Celebrate the Mid-Autumn festival with these vibrant green tea custard snowskin mooncakes, featuring a chewy matcha skin and a smooth, creamy custard center. This easy no-bake dessert brings a beautiful balance of fragrant tea and gentle sweetness to your festive table, perfect for sharing gratitude and nourishment with loved ones.
The customized mooncake mould with my own brand, 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.
Crafting these homemade matcha custard mooncakes is a joyfully simple process that yields restaurant-quality results without any baking required. Using carefully blended flours and quality green tea powder ensures a delicate texture and striking color that brightens every seasonal celebration.
Why You'll Love This Recipe
- No Baking Required: Simple steaming process produces a soft, delicate skin without needing an oven.
- Vibrant Natural Color: Fine matcha powder gives the snowskin an eye-catching green hue and fresh aroma.
- Make-Ahead Friendly: Stores beautifully in the freezer, letting you prepare treats well in advance.
Key Tips for Success
- Knead Matcha Thoroughly: Incorporate the green tea powder into the cooked dough patiently for uniform color and flavor.
- Dust Mould Lightly: Coat your mooncake mould with cooked glutinous rice flour to prevent sticking and maintain crisp patterns.
- Chill Before Serving: Transfer frozen mooncakes to the refrigerator 2 to 3 hours prior to serving for the ideal soft texture.
The matcha powder was bought from Japan a few months ago when we traveled 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 (Matcha) Custard Snowskin Mooncakes Recipe
(Printable recipe)By Christine’s Recipes
Course: Snack
Cuisine: Chinese
Prep time:
Cook time:
Yield: 8 mooncakes (each 65 grams, mould sized 4.5cm x 4.5cm x 2.5cm)
- 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
- 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
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| From Left to Right: Glutinous Rice Flour, Rice Flour, Wheat Starch. |
- 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.
- 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.
- Divide the filling into 8 portions, each in 32 grams. Roll each into a ball.
- 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.
- 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.
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| How to prepare the custard filling. |
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| How to prepare the snowskin dough. |
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| How to ensemble mooncakes. |
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.
