Ice-skin Mooncakes with Custard Fillings

by · 19 comments
Ice-skin Mooncakes with Custard Fillings

Chinese Moon Festival (Mid-Autumn Festival 中秋節) is around the corner. I haven’t eaten any mooncakes for ages. Suddenly, an idea came to my mind: why not make some for my family and friends this year? My daughter loves eating mochi very much. So I’m sure she would love this modern mooncake because its taste and texture are very similar to Ice-skin Mooncakes. I adapted the recipe that was given by one of my friends. Here you’d find making ice-skin mooncakes is not that hard you imagine. I brought along some ice-skin mooncakes to share in a family’s gathering. Before leaving, a kid eagerly asked for my recipe as she loved it very much and wanted to do it by herself. I bet whoever likes to eat mochi and custard would love these cute and yummy Ice-skin Mooncakes too.

Makes 10 to 11 mini heart-shaped mooncakes (each 49 grams)

Ingredients for ice-skin:
  • 25 gm glutinous flour
  • 25 gm rice flour
  • 20 gm wheat flour
  • 50 gm caster sugar
  • 100 ml milk
  • 20 ml condensed milk
  • 20 ml vegetable oil
  • 3 Tbsp cooked glutinous flour
Ice-skin Mooncakes Procedures01

Method for making ice-skin:
  1. Sift glutinous flour, rice flour and wheat flour. Add sugar and combine all ingredients well.
  2. Mix milk, condensed milk and oil. Pour in flour mixture. Stir until combined completely. Make sure there are no flour lumps.
  3. Transfer mixture to a shallow plate. Steam for 15 minutes over high heat, until cooked through. Use a chopstick to pick up some to taste. If you can’t taste any uncooked flour, that’s done. Let cool.
  4. Transfer to a clean work surface. Knead the dough until smooth (as picture shown). Set aside.
Ingredients for filling:
  • 18 gm plain flour
  • 18 gm cornflour
  • 24 gm custard powder
  • 2 eggs, whisked
  • 18 ml condensed milk
  • 135 ml water
  • 30 gm caster sugar
  • 30 gm melted butter
Ice-skin Mooncakes Procedures02

Method for making fillings:
  1. Stir condensed milk and sugar in water until dissolved.
  2. Sift cornflour, plain flour and custard power. Combine well.
  3. Pour one-third of whisked egg into flour mixture and mix well. Repeat this step with the rest of the whisked egg, with small amount at a time. Pour in condensed milk mixture and melted butter, just incorporate all ingredients. Drain through a fine sift into a big plate.
  4. Steam over high heat for 15 to 20 minutes, until cooked. Let cool.
  5. Knead cooked custard into smooth dough. That’s the custard filling. You might like to make the filling in advance. Keep in a freezer. Rest in room temperature for a while before using. When it turns soft and easier to cut, it can be wrapped in mooncake skin.
Method for wrapping ice-skin mooncakes:
  1. Use a clean frying pan to cook 3 tablespoons of glutinous flour. Don’t use any oil or water. When you see some smoke and flour turns a bit yellow, it’s cooked. Or you might like to cook glutinous flour in a microwave oven for 1 minute at high power. This cooked glutinous flour is to be used while wrapping mooncakes.
  2. Divide ice-skin dough into 10 to 11 portions, about 21 grams each. Use about 28 grams of custard dough, shaped in little balls for each mooncake. Knead each ice-skin dough portion into small balls. Then shape or roll with a pin into small disc, wrap custard ball (as picture shown). Seal edge, sprinkle cooked glutinous flour. Press in a cookie cutter to shape the mooncake. Repeat this step to finish the rest of the dough. You can store the ice-skin mooncakes for 3-4 weeks. Transfer them in fridge or rest in room temperature for a while until soften a bit before serving. Done!
Ice-skin Mooncakes Procedures03
  1. It’s better to shape dough with a mooncake mould. If you don’t have any, just like me, you can use any mould you like. Any cookie cutter or jelly mould would do as well.
  2. In this recipe, the ratio of skin and filling is 3: 4 (21 grams to 28 grams). The skin is quite thin because of my preference to its semi-transparent look. You might like to follow any ratio, like 4:3. That would be much easier to wrap the fillings.


  1. what a neat & fab recipe this is!! It seems like a lot of work though but it seems worth the effort!!

    These treats look so tempting!!!!!!! MMMMMM,...!!!

  2. Hello,

    Sorry for the stupid question, but is whole wheat flour the same as wheat flour? Or do you mean wheat starch? Or is that entirely different? And, where would I find it?

    Thank you.

  3. Now this looks truly special and I'd knock the socks off my in-laws if I showed up with something like this. Can't wait to do that =)

  4. Lovely snow skin mooncakes. I prefer this type of mooncakes compared to the baked types. Looks very neat and pretty. Thanks for sharing.

  5. Never heard of mooncakes but they sound wonderful. We serve moonpies around here, have you ever heard of them?
    Happy Twirls

  6. To Sophie,
    Yeah, the ice-skin moon cakes are very trendy right now. More and more Chinese people like to eat this kind of moon cakes.

    To lily,
    Do you live in USA?
    You're alright. No question is stupid. You can take a look at this post. I think you can find wheat flour at any supermarkets.

    To OysterCulture,
    Thanks for your kind words.
    Yaay, try this to knock the socks off your in-laws even though the Moon Cake Festival is over.

    To MaryMoh,
    Same to you. I love this snow skin mooncakes more than the traditional ones.

    To Libby Murphy,
    No, I haven't ever heard or tried moonpie before. How does its taste like?

  7. Hi ... this is another stupid question, but does "gm" stand for gram? Im having trouble with the conversions from grams to cups.

  8. To Anonymous,
    No question is stupid.
    Yes, "gm" stands for gram here. I use this because my friend said she's got trouble in reading "g" and mistook it as 9.

  9. Is "cornflour" referring to corn starch or actual cornflour/corn meal?

    Thanks in advance :)

  10. To Anonymous,
    The cornflour here is similar to corn starch called in US.

  11. I followed your recipe for the filling , but it turns hard. Not able to knead into dough. Any way i can soften the custard?
    Pls advice..

  12. Does this turn hard after a few days?

  13. To Anonymous,
    If you followed this recipe, I really don't know why your filling turned hard.
    Do you know what went wrong?

  14. Hi, do you use unsalted or salted butter?

  15. Just wanted to say that I've tried a whole host of different snow skin mooncake recipes on the internet and this one is by far the best. I prefer the lotus paste filling (and used your recipe for that too). Using the microwave for the glutinous flour is genius!!! I used a mooncake mold and now have loads of beautiful mooncakes for the holiday!!! The only thing I would say is that if you use this recipe with a mini mooncake mold, this will only make around 6 of them. Thank you so much for sharing this recipe!!!

  16. @uk4love:
    Aw, your comment made my day. You're very keen to make mooncakes.
    Happy Mid-Autumn festival!

  17. Hi, Can I use all purpose flour if I don't have rice flour and wheat flour?

  18. @Anonymous
    Sorry, all purpose flour doesn't work well for this recipe.