This shortcut coconut milk snow skin mooncake recipe uses just a few ingredients and requires no steaming. The dough becomes soft and slightly chewy, while full-fat coconut milk adds a rich, creamy note that pairs beautifully with nutty black sesame or other traditional fillings. These mooncakes are quick to prepare in the microwave and make a lovely treat to share for the Mid-Autumn Festival or any special occasion.
PLEASE NOTE: This recipe is a modern shortcut based on a microwave-style snow skin method. It differs from traditional snowskin mooncakes that use cooked glutinous rice flour mixed with icing sugar, shortening and water. The results are not strictly traditional, but the mooncakes are delicious, simple to make, and much less time-consuming.
Why I Like This Coconut Milk Snow Skin Mooncake Recipe
- Extremely easy and quick to prepare — no steaming required
- Made in the microwave for convenience
- Only a few ingredients are needed
- Gluten-free, vegan and nut-free when using appropriate fillings
- Highly customizable — works with many different fillings
Ingredients
Note: the ingredients below are straightforward and usually available in Asian grocery stores or mainstream supermarkets.
- Sweetened white bean paste (shiro an) — smooth, sweet paste made from cooked and mashed white beans; it gives the dough body and sweetness.
- Glutinous rice flour (also called sweet rice flour or mochiko) — do not substitute regular rice flour; glutinous rice flour provides the chewy snow skin texture.
- Coconut milk — full-fat yields the best texture and flavor, but light coconut milk will also work.
Filling Ingredients
- For these mooncakes I used a simple black sesame paste filling. You can also use white bean paste, red bean paste, lotus paste, mung bean paste, or a sweetened shredded coconut filling.
Try different fillings to suit your taste — black sesame for a toasty flavor, lotus for a classic profile, or sweetened shredded coconut for extra coconut goodness.
Equipment
A small mooncake mold (about 50g) is useful to create the classic shape and decorative pattern. Any similarly sized mold will work; a lightly greased mold makes unmolding easier.
Step-by-Step Guide
Prepare the Filling
Portion the black sesame paste or your chosen filling into 1–2 tablespoon-sized balls. Chill or freeze the filling balls briefly so they are firm and easier to wrap.
Make the Snow Skin Dough
- In a sturdy microwave-safe bowl, combine the sweetened white bean paste and glutinous rice flour. Mix thoroughly so the paste is evenly incorporated into the flour.
- Add the coconut milk and whisk until the mixture is smooth and uniform.
- Microwave the bowl for 1 minute. Using a solid metal spoon, stir the mixture to mix the cooked edges with the uncooked center.
- Microwave again for another 1 minute. The dough should become hot and slightly translucent when finished.
- Stir to combine completely, then transfer the dough to a lightly greased baking tray. Flatten the dough with a rolling pin or with lightly greased/gloved hands. Take care — the dough will be hot.
Shape the Mooncakes
- Cut the flattened dough into eight equal portions using scissors or a plastic dough cutter.
- Wrap each portion around a pre-formed filling ball and seal the edges, making a smooth sphere.
- Place the filled piece into a lightly greased mooncake mold and press firmly to create the pattern and shape. Tap gently to release the mooncake from the mold.
- If the mooncakes lose some definition while still warm, place them in the freezer for 20–30 minutes and re-press in the mold to sharpen the pattern.
Serve
Allow the mooncakes to chill briefly for best texture, then serve. Store leftover mooncakes refrigerated and consume within a few days for optimal freshness.
Filling Variations
A tasty coconut filling: mix 1 cup shredded coconut flakes with 1–2 tablespoons of sweetened condensed coconut milk until the mixture clumps together. Divide into portions and use as filling. Other popular choices include lotus paste, sweetened red bean paste, and homemade mung bean paste.
Notes
- Using pre-chilled or slightly frozen filling balls makes wrapping easier and reduces mess.
- Grease the mooncake mold lightly with oil or melted coconut oil to help release the mooncakes.
- Because this method uses warm dough, patterns can soften; brief chilling and re-molding will tighten the shape.
- This shortcut yields a tasty alternative to traditional snowskin mooncakes while saving time and effort.
Coconut Milk Snow Skin Mooncakes with Black Sesame Paste Filling
Ingredients
Snow Skin Mooncake Dough
- 150 g sweetened white bean paste (shiro an)
- 50 g mochiko / glutinous rice flour
- 57 g coconut milk, full fat
Mooncake Filling
- 180 g black sesame paste (prepared)
Instructions
Prepare the Filling
- Roll filling into 1–2 tablespoon balls and chill until firm.
- When ready to assemble, keep filling chilled so it is easy to wrap.
Make the Mooncake Skin
- Combine white bean paste and glutinous rice flour in a microwave-safe bowl. Mix thoroughly.
- Add coconut milk and whisk until smooth.
- Microwave 1 minute, stir with a solid spoon, then microwave 1 more minute until dough is slightly translucent and hot.
- Transfer to a lightly greased tray and flatten once cool enough to handle.
Shape the Mooncakes
- Divide dough into 8 portions. Wrap each portion around a chilled filling ball.
- Press each filled piece into a lightly greased mold to form the mooncake. Chill briefly and re-press if needed for sharper patterns.
- Serve after 20–30 minutes of chilling for best texture.
Notes
You can substitute different fillings such as lotus paste, red bean paste, or a sweet coconut mixture. Use a light coating of oil in the mold to help unmold the mooncakes cleanly. Because this is a shortcut method, the mooncakes are best enjoyed chilled soon after shaping.
Nutrition Summary
Per serving (approx.): Calories 217 kcal; Carbohydrates 22 g; Protein 5 g; Fat 13 g; Sugar 9 g; Fiber 3 g.