-round.
Ingredients
Mooncake Dough
- 1 cup glutinous rice flour
- 2 tbsp rice flour
- 2 tbsp wheat starch
- ¼ cup powdered sugar
- ¾ cup whole milk
- 2 tbsp sweetened condensed milk
- 2 tbsp vegetable oil
- ½ tsp strawberry extract (optional)
- Pink or red food coloring (optional)
Filling
- 1 cup strawberry filling (such as strawberry jam or strawberry white bean paste)
For Dusting
- Cornstarch
Instructions
- Prepare Dry Ingredients: In a large heatproof bowl, whisk together the glutinous rice flour, rice flour, wheat starch, and powdered sugar until evenly combined.
- Add Wet Ingredients: Pour in the whole milk, sweetened condensed milk, vegetable oil, and strawberry extract if using. Mix thoroughly until the batter is smooth and homogenous. Add a drop or two of pink or red food coloring if you desire a vibrant hue.
- Steam the Dough: Cover the bowl tightly with foil or plastic wrap to prevent water from dripping in. Place it in a steamer over medium heat and steam for 25 minutes, or until the dough is fully cooked and no longer wet.
- Cool and Knead: Remove the dough from the steamer and let it cool slightly until warm to touch. Wearing gloves to handle the sticky dough, knead it gently until it becomes smooth and elastic.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate it for 30 minutes to firm up and develop texture, making it easier to handle.
- Prepare Filling Balls: While the dough chills, divide the strawberry filling into 12 equal portions, roughly 1 tablespoon each, and roll them into balls.
- Assemble Mooncakes: Once the dough is chilled, divide it into 12 equal pieces. Flatten each piece into a circular shape, place a filling ball in the center, then carefully wrap and seal the dough around the filling. Roll gently into a smooth ball.
- Shape with Mold: Lightly dust a mooncake mold with cornstarch to prevent sticking. Press each filled dough ball firmly into the mold and then release the shaped mooncake.
- Chill Before Serving: Arrange the mooncakes on a tray and chill them in the refrigerator for at least 1 hour before serving to set their shape and texture.
Notes
- Store the mooncakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- You can substitute the strawberry filling with other fruit pastes, chocolate ganache, or sweet bean pastes for delicious variations.
- Handle the dough with damp or gloved hands to prevent sticking and create a smooth finish.
- Ensure the dough is completely steamed to avoid a wet or sticky texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Chinese
