Matcha Snow Skin Mooncakes

5 from 2 ratings

Chewy matcha snow skin mooncakes with a sweet red bean paste filling. No baking required and perfect for the Mid Autumn Festival.

Prep Time15

Cook Time45

Course: Dessert

Cuisine: Chinese

Diet: Gluten Free, Vegetarian

Keyword: matcha snow skin mooncake recipe, matcha snow skin mooncakes, snow skin mooncakes

Servings: mooncakes

Calories: 128kcal

Combine all the ingredients except the matcha powder for the mooncake skin in a bowl (sweet rice flour through neutral oil). Mix until well incorporated.
Microwave on high for 4 minutes. Let the dough cool until it is cool enough to handle.
While the dough is in the microwave, toast 2 tbsp of sweet rice flour (1-2 minutes) and set aside.
Once the dough is cool enough to handle, knead the dough until smooth on the surface. The dough will be sticky so wear gloves to help you knead. I also add a few sprinkles of the toasted rice flour.
Flatten the dough and add the matcha powder. Knead until the dough is an even green color (5-10 minutes).

Now it's time to form your mooncakes! Using a kitchen scale, measure out your mooncake skin and red bean paste. Measure out 25 grams of mooncake skin and 25 grams of red bean paste.
Roll the red bean paste into a ball. Set aside.
Roll the mooncake skin into a ball. Using a rolling pin, flatten the mooncake skin into a disk (~3 inches in diameter).
Place the red bean paste ball in the middle. Envelop the red bean paste with the mooncake skin and pinch the ends together. Roll it between your palms to make sure it's round.
Coat the mooncake ball with a thin layer of the toasted sweet rice flour. Use a pastry brush to brush off the excess flour.
Repeat this process until you run out of mooncake skin or red bean paste.
Place each mooncake into the molds and press down firmly onto a flat surface. I used a baking sheet. Next, lift the mooncake a little bit and push it out of the molds. Repeat this for every mooncake.

The last mooncake may be made up of 20 grams of mooncake skin and 30 grams of filling. This is okay. The mooncake should still form properly.
Corn starch substitute. Corn starch can be substituted with tapioca starch.
Whole milk substitute. Whole milk can be substituted with coconut milk.
Vegetable oil substitute. Vegetable oil can be substituted with grapeseed oil.