Home » Recipe Index » Desserts » Easy Recipe for Strawberry Snow Skin Mooncake

Easy Recipe for Strawberry Snow Skin Mooncake

Here is an easy recipe for Strawberry Snow Skin Mooncake! These soft, chewy, and Instagramable treats are bursting with strawberry flavor and perfect for any occasion. Easy to make, impossible to resist – let’s learn how to make it!

Strawberry snow skin mooncake on a bamboo tray.

Save This Recipe!

We’ll email you this recipe, so you can come back to it later!

Mooncake

Mooncakes are traditional Chinese pastries enjoyed during the Mid-Autumn Festival. They’re a big part of the celebration, which happens on the 15th day of the 8th lunar month when the moon is at its brightest. Families gather to admire the moon and share mooncakes together.

There are tons of mooncake varieties in China, each with its own flair. The classic baked version, from Guangdong and Guangxi, has a soft, shiny crust and sweet fillings like red bean or lotus seed paste, often with a salted egg yolk center. Check out my Traditional Hong Kong Style Mooncake recipe if you want to try making them—you’ll need Golden Syrup, but it’s easy to DIY!

For a modern twist, try snow skin mooncakes. No baking required—just a soft, mochi-like skin and endless filling options, from custard to ice cream. They’re super easy to make, even for beginners, and you can customize the colors for a gorgeous result. Perfect for a fun, festive treat!

Why You Will Love This Recipe


  • Everyone loves it – The cute shape and beautiful color will make you fall in love instantly.
  • Easy to make – I know the process photos are quite a lot, but bear with me. It is actually pretty easy to make.
  • Soft and chewy texture – This recipe for snow skin mooncake results in soft and chewy texture just like mochi.
  • Tasty – The fresh strawberry inside the custard blends well with the melt-in-the-mouth snow skin mochi.

Recipe Ingredients

Collaged photos of strawberry snow skin mooncake ingredients.

Ingredient Notes

Glutinous rice flour, rice flour, cornstarch or wheat starch – The combination of these three flour will make the mooncake skin chewy and tendery. You can get these three types of flour in Asian grocery store. Toast them for 5 minutes on a frying pan before using.

Powdered sugar – I use powdered sugar so it dissolves easily and make the batter smooth.

Milk – You can use fresh milk or UHT milk.

Oil – Use vegetable oil that is odorless. I will highly recommend coconut oil because it is colorless and odorless.

Custard Filling

Caster sugar – The best option for sugar is to use caster sugar as it melts easily during the process because of the small granules.

Unsalted butter – Use unsalted butter to make the custard smooth and easy to shape.

Fresh strawberries – Choose small strawberries if you can or cut it smaller to fit into the mooncake mold.

Substitutions & Variations

Substitute strawberry paste with pandan extract to make pandan snow skin mooncake or with matcha powder to make Green Tea Snow Skin Mooncake. You can also try it with ube paste.

Red bean or white lotus are the classic mooncake fillings. The ready made fillings can be purchased at any Asian grocery store or you can also make it yourself.

How to Make

Photo collage of making the custard filling.

STEP 1. Let’s first make the custard filling. In a mixing bowl put in milk powder, cake flour, and cornstarch (Image 1). Put in the eggs (Image 2). Whisk well (Image 3). Strain the mixture to get a smooth texture (Image 4).

Collaged photos of processing the custard filling.

STEP 2. Pour the mixture on a non-stick pan (Image 5). Turn on the stove for low to medium heat. Stir with a spatula until it thickens. Add in the butter (Image 6) and let the butter mix well (Image 7). Wrap with cling wrap (Image 8) and chill in the chiller.

Collaged photos of making the snow skin mooncake.

STEP 3. Roast the glutinous rice flour, rice flour, and cornstarch on a pan for 3-5 minutes (Image 9). Remember to keep stirring the flour. Transfer to a bowl. Pour in the milk (Image 10) and condensed milk (Image 11). Stir well. Strain to make sure the batter is smooth (Image 12).

Collaged photos of preparing to steam the snow skin.

STEP 4. Brush some oil on the surface of a bowl (Image 13). Pour the mixture into the bowl (Image 14). Steam for 20 minutes (Image 15). After 20 minutes, use a spatula to cut the dough into smaller parts (Image 16).

Photo collage of kneading the snow skin dough.

STEP 5. Add in some oil into the dough (Image 17). You can wait until it cools down a little bit. Start kneading until the dough becomes smooth (Image 18). Divide some of the dough and add strawberry paste (Image 19). Knead both the white and pink dough and shape them into balls (Image 20).

Photo collage of shaping the snow skin mooncake.

STEP 6. Sprinkle some roasted glutinous rice flour on the working table (Image 21). Divide the white dough into 15-17 small dough. The same applies to the pink dough. Combine the white and pink dough and round them. The total weight of the white and pink dough should be 20-22 grams (Images 22, 23). Round the chilled custard, divide the custard into 15-17 small balls (Image 24). The custard should weigh around 20-28 grams. If you use a small strawberry inside, reduce the amount of the custard. The total weight of the skin, the custard, and the strawberry should be 50-52 grams.

Photo collage of shaping the filling and the mooncake.

STEP 7. Wrap the strawberry with the custard and shape it like a ball (Image 25). Roll flat the skin with a rolling pin and put the custard in the center of the skin (Images 27, 28).

Photo collage of the shaping the mooncake with a mooncake mold.

STEP 8. Gently pull the skin to wrap the custard filling completely (Image 29). Brush some flour to the mooncake mold and the rolled dough (Images 30, 31). Put the dough into the mold and press on the table (Image 32). There you have your beautiful snow skin mooncake. Brush the excess flour and brush with a little oil to make it look moist. There, you have your beautiful strawberry snow skin mooncake.


Pro Tips


  • Roast the glutinous rice flour, rice flour, and cornstarch because this is a no bake mooncake. Roast some glutinous rice flour to help you shape the mooncake easily.
  • Let the mochi dough cool down after steaming so that you can knead with your hands easily.
  • Always dust the round mochi with glutinous rice flour lightly before putting it in the mooncake mold to prevent the dough sticking to the crevices. Do not put too much flour, you want the pattern to be clear of flour.
  • Lightly brush the shaped mooncake with some oil after you clean up the excess flour.
  • When cooking the custard, make sure it is not too dry and not too wet either, so when it has cooled down, you can easily shape the custard round.

Serving

Chill the snow skin mooncake in the chiller. It is best served straight from the fridge. Prepare a glass of Oolong Milk Tea or Earl Grey Milk Tea to pair it with.

FAQs for Strawberry Snow Skin Mooncake

Is Snow Skin Mooncake the same as Mochi?

Even though the ingredients used to make the skin are almost the same, they are different in texture. Mochi is much softer and chewier than snow skin mooncake.

How long can the Strawberry snow skin mooncake stay fresh?

These mooncakes can only stay fresh for up to 3 days if stored in an airtight container in the fridge. I recommend you consume within three days.

Can I freeze this snow skin mooncake?

Since there is a fresh strawberry inside the filling, I would highly recommend keeping the mooncake in the freezer. If you eliminate the strawberry and use only the custard, you can just keep it in the chiller.

What kind of mooncake mold should I use?

You can either use a 50 gr, 75 gr, or 100 gr mooncake mold. Adjust the weight according to the size of the mooncake mold you use.

A cut strawberry snow skin mooncake with fresh strawberries in front.

Storage

Make sure you keep each mooncake wrapped in a plastic bag to keep it from being dry in the chiller. Keeping it in a closed container will make it stay soft.

Other Chinese desserts that you might want to try:

More Dessert Recipes

Chocolate chiffon cake on a white plate with blue and white napkin.

Super Moist Chocolate Chiffon Cake

A photo of several pukis with different flavours on a plate.

How to Make Soft and Plump Pukis

Portuguese egg tart on trays on a marble table.

Easy and Fast Portuguese Egg Tart Recipe

Did you try this recipe?

Leave a ⭐️⭐️⭐️⭐️⭐️ rating + review below and share it on InstagramFacebook, and Pinterest!

Thank you! – Claudia

Strawberry snow skin mooncake on a white plate and bamboo tray.

Strawberry Snow Skin Mooncake

Strawberry snow skin mooncake with a soft and chewy texture with custard and fresh strawberry inside. This no bake dessert is perfect for mid-Autumn festival!
5 from 1 vote
Print Pin Rate
Course: Cake, Dessert, Desserts
Cuisine: Asian, Chinese
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 15 pcs
Calories: 139kcal
Author: Claudia

Equipment

  • 1 mooncake mold 50 gr

Ingredients

Snow Skin

  • 50 gr glutinous rice flour
  • 50 gr rice flour
  • 30 gr corn starch
  • 30 gr sugar
  • 1 gr salt
  • 186 gr milk
  • 25 gr condensed milk
  • 30 gr oil

Filling

  • 30 gr milk powder
  • 30 gr cake flour
  • 30 gr cornstarch
  • 1/2 gr salt
  • 120 gr milk
  • 3 eggs
  • 60 gr sugar
  • 50 gr unsalted butter

Instructions

Custard Filling

  • Let's first make the custard filling. In a mixing bowl put in milk powder, cake flour, and cornstarch. Put in the eggs. Whisk well. Strain the mixture to get a smooth texture .
  • Pour the mixture on a non-stick pan. Turn on the stove for low to medium heat. Stir with a spatula until it thickens. Add in the butter and let the butter mix well . Wrap with cling wrap and chill in the chiller.

Snow Skin

  • Roast the glutinous rice flour, rice flour, and cornstarch on a pan for 3-5 minutes. Remember to keep stirring the flour. Transfer to a bowl. Pour in the milk and condensed milk. Stir well. Strain to make sure the batter is smooth.
  • Brush some oil on the surface of a bowl. Pour the mixture into the bowl. Steam for 20 minutes. After 20 minutes, use a spatula to cut the dough into smaller parts.
  • Add in some oil into the dough. You can wait until it cools down a little bit. Start kneading until the dough becomes smooth. Divide some of the dough and add strawberry paste. Knead both the white and pink dough and shape them into balls.
  • Sprinkle some roasted glutinous rice flour on the working table. Divide the white dough into 15-17 small dough. The same applies to the pink dough. Combine the white and pink dough and round them. The total weight of the white and pink dough should be 20-22 grams. Round the chilled custard, divide the custard into 15-17 small balls . The custard should weigh around 20-28 grams. If you use a small strawberry inside, reduce the amount of the custard. The total weight of the skin, the custard, and the strawberry should be 50-52 grams.
  • Wrap the strawberry with the custard and shape it like a ball. Roll flat the skin with a rolling pin and put the custard in the center of the skin.
  • Gently pull the skin to wrap the custard filling completely. Brush some flour to the mooncake mold and the rolled dough. Put the dough into the mold and press on the table. There you have your beautiful snow skin mooncake. Brush the excess flour and brush with a little oil to make it look moist. There, you have your beautiful strawberry snow skin mooncake.

Video

Notes

  • Roast the glutinous rice flour, rice flour, and cornstarch because this is a no bake mooncake. Roast some glutinous rice flour to help you shape the mooncake easily.
  • Let the mochi dough cool down after steaming so that you can knead with your hands easily.
  • Always dust the round mochi with glutinous rice flour lightly before putting it in the mooncake mold to prevent the dough sticking to the crevices. Do not put too much flour, you want the pattern to be clear of flour.
  • Lightly brush the shaped mooncake with some oil after you clean up the excess flour.
  • When cooking the custard, make sure it is not too dry and not too wet either, so when it has cooled down, you can easily shape the custard round.

Nutrition

Serving: 1piece | Calories: 139kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 69mg | Potassium: 81mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 187IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 0.2mg
Tried this Recipe? Tag me Today!Mention @ButterJoyKitchen or tag #butterjoykitchen!
Get our free recipe book!

When you join our newsletter

Similar Posts

One Comment

  1. 5 stars
    You will fall in love with this lovely dessert! It is very easy to make and perfect for a beginner in the kitchen who wants to start making dessert without baking. The combination of soft custard inside and and the chewy skin is so perfect!

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating