Name: Strawberry Snow Skin Mooncakes Recipe
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Cuisine: Chinese
Ingredients: 150 g sweetened white bean paste (shiro an); 300 g sweetened white bean paste (shiro an); 50 g mochiko flour, sweet rice or glutinous rice flour; 1 Tbsp freeze dried strawberries powder (about 5g); 57 g water

Jump to Recipe

If you’re looking for a refreshing, gorgeous, and utterly delightful fusion dessert, Strawberry Snow Skin Mooncakes will win your heart from the very first bite. These playful pink treats combine the sweet, milky smoothness of white bean paste with a vibrant hint of strawberry, all wrapped in a chewy, ice-cold snow skin made of mochiko flour. Making Strawberry Snow Skin Mooncakes is more achievable than you might expect, and the process is almost as delightful as the results—perfect for a special celebration or an afternoon of creative fun in your kitchen!

Strawberry Snow Skin Mooncakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is that, with just a handful of specialty ingredients, you’ll coax out a dazzling contrast of color, texture, and flavor. Each ingredient has a purpose: to create that irresistibly chewy skin, to add berry brightness, or to lend a delicate sweetness at the core. Here’s what makes Strawberry Snow Skin Mooncakes so magical:

Sweetened white bean paste (shiro an): Smooth and creamy, this paste forms the base for both the filling and the snow skin, enhancing the sweetness and mouthfeel without overwhelming the strawberry flavor.
Mochiko flour or sweet glutinous rice flour: This essential ingredient creates the signature stretchy, tender “snow skin” texture that makes every bite so satisfying.
Freeze-dried strawberry powder: Packed with pure strawberry flavor, this powder brings an eye-catching blush and a whisper of tartness to the mooncake skin.
Water: Simple but crucial, water hydrates the dough, ensuring it’s just the right consistency for molding and wrapping.

How to Make Strawberry Snow Skin Mooncakes

Step 1: Prepare the Filling

Start by rolling one to two tablespoons of sweetened white bean paste into neat balls. Keeping your hands slightly damp can help with sticking. Next, pop these balls into the freezer while you work on the mooncake skin. Freezing firms up the filling, making it much easier to wrap later—trust me, it’s a little trick that makes the assembly a breeze.

Step 2: Make the Mooncake Skin

In a sturdy, microwaveable glass bowl (like Pyrex), combine the sweetened white bean paste and mochiko flour. Carefully mix these together until the paste is fully incorporated into the flour. Add the freeze-dried strawberry powder for that irresistible berry aroma and pretty pink color, then pour in the water and whisk until your dough is completely smooth. You’ll notice the fragrance of strawberries floating up even before cooking!

Step 3: Microwave and Stir

Microwaving is your shortcut to the perfect snowskin dough. Microwave your mixture for one minute, then use a solid metal spoon (not wooden—it might break!) to stir thoroughly, folding the cooked edges into the center. Microwave it again for another minute, then stir once more until everything is evenly cooked and smooth. This two-step microwaving ensures your dough comes out soft, stretchable, and incredibly easy to handle.

Step 4: Cool and Divide the Dough

Turn your freshly cooked mooncake dough onto a lightly greased baking pan, using a spatula to prevent sticking. It’s hot and sticky right now, but as it cools, it’ll become more manageable. Once cool enough to handle, cut the dough into six equal pieces—scissors or a plastic dough cutter will do the trick!

Step 5: Fill and Shape your Strawberry Snow Skin Mooncakes

Working with one piece at a time, gently flatten the dough into a disk just large enough to enclose your frozen filling ball. Place a filling ball in the center and carefully wrap the dough around it, pinching the edges to seal. Roll it gently to smooth the seam. Next, lightly dust your mooncake mold with potato starch or flour, pop in a filled dough ball, and press to shape. For perfectly crisp lines and patterns, freeze the shaped mooncakes for 20 to 30 minutes, then re-press in the mold before serving—this gives them that professional, photogenic finish!

How to Serve Strawberry Snow Skin Mooncakes

Garnishes

To make your Strawberry Snow Skin Mooncakes even more eye-catching, a dainty dusting of powdered sugar or a sprinkle of extra freeze-dried strawberry powder right before serving will accentuate those beautiful pink hues. Edible flowers or slivers of fresh strawberries on the serving plate turn each mooncake into a work of art.

Side Dishes

While these mooncakes are perfect as a centerpiece dessert, they pair beautifully with a hot cup of jasmine or oolong tea, balancing out their sweetness with a subtle, floral aroma. If you’re going for a more decadent afternoon treat, serve them alongside bowls of fresh seasonal fruit or a scoop of creamy vanilla ice cream for a lovely East-meets-West experience.

Creative Ways to Present

Try presenting Strawberry Snow Skin Mooncakes in a bento-style box lined with parchment or colorful cupcake liners for an adorable, giftable treat. For a modern twist, serve them on a slate board with edible gold leaf or arrange them in a rainbow pattern alongside other snow skin mooncake flavors at your next party—guests will be wowed by both the taste and the presentation!

Make Ahead and Storage

Storing Leftovers

Any leftover Strawberry Snow Skin Mooncakes should be stored in an airtight container in the fridge, where they’ll stay fresh for up to three days. To prevent sticking, place a little parchment paper between each mooncake and keep them chilled until you’re ready to enjoy.

Freezing

Strawberry Snow Skin Mooncakes freeze exceptionally well, which makes them perfect for prepping in advance. Simply place them in a single layer on a tray to freeze until solid, then transfer to a freezer-safe bag. They’ll keep beautifully for up to one month—just thaw in the fridge for a few hours before serving to recapture that chewy texture.

Reheating

You’ll want to serve these mooncakes cold or at room temperature, as reheating can cause the delicate snow skin to become tough or sticky. If you’ve stored them in the freezer, defrost in the refrigerator or on the counter (covered) for the best texture and flavor. No microwaves needed—these are meant to be enjoyed cool!

FAQs

Can I use other fruit powders in place of strawberry?

Absolutely! Feel free to experiment with flavors like raspberry, blueberry, or even matcha powder for a completely different twist on the classic Strawberry Snow Skin Mooncakes. Just use the same amount of your chosen powder and keep an eye on dough texture.

Do I need a special mooncake mold?

While a mooncake mold gives that signature intricate design, you can use any small, sturdy cookie mold or even shape them by hand. They’ll taste just as delicious and showcase your own creative flair!

Can I make these mooncakes vegan or gluten-free?

Yes! Most ingredients are already vegan and gluten-free as long as your bean paste and rice flour are certified. Just check labels and avoid any additives containing gluten or animal products, and you’ll have allergy-friendly treats.

My dough is sticky—how can I fix it?

If the dough is hard to handle, lightly dust your hands and work surface with potato starch or cornstarch. If it’s extremely sticky, a brief chill in the fridge or freezer will help you shape and stuff the Strawberry Snow Skin Mooncakes more easily.

How do I know when mooncakes are cooked enough in the microwave?

The dough should lose its translucent, wet look and become more opaque and springy. Make sure to stir very well between microwave intervals so everything cooks evenly—hot spots are normal, so mixing is key!

Final Thoughts

There’s something I absolutely adore about making Strawberry Snow Skin Mooncakes—they’re the sweetest marriage of tradition and creativity, perfect for sharing with loved ones or treating yourself to something extraordinary. If you’ve never tried making your own mooncakes, I hope you’ll give these a try and discover just how fun and rewarding (not to mention tasty) this homemade treat can be!

Strawberry Snow Skin Mooncakes Recipe

★★★★★

4.9 from 5 reviews

Author: Lila
Total Time: 32 minutes
Yield: 6 mooncakes 1x
Diet: Vegetarian

Print Recipe

Description

Learn how to make delicious Strawberry Snow Skin Mooncakes with this easy recipe. These mooncakes have a soft and slightly chewy skin filled with sweetened white bean paste and a hint of freeze-dried strawberries.

Ingredients

Scale

Mooncake Filling:

150 g sweetened white bean paste (shiro an)
300 g sweetened white bean paste (shiro an)

Mooncake Skin:

50 g mochiko flour, sweet rice or glutinous rice flour
1 Tbsp freeze dried strawberries powder (about 5g)
57 g water

Instructions

Prepare the filling: Prepare mooncake filling by rolling 1-2 Tablespoons of sweetened bean paste into balls. Keep the filling in the freezer until ready to use for easier wrapping.
Make the Mooncake Skin: Mix sweetened white bean paste and sweet rice flour in a microwaveable bowl. Add strawberry powder and water, then microwave and stir until smooth. Shape and fill the mooncakes.