I can never resist the soft, snowy bite of these chilled mooncakes, especially when the creamy custard center is hiding inside. One look at that delicate pastel skin and silky golden filling, and I’m already reaching for another.

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I am obsessed with Snow Skin Mooncake With Custard Filling because it hits that rare spot between delicate and seriously rich. I love how the chilled, soft bite from glutinous rice flour gives way to a thick golden center packed with salted egg yolks, and I cannot stop thinking about that sweet-salty punch.

But the texture. I mean that smooth chew, that creamy middle, that clean little slice when I cut through it.

And I love how fancy it looks without acting precious. I want it cold, chewy, custardy, addictive, and completely worth stealing from the box every single time.

Ingredients

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Glutinous rice flour gives that soft, chewy bite you expect from snow skin.
Rice flour keeps the dough from feeling too sticky or gummy.
Tapioca starch adds bounce, while cornstarch makes it a little softer.
Icing sugar sweetens gently and keeps the wrapper smooth, not gritty.
Milk makes it richer, but water works if you want it lighter.
Vegetable oil keeps the skin tender and helps it stay flexible.
A pinch of salt makes the sweetness taste less flat.
Food coloring is just for fun, but it’s cute for gifting.
Dusting starch saves your sanity when the dough gets clingy.
Salted egg yolks bring that rich, savory-sweet custard vibe.
Butter makes the filling creamy, smooth, and honestly pretty irresistible.
Condensed milk adds sweetness and that cozy milky flavor.
Milk powder boosts the creamy taste without making things runny.
Custard powder gives color, flavor, and a firmer, bakery-style filling.
Basically, sugar and water help balance and loosen the custard.

Ingredient Quantities

Snow skin dough: 120 g glutinous rice flour

Snow skin dough: 30 g rice flour

Snow skin dough: 30 g tapioca starch (or cornstarch)

Snow skin dough: 60 g icing sugar

Snow skin dough: 250 ml milk (or water)

Snow skin dough: 30 g vegetable oil

Snow skin dough: pinch of salt

Snow skin dough: food coloring as desired (optional)

Dusting: extra cornstarch or potato starch for dusting, about 30 g

Custard filling: 6 salted egg yolks (about 90 g)

Custard filling: 80 g unsalted butter

Custard filling: 80 g sweetened condensed milk

Custard filling: 40 g milk powder

Custard filling: 20 g custard powder (or vanilla custard mix)

Custard filling: 30 g granulated sugar

Custard filling: 1 tablespoon water (to adjust consistency)

How to Make this

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1. Prepare the salted egg yolks by rinsing and patting dry, then steam or bake them at 160 C for 10 minutes until cooked through; mash or pulse to a fine crumble and set aside.

2. Make the custard filling by creaming 80 g unsalted butter with 30 g granulated sugar until smooth, then add 80 g sweetened condensed milk and mix until combined.

3. Stir in 40 g milk powder and 20 g custard powder, then add the mashed salted egg yolks and mix thoroughly; if the mixture is too thick, add up to 1 tablespoon water to adjust to a pipeable but firm consistency.

4. Portion the custard filling into small balls about 20 to 25 g each, place on a tray, cover and chill in the fridge or freeze briefly until firm but still pliable.

5. For the snow skin dough, whisk together 120 g glutinous rice flour, 30 g rice flour, 30 g tapioca starch or cornstarch, 60 g icing sugar and a pinch of salt in a bowl.

6. Gradually add 250 ml milk or water and 30 g vegetable oil to the dry mix, stirring until smooth and lump free; add food coloring if using and mix to distribute evenly.

7. Steam the dough mixture over medium heat for 12 to 15 minutes until the dough turns translucent and is cooked through, stirring every few minutes to prevent lumps; remove and cover with plastic wrap to avoid drying.

8. While still warm but cool enough to handle, transfer the dough to a surface dusted with about 30 g cornstarch or potato starch and knead gently until smooth and elastic, adding more starch as needed to prevent sticking; divide into portions matching the number of filling balls.

9. Flatten each dough portion into a thin disc, place a chilled custard filling ball in the center, wrap the dough around the filling and roll briefly to seal and smooth; dust and lightly press into a mooncake mold or shape by hand.

10. Place finished mooncakes in an airtight container and chill in the fridge for at least 1 to 2 hours to set the snow skin before serving. Store chilled and consume within a few days.

Equipment Needed

1. Mixing bowls (various sizes)
2. Kitchen scale
3. Steamer or oven with baking tray
4. Electric mixer or sturdy spatula for creaming
5. Fine sieve or whisk for dry ingredients
6. Silicone spatula and wooden spoon
7. Small ice cream scoop or tablespoon for portioning
8. Plastic wrap, baking tray and mooncake mold or small round cutter

FAQ

How do I prevent the snow skin dough from being too sticky or too dry?
If the dough is too sticky, dust your work surface and hands with a little cornstarch or potato starch and knead gently until manageable. If it is too dry and cracks, sprinkle a few drops of milk and knead until smooth. Resting the dough wrapped in plastic for 20 minutes helps it hydrate evenly.

Can I use water instead of milk in the snow skin dough?
Yes. Water works and yields a slightly less rich skin. Milk gives a softer texture and more flavor. If you use water, you can add a teaspoon of vegetable oil to improve tenderness.

How do I make the custard filling smooth and not grainy?
Cook the custard mixture on low to medium heat and stir constantly until it thickens. Ensure the powdered ingredients are fully dissolved before heating and strain the cooked custard through a fine sieve if needed. Avoid high heat to prevent curdling or graininess.

How should I prepare the salted egg yolks for the filling?
Rinse the yolks gently, steam or bake them at low heat until set, then mash or process until smooth before incorporating into the custard. Baking at 160 C for about 10 minutes or steaming for 8 minutes are common methods.

Can I color the snow skin dough and when should I add the coloring?
Yes. Add gel or liquid food coloring to the liquid portion before mixing into the dry flours so the color distributes evenly. Start with a small amount and increase until you reach the desired shade.

How long can I store the finished mooncakes and can they be frozen?
Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individually wrapped mooncakes for up to 1 month. Thaw in the refrigerator overnight before serving and let them sit at room temperature for 20 to 30 minutes for best texture.

Snow Skin Mooncake With Custard Filling (冰皮月饼) Recipe Substitutions and Variations

Glutinous rice flour
- Mochiko brand sweet rice flour (1:1)
- White rice flour plus 10% tapioca starch for chewiness, adjust liquid slightly
- Storebought glutinous rice flour blends labeled for mochi or tangyuan (1:1)
Milk (250 ml)
- Coconut milk, same volume, gives a slight coconut flavor
- Almond milk or soy milk, same volume, lighter taste
- Water plus 1 tablespoon milk powder for extra richness
Unsalted butter (80 g)
- Coconut oil, solid at room temperature, 1:1 by weight
- Unsalted margarine, 1:1 by weight
- Neutral-flavored vegetable shortening, 1:1 by weight, may be firmer
Sweetened condensed milk (80 g)
- Evaporated milk plus sugar: 80 g evaporated milk plus 20 30 g sugar, simmer to thicken
- Homemade condensed milk: whole milk reduced with sugar until thick, use same weight
- Sweetened coconut condensed milk for a coconut twist, same weight

Pro Tips

1. Chill the filled balls briefly before wrapping. Cold custard holds its shape and is easier to encase without tearing the snow skin, which keeps the outer layer smooth and your seams invisible.

2. Keep your work surface and hands lightly dusted with starch, not flour. Too much starch will dry the snow skin and make it crack, but a fine dusting prevents sticking and makes shaping much neater.

3. Steam the dough until fully translucent, then let it rest covered until just warm. Overworking hot dough makes it sticky and gummy, while kneading it warm gives a silky, elastic texture that is easier to shape.

4. If your custard seems soft when piping or rolling, pop the balls in the freezer for 10 to 15 minutes. They will firm up enough to handle without freezing solid, preserving a creamy center after chilling the finished mooncakes.

5. Store mooncakes in a single layer in an airtight container in the fridge. Bring them to cool room temperature for 15 to 20 minutes before eating to soften the snow skin and let the custard flavor bloom.