There’s something incredibly delightful about the combination of a soft, chewy snow skin dough and a sweet, fruity strawberry filling. These Strawberry Snow Skin Mooncakes are a modern twist on traditional mooncakes, offering a refreshing and lighter alternative. With their delicate texture and vibrant flavor, these mooncakes are perfect for celebrating special occasions or simply enjoying as a unique dessert. Whether you’re a fan of traditional mooncakes or looking to try something new, these strawberry-infused treats are sure to impress. Trust me, once you try them, you’ll want to make them again and again

Why You’ll Love This Recipe

This recipe isn’t just about the ingredients it’s about creating a dessert that’s as satisfying as it is easy to make. Here’s why it’s a favorite

Soft and Chewy Texture: The snow skin dough provides a tender, melt-in-your-mouth base that’s both light and airy.
Bright Strawberry Flavor: Fresh strawberries bring a refreshing burst of sweetness and tanginess to the filling.
Quick and Easy: With straightforward steps and minimal prep time, this recipe comes together in under an hour. Ideal for busy days when you still want something delicious.
Customizable: Add your favorite toppings chopped nuts, coconut flakes, or even chocolate chips to make each batch unique.
Crowd-Pleasing: A guaranteed hit with both kids and adults. Who can resist the irresistible combo of soft dough and fruity filling

Ingredients

Glutinous Rice Flour: Provides structure and ensures the dough holds its shape while staying soft and chewy.
Cornstarch: Helps prevent the dough from sticking and adds a slightly crispy texture.
Sweetened Condensed Milk: Adds sweetness and creaminess to the dough.
Butter: Adds richness and helps bind the dough together. Let it soften before using.
Fresh Strawberries: Ripe strawberries provide natural sweetness and the signature flavor of the filling.
Sugar: Sweetens the strawberry filling without overpowering the other flavors.
Cornstarch (for dusting): Prevents the dough from sticking during shaping.

Note: the full ingredients list, including measurements, is provided in the recipe card directly below

Instructions

Let’s dive into the steps to create these delightful mooncakes

Prepare the Dough: In a large bowl, mix glutinous rice flour, cornstarch, and sweetened condensed milk until a smooth dough forms. Knead the dough until it’s pliable and elastic. Cover and chill in the refrigerator for at least 30 minutes.
Make the Filling: In a separate bowl, mash ripe strawberries with sugar. Stir until the mixture thickens slightly. Set aside to cool.
Shape the Dough: Divide the chilled dough into equal portions. Roll each portion into a ball and flatten slightly.
Assemble the Mooncakes: Place a spoonful of strawberry filling in the center of each flattened dough piece. Fold the dough over the filling, sealing the edges tightly to form a ball. Shape into desired mooncake shapes using a mold if desired.
Chill and Serve: Place the shaped mooncakes on a plate and refrigerate for at least 1 hour to set. Serve chilled and garnish with powdered sugar or fresh mint leaves if desired

Nutrition Facts

Servings: 8
Calories per serving: 250

Preparation Time

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

How to Serve Strawberry Snow Skin Mooncakes

These mooncakes pair wonderfully with various accompaniments. Here are a few serving suggestions to enhance your dining experience

Fresh Berries: Serve with a side of mixed berries for added freshness.
Tea: Pair with a cup of green tea or herbal tea for a traditional touch.
As a Standalone: Sometimes, these mooncakes are decadent enough to enjoy on their own. Simply savor each bite and let the flavors dance on your palate

Additional Tips

Here are some extra tips to help you get the most out of this recipe

Use Fresh Strawberries: The riper the strawberry, the sweeter the filling. Avoid overly green strawberries.
Double the Batch: This recipe scales easily, so feel free to double it for larger gatherings or meal prep.
Freeze for Later: Wrap individual mooncakes tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.
Add Toppings: For an extra indulgent touch, sprinkle with chopped nuts, drizzle with melted chocolate, or add a dusting of powdered sugar on top.
Experiment with Fillings: Try adding different fruits like mango, blueberries, or peaches for variety

FAQ Section

1. Can I use store-bought glutinous rice flour? Yes! Using store-bought flour saves time and ensures a consistent texture.
2. What type of strawberries should I use? Ripe strawberries with brown spots work best for the richest flavor. Avoid overly green strawberries.
3. Can I make these mooncakes ahead of time? Yes, you can prepare the dough and filling up to a day in advance and refrigerate them. Assemble just before serving.
4. How do I store leftover mooncakes? Keep them in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage.
5. Can I freeze the mooncakes? Absolutely! Wrap individual mooncakes tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.
6. Can I double the recipe? Definitely. Doubling the recipe is simple and ensures you have plenty for leftovers or feeding a crowd.
7. Is this recipe suitable for a low-sugar diet? Not as written, but you can reduce the amount of sugar in the filling or use a sugar-free alternative.
8. Can I skip the condensed milk? You can, though the condensed milk adds richness and creaminess. Substitute with yogurt or a non-dairy alternative for a similar effect.
9. Do I need to chill the dough? Chilling is essential for achieving a soft, chewy texture.
10. Can I add toppings to the mooncakes? Absolutely! Sprinkle with chopped nuts, drizzle with caramel sauce, or add a dusting of powdered sugar for added flair

Conclusion

There you have it a delicious and refreshing Strawberry Snow Skin Mooncake recipe that’s sure to become a go-to dessert in your kitchen. With their soft, chewy texture and vibrant strawberry flavor, these mooncakes are a treat that satisfies both your cravings and creativity. So gather your ingredients, mix things up, and let’s create something amazing together! Your taste buds will thank you.

Strawberry Snow Skin Mooncakes

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Author: Ikram
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 2 hours 40 minutes
Yield: 6–8 mooncakes 1x
Category: Dessert
Method: Steaming & Chilling
Cuisine: Asian
Diet: Vegetarian

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Description

These Strawberry Snow Skin Mooncakes are soft, chewy, and filled with a sweet and fruity strawberry filling. A refreshing no-bake treat, perfect for special occasions or simply as a delicious dessert!

Ingredients

Units Scale

For the Snow Skin:

1 cup glutinous rice flour
1/2 cup powdered sugar
1/2 cup water
1/4 cup vegetable oil
1/2 teaspoon pandan extract (optional, for color and flavor)

For the Filling:

1 cup strawberry jam or fresh strawberries (pureed)
1/2 cup sweet red bean paste (optional, for added flavor)
Chopped strawberries (optional, for added texture)

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Instructions

Prepare the Snow Skin

Mix Ingredients: In a mixing bowl, combine the glutinous rice flour and powdered sugar. Gradually add the water and vegetable oil, mixing until smooth. Add pandan extract if using.
Steam the Mixture: Pour the mixture into a heatproof dish and steam over boiling water for about 20-25 minutes, stirring halfway, until it becomes translucent and sticky.
Cool: Remove from the steamer and let it cool slightly before handling.

2. Prepare the Filling

If using fresh strawberries, puree them and mix with strawberry jam and red bean paste (if using) to create a smooth filling. Adjust sweetness to taste.

3. Assemble the Mooncakes

Divide the Snow Skin: Once cool, divide the snow skin into small portions (about 1.5 oz or 40g each).
Shape the Filling: Roll the filling into small balls (about 1 oz or 30g each).
Wrap the Filling: Flatten a piece of the snow skin dough, place a filling ball in the center, and gently wrap it around, sealing well.
Mold the Mooncakes: Lightly dust a mooncake mold with cornstarch or flour, place the filled ball inside, press gently, and release.

4. Chill and Serve

Chill: Refrigerate the mooncakes for at least 2 hours to set.
Serve: Enjoy chilled as a refreshing dessert!

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Notes

Pandan extract adds a subtle color and flavor to the snow skin, but it is optional. If you can’t find it, the mooncakes will still taste delicious without it.
If you prefer a smoother filling, feel free to strain the strawberry jam or pureed strawberries before using.
Sweet red bean paste adds a traditional flavor, but it can be omitted for a purely strawberry filling. You can also substitute it with other fillings like matcha or lotus seed paste.
If the snow skin mixture is too thick, add a bit more water until it reaches a smooth, thick but spreadable consistency.
Use a mooncake mold for better shape and texture. If you don’t have one, you can shape them by hand, but the pattern might not be as defined.

Nutrition

Serving Size: 1 mooncake
Calories: 180 kcal
Sugar: 15g
Sodium: 10mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 10mg