Custard-Filled Matcha Snow Skin Mooncakes

Snow skin mooncakes are a little like mochi in the sense that the outside 'skin' is made with sticky rice flour. But there's a hack that makes it super quick and easy to make.

Kon fun (or kao fen in Mandarin) flour is glutinous rice flour that's already cooked: so you can stir wet ingredients into it and eat it straight away (depending on what you're mixing into it, of course). No need to steam it.

For this recipe, I've stuffed it with a smooth, eggless custard. The custard is a little soft so trickier to work with than lotus or red bean paste, but super delicious and worth the hassle.

Need visuals? Check out my tutorial video on my YouTube channel:

Ready? Let's go.

Ingredients for Custard Filling:

35g custard powder
40g caster sugar
250ml milk
25g melted butter
Pinch of salt

Ingredients for Snow Skin:

2 tsp matcha
220ml warm water
150g koh fun (cooked rice flour)
150g icing sugar
50g vegetable shortening


1. Whisk all of the custard ingredients together in a saucepan over a medium heat. Keep stirring until very thick, and take off the heat.

2.Scrape into a bowl and cover with clingfilm to prevent a skin from forming, and leave to cool completely before chilling in the fridge overnight.

3. Once completely chilled, stir well with a wooden spoon to loosten the custard back up again. Scoop into rough ball shapes to fit your mooncake moulds (I made 20g and 30g balls for my small moulds, and a 70g for my big mould). Cover and pop back in the fridge while you make your snow skin dough.

4. Make matcha tea by whisking half of the water into the matcha powder until well-combined, and then whisking in the rest of the water.

5. Place the koh fun, icing sugar and vegetable shortening in a bowl, and rub together with your fingers. Pour in the matcha and mix/knead with your hands until you have a smooth, springy dough.

6. Divide into balls a little bigger than your custard balls (I made them about 10g heavier than each custard ball – you'll probably have some snow skin dough left over).

7. Flatten a matcha ball into a disc, and pop a custard ball in the centre. Pinch shut, and press into a mooncake mould. Repeat with the rest of the balls.

8. Eat straight away, or store in the fridge.

Enjoy, and have fun.


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