I am going to make Tiramisu Snow Skin Mooncakes for this year’s Mid-Autumn Festival. A coffee jelly (almost like a gummy texture) is wrapped with mascarpone cheese filling. You can expect the perfect balance of espresso and chocolate, ending with a subtle rum flavour. No cooking is needed, and the espresso snow skin can maintain chewy, soft, and mochi-like after 3-4 days in the freezer.

When is Mid-Autumn Festival?

According to the Chinese lunar calendar, the Mid-Autumn Festival falls on the 15th day of the 8th month of the year, which is a full moon day. It is usually in September or early October on the Gregorian calendar. For 2022, it will be on September 10.

What is Snow Skin Mooncake?

Snow skin mooncake is a modern twist on traditional mooncakes. The skin has a soft, chewy mochi-like texture. You can get creative with the filling, which can range from mung bean paste, custard, and cream cheese, to ice cream. Moreover, there’s no baking required, making the process much easier than traditional mooncakes. Therefore, I highly recommend trying your hand at them, especially if you’ve never made mooncakes before.

The key ingredient in snow skin mooncakes is a mixture of glutinous rice flour and rice flour. Despite their similar names, these are two distinct ingredients with unique textures and uses. While rice flour gives a stretchy, cake-like texture when cooked, glutinous rice flour yields a sticky and chewy consistency. Rice flour also imparts a subtle glow to the final product. By combining both flours, the snow skin dough maintains a chewy texture without becoming overly soft or sticky during handling.”

Different Options on Snow Skin Mooncake Fillings

As mentioned earlier, there’s room for creativity when it comes to the fillings. While mung bean paste is a popular option, it does require time and patience to prepare. Personally, I lean towards uncomplicated yet scrumptious fillings that require minimal preparation. Here’s a glimpse of some of the mooncakes I’ve crafted over the years:

• Snow Skin Mooncakes with Shredded Coconut & Purple Yam Lava
• Purple Yam Snow Skin Mooncakes
• Taro Mochi Swirl Mooncakes

This year, I was inspired by my favourite dessert, tiramisu, and created a mascarpone cheese and coffee jelly filling. It tastes just like tiramisu, with a combination of espresso and chocolate flavour, ending with a subtle liqueur flavour.

Frequently Asked Questions

Where to Get the Mooncake Mould Press?

For all my mooncake recipes, I use a 50g mooncake mould press, which is commonly found on Amazon. One pack usually comes in multiple styles and patterns. You can simply put the dough in the press and easily create a photogenic snow skin mooncake.

Where to Get the Filling Mould for Mooncakes?

A filling mold isn’t necessary when crafting fillings that can be effortlessly rolled into a ball shape, like custards and mung bean paste. However, for lava or gummy-like fillings (like the one in this recipe), a silicone mini ice ball mold is recommended. Each ball measures 5g and can be utilized to shape not only ice balls but also ball-shaped fillings. You can find these molds on Amazon; that’s where I got mine.

Tips on Shaping the Perfect Snow Skin Mooncakes

Snow Skin must be cooled

It is important to have cooled snow skin before assembling the mooncakes. If the snow skin is still warm, it will be sticky and too soft to handle. In this recipe, you’ll need to wrap the snow skin in plastic wrap and let it rest in the fridge for at least 1 hour before use. This process ensures that the dough becomes firmer, stretchier, and less sticky.

Cooked Glutinous Rice Flour is needed

Cooked glutinous rice flour is used for coating. While some recipes suggest using cornstarch as a coating, I find it tends to cling a bit too much to the dough. This can cause the dough to dry out faster than usual, resulting in less sharp patterns due to excessive corn starch usage. Making cooked glutinous rice flour is easy – simply microwave glutinous rice flour for 15 seconds or until it warms up. If you don’t have a microwave, you can lightly pan-fry it over low heat until it turns slightly yellow in color.

Make sure the mooncake mould is lightly dusted

Remember, the word ‘lightly’ is key here. If the mooncake mold has an excess of flour, the pattern won’t appear as sharp and clear. However, if you skip the flour entirely, the dough might adhere too much to the mooncake mold. So, it’s vital to gently dust the dough as well.

The Thickness of the Snow Skin

To achieve a well-defined pattern on your final product, aim for a thicker center and thinner edges as you roll out the snow skin dough. Begin by rolling out the dough into a disk shape, then gradually roll outward from the center towards the edges.

Other Mooncake Filling Ideas

You can be creative with the fillings. While mung bean paste is a common choice, it takes time and patience to make. I prefer going for simple and delicious fillings, with minimal preparation. Here are some of the mooncakes I made over the past years:

• Snow Skin Mooncakes with Shredded Coconut & Purple Yam Lava
• Taro Mochi Swirl Mooncakes
• Tiramisu Snow Skin Mooncakes

Alternatively, you can revisit the blog posts from the Mooncake Series:

• Part 1: 4 Easy Mooncake Filling Ideas to try for Mid-Autumn Festival
• Part 2: No-Bake Black & Pink Oreo Cream Cheese Snow Skin Mooncakes
• Part 3: Genmaicah Lava Kinako Snow Skin Mooncakes
• Part 4: Coconut Latte Snow Skin Mooncakes
• Part 5: Fruit Jelly Mooncakes
• Part 6: Black Sesame Lava Cookie Crust Mooncakes
• Part 7: Air Fry Matcha Mochi Mooncakes with Cookie Crust

Tiramisu Snow Skin Mooncakes

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Prep Time 1 hour hr 30 minutes mins

Freezing Time 5 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Dessert, Snack

Cuisine Chinese

Servings 12 pieces

Equipment

• Whisk
• Sieve
• Saucepan
• Mooncake mould 50g
• Silicone mini ice ball mould
• Steamer rack

Ingredients

  

1x2x3x

Snow Skin

• 34 g glutinous rice flour
• 34 g rice flour
• 20 g corn starch
• 20 g sugar
• 34 g evaporated milk can sub 1:1 whipping cream
• 20 g vegetable oil
• 85 g milk
• 49 g espresso approx. 1 shot

Coffee Jelly

• 1 cup espresso
• 2 tbsp sugar
• 3 tbsp gelatin powder or 3 packages

Mascarpone Cheese Filling

• 2 large egg yolk
• ½ cup powdered sugar
• 335 g mascarpone cheese
• 2 tbsp rum or coffee liqueur
• 30 g milk chocolate crispearls

Coffee Jelly

• ¼ cup glutinous rice flour cooked

Cooked Glutinous Rice Flour (for coating)

• ¼ cup glutinous rice flour

Instructions

 

To Prepare Mascarpone Cheese Filling:

• In a metal bowl, combine egg yolks, powdered sugar, and rum. Whisk until well mixed.
• Place the bowl over a pot of hot water. Continue to whisk until the mixture becomes pale and thick, which takes about 5 minutes. This step pasteurizes the egg yolks.
• Remove the bowl from the hot water bath and add mascarpone cheese. Whisk until the mixture is creamy and smooth. Chill in the fridge.

To Prepare Coffee Gummy:

• In a saucepan, combine espresso and sugar. Heat until the sugar is dissolved and the mixture is warm.
• Gradually add gelatin to the mixture, whisking continuously until dissolved. Remove from heat.
• Use a dropper or carefully pour the mixture into a mini ice ball silicone mold. Refrigerate for at least an hour or until solid.

To Prepare Snow Skin:

• In a mixing bowl, sift together rice flour, glutinous rice flour, and corn starch. Add sugar and mix well.
• Add whipping cream, milk, and vegetable oil. Mix until smooth and free of lumps.
• Strain the mixture through a fine sieve into a clean bowl.
• Cover the bowl with plastic wrap, poking a few holes in it. Steam over medium-high heat for 15-20 minutes, or until the mixture is no longer liquid.
• Once cooked, use a fork to mash the mixture. Let it cool, or speed up the process by chilling it in the freezer for 5 minutes until lukewarm.
• Knead the cooled dough until smooth, which should take about 5-10 minutes. Wrap in plastic wrap and refrigerate for at least 1 hour.

To Prepare Cooked Glutinous Rice Flour:

• Place glutinous rice flour in a microwave-safe bowl. Heat for 15 seconds or until warm.
• Alternatively, stir-fry the flour in a frying pan over low heat until it turns light yellow.

To Assemble Snow Skin Mooncakes:

• Line a baking sheet with parchment paper and prepare a piping bag with the mascarpone cheese filling. Remove the coffee gummies from the mold.
• Pipe 10g of mascarpone cheese filling onto the prepared baking sheet. Place a coffee gummy in the center, then pipe an additional 15g of mascarpone cheese filling on top, ensuring the gummy is fully covered. Repeat with the remaining ingredients.
• Freeze the filled baking sheet for at least 30 minutes.
• Divide the snow skin dough into 20g portions and roll into balls. Lightly coat each ball with cooked glutinous rice flour and flatten it, making the center thicker and the edges thinner.
• Remove one cheese filling from the freezer at a time. Wrap it with a piece of snow skin dough, sealing the edges tightly.
• Lightly coat the mooncake with cooked glutinous rice flour, shaking off the excess.
• Sprinkle some cooked glutinous rice flour into the mooncake mold. Press the filled dough into the mold to create a pattern.
• Place the finished mooncakes in an airtight container and freeze overnight.
• Before serving, transfer mooncakes to the fridge for 1 hour for a better texture, or leave at room temperature for 15-20 minutes. Enjoy!

Keyword Coffee, Mooncakes, Tiramisu

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