Strawberry Snow Skin Mooncakes Recipe

If you are looking to delight your friends and family with a dessert that is as beautiful as it is delicious, the Strawberry Snow Skin Mooncakes Recipe is your perfect go-to. These gentle pink mooncakes boast a tender, chewy snow skin made with glutinous rice flour delicately infused with fresh strawberry puree for a hint of natural sweetness. Inside, a luscious, slightly firm strawberry jelly adds a surprise burst of fruity freshness. This recipe effortlessly combines texture, flavor, and color to create an irresistible treat that’s perfect for festive occasions or just an afternoon indulgence.

Ingredients You’ll Need

Choosing the right ingredients is the key to making these mooncakes truly special. Each one plays an important role, from the glutinous rice flour that gives the soft snow skin its chewy texture to the fresh strawberries that provide vibrant flavor and color.

• 150g glutinous rice flour: This sweet rice flour creates the signature chewy but soft texture of the snow skin.
• 50g powdered sugar: Sweetens the dough without any grittiness, ensuring a smooth bite.
• 50g coconut milk (or any milk): Adds richness and a subtle creaminess to the dough.
• 30g vegetable oil: Keeps the dough soft and pliable for easy shaping.
• 1/4 teaspoon vanilla extract: A little vanilla enhances the overall aroma and balances flavors.
• 1 tablespoon strawberry puree: Fresh or store-bought puree adds a lovely light pink tint and authentic strawberry taste to the skin.
• 1 cup fresh strawberries, pureed: The star ingredient for a naturally sweet and tangy jelly filling.
• 1/4 cup sugar: Sweetens the strawberry filling to perfection without overpowering.
• 1 tablespoon agar-agar powder (or gelatin powder): Sets the strawberry puree into a firm yet tender jelly inside the mooncake.
• 2 tablespoons water: Helps dissolve the agar-agar and sugar smoothly.

How to Make Strawberry Snow Skin Mooncakes Recipe

Step 1: Prepare the Strawberry Filling

Start by combining the strawberry puree, sugar, and water in a small saucepan over medium heat. Stir gently as the sugar dissolves completely and the mixture warms up. This gentle heat helps blend the flavors beautifully.

Step 2: Activate the Agar-Agar

Sprinkle the agar-agar powder into the warm strawberry mixture, stirring continuously until it dissolves without lumps. Let the mixture simmer for a few minutes to fully activate the agar, which will give you that perfect jelly texture.

Step 3: Set and Cut the Jelly

Pour the hot jelly into a shallow tray or silicone molds and leave to cool completely at room temperature. Once set, carefully cut the jelly into small round pieces that will fit neatly inside your mooncakes—this is the delightful surprise in every bite.

Step 4: Make the Snow Skin Dough

In a large bowl, whisk together the glutinous rice flour, powdered sugar, and coconut milk until you achieve a smooth, lump-free paste. The consistency should be just right to ensure tender, soft mooncake skins.

Step 5: Add Oil and Flavor

Stir in the vegetable oil and vanilla extract, mixing well. The oil adds elasticity while the vanilla imparts a subtle depth that perfectly complements the strawberry notes.

Step 6: Incorporate Strawberry Puree

Fold in the tablespoon of strawberry puree gently until the dough transforms into a lovely soft pink hue. The dough should be slightly sticky but manageable—this color and texture make your mooncakes visually inviting and delicious.

Step 7: Form Dough Portions

Divide the dough into small portions about 15 to 18 grams each, depending on your mooncake mold size. Working with smaller pieces makes shaping easier and ensures each mooncake is a perfect bite-sized treasure.

Step 8: Fill the Mooncakes

Flatten each dough ball into a disk roughly 3 inches in diameter. Place a piece of the chilled strawberry jelly in the center, then carefully fold the edges over, sealing the filling inside. This sealing is crucial for keeping the inside fresh and intact while baking or chilling.

Step 9: Dust for Easy Handling

Lightly dust the outside of each mooncake with glutinous rice flour to prevent sticking. This simple step makes shaping and unmolding much more manageable and keeps everything neat.

Step 10: Mold the Mooncakes

Dust your mooncake mold with glutinous rice flour as well, then press each filled dough ball firmly into the mold. This step gives your mooncakes their signature intricate shape and beautiful patterns. Gently remove them to reveal your work of art.

Step 11: Chill and Set

Place the shaped mooncakes into the refrigerator for at least 2-3 hours to firm up and set properly. This chilling step sharpens the flavors and perfects the texture so every bite is balanced and satisfying.

Step 12: Ready to Serve

Once chilled, your Strawberry Snow Skin Mooncakes Recipe is ready for enjoyment. The chewy snow skin paired with the fruity strawberry jelly offers an unforgettable taste experience that’s sure to impress.

How to Serve Strawberry Snow Skin Mooncakes Recipe

Garnishes

Add a sprinkle of powdered sugar or a few fresh strawberry slices atop the mooncakes for an elegant touch. A light dusting complements the subtle sweetness and adds visual appeal that invites everyone to indulge.

Side Dishes

Serve your mooncakes alongside a pot of fragrant jasmine tea or a light green tea to balance the sweetness. The tea’s gentle bitterness refreshes the palate and enhances the overall dining experience.

Creative Ways to Present

Arrange the mooncakes on a decorative plate lined with edible flower petals or mint leaves to evoke a sense of celebration. You might also serve them in small individual bamboo baskets or pastel-colored cupcake liners for a whimsical feel.

Make Ahead and Storage

Storing Leftovers

If you have extras, keep your Strawberry Snow Skin Mooncakes in an airtight container in the refrigerator. They stay fresh and chewy for up to 2-3 days, making them perfect for enjoying over a few leisurely afternoons.

Freezing

For longer storage, freeze the mooncakes by wrapping each one tightly in plastic wrap and placing them in a freezer bag. They can be frozen for up to a month without losing their delightful texture and flavor.

Reheating

To enjoy frozen mooncakes, thaw them thoroughly in the refrigerator overnight. If desired, warm them ever so gently in a steam basket for a few minutes to revive that signature soft snow skin texture.

FAQs

Can I use gelatin instead of agar-agar for the filling?

Yes, gelatin works as a good substitute if you don’t have agar-agar. However, gelatin will give a slightly softer and less firm jelly, so adjust the amount accordingly and allow sufficient time for setting in the fridge.

What can I substitute for coconut milk?

You can replace coconut milk with other milk options such as almond milk, soy milk, or regular dairy milk. Each will slightly change the flavor profile but still result in delicious snow skin mooncakes.

How long do snow skin mooncakes last when refrigerated?

Properly stored in an airtight container, they generally last 2-3 days in the refrigerator. Because of the fresh fruit filling, it’s best to consume them within this time frame for optimal freshness and texture.

Can I make the strawberry jelly filling in advance?

Absolutely! The jelly filling can be prepared a day ahead and kept refrigerated until assembly. Just cut the set jelly into pieces right before you start making the mooncakes for easy handling.

Is it necessary to use a mooncake mold?

While molds give the mooncakes their traditional shape and beautiful patterns, you can shape them by hand for a rustic look. Just be gentle to keep the filling sealed properly inside the snow skin dough.

Final Thoughts

I can’t recommend this Strawberry Snow Skin Mooncakes Recipe enough if you want a dessert that’s elegant, enjoyable, and downright delicious. From the naturally pink snow skin to the fruity jelly surprise inside, every step is rewarding in the flavors and textures it creates. Whether you’re celebrating a special occasion or simply craving a sweet treat, this recipe will become a treasured favorite that you’ll want to make again and again!

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