Kids Hate Mooncakes. Not this One.
A no-bake snowskin mooncake featuring a fresh strawberry and red bean filling, inspired by Japanese daifuku. This recipe offers a light and refreshing alternative to traditional mooncakes, perfect for pleasing even picky eaters.
Ingredients
- 200g glutinous rice flour
- 50g all-purpose flour
- 30g powdered sugar
- 200ml milk
- 50ml vegetable oil
- 1/4 tsp salt
- 150g red bean paste
- 8-10 fresh strawberries, hulled and halved
Instructions
- 1
In a large bowl, whisk together the glutinous rice flour, all-purpose flour, powdered sugar, and salt.
- 2
Gradually whisk in the milk and vegetable oil until a smooth batter forms. Ensure there are no lumps.
- 3
Pour the batter into a microwave-safe dish. Cover with plastic wrap, leaving a small corner open for steam to escape.
- 4
Microwave on high for 2 minutes. Stir the batter, then microwave for another 2 minutes. Stir again and microwave for 1-2 minutes, or until the dough is cooked through and no longer sticky.
- 5
Let the cooked dough cool slightly. Once cool enough to handle, knead it on a lightly floured surface until smooth and elastic. This is your snowskin dough.
- 6
Divide the snowskin dough into 8-10 equal portions. Flatten each portion into a disc.
- 7
Take one portion of snowskin dough and flatten it further. Place a spoonful of red bean paste in the center, followed by a halved strawberry. You can add more red bean paste if desired to fully enclose the strawberry.
- 8
Carefully wrap the snowskin dough around the filling, pinching the edges to seal completely. Roll gently into a ball.
- 9
Repeat steps 7 and 8 for the remaining dough and filling.
- 10
Optional: Lightly dust the finished mooncakes with cornstarch or glutinous rice flour to prevent sticking.
Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins
Pro Tips
- •Ensure the snowskin dough is thoroughly cooked to avoid a raw flour taste.
- •If the snowskin dough becomes too sticky, lightly dust your hands and the work surface with glutinous rice flour or cornstarch.
- •For best results, use fresh, firm strawberries. If strawberries are very large, you may need to adjust the amount of dough or filling.
- •Store the finished mooncakes in an airtight container in the refrigerator for up to 2-3 days.
Variations
- •Use other fresh fruits like blueberries, raspberries, or mango chunks instead of strawberries.
- •Experiment with different fillings such as taro paste, lotus seed paste, or even a chocolate ganache.
- •Add a few drops of food coloring (like pink or green) to the snowskin dough for a more vibrant appearance.
- •For a richer flavor, you can lightly toast the glutinous rice flour and all-purpose flour before mixing.
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