Snow Skin Mooncake with Chocolate Truffle Filling
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.
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
- 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.
- 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.
- Transfer the mixture to a heat-proof bowl and steam on medium heat for 25 minutes.
- Once the dough has cooled slightly, knead it until smooth and pliable.
- Divide the dough into 25g portions and flatten each in your palm.
- Place 25g of chocolate truffle filling in the center, fold and gently press to seal.
- Dust with glutinous rice flour to prevent sticking.
- Press each dough ball into a mooncake mold to create the desired pattern. Release from the mold and place on parchment paper.
- Repeat for the remaining mooncakes.
- 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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