About The Snowskin Mooncake

 

A tender and fragrant mochi wrapper encases a creamy custard filling in a snowskin mooncake. There are no unusual ingredients in this recipe, and everything can be ordered online if you don't have access to an Asian market. It's a lovely ode to the Mid-Autumn Festival.

More about the snowskin mooncake - https://en.wikipedia.org/wiki/Snow_skin_mooncake

The skin of the snowskin mooncake is soft, with a thin and chewy texture. It's also known as ice mooncake or crystal mooncake. The colour and texture of the mooncake wrapper are referred to as "snow." In contrast to the traditional baked sugary pastry, the snowskin mooncake is made with sticky rice flour dough and served chilled.

Unlike the more common traditional mooncake varieties, snowskin mooncakes are not baked. It's a Hong Kong mooncake that's becoming increasingly popular in Singapore.

Our snowskin mooncakes are arguably the best in Singapore for their great cold skin texture. Their fruity internal fillings make you feel even better.

The soft outer layer of snowskin mooncakes distinguishes them. Soft marshmallow cubes and soft muah chee paste have comparable chewability.

Singaporeans appreciate the coolness of snowskin and keep their mooncakes chilled until ready to eat. A cold dessert would be beneficial to everyone, especially those who live in this country's hot climate.

Because of their chewy and frozen texture, snowskin mooncakes are a healthier alternative to traditional mooncakes. Snowskin mooncakes are thought to be healthier than traditional mooncakes because they contain less fat and are made with less oil.

It tastes best cold, almost like ice cream. Snowskin mooncakes are frequently compared to mochi ice cream because both have glutinous rice crusts and must be kept frozen.

Gao Fen, a processed glutinous rice flour, is used to make mooncakes and Cantonese dim sum. Other names for it include cooked glutinous rice flour and fried glutinous rice flour. Because the flour has been cooked, it can be eaten raw when combined with other ingredients. The majority of snowskin mooncake recipes use this method because it is simple to execute, requires fewer ingredients, and produces a better-tasting result.