Mooncakes are a beloved tradition, but not everyone has an oven or wants to deal with a complicated baking process. That is where snow skin mooncakes come in. They are soft, chewy, and completely no-bake.

Instead of a baked pastry crust, they have a delicate, translucent skin made from steamed rice flour dough, wrapped around a smooth red bean filling. They are surprisingly simple to make at home and are served chilled. Here is how to make them.

Ingredients

The skin uses a mix of glutinous rice flour, rice flour, and wheat starch, while the filling is simply red bean paste. You will need:

- 50 grams glutinous rice flour

- 50 grams rice flour

- 30 grams wheat starch

- 150 milliliters milk

- 50 grams sugar

- 20 grams condensed milk

- 20 grams vegetable oil

- 300 grams sweet red bean paste, store-bought or homemade

- 30 grams cooked glutinous rice flour, for dusting

This makes about 12 mooncakes, with roughly 30 grams of dough and 25 grams of filling in each one.

Steps

The dough is steamed rather than baked, so you only need a heatproof dish and a steamer. A large lidded pan of boiling water with a rack inside also works. Start with the batter:

1. In a medium mixing bowl, combine the glutinous rice flour, rice flour, and wheat starch. Whisk them together until evenly mixed.

2. Add the milk, sugar, condensed milk, and vegetable oil. Whisk until you have a smooth, lump-free batter.

3. Pour the batter into a shallow heatproof dish so it cooks evenly.

4. Steam over high heat for about 20 to 25 minutes, until the dough is translucent and firm to the touch.

To check the dough, insert a fork: it is ready when the fork comes out nearly clean. Kneading then turns it soft and glossy, so give it the full time. Next, prepare the dough and the filling:

5. Remove the dish from the steamer and let the dough cool until it is warm enough to handle.

6. Meanwhile, dust your work surface lightly with cooked glutinous rice flour to prevent sticking.

7. Knead the warm dough for about 2 to 3 minutes until smooth and elastic. Divide it into portions of about 30 grams each.

8. Divide the red bean paste into portions of about 25 grams each and roll each one into a smooth ball.

The dough sticks to most surfaces, so work on plastic wrap or a well-dusted board. Then shape the mooncakes:

9. Flatten one portion of dough into a small disc and place a red bean ball in the center.

10. Wrap the dough around the filling, pinching the edges to seal, then roll it into a smooth ball between your palms.

11. Dust your mooncake mold lightly with cooked glutinous rice flour and place the filled ball inside.

12. Press the mold firmly and evenly, then release the mooncake. Repeat with the remaining dough and filling.

13. Chill the mooncakes in the refrigerator for at least 1 hour so they set and are easier to handle.

Tips and Common Mistakes to Avoid

Do not skip the steaming step, since undercooked dough will be sticky and difficult to shape. If your dough feels too soft, knead in a little extra glutinous rice flour. Weighing each portion of dough and filling keeps the mooncakes the same size, so they fit the mold neatly.

Final Thoughts

These red bean snow skin mooncakes need no oven, Lykkers, and the mold does most of the decorating. Store them in an airtight container in the refrigerator, where they stay fresh for up to three days. If they feel too firm straight from the fridge, let them sit at room temperature for 10 to 15 minutes before serving.