Description
These Strawberry Snow Skin Mooncakes are a soft, chewy, and refreshing no-bake treat, perfect for a cozy snow day snack. Made with glutinous rice flour, strawberry puree, and a creamy white chocolate or cream cheese filling, these delicate mooncakes are a delicious winter treat that melts in your mouth!
Ingredients
Units
Scale
- 1 cup glutinous rice flour
- 1/4 cup cornstarch
- 1/4 cup powdered sugar
- 3/4 cup milk
- 2 tbsp vegetable oil
- 1/2 cup strawberry puree
- 1 cup white chocolate or cream cheese filling
Instructions
- Make the dough: In a bowl, mix glutinous rice flour, cornstarch, powdered sugar, milk, vegetable oil, and strawberry puree until smooth.
- Steam the mixture: Transfer the mixture to a heatproof dish and steam for 15–20 minutes, or until a dough forms. Let it cool slightly.
- Knead the dough: Once cooled, knead the dough until smooth and elastic. Divide into small portions.
- Shape the mooncakes: Flatten each portion into a thin circle, add a teaspoon of white chocolate or cream cheese filling, and wrap the dough around it.
- Mold and chill: Press into a mooncake mold to shape, then chill in the refrigerator before serving.
Notes
- Dust hands with cooked glutinous rice flour to prevent sticking.
- Substitute matcha or cocoa powder for a different flavor variation.
- Serve chilled or at room temperature for the best texture.
- Store in an airtight container in the fridge for up to 3 days.
