Wednesday, September 16, 2015

Snowskin Mooncake with Red Bean and Matcha Mochi 冰皮月饼红豆绿茶蔴糬

My kids have been asking me to make their favourite snowskin mooncake. This time i made with Japanese inspired moooncake, matcha mochi wrapped with red bean paste , plain snowskin and topped with beautiful pickled sakura ^_^

Anything decorated with sakura, sure look lovely! At the same time, slight salty taste of pickled sakura just give nice contrast to sweet snowskin and the filling.

How to make them..

Homemade red bean paste and matcha mochi, so i can control the sweetness..

Also a lovely gift to be given away..

Snowskin Mooncake with Red Bean and Matcha Mochi冰皮月饼红豆绿茶蔴糬
*makes 15pcs

For the snowskin pastry
100g Koh hun (cooked glutinous rice flour) 糕粉
100g Icing sugar糖粉
35g Shortening白油
110g Iced Cold water冷水

For the matcha mochi
50g glutinous rice flour
82g water
20g caster sugar
1/4tsp green tea or matcha powder
Potato starch, for sprinkle
250g red bean paste ( I used homemade, refer recipe here)

Pickled sakura, soak in water for 15mins, squeeze water and pat dry, optional

1. To make mochi. Combine glutinous rice flour , matcha pwoder and sugar in a medium bowl and whisk all together.
2. Add in water and mix well until combined. Pour into a bowl then steam over high heat for 20mins. 
3. Sprinkle some potato starch on a tray, then transfer the cooked mochi on top, sprinkle more potato starch on the mochi, set aside to completely cool down.
4. To make snowskin pastry. Sieve koh fun and icing sugar into a big bowl. Rub in the shortening and add in iced water, lightly mix to form a dough. Keep in the fridge if you are not using it immediately.
5. To assemble. Scale the red bean paste at 15g each, use a scissor to cut a small matcha mochi (~5g). Wrap mochi with red bean paste, shape into ball.
6. Scale the snowskin pastry into 25g each, roll into round then flatten and wrap red bean ball
7. Place the snowskin ball into the prepared mooncake mould. Press firmly, dislodge imprinted mooncake from mould. Place a sakura on top, refrigerate before consume.

Recipe by Sonia a.k.a Nasi Lemak Lover


  1. Très original. J'aime beaucoup.
    See soon.

  2. Sonia you just represented a recipes i have seen for the first time in my life this kinds of recipes. Today you just shown us properly how to make this Snowskin Mooncake with Red Bean and Matcha Mochi recipes. Thanks for this kinds of recipes i hope next time you will be here with more delicious food dishes that i should love too. By the way i will check your recipes how can you made this then i will try to publish this in our Recipes Blog in my own way. Thanks for co-operation.

  3. So pretty and such a great concept to put the mochi and red bean inside! If only I can order some from you :)

  4. I am regular blog reader of your site because you are sharing with us
    quality recipes. When i am looking for new recipes firstly i have to visit you site and then i found my favorite lunch dish and dinner ideas in here. So this time thanks for sharing the delicious and lovable Chinese Fried Spring Rolls recipes. I enjoyed your whole represent ideas and method.

  5. 白油可以用玉米油代替吗?用量也是35g?

  6. Yongle Law, No you can't replace shortening with corn oil..

  7. Hi!! Thank you so much for this amazing recipe!! I just made these at 2am and am really happy that it's a success! Looks beautiful too!! However, as I am giving it away as a gift only 2 days later, may I know how long can the mochi mooncakes be stored for and must it be stored in the fridge? Hope to hear from you soon! Cheers! (Oh ya.& I went to buy sakura tea from Iseatan but sadly.. the teas do not have the real sakura flower inside. It's all blended alr :'( )

    Love, Cherrie

  8. Cherrie, you have to store them in the fridge , but they will turn slightly hard after keep in the fridge for 2-3days.

  9. This is brilliant!!! But where to get pickled sakura?


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