Green Tea (Matcha) Custard Snowskin Mooncakes | Christine's Recipes: Easy Chinese Recipes | Delicious Recipes

Green Tea (Matcha) Custard Snowskin Mooncakes

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Green Tea & Custard Snow Skin Mooncakes01

The Mid-Autumn festival is just around the corner. What makes the festival unique for me this year is that I can celebrate it with my own brand mooncakes. The customized mooncake mould, engraved with my Chinese blog title, 簡易食譜 (means "easy recipes" in Chinese) was a hearty birthday gift from my loved ones in the family. I treasure it so much. With it, I made these green tea (matcha) snow skin mooncakes with custard filling. The matcha powder was bought from Japan a few months ago when we travelled there. I adjusted all the amount of flours in order to show off its beautiful green colour. The deep and vibrant green colour goes so well with the bright yellowish filling. Do they look similar to those pandan snowskin mooncakes I made before? Although both kinds of snowskin mooncakes are in green and yellow, the texture and taste of both end products are totally different. Which one would you like most? I like both.

Green Tea Custard Snowskin Mooncakes Recipe (Printable recipe)
By Christine's Recipes
Prep time: 15 mins
Cook time: 80 mins
Yield: 8 mooncakes (each 65 grams, mould sized 4.5cm x 4.5cm x 2.5cm)

Ingredients of snowskin:
  • 40 gm glutinous rice flour
  • 20 gm rice flour
  • 8 gm wheat starch
  • 12 gm plain flour
  • 35 gm caster sugar
  • 160 ml milk
  • 35 ml condensed milk
  • 30 ml vegetable oil (such as sunflower oil or canola oil)
  • 1½ tsp matcha powder
  • 3 Tbsp cooked glutinous rice flour, for coating
Ingredients of filling:
  • 20 gm cake flour
  • 20 gm custard powder
  • 20 gm milk powder
  • 55 gm caster sugar
  • 30 gm whisked egg
  • 30 ml condensed milk
  • 80 gm coconut cream
  • 45 gm butter, melted
All Flours Used
From Left to Right: Glutinous Rice Flour, Rice Flour, Wheat Starch.
Method:
  1. To prepare the filling:Sieve all flours in a large mixing bowl. Add sugar. Stir in the whisked egg, condensed milk and coconut cream. Combine very well. Add butter. Transfer into a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium-high heat. Let it cool down and chill in fridge for later use.
  2. How To Make Green Tea & Custard Snow Skin Mooncakes01
    How to prepare the custard filling.
  3. To prepare the snowskin: Sieve all flours in a large mixing bowl. Add sugar and combine well. Mix milk with condensed milk well. Pour into the flour mixture. Stir in vegetable oil. Drain through a fine sieve into a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium high heat. Let it cool down.
  4. How To Make Green Tea & Custard Snow Skin Mooncakes02
    How to prepare the snowskin dough.
  5. Divide the filling into 8 portions, each in 32 grams. Roll each into a ball.
  6. Scrape out the snowskin dough. Knead in matcha powder evenly. Divide into 8 portions, each in 33 grams. With a rolling pin, roll each out into a disc.
  7. How To Make Green Tea & Custard Snow Skin Mooncakes03
    How to ensemble mooncakes.
  8. To ensemble mooncakes: Wrap the filling with the snowskin dough tightly and seal the edges. Coat with cooked glutinous rice flour. Shake away the excess. Press in a floured mooncake mould. Tap and remove it. Store in an air-tight container covered with a kitchen paper. Chill in freezer overnight. Transfer the mooncakes into fridge for 2 hours before serving.
Green Tea & Custard Snow Skin Mooncakes02
Notes:
  • Cooked glutinous rice flour is available at Asain grocers. You can make it yourself though. Simply cook the flour in a frypan without any oil over medium-low heat, stirring occasionally. When smoke releases and the flour turns light yellow, it’s cooked. Remove from the heat and let it cool down completely. Then you can use it to coat your mooncakes.
  • For steaming the snowskin and filling, if you can’t taste any raw flour, it’s done.
    By kneading the matcha powder into cooked snowskin dough, you’ll get the best flavour and colour. Yet, it needs more patience to knead in evenly.
  • You might wrap in a cooked salted egg yolk if you like. Salted egg yolks are available at Asian grocers. Or you make some in advance.
  • The snowskin mooncakes can be stored in freezer up to a few weeks. Before serving, just transfer the mooncakes to fridge for about 3 hours, until they become soften a bit.

73 comments :

  1. A very creative mooncake recipe, Christine. And I love the coconut custard filling.

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  2. Is the condensed milk you used for both recipes sweetened?

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  3. Hi Christine, looks good and excited to try this recipe. Also wondering if you have recipes for making mango paste that i can use as moon cake fillings.

    ReplyDelete
    Replies
    1. Sorry, haven't experimented with mango paste yet.

      Delete
  4. Without shortening for show skin Mooncake?

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    Replies
    1. To make snowskin, you definitely need some oil.
      Shortening is a kind of solid fat. But I prefer to use vegetable oil, that is in liquid form, easier to digest.

      Delete
  5. Hi christine. Can I replace cake flour for the filling with Multipurpose flour? Thanks. From:shernee

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    Replies
    1. Sure, you can. The texture will be slightly different. It's ok.

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  6. Why we need to steam the ingredient of snow skin?

    ReplyDelete
    Replies
    1. It's because all the flours are raw. You have to cook them first.

      Delete
  7. Hi Christine, what is custard flour? Do you have a picture of the packaging? I tried googling it but couldn't find anything. Do you mean custard powder? Do you have substitute ideas

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    Replies
    1. Hi Nathan,
      Thanks for asking. It's a typo. Should be custard powder, available at supermarkets. I used the brand, White Wings (gluten free).

      Delete
  8. Hi Christine, may I know what is wheat flour/starch? Is this the same as all purpose flour? May I know what brand is this wheat flour?

    ReplyDelete
    Replies
    1. Wheat flour/starch is 澄麵粉 in Chinese, that often used it to make Chinese shrimp dumplings, not the same as all purpose flour. It's available at Asian grocers.

      Got a picture of it on this post, the top left one.

      Delete
  9. Hi Christine, can I use glutinous rice flour instead of 'cooked glutinous rice flour'?

    ReplyDelete
    Replies
    1. Glutinous rice flour is raw. Please see my notes below the recipe.

      Delete
  10. Can I just put the mooncake in the fridge after it is done? How long do I have to put it in the fridge?

    ReplyDelete
    Replies
    1. Chill it, it'll turn harder, until you're satisfied with the texture.

      Delete
  11. Hi Christine,
    Made these yesterday and they were delicious! My kids loved them. However, my filling weren't as pretty as yours. They flaked some when cut. Is it because they were a bit on the dry side? Or because I didn't knead them enough to make it stickier?
    Thank you!

    ReplyDelete
    Replies
    1. Both of the skin and filling don't need to be kneaded very long. When they come together, it's fine.
      If outside flaked, your snowskin might have been too dry then. Mine is just right.
      Supposed that your measurements are all correct, it might be the problem of the flours.
      Besides,the mooncakes should be stored in an air-tight container.

      Delete
  12. What is milk powder? Can I substitute with something else!

    ReplyDelete
    Replies
    1. The milk powder is powdered milk or dried milk, available at supermarkets, for enhancing the fragrance.
      Quite difficult to find something else to replace it. If you replace it with other kind of flour, the texture will be changed a lot.

      Delete
  13. Hi Christine
    I've followed your steps in make snowskin but the flour mixture was very thick and I skipped the sieve. After steaming and cool, the skin was very sticky and very difficult to knead. Could you kindly advise what could have gone wrong?
    Thanks

    ReplyDelete
    Replies
    1. Hi Christine
      Made a 2nd attempt and it's good!
      Thanks for the recipe! :)

      Delete
  14. This sounds delicious. I regret waiting until the last minute to decide to make these. I'll pin your recipe to use next year.

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  15. Hi Christine, is coconut cream and coconut milk the same? ~ Jenny

    ReplyDelete
    Replies
    1. In regard to concentration and consistency, coconut cream is much thicker and richer than coconut milk.

      Delete
  16. Hi Christine, do you think I can use the custard to make the baked version? Will it turn out too dry?

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  17. So I doubled the recipe and didn't steam the snowskin enough. I've tried steaming it for a 45 mins already.. But now it's still only like a thick paste. Should I keep cooking it? I'm worried I will over cook it.

    ReplyDelete
    Replies
    1. Did you use a large and shallow pan to steam? It shouldn't need that long. If you can't taste any raw flour, it's done.
      No worries.

      Delete
  18. Hi Christine. I was successful with this recipe last time. My family and friends loved it so much that they asked me to make more this time. So, I decided to double the amount of ingredients with the same cooking time. But the skin was too sticky. Could you please tell me what the problem was? Because of the cooking time? Or should I decrease the amount of milk?

    ReplyDelete
    Replies
    1. Sorry, as I didn't watch your cooking so I couldn't figure out what exactly the problem you came across, if everything was right except doubled the quantity of ingredients with the same cooking time.
      It could be some water condensed and dripped onto the skin mixture while cooking.

      Delete
  19. Hi christine i don't have those mooncake moles can i use something else instead of that???

    ReplyDelete
    Replies
    1. You can use jelly moulds to shape the mooncakes instead.
      Some of my friends did so and got very impressive mooncakes too.

      Delete
  20. Hello Christine. Can I substitute wheat starch by corn starch or other starch (potato starch...)

    ReplyDelete
    Replies
    1. Every kind of flour in this recipe has its own particular role.
      You can't substitute wheat starch with corn starch.
      Wheat starch is 澄麵, corn starch is 粟粉. They are two different things.

      Delete
  21. Hi Christine, thank you very much for sharing your mooncake recipe :) I would like to find out from you what is the standard height of your mooncake mould? Am trying to get but quite doubtful as those I have seen appeared to be too shallow as a mould. Appreciate your advise and your recommendations to where I can get the mould. Thank you!

    ReplyDelete
    Replies
    1. Thanks for asking.

      The size of the mould is 4.5cm x 4.5cm x 2.5cm. Hope it helps.

      Delete
  22. Hi Christine! Last year i made your snow skin mooncakes with mung bean filling and my family really love it.. thanks for sharing such a great recipe.. I wanna ask if i could omit the coconut cream or substitute it with anything else like whipping cream? Thank you!

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    Replies
    1. Hi Fani,

      Thanks for your love of my recipe.
      Sure, feel free to experiment to replace coconut cream with whipping cream. You might need to adjust the amount a bit in order to get the right consistency.

      Delete
  23. Hello.
    I'd like to know: If my snowskin mooncakes tastes floury after being refridgerated for a few hours, can I steam it or something to remove the floury taste?

    ReplyDelete
    Replies
    1. Hi may I know did you use wheat starch or potato/corn starch at the end? I can't find wheat starch in where I live either.

      Delete
  24. Can I replace wheat starch with potatoe starch or corn starch? I can not find it in the supermarket.I live in Malaysia

    ReplyDelete
    Replies
    1. Wheat starch can help produce a translucent and elastic texture, quite different from potato starch or corn starch.
      Wheat starch is quite common in making Asian and Chinese snacks. In Malaysia, do you have any Asian markets or grocers? They should stock some.

      Delete
    2. Thank you for your reply:)) ANyway I have tried making the custard fillings for the mooncake instead of snow skin mooncake and it turns out delicious although I did not use milk powder

      Delete
    3. Fantastic ! Thanks for trying my recipe and glad that you liked it. :)


      Delete
  25. Hi Christine. Plain flour and all purpose flour are they the same?

    ReplyDelete
  26. Hi, Christine. Can i change coconut cream to whipping cream?

    ReplyDelete
    Replies
    1. Sure, you can. But the quantity of it has to be adjusted as coconut cream is thicker than whipping cream.

      Delete
  27. Hi Christine,
    Can I prepare the mooncake skin one day ahead and refrigerate it overnight? Will it become hard if it's refrigerated too long? Thank you!

    ReplyDelete
    Replies
    1. One day ahead, no problem. Make sure it's covered well or wrapped tightly with plastic wrap, then it won't dry up in fridge. Let it rest at room temperature with the wrap before using it.

      Delete
  28. Hi Christine,

    Love your recipes! DO you know where can I buy mooncake mould in Australia (Sydney)?

    Best Regards,
    Emily

    ReplyDelete
    Replies
    1. Hi Emily,

      I think you can't get any in Australia. Try ebay. Good luck.

      Delete
  29. Hi Christine, I don't have matcha powder but I do have coconut powder (it is not a very fine powder, like matcha), can I use that instead? My molds haven't arrived yet from Hong Kong, so I want to prepare. Your cake mold is lovely and so is your website! Kind regards, Dorothy

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    Replies
    1. Thanks for your love of my website and my mooncake mould, Dorothy.

      I haven't experimented with coconut powder. Sorry, can't give any suggestions regarding it. You might try half batch to see how it goes.

      Delete
  30. Hi Christine. Can I replace coconut cream with regular coconut milk and do I need to reduce the amount of coconut milk since it's more liquid. Thanks. Chloe

    ReplyDelete
    Replies
    1. Hi Chloe,
      Coconut cream is more creamy with more fat, whereas coconut milk is quite watery compared with coconut cream. Take this in mind while you make your dough. Add bit by bit of it, and don't add the whole lot in one go.

      Delete
  31. Hi Christine,

    The recipe looks great, can 't wait to try it out, but can you tell me where you were able to buy the mold with your own characters for the mooncakes? I think my mom would love one specialized for her too. Thanks!

    ReplyDelete
    Replies
    1. The mooncake mould was a birthday present sent from my family in Hong Kong. They said they asked a special shop to customize it for me. Unfortunately, I don't know which shop they went for. Sorry, C'est.

      Delete
  32. Hi Christine, finally found a snow skin mooncake recipe without using shortening:) I bought a tub of shortening last year just for mooncake making. But only use a little of it and throw them away after it; what a waste. For the ingredients of making the snow skin, can I use "Kou Fien" to replace the various types of flour used in your above recipe instead? Will there be a huge difference in the taste and texture of the snow skin mooncake? Thanks for sharing such a great recipe!

    ReplyDelete
  33. Hiya,

    Thanks for sharing this recipe, I am not a bit fan of pandan, but I love Matcha!!

    I have a question regarding the recipe, I don't have rice flour, can I substitute it with glutinous rice flour instead? Or other alternative? Thanks again!!

    Regards
    Sissi

    ReplyDelete
  34. I want to try the custard fillings for the bake version mooncake. Do I need to steam the fillings first. Thanks!

    ReplyDelete
    Replies
    1. It's better to steam the filling first as it'd be cooked through easily.

      Delete
  35. Hi,

    Does both of the filling and skin need to be cooled down before assembling them?
    Any substitute for this wheat starch?

    Thanks.

    ReplyDelete
    Replies
    1. Yes, you're right. Let them cool them before assembling.
      Sorry, no substitute for wheat starch.

      Delete
  36. Hi,
    can i used the pandan snowskin recipe and obmit the pandan juice and paste and replaced them with greentea powder instead?? or i should just follow this recipe?


    thanks :)

    ReplyDelete
    Replies
    1. It's better to follow this recipe. It'll save you time to do the math and some possible errors.

      Delete
  37. Hi Christine
    Since I don't consume condensed milk at home, at what proportion of milk n water more to replace it?

    ReplyDelete
    Replies
    1. Sorry, haven't tested with water to replace of condensed milk.
      You might try adding milk and water bit by bit to get the dough right. Also note that condensed milk is sweet. You have to add some sugar.

      Delete