No-Bake Snowskin Mooncake
Soft Snowskin, Sweet Jujube Filling & a Chewy Mochi Centre. No oven required.
This no-bake snowskin mooncake recipe uses Snowskin Mooncake Premix Flour for a smooth, workable dough and ready-to-use fillings for a consistent finish.
The recipe features a classic Jujube Red Date Paste filling, with Taro Paste and Salted Egg Lava as an alternative for those looking to switch things up.
| Servings | Preparation Time |
| 27 pieces | ย 90 minutes |
Baking Tips
- Too sticky? Dust lightly with cornflour rather than adding more flour to the dough.
- Uneven mooncakes? Weigh the dough and filling before assembly for consistent portions.
- Cleaner finish? Chill the moulded mooncakes before serving.
- Storing ahead? Keep refrigerated in an airtight container to maintain the snowskin's texture.
Featured Ingredients
This recipe uses a premix and ready-to-use fillings to keep preparation simple while delivering the soft, chewy texture expected from snowskin mooncakes.
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1) Snowskin Mooncake Premix Flour Creates a smooth, workable snowskin dough that is easy to roll, fill and mould. |
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2) Low Sugar Jujube Red Date Paste Ready-to-use filling with rich jujube flavouring. |
 
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3) Tzong Hsinโs Filling Options (Choose any 1) Ready-to-use fillings that add a chewy centre and a savoury salted egg flavour. |
Snowskin Dough
- 250g Snowskin Premix
- 275g water
- 180g sugar
- 90g shortening
-
Food Colouring (Optional)
Jujube Filling
- 810g Low Sugar Jujube Red Date Paste
- 405g Original Mochi with Salted Egg Lava Filling
OR
Taro Filling
- 945g Taro Paste with Salted Egg Lava Filling
Step-by-Step Method
Step 1: Prepare the Dough
Add water, sugar and shortening to a saucepan. Bring to a boil and stir until the sugar has dissolved.
Step 2: Mix the Snowskin Dough
Transfer the mixture to a mixing bowl. Add the snowskin premix and mix on low speed for 1 minute. Increase to medium speed and mix for 3 minutes, or until smooth.
Step 3: Cool the Dough
Transfer the dough to a cool, clean surface.
Baker's Note:
Place a sheet of food-safe plastic wrap over the work surface to reduce sticking.
Step 4: Add Colour (Optional)
Divide the dough into three portions. Mix the colouring into one portion using a paddle attachment, or knead it in by hand.
Add colour gradually until you reach the desired shade.
Step 5: Roll the Snowskin
Lightly dust the dough and rolling pin with cornflour. Roll the dough into a round disc.
Step 6: Prepare the Filling
Divide the jujube paste into 30g portions and flatten each into a disc.
Place 15g of mochi in the centre of jujube paste. Bring the edges of the paste together and seal.
For the taro variation: Skip the jujube paste and mochi. Use one 35g piece of taro filling per mooncake instead.
Step 7: Wrap the Filling
Place the prepared filling in the centre of the 30g snowskin dough disc. Bring the dough around the filling and seal.
Step 8: Shape the Mooncakes
Place each filled dough ball into a mooncake mould. For this, you should use a 75g mould.
Lightly dust the mould with cornflour and shake off the excess. Place the mooncake inside with the sealed side facing down.
Press the spring bar gently to shape the mooncake, then lift the mould and press again to release.
Repeat with the remaining dough and filling.
The Finished Mooncake
Soft snowskin surrounds a rich filling with a chewy, savoury centre.ย
For the best texture, chill for 2 to 3 hours before serving, and consume the same day. For longer storage, keep the mooncakes in the freezer to help preserve the snowskin's chewy texture, and thaw before eating.
