Strawberry Snow Skin Mooncakes

You’re about to fall head over heels for these Strawberry Snow Skin Mooncakes. These delicate little treasures are the perfect fusion of traditional and modern flavors, with a soft, chewy snow skin that wraps around a sweet strawberry filling. The soft, floral, and refreshing notes of the strawberry filling paired with the subtle crunch of the salted egg yolk create a sweet-salty combo that is absolutely irresistible. Every bite is a burst of sweetness, with just enough richness to make you want more. If you’ve never made mooncakes before, don’t worry—they’re simpler than you think, and you’ll be hooked once you’ve tried them!

Why You’ll Love Strawberry Snow Skin Mooncakes

A Fun Twist on Tradition:

If you love the classic mooncakes but are looking for a fun, fruity twist, these strawberry snow skin mooncakes are for you! The fresh strawberry flavor brings a whole new layer of brightness to the traditional mooncake, making it a fresh take on a beloved classic.

No-Bake, No-Fuss:

These snow skin mooncakes don’t need to be baked, which means you can make them ahead of time without worrying about any complex baking steps. You just mix, mold, and refrigerate—easy, right?

Refreshing and Light:

The snow skin is light, chewy, and slightly mochi-like, which pairs beautifully with the refreshing strawberry filling. It’s a lighter treat compared to regular baked mooncakes, perfect for anyone craving something a little less rich but just as satisfying.

Perfect for Celebrations:

Whether it’s for the Mid-Autumn Festival, a special gathering, or just a fun treat to share with friends and family, these strawberry mooncakes will be the star of the show. They’re pretty, unique, and fun to eat—what’s not to love?

Customizable:

Feel free to experiment with the filling! While strawberry is delicious, you can use other fruit fillings like mango or durian, depending on your preference. The snow skin will work beautifully with any filling you choose.

Ingredients in Strawberry Snow Skin Mooncakes

Here’s everything you’ll need to make these fruity, chewy mooncakes:

Glutinous Rice Flour:

This is the key to the chewy, soft texture of the snow skin. It gives the mooncakes that signature “mochi” bite that you’ll fall in love with.

Icing Sugar:

For a touch of sweetness that complements the lightness of the snow skin, icing sugar is the way to go.

Coconut Milk:

Adds a smooth, rich flavor to the snow skin. It enhances the chewiness and brings in a slight creaminess that balances the fruit filling.

Vegetable Oil:

Used to bring the dough together and give it a soft texture. It also makes the mooncake skin more pliable and easy to mold.

Fresh Strawberry Puree:

The star of the show! You’ll need fresh strawberries to make the puree, which becomes the flavorful filling for the mooncakes.

Salted Egg Yolks:

These add a delightful salty contrast to the sweet strawberry filling. They’re optional, but highly recommended if you want to go for the authentic mooncake experience.

Cornstarch:

For dusting the mooncake mold and preventing the dough from sticking while shaping the mooncakes.

(Note: Full measurements are provided in the recipe card below.)

Instructions

Time to get your hands a little floury and create these sweet treats!

1. Prepare the Strawberry Filling:

Start by washing and hull the fresh strawberries. Blend them into a puree using a blender or food processor. Strain the puree to remove excess water, then cook it in a small pan over medium heat until it thickens into a paste. This will create a nice, concentrated strawberry filling that will hold up inside the mooncake.

2. Prepare the Salted Egg Yolks (Optional):

If you’re using salted egg yolks, steam them for about 10 minutes until they’re cooked through. Let them cool, then slice each egg yolk into halves or quarters, depending on how big you want the salted egg yolk pieces to be in each mooncake.

3. Make the Snow Skin:

In a bowl, mix the glutinous rice flour, icing sugar, and cornstarch together. Then add the coconut milk and vegetable oil, stirring until the dough forms. If the dough feels too sticky, add a little more cornstarch. Cover the dough with a damp cloth and let it rest for 15 minutes.

4. Assemble the Mooncakes:

Divide the strawberry filling and salted egg yolk into small portions, and shape them into balls. You’ll need enough strawberry filling to wrap around the salted egg yolk. Roll the snow skin dough into small portions as well. Flatten each portion and place the strawberry ball in the center, then gently wrap the snow skin around the filling, pinching to seal.

5. Mold the Mooncakes:

Lightly dust a mooncake mold with cornstarch. Place the filled dough ball into the mold and gently press down to form the mooncake shape. Tap the mold a few times to release the mooncake from the mold.

6. Chill:

Place the finished mooncakes in the fridge for at least 1-2 hours to set. They’ll firm up and become the perfect chewy texture!

7. Serve and Enjoy:

Once chilled, these strawberry snow skin mooncakes are ready to be enjoyed. Serve them at room temperature for the best texture and flavor.

Nutrition Facts

Servings: 12
Calories per serving: 160
Total Fat: 6g
Saturated Fat: 2g
Cholesterol: 15mg
Sodium: 40mg
Total Carbohydrates: 25g
Dietary Fiber: 1g
Sugars: 17g
Protein: 2g
Vitamin A: 4%
Vitamin C: 25%
Calcium: 2%
Iron: 4%
Potassium: 90mg

Preparation Time

Prep Time: 40 minutes
Chill Time: 1-2 hours
Total Time: 1.5-2 hours

How to Serve Strawberry Snow Skin Mooncakes

These mooncakes are perfect on their own, but here are a few ways to serve them that will make your treat even more special:

With Tea:

Serve these mooncakes with a hot cup of jasmine tea or green tea. The light, floral notes of the tea will balance perfectly with the sweet, fruity flavor of the mooncakes.

As a Dessert for Gatherings:

These mooncakes will impress at your next gathering or family celebration. Serve them on a beautiful plate, garnished with fresh mint leaves or a sprinkle of edible flowers for an elegant touch.

With a Scoop of Sorbet:

Pair them with a refreshing scoop of lemon or raspberry sorbet for a sweet and tart contrast to the mooncakes’ rich filling.

Additional Tips

Fresh Strawberries:

If fresh strawberries aren’t available, you can substitute with other fruits like mango, or even use pre-made fruit fillings if you’re short on time.

Consistency:

Make sure the strawberry filling is thick enough so it doesn’t run out when you bite into the mooncake. A thick paste will ensure the filling stays inside the snow skin.

Molding the Mooncakes:

Be gentle when pressing the dough into the mold so it doesn’t crack. A light dusting of cornstarch will help prevent sticking.

Make-Ahead:

These mooncakes can be made ahead of time and stored in the fridge for up to 3 days. They also freeze well, so you can make a big batch and enjoy them later!

Vegan Option:

You can skip the salted egg yolk for a completely vegan version. The mooncakes will still be delicious, with the strawberry filling as the star of the show.

FAQ Section

Q1: Can I make these mooncakes without the salted egg yolk?
A1: Yes, absolutely! You can skip the salted egg yolk entirely if you want a sweet-only version of these mooncakes. The strawberry filling will still be delightful on its own.

Q2: Can I use frozen strawberries for the filling?
A2: Yes! Frozen strawberries will work, but make sure to thaw and drain them thoroughly to avoid excess water in the filling.

Q3: How long can I store these mooncakes?
A3: These mooncakes can be stored in the fridge for up to 3 days or frozen for up to a month. Just make sure to let them cool completely before storing.

Q4: Can I make the snow skin ahead of time?
A4: Yes, you can make the snow skin dough a day ahead. Just store it in an airtight container in the fridge and let it come to room temperature before working with it.

Q5: Do I need a special mold for these mooncakes?
A5: While a traditional mooncake mold works best for shaping, you can also use your hands to form them. The mold just gives them their signature look and shape.

Q6: What if my snow skin dough is too sticky?
A6: If your dough is too sticky, add a little more cornstarch until it becomes smooth and easy to handle.

Q7: Can I use other fruit fillings?
A7: Yes! Mango, durian, or even red bean paste would work beautifully as fillings in this snow skin mooncake.

Q8: Do I need to cook the strawberry filling?
A8: Yes, cooking the strawberry puree down helps concentrate the flavor and prevent the filling from being too watery. It should be a thick paste.

Q9: Can I freeze these mooncakes?
A9: Yes, you can freeze them! Just wrap each mooncake individually and store in a freezer-safe container. Thaw in the fridge before serving.

Q10: How do I serve these mooncakes?
A10: Serve them chilled or at room temperature with a hot cup of tea, or pair with a scoop of sorbet for a refreshing dessert.

Conclusion

These Strawberry Snow Skin Mooncakes are a beautiful and delicious twist on a traditional treat. With their delicate, chewy texture and sweet strawberry filling, they’re sure to delight everyone who tries them. Whether you’re celebrating a special occasion or just craving something fruity and fun, these mooncakes are a must-try. Enjoy!

Print