Snow skin mooncakes have always felt extra special to me, it’s the time of the year that family reunion with a full moon. This version pairs the soft and lightly sweet snow skin with a rich chocolate truffle filling, creating a contrast that’s both indulgent and balanced.

What I love most about snow skin mooncakes is how visually stunning they are. Unlike traditional baked mooncakes, these are served chilled, giving them a refreshing texture that’s especially enjoyable after a meal.

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Snow Skin Mooncake with Chocolate Truffle Filling

Maggie Wu
10 mooncakes
Soft, chewy, and filled with a rich chocolate truffle center for a modern twist on a classic treat. Served chilled and beautifully molded, they’re an elegant no-bake dessert perfect for Mid-Autumn Festival or special occasions.
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Prep Time: 40 minutes
Cook Time: 25 minutes
Chill Time: 2 minutes

Ingredients
 

Wrapper:

  • 1/2 cup glutinous rice flour
  • 1/2 cup rice flour
  • 1/4 cup wheat starch
  • 1/4 cup powdered sugar
  • 3/4 cup whole milk
  • 1 tbsp sweetened condensed milk
  • 2 tbsp vegetable oil

Chocolate Truffle Fillings:

  • 1 cup sweetened condensed milk
  • 1/2 cup cocoa powder

Instructions
 

  1. In a mixing bowl, combine sweetened condensed milk and cocoa powder until it forms a smooth and thick chocolate mixture. Refrigerate to firm it up while preparing the wrapper.
  2. In a large mixing bowl, sift together glutinous rice flour, rice flour, wheat starch, and powdered sugar. Pour in milk, condensed milk, and oil. Whisk well.
  3. Transfer the mixture to a heat-proof bowl and steam on medium heat for 25 minutes.
  4. Once the dough has cooled slightly, knead it until smooth and pliable.
  5. Divide the dough into 25g portions and flatten each in your palm.
  6. Place 25g of chocolate truffle filling in the center, fold and gently press to seal.
  7. Dust with glutinous rice flour to prevent sticking.
  8. Press each dough ball into a mooncake mold to create the desired pattern. Release from the mold and place on parchment paper.
  9. Repeat for the remaining mooncakes.
  10. Refrigerate for at least 2 hours before serving.

Notes

  • Keep mooncakes refrigerated and consume within 2–3 days for best texture.
  • Lightly dust molds and dough to prevent sticking.
  • You can swap the filling for matcha, black sesame, or custard if desired.
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