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

The main ingredients in this unbaked mooncake version are kou fien and icing sugar (confectioner's sugar). 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.

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

1. 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.

2. Add water into the dry mixture and mix well.

3. Knead dough for at least 6 minutes.

4. Portion: Dough: 25 g balls Filling: 20 g balls

5. Gently press the dough into a flat circle.

   

6. 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.

7. 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

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.