Friday, September 22, 2006

Cherry & coconut snow skin mooncake

Ingredients for snow skin:

120 gm. Kao fen - fried glutinous rice flour
130 gm. icing sugar
75 gm. water
50 gm. boxed coconut milk
50 gm. shortening

Ingredients for filling:

200 gm. dessicated coconut
40 gm. butter - softened
30 gm. castor sugar
30 gm. icing sugar
100 ml. cold water
50 gm. kao fen - fried glutinous rice flour
50 gm. cherries - diced into small pieces


(1) For snow skin: Mix fried glutinous rice flour, icing sugar and shortening together.
(2) Pour in coconut milk and water and mix till a dough is formed. Do not overknead the dough. Leave aside for 15 mins.
(3) Mix all the ingredients together and then weigh and scale into small balls.
(4) Wrap fillings with snow skin and press into moulds and then knock it out.
(5) For storage, always keep the snow skin moon cake in the refrigerator, covered tightly.

Note: Weight of skin and fillings is according to the mould that you are using. For small mould like mine, I used 25 gm. fillings with about 25 gm. skin.

For dusting moulds and hands, please use some steamed Hong Kong flour.


Anonymous said...

Hi Lucy
Another yummy innovation of yours.
Thanks for sharing recipe.
I wonder if this can be kept in the fridge for at least a week before the coconut goes bad?

Regards from Cecily.

yochana said...


This mooncake uses dessiccated coconut and it can last a very long time in the fridge.

I made the desiccate coconut myself by roasting the fresh coconut in the oven over slow heat. You can buy ready made ones from the bakery mart.


jadepearl said...

Wah seh...didn't visit your blog for so long (been real busy) and so many delicious food. Yummylicious!!! Keep up the good work!!!

BTW, I just baked the traditional mooncake. However, the skin is now browned like yours...maybe its my oven..hmmm!!!

yochana said...

Hi jadepearl,

Perhaps the next time you make your traditional mooncakes, you can add additional 1/4 tsp. of alkaline water for a darker colour and the imprint will be stronger. Maybe your alkaline water is not so strong.


Anonymous said...

Hi Aunty Yochana,

I've tried this recipe. It taste ok but juz that the appearance not as good as yrs. Prob got to master the skill of 'moulding' & 'knocking' out the mooncake. BTW, may I know what's the diff between this the traditional kind of snow skin with lotus paste which you had posted? I realise there is some diff in the ingredients? Izzit the texture diff that's why you use diff ingredients? Sorry for being so long winded....

Mrs Tan

yochana said...

Hi Mrs. Tan,

Most snow skin recipe can be used. The most important thing is that you must not knead too long. It will become chewy and hard to handle.


Anonymous said...

Aunty Yochana,

Tks for your advice. Shall give it another go and hope to get it right this time. Tks again.

Mrs Tan

L4niee said...

icing sugar is powder sugar right aunty ???

yochana said...


Anonymous said...

Dear yochana

As "kao fen" is for making snow skin, but beside that what can we make? can teach me using kao fen to make "mochi" thanks.

yochana said...

Hi anonymous,

We don't use kao fen for mochi. For mochi, you can buy the Japanese Mochi flour or steam the glutinous rice flour with water and sugar.

Kao fen can use for making soft candy, chicken biscuit, etc. Can make kao fen biscuits.


Anonymous said...

hi yochana

I wonder if you can teach me how to make soft candy n biscuits using kao fen.


Anonymous said...

Hi Aunty

Just a suggestion. Do you think I can replace the cherries with fresh strawberries?

Do you think it can last long?


yochana said...

Hi May,

Like what you've said, it can't last long.


Anonymous said...

Thanks Aunty.

Planning to make this tomorrow, but I was just wondering how many mooncakes can I make with the recipe? I only have the big moulds.


IT said...

Hi Aunty, i made some snow skin mooncakes last week, but it turned out to be soft, and sticky. When i sliced it, i had a hard time slicing them apart. Please advice me what went wrong. Thanks.

yochana said...

Hi IT,

Leave it in the fridge to let it harden a first before slicing.

It will set.


Seko & Soc said...

Dear Aunty,

Can I substitute shortening by butter? I cannot find shortening in my place

Aunty Yochana said...

hi Seko & amp..

Shortening only...not butter. it will turn funny and the colour will change. If you don't mind the buttery taste, then i should think that it's alright. Try half a recipe and see how it turns out.


Anonymous said...

thank you very much for sharing. I used dried fruits with a bit of rum. Yummy, thank you again. hweehwee

Angel said...

Hello! May I know what can I substitute shortening with? Like vegetable oil?