Matcha Snow Skin Mooncakes Recipe

Introduction

Matcha Snow Skin Mooncakes are a delightful twist on traditional mooncakes, featuring a soft, chewy skin infused with vibrant green tea flavor. These no-bake treats are perfect for celebrating the Mid-Autumn Festival or enjoying a unique dessert year-round.

Ingredients

• 150 g sweetened white bean paste (shiro an)
• 50 g mochiko flour (sweet rice or glutinous rice flour)
• 1 tsp matcha powder
• 57 g water
• 6 pieces red bean neri yokan

Instructions

1. Step 1: Prepare the filling by cutting red bean neri yokan into squares sized to fit inside your mooncake mold. Set aside.
2. Step 2: In a microwave-safe glass bowl, mix the sweetened white bean paste and mochiko flour until fully combined.
3. Step 3: Add matcha powder to the mixture.
4. Step 4: Pour in the water and whisk until the batter is smooth.
5. Step 5: Microwave the mixture for 1 minute, then stir vigorously with a solid metal spoon to evenly combine cooked and uncooked parts.
6. Step 6: Microwave again for 1 minute and stir once more until the dough is smooth and uniform.
7. Step 7: Transfer the cooked mooncake dough onto a lightly greased baking pan.
8. Step 8: Cut the dough into 6 equal pieces with scissors or a plastic dough cutter.
9. Step 9: Place a piece of yokan filling inside each dough piece and mold around it.
10. Step 10: Press each filled piece into a lightly greased mooncake mold to shape. For best results, chill the mooncakes in the freezer for 20–30 minutes and press again if needed.
11. Step 11: Serve and enjoy your matcha snow skin mooncakes!

Tips & Variations

• Use different fillings such as white bean paste, lotus seed paste, or even fruit jams for variety.
• Ensure your spoon for stirring is metal, as wooden spoons might break during mixing.
• Letting the mooncakes cool and re-pressing helps them hold their intricate shape better.

Storage

Store mooncakes in an airtight container in the refrigerator for up to 3 days. Before serving, let them come to room temperature or chill slightly for firmer texture. Avoid freezing as it may alter the delicate texture of the snow skin.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute mochiko flour with regular rice flour?

Mochiko flour is glutinous and vital for the chewy texture of snow skin mooncakes. Regular rice flour lacks this quality, so substitution is not recommended for best results.

What other fillings can I use besides red bean yokan?

You can try sweetened white bean paste, lotus seed paste, black sesame paste, or even sweetened fruit pastes for different flavors. Feel free to explore according to your taste preferences.

Matcha Snow Skin Mooncakes Recipe

Print Recipe

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4.8 from 65 reviews

Delight in the delicate flavors of homemade Matcha Snow Skin Mooncakes, featuring a smooth sweet white bean paste infused with vibrant matcha and wrapped around a traditional red bean yokan filling. Perfectly soft and chewy, these no-bake mooncakes are a modern twist on the classic treat enjoyed during the Mid-Autumn Festival.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 4 minutes
• Total Time: 19 minutes
• Yield: 6 mooncakes 1x
• Category: Dessert
• Method: Microwaving
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mooncake Skin

• 150 g sweetened white bean paste (shiro an)
• 50 g mochiko flour (sweet rice or glutinous rice flour)
• 1 tsp matcha powder
• 57 g water

Filling

• 6 pieces red bean neri yokan

Instructions

1. Prepare the Filling: Cut the red bean neri yokan into squares sized to fit inside the mooncake mold. Set aside. You can also use other fillings like white bean paste if preferred.
2. Mix Skin Ingredients: In a microwave-safe glass bowl, combine the sweetened white bean paste and mochiko flour until well incorporated.
3. Add Matcha and Water: Mix in the matcha powder, then add water and whisk thoroughly until the mixture is smooth.
4. First Microwave Session: Microwave the mixture for 1 minute to cook the dough slightly.
5. Stir Dough: Using a solid metal spoon, stir the partially cooked dough to evenly combine the cooked and uncooked parts.
6. Second Microwave Session: Microwave again for 1 minute to further cook the dough.
7. Final Stirring: Stir the dough again until smooth and evenly cooked.
8. Prepare Dough for Shaping: Scrape the cooked mooncake dough onto a lightly greased baking pan.
9. Divide Dough: Cut the dough into 6 equal pieces using scissors or a plastic dough cutter.
10. Assemble Mooncakes: Take each piece of dough and place a piece of yokan filling in the center, then wrap the dough around it.
11. Shape Mooncakes: Press each filled dough piece into a lightly greased mooncake mold to form the traditional shape. For best results, chill the mooncakes in the freezer for 20-30 minutes and re-press if the shape softens.
12. Serve and Enjoy: Your matcha snow skin mooncakes are now ready to be enjoyed fresh or chilled.

Notes

• You may substitute the red bean yokan filling with other mooncake fillings like white bean paste.
• Use a solid metal spoon when stirring post-microwaving to avoid breaking the dough.
• Mooncakes may lose shape if molded while the dough is warm; freezing and re-pressing improves appearance.
• Lightly grease baking pans and molds to prevent sticking.

Keywords: Matcha Snow Skin Mooncakes, Mooncakes, Mid-Autumn Festival, Red Bean Yokan, Glutinous Rice Flour, Japanese Dessert, No-Bake Mooncakes