Durian Pandan Snow Skin Mooncakes Recipe

Introduction

Durian Pandan Snow Skin Mooncakes combine the rich, creamy flavor of durian with the fragrant aroma of pandan, wrapped in a soft, chewy glutinous rice dough. These delicate treats are perfect for festive occasions or as a unique dessert to impress your guests.

Ingredients

• 5 tbsp glutinous rice flour
• 5 tbsp rice flour
• 2 tbsp wheat starch
• 4 tbsp confectioners’ sugar
• 1/2 cup + 1 tbsp milk
• 1 tbsp sweetened condensed milk
• 2 tbsp vegetable oil
• 1/2 tsp pandan paste or extract
• 10.5 oz durian flesh
• 1 tbsp confectioners’ sugar (for durian filling)
• 2 tbsp glutinous rice flour (for dusting)

Instructions

1. Step 1: Prepare the durian filling by removing durian flesh from seeds and mashing with a fork for a chunky texture or pureeing for a smooth filling. Taste and mix in confectioners’ sugar if desired. Portion into 10 pieces (about 30 grams each), wrap in cling wrap into balls, place on a baking sheet, and freeze for 2 hours until firm.
2. Step 2: For dusting flour, stir-fry 2 tablespoons of glutinous rice flour in a non-stick pan over low-medium heat for 5-8 minutes until slightly yellow and toasted. Transfer to a bowl and let cool completely.
3. Step 3: Make the pandan snow skin dough by sifting glutinous rice flour, rice flour, wheat starch, and 4 tablespoons confectioners’ sugar into a bowl. Add milk, condensed milk, vegetable oil, and pandan paste, whisking until smooth. Adjust pandan paste if more color is desired.
4. Step 4: Strain the batter into a shallow heat-proof bowl to remove lumps. Steam over medium-high heat for 15 minutes, covering the bowl with a plate to prevent condensation from dripping. Dough is done when solidified but still hot.
5. Step 5: Scrape dough onto a surface and knead while hot until smooth and elastic. Use gloves or a bench scraper if dough is too sticky or hot.
6. Step 6: Divide dough into 10 equal portions (about 28 grams each), shape into balls, and cover with cling wrap to avoid drying.
7. Step 7: Remove durian filling balls from freezer two at a time, unwrap, and dust dough balls lightly with cooled toasted glutinous rice flour. Roll dough into 4-inch (10 cm) rounds, place one filling ball in the center, and wrap dough around it, sealing edges firmly.
8. Step 8: Place filled dough seam-side down and gently shape into a narrower, taller form. Lightly dust with flour and shake off excess.
9. Step 9: Press the shaped mooncake firmly into a 65-gram mold on a flat surface several times, then release to form the mooncake shape. Repeat with remaining dough and filling.
10. Step 10: Arrange finished mooncakes on a lined baking sheet without touching. Freeze for 1 hour, then transfer to a freezer bag or container to prevent sticking. Store frozen for up to 2 months. Serve frozen or allow to soften at room temperature for a few minutes before enjoying.

Tips & Variations

• Adjust pandan paste to achieve your preferred color and aroma intensity.
• Use gloves when kneading dough to prevent sticking and avoid burning your hands from hot dough.
• Freeze the filling balls well before wrapping to make assembly easier and neater.
• For a smoother mooncake surface, dust your hands and rolling surface with toasted glutinous rice flour.
• If durian is too strong for you, try mixing it with some mashed ripe banana or custard for a milder filling.

Storage

Store mooncakes in the freezer inside an airtight container or freezer bag to prevent sticking and odor absorption. They keep well for up to 2 months. When ready to serve, you can eat them frozen for a refreshing texture or let them sit at room temperature for a few minutes to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh durian for the filling?

Yes, fresh durian flesh works best for a rich flavor. Make sure to mash or puree it well and freeze it before wrapping to maintain shape.

What if I don’t have pandan paste?

You can substitute pandan paste with pandan extract or finely blended fresh pandan leaves strained for juice. If unavailable, the mooncake will still taste good but lack the pandan aroma and color.

Durian Pandan Snow Skin Mooncakes Recipe

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★★★★★

4.7 from 331 reviews

• Author: Lila
• Total Time: 3 hours 15 minutes (including freezing time)
• Yield: 10 mooncakes 1x
• Diet: Vegetarian

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Description

Durian Pandan Snow Skin Mooncakes are a delicate and fragrant treat combining creamy durian filling with a soft, chewy pandan-flavored glutinous rice dough. These no-bake mooncakes offer a unique twist on traditional mooncakes with a refreshing pandan aroma and rich durian taste, perfect for festive celebrations or as a special dessert.

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Ingredients

Scale 1x2x3x

Snow Skin Dough

• 5 tbsp glutinous rice flour
• 5 tbsp rice flour
• 2 tbsp wheat starch
• 4 tbsp confectioners’ sugar
• 1/2 cup + 1 tbsp milk
• 1 tbsp sweetened condensed milk
• 2 tbsp vegetable oil
• 1/2 tsp pandan paste or extract (adjust to taste)

Durian Filling

• 10.5 oz durian flesh
• 1 tbsp confectioners’ sugar (optional, depending on sweetness preference)

Dusting

• 2 tbsp glutinous rice flour (for dusting and stir-frying)

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Instructions

1. Prepare Durian Filling: Remove the durian flesh from seeds. Mash with a fork for a chunky texture or puree in a food processor for smoother filling. Taste and add confectioners’ sugar if desired, mixing well. Portion into 10 equal pieces (~30g each). Wrap each piece in cling wrap forming round balls. Freeze for 2 hours until firm.
2. Toast Glutinous Rice Flour for Dusting: Place glutinous rice flour in a non-stick pan over low-medium heat. Stir-fry for 5-8 minutes until lightly yellow and fragrant. Transfer to a bowl and let cool completely.
3. Make Pandan Snow Skin Dough: Preheat a large steamer to medium-high heat. In a medium bowl, sift together glutinous rice flour, rice flour, wheat starch, and confectioners’ sugar. Add milk, condensed milk, vegetable oil, and pandan paste, whisking until smooth and well mixed. Adjust pandan paste for color if needed. Strain the mixture into a heat-proof shallow bowl to remove lumps. Steam covered with a plate to prevent condensation from dripping for 15 minutes or until batter solidifies.
4. Knead Dough: Remove steamed batter from steamer while hot. Scrape dough out and knead with gloves or using a bench scraper until smooth and elastic.
5. Assemble Mooncakes: Divide dough into 10 equal portions (~28g). Shape each into a ball and cover to prevent drying. Take durian balls out of freezer, unwrap two at a time to keep others frozen. Dust dough ball lightly with toasted flour and flatten into a 4-inch round disc. Place durian filling in the center, wrap edges around filling and pinch to seal. Shape mooncake gently to form a narrower, taller shape. Dust with flour and shake off excess. Press dough into a 65g mooncake mold, push firmly to imprint design, then release and remove mooncake from mold.
6. Freeze and Store: Place finished mooncakes on a parchment-lined tray so they don’t touch. Freeze for 1 hour to set, then transfer to a freezer-safe bag or container. They can be stored up to 2 months frozen. Serve straight from freezer or allow to soften at room temperature for a few minutes before eating.

Notes

• Adjust pandan paste quantity based on desired intensity of green color and aroma.
• Use gloves or bench scraper to handle hot dough as it is sticky and warm after steaming.
• Freezing durian filling and assembled mooncakes helps maintain shape and texture.
• Snow skin mooncakes are traditionally not baked but steamed and molded.
• Durian flavor can be strong and may not appeal to all; ensure diners enjoy durian before preparation.
• Keep mooncakes wrapped and refrigerated if consuming within a day; otherwise, store frozen for longer shelf life.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Steaming
• Cuisine: Chinese

Keywords: durian mooncake, pandan mooncake, snow skin mooncake, asian dessert, glutinous rice dessert, steamed mooncake