Description

Delight in these Strawberry Speckled Snow Skin Mooncakes featuring a tender, chewy glutinous rice flour skin speckled with freeze-dried strawberry pieces and filled with sweetened white bean paste enhanced with strawberry powder. Perfectly portioned and lightly sweet, these no-bake mooncakes combine traditional Asian flavors with a fresh, fruity twist for a unique dessert or festive treat.

Ingredients

Scale

Filling

300 g sweetened white bean paste (shiro an)
1 Tbsp freeze dried strawberry powder (about 5 g)

Mooncake Skin

150 g sweetened white bean paste (shiro an)
50 g mochiko flour (sweet rice or glutinous rice flour)
57 g water
2 Tbsp freeze dried strawberry pieces (broken into small pieces)

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Instructions

Prepare the filling: In a bowl, mix 300 g of sweetened white bean paste with 1 tablespoon of freeze dried strawberry powder until fully combined to create a flavorful strawberry filling.
Form filling balls: Roll 1 to 2 tablespoons of the strawberry white bean paste mixture into small balls for easy filling. Place these balls in the freezer to firm up, which facilitates easier wrapping later.
Make the mooncake skin dough: In a microwave-safe glass bowl, combine 150 g of sweetened white bean paste and 50 g of mochiko (glutinous rice) flour. Mix thoroughly to blend the paste and flour evenly.
Add water and whisk: Pour 57 g water into the mixture and whisk until very smooth with no lumps remaining.
Microwave and stir dough (first cook): Microwave the bowl for 1 minute. Using a solid metal spoon, stir the mixture vigorously to evenly cook and mix the dough, ensuring cooked and uncooked parts are combined.
Microwave and stir dough (second cook): Return the bowl to the microwave for another 1 minute. Stir again thoroughly until the dough is uniformly cooked and smooth.
Add strawberry pieces: Fold in 2 tablespoons of freeze dried strawberry pieces into the dough to create pretty pink speckles throughout the snow skin.
Cool and prepare dough: Scrape the cooked mooncake dough onto a lightly greased baking pan to cool slightly, making it easier to handle for shaping.
Divide dough portions: Cut the snow skin dough into 6 equal pieces using scissors or a plastic dough cutter for individual mooncakes.
Assemble mooncakes: Flatten each piece of dough and place one ball of frozen strawberry white bean paste filling in the center. Wrap the dough carefully around the filling, sealing it completely.
Shape mooncakes: Lightly grease a mooncake mold and place each filled ball inside. Press firmly to shape the traditional mooncake design. For best results, freeze shaped mooncakes for 20-30 minutes and then gently re-press in the mold to restore crisp details.
Serve and enjoy: Once shaped, your strawberry-speckled snow skin mooncakes are ready to serve as a refreshing, delicate dessert.

Notes

Using the freezer for the filling balls helps prevent sticking and makes wrapping easier.
Be sure to use a solid metal spoon when stirring the dough after microwaving to avoid breakage and ensure even cooking.
Wooden spoons are not recommended for stirring the hot dough because they can break.
Snow skin mooncakes are best enjoyed fresh but can be refrigerated for a day or two to maintain texture.
Feel free to experiment with other traditional mooncake fillings such as lotus seed paste or red bean paste for variety.
If the mooncakes lose their detailed imprint after molding, freeze and re-press them for a sharper design before serving.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Microwaving
Cuisine: Chinese