Name: Snowskin Mooncakes
Prep time: 30 min
Yield: 12 mooncakes
Ingredients: 100 g Kou Fien (cooked glutinous rice flour); 70 g Icing sugar; 30 g Shortening; 100 g Water; Lotus seed paste (pineapple paste, and/or chocolate paste (check ingredients to ensure gluten free)); Optional: salted eggs (prepared)

Gluten Free Snowskin Mooncakes

Treat

Equipment Needed: Mooncake Mold

Time Needed: 45 minutes

✓ Gluten Free

✓ Dairy Free

✓ Egg Free

✓ Nut Free

Naturally gluten-free, snowskin mooncakes are a non-baked mooncake with a soft and chewy texture. It is best eaten chilled with a cup of hot Chinese tea.

Ingredients

Dough

100 g Kou Fien (Cooked Glutinous Rice Flour)
70 g Icing sugar
30 g Shortening
100 g Water

Filling

Lotus seed paste, pineapple paste, and/or chocolate paste (check ingredients to ensure gluten free)
Optional: salted eggs, prepared

What you need to know

Kou fien is cooked glutinous rice flour. Do not use plain glutinous rice flour. If you can not find kou fien, glutinous rice flour can be pan fried with some pandan.

Several flavors of filling may be used, so long as the combined weight is 20 grams.

Refrigerate for at least 30 minutes before eating. Store in refrigerator for up to a week.

If you wish to flavor or color the mooncakes, add a few drops of flavoring or food coloring to the water and mix well before adding to the flour mixture.

Instructions

Measure out the kou fien, icing sugar, and shortening into a medium size bowl and mix well with fingers until the shortening is well distributed.
Add water into the dry mixture and mix well.
Knead dough for at least 6 minutes.
Portion:
Dough: 25 g balls
Filling: 20 g balls
Gently press the dough into a flat circle.
Place filling ball in center of the dough and gently wrap the edges around and press together. Roll carefully between hands to smooth out the skin.
Coat the ball lightly with rice flour if sticky and place into a floured mold. Press down gently to fill all the space around the edges.

Traditional molds: Tap the mold firmly on each side to loosen the mooncake. Turn the mold upside down and firmly bang it on the edge of the counter (on a towel) to remove the mooncake. Be sure to keep one hand below the cake to catch it as it falls out.

Press molds: Press firmly against table to shape mooncake. Gently release mooncake into box.

Print Recipe

Snowskin Mooncakes

Naturally gluten-free, snowskin mooncakes are a non-baked mooncake with a soft and chewy texture. It is best eaten chilled with a cup of hot Chinese tea.

Prep Time30 mins

Cook Time0 mins

Course: Dessert

Cuisine: Singapore

Keyword: mid-autumn festival, mooncake, snowskin

Servings: 12 mooncakes

Ingredients

Dough

100 g Kou Fien cooked glutinous rice flour
70 g Icing sugar
30 g Shortening
100 g Water

Filling

Lotus seed paste pineapple paste, and/or chocolate paste (check ingredients to ensure gluten free)
Optional: salted eggs prepared

Instructions

Measure out the Kou Fien, icing sugar, and shortening into a medium size bowl and mix well with fingers until the shortening is well distributed.
Add water into the dry mixture and mix well.
Knead dough for at least 6 minutes.
Portion: Dough: 25 g balls Filling: 20 g balls
Gently press the dough into a flat circle.
Place filling ball in center of the dough and gently wrap the edges around and press together. Roll carefully between hands to smooth out the skin.
Coat the ball lightly with rice flour if sticky and place into a floured mold. Press down gently to fill all the space around the edges.
Traditional molds: Tap the mold firmly on each side to loosen the mooncake. Turn the mold upside down and firmly bang it on the edge of the counter (on a towel to remove the mooncake. Be sure to keep one hand below the cake to catch it as it falls out.
Press molds: Press firmly against table to shape mooncake. Gently release mooncake into box.

Notes

Kou fien is cooked glutinous rice flour. Do not use plain glutinous rice flour. If you can not find kou fien, glutinous rice flour can be pan fried with some pandan.
Several flavors of filling may be used, so long as the combined weight is 20 grams.
Refrigerate for at least 30 minutes before eating. Store in refrigerator for up to a week.
If you wish to flavor or color the mooncakes, add a few drops of flavoring or food coloring to the water and mix well before adding to the flour mixture.