Skip to content

Snow Skin Mooncakes with Red Bean Paste

Play the video instructions for making Snow Skin Mooncakes & Red Bean Paste on YouTube

In my memory, I only ate Snow Skin Mooncakes several times. Compared to traditional mooncakes, the impression is quite deep. The skin is cold and the colour is pretty and tender, and the filling is soft and sweet, and it tastes a bit like ice cream. Perhaps, Snow Skin Mooncakes are more expensive, compare with the classic baked mooncakes. Possibly, the storage time is short and it must be stored in a refrigerator, so that the cost and price will increase. Therefore, my family rarely buy Snow Skin Mooncakes, now we can make it ourselves and enjoy it as a snack anytime.

The ingredients of Snow Skin Mooncakes

Natural Blue Colour

Our cooking indicators tend to use natural ingredients and tried to avoid any chemical additives/colourings. Reducing the harm to health from small details is a good start, so that the whole family can eat healthy. This time we choose to use our own pesticide-free butterfly pea flowers (blue flowers) to render the dreamy and beautiful pastel colours to the Snow Skin Mooncakes. We also shared the use of blue flowers to cook Pulut Tai Tai before. The colour effect is also very beautiful.

In addition to eating, blue flowers can also be drunk as scented tea. Adding a little lemon can make it turn into a mysterious purple colour. However, the purple colour that was changed by acidity was not very effective when we experimented with it. The blue flower anthocyanins oxidized, the purple colour turn back to blue when we knead the dough and put it in the refrigerator. Although blue flowers are effective, it should be noted that pregnant women and menstruating women should not drink it to avoid contractions of the uterus.

use our own pesticide-free butterfly pea flowers

No Bake Mooncakes

The process of Snow Skin Mooncakes is not very complicated. And it is very suitable for people who do not have an oven at home to bake mooncakes. One thing that must be noted is that Snow Skin Mooncakes must be kept refrigerated. And best to eat within 2-3 days to avoid that the snow skin become dry and hard after being stored in the refrigerator for a long time. Regarding the filling, we share the red bean paste this time. The fried red bean paste use as a snow skin filling, it must be drier than the baozi filling, so it can taste solid and delicious with snow skin. You can also add your favourite fillings to make the taste richer and delicious.

Red Bean Paste
we share the red bean paste this time

According to the internet

Snow Skin Mooncakes are the new Mid-Autumn Festival mooncakes launched by Hong Kong Taipan Bread Cakes in 1989. The snow skin that was just produced at that time was not very particular about the raw materials. The skin is made of cooked glutinous rice flour (also called cake flour). Because the crust will age, it will crack when it stored for a long time, and it does not look good. The filling is made of lotus paste and red bean paste. Therefore, the product was not very optimistic among the peers at that time. Because there is no need to bake, the surface of the mooncake does not need to be oiled. Snow skin mooncakes must be stored in a freezer when sold.

This colour texture is like a Chinese porcelain
Snow Skin Mooncakes

Snow Skin Mooncakes with Red Bean Paste

The Snow Skin Mooncakes skin is cold and the colour is pretty and tender, and the filling is soft and sweet, and it tastes a bit like ice cream.

Please Click 1-5 Star to Rate This Recipe

5 from 5 votes
Print Pin Comment & Rate
Course: Dessert
Cuisine: Chinese
Keyword: Cake, colorful, Traditional
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 10 pieces
Calories: 157kcal


  • 50g Mooncake Mould


⚪ White Snow Skin

  • 20 g Glutinous Rice Flour
  • 20 g Rice Flour
  • 15 g Wheat Starch
  • 1 tbsp Condensed Milk
  • 90 ml Milk
  • 15 g Castor Sugar
  • 5 g Corn Oil

🔵 Blue Snow Skin

  • 8 g Glutinous Rice Flour
  • 8 g Rice Flour
  • 4 g Wheat Starch
  • 5 g Castor Sugar
  • 32 ml Butterfly Pea Flowers Water
  • 3 g Corn Oil

⬜ Cooked Glutinous Rice Flour

  • 15 g Glutinous Rice Flour

🥮 Red Beans Filling

  • 120 g Red Beans
  • 2 pcs Pandan Leaves
  • 1 pc Tangerine Peel
  • 1 tbsp Maltose
  • 30 g Corn Oil
  • 60 g Sugar
  • 400 ml Water


🥮 Red Beans Filling

  • After cleaning red beans, tangerine peel and pandan leaves, put in a pressure cooker, adding water then cook for 15 minutes or until soft.
  • After red beans are ready to take out pandan leaves, and blend the cooked red beans with a food processor. (⚠️Do not use a sealed blender! Because the red beans are still hot, a lot of heat will be released during the blending process. Using a sealed blender will cause an explosion)
  • Pour red beans paste into a saucepan, adding sugar, maltose and oil, stir fry with medium heat until the mixture thickened like peanut butter jam.
  • Set aside and let it cool.

⚪🔵 White Snow Skin

  • Cook 15 pcs blue pea flowers in a saucepan with 100ml water until it turns out deep blue colour.
  • Takes 32ml blue pea flowers water set aside.
  • Mixing all snow skin ingredients together and stir well until corn oil is absorbed by the batter.
  • Filter the batter.
  • Steam it with high heat for 15 minutes.
  • After steam, set aside and let it cool down then knead the dough evenly.
  • Put in the fridge for 30 minutes.

🥮 Snow Skin Mooncakes

  • Put glutinous rice flour in saucepan stir fry until it turns out a little beige colour. This is the cooked glutinous rice flour for snow skin to prevent it sticky.
  • Separate red beans paste into 10 pcs and about 27g each.
  • Flatten the white and blue dough and place it together upside down and roll it up.
  • Separate the dough into 10 pcs and about 23g each.
  • Flatten the dough and place the red beans paste in the middle and cover it up into ball shape.
  • Dip the cooked glutinous rice flour evenly.
  • Used 50g mooncake mould to press it into a pattern.
  • Pat off the excess cooked glutinous rice flour and keep the mooncakes in the box. Put it in the refrigerator for 4 hours or overnight.



  • The red beans paste will last about a week in an airtight container in the fridge, or about a month in the freezer. When you want to use it the next day, remember to defrost it before a day in the fridge.


Serving: 1piece | Calories: 157kcal | Carbohydrates: 23.6g | Protein: 6.6g | Fat: 4.4g | Saturated Fat: 0.7g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 178mg | Sugar: 11.7g | Calcium: 28mg | Iron: 1mg
Tried this recipe?Mention @my.lovelyrecipes or tag #mylovelyrecipes!

Related Recipes

5 from 5 votes (5 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Snow Skin Mooncakes