If you have ever dreamed of combining the delicate chewiness of snow skin with the vibrant flavors of fresh berries, then this Strawberry Snow Skin Mooncakes Recipe is your new best friend. These charming little treats burst with a soft, pillowy exterior and a luscious jelly-like strawberry center that feels like a refreshing bite of summer wrapped in a festive mooncake. Whether you’re celebrating a special occasion or just craving something uniquely sweet, this recipe brings a fresh twist to a traditional favorite, showcasing how simple ingredients can create a magic moment for your taste buds.
Ingredients You’ll Need
The beauty of this Strawberry Snow Skin Mooncakes Recipe lies in its simplicity—each ingredient plays a pivotal role in crafting the perfect balance of texture, flavor, and color. From the soft glutinous rice flour that forms your chewy snow skin to the natural sweetness of fresh strawberries that create a vibrant filling, every component is essential.
- 150g glutinous rice flour: This gives the mooncakes their signature chewy and tender texture.
- 50g powdered sugar: Adds just the right amount of sweetness that complements the fresh strawberries.
- 50g coconut milk: Provides creaminess and a subtle tropical aroma; you can substitute with any milk you prefer.
- 30g vegetable oil: Keeps the dough soft and pliable for easy shaping.
- 1/4 teaspoon vanilla extract: Adds a warm, fragrant note that enhances the flavors subtly.
- 1 tablespoon strawberry puree: Gives the dough a delightful pink hue and strawberry essence.
- 1 cup fresh strawberries, pureed: The star of the filling, bursting with natural sweetness and freshness.
- 1/4 cup sugar: Sweetens the strawberry filling perfectly without overpowering it.
- 1 tablespoon agar-agar powder: The natural gelling agent that sets your strawberry filling into a delightful jelly.
- 2 tablespoons water: Helps dissolve the agar-agar for a smooth jelly texture.
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. Warm the mixture over medium heat until the sugar is fully dissolved and the puree is gently heated. Next, sprinkle in the agar-agar powder while stirring continuously—this activates the gelling properties. Let the mixture simmer for a couple of minutes to ensure the agar is properly dissolved.
Step 2: Set the Strawberry Jelly
Pour your warm strawberry mixture into a shallow tray or small silicone molds. Allow it to cool completely at room temperature until the filling firms up into a jelly-like consistency. Once set, cut the jelly into small rounds that will nestle perfectly inside your mooncakes, offering a burst of juicy strawberry with every bite.
Step 3: Make the Snow Skin Dough
In a large mixing bowl, combine the glutinous rice flour, powdered sugar, and creamy coconut milk. Stir them together until you have a smooth paste without lumps. Then add the vegetable oil and a touch of vanilla extract for a rounded flavor profile. Finally, gently fold in the strawberry puree and mix until your dough turns a lovely light pink shade. The dough should feel soft and slightly sticky but easy to handle.
Step 4: Assemble Your Mooncakes
Divide the snow skin dough into equal portions—approximately 15 to 18 grams depending on how big your mooncake molds are. Take each portion and flatten it into a disk roughly 3 inches across. Place a piece of the chilled strawberry jelly in the center, then carefully fold the edges of the dough around it, sealing the filling inside to keep that strawberry surprise intact.
Step 5: Shape and Mold the Mooncakes
Dust your hands and mooncake molds lightly with glutinous rice flour to prevent sticking. Gently place each filled dough ball into the mold and press firmly to form beautifully designed mooncakes. Remove them from the mold carefully to preserve their delicate patterns.
Step 6: Chill and Set
Transfer your molded mooncakes to the refrigerator for at least 2 to 3 hours. This chilling step firms up the snow skin and allows the strawberry filling to settle, making every bite satisfyingly fresh and chewy. After chilling, your gorgeous mochi-inspired mooncakes are ready to impress.
How to Serve Strawberry Snow Skin Mooncakes Recipe
Garnishes
To elevate the presentation, consider dusting the mooncakes with a little cornstarch or additional glutinous rice flour for that classic snow skin finish. You can also top them with a thin slice of fresh strawberry or edible flowers for a pop of color and elegance that’s sure to catch every eye.
Side Dishes
These strawberry snow skin mooncakes pair wonderfully with a cup of jasmine or green tea, which offers a lightly floral or grassy counterpoint to the sweet, chewy dessert. For a richer pairing, a scoop of vanilla ice cream or a dollop of light whipped cream can add creaminess and contrast to the fruity morsels.
Creative Ways to Present
If you’re serving these mooncakes at a party or festival, arrange them on a bamboo leaf or a decorative platter with scattered strawberry petals or mint leaves. For a bite-sized treat, cut the mooncakes into halves or quarters, allowing guests to sample different flavors if you try experimenting with other fruity fillings alongside strawberry.
Make Ahead and Storage
Storing Leftovers
Keep your leftover mooncakes fresh by storing them in an airtight container in the refrigerator. They’ll maintain their chewy texture and fruity filling for up to 2 or 3 days—perfect for enjoying throughout the week or sharing with friends.
Freezing
You can freeze Strawberry Snow Skin Mooncakes Recipe creations for longer storage. Wrap each mooncake individually in plastic wrap and place them in a sealed freezer bag to prevent freezer burn. Thaw them in the fridge overnight before serving to retain their soft texture and strawberry freshness.
Reheating
When ready to enjoy, it’s best not to microwave these mooncakes as it can change their texture. Instead, let them thaw naturally in the refrigerator or sit at room temperature for a short while. This restores their perfect chew and juicy filling without any unwanted sogginess.
FAQs
Can I use gelatin instead of agar-agar in this Strawberry Snow Skin Mooncakes Recipe?
Yes, gelatin is a fine substitute for agar-agar in this recipe. Just keep in mind that gelatin requires soaking in cold water before use and sets differently at room temperature, so you might want to chill your jelly filling more to set firmly.
Is it possible to make these mooncakes vegan?
Absolutely! The recipe already uses coconut milk and vegetable oil, which are vegan-friendly. Just ensure that any gelatin substitute you choose, like agar-agar, is plant-based, and you’re all set for a fully vegan version.
How do I prevent the snow skin dough from sticking to my hands?
Lightly dust your hands with glutinous rice flour while handling the dough. This helps keep your hands from sticking in the same way it prevents the dough from sticking to the mooncake mold or working surface.
Can I add other fruit flavors to this Strawberry Snow Skin Mooncakes Recipe?
Definitely! The snow skin dough is quite versatile, and you can mix in purees of mango, blueberry, or even matcha powder to create different flavors and colors that suit your taste and creativity.
What’s the best way to enjoy these mooncakes? Warm or chilled?
Strawberry Snow Skin Mooncakes taste best when chilled. The cold enhances the chewy texture of the skin and the refreshing firmness of the strawberry filling, making each bite a delightful experience.
Final Thoughts
There’s something truly special about making and sharing the Strawberry Snow Skin Mooncakes Recipe. Its delicate balance of chewy dough and bursting strawberry filling creates a snack that’s both nostalgic and fresh. I encourage you to give this recipe a try—it’s a perfect way to bring a taste of tradition infused with sweet, summery vibes right into your kitchen. Enjoy every bite and the joy that comes with making it!
Print
Strawberry Snow Skin Mooncakes Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Chinese
- Diet: Vegetarian
Description
Strawberry Snow Skin Mooncakes are a delightful twist on traditional mooncakes, featuring a chewy glutinous rice flour skin infused with fragrant strawberry puree and a refreshing strawberry jelly filling. These no-bake, chilled treats are perfect for festive occasions or as a sweet, fruity dessert that combines soft textures with vibrant flavors.
Ingredients
Snow Skin Dough
- 150g glutinous rice flour (also known as sweet rice flour)
- 50g powdered sugar
- 50g coconut milk (or any milk of your choice)
- 30g vegetable oil
- 1/4 teaspoon vanilla extract
- 1 tablespoon strawberry puree (fresh or store-bought)
Strawberry Jelly Filling
- 1 cup fresh strawberries, pureed
- 1/4 cup sugar
- 1 tablespoon agar-agar powder (or gelatin powder as a substitute)
- 2 tablespoons water
Instructions
- Prepare the Strawberry Filling: In a small saucepan, combine the strawberry puree, sugar, and water. Heat over medium heat until the sugar dissolves and the mixture is warm.
- Activate the Agar: Add the agar-agar powder to the mixture, stirring until completely dissolved. Let the mixture simmer for 2-3 minutes to activate the agar.
- Set the Filling: Pour the mixture into a shallow tray or small silicone molds and let it cool completely at room temperature. Once set, cut the jelly into small, round pieces that will fit inside the mooncakes.
- Make the Snow Skin Dough: In a large bowl, combine the glutinous rice flour, powdered sugar, and coconut milk. Stir until the mixture forms a smooth paste.
- Add Oil and Flavor: Add the vegetable oil and vanilla extract, then mix well.
- Incorporate Strawberry Puree: Gently fold in the strawberry puree, and stir until the dough takes on a light pink color. The dough should be soft and slightly sticky, but not too wet.
- Divide the Dough: Divide the snow skin dough into small portions (about 15-18g each, depending on your mold size).
- Shape the Dough: Take a small ball of the dough and flatten it with your hands into a round disk about 3 inches in diameter.
- Fill the Mooncakes: Place a piece of the strawberry jelly filling in the center of the dough and gently fold the edges of the dough around the filling, sealing it tightly.
- Prevent Sticking: Lightly dust the outside of the mooncake with some additional glutinous rice flour to prevent sticking.
- Prepare the Mold: Lightly dust your mooncake mold with glutinous rice flour to prevent the dough from sticking to the mold.
- Shape in Mold: Place the filled dough ball into the mooncake mold and press firmly to shape the mooncake. Carefully remove it from the mold.
- Chill the Mooncakes: Place the finished mooncakes in the refrigerator for at least 2-3 hours to firm up and set. They can be stored in an airtight container in the fridge for up to 2-3 days.
- Serve: Once chilled and firm, the Strawberry Snow Skin Mooncakes are ready to be served. Enjoy the chewy texture of the snow skin and the fruity strawberry filling!
Notes
- Use fresh or quality store-bought strawberry puree for the best flavor.
- If agar-agar is unavailable, gelatin powder can be used as a substitute, however, the setting time and texture might differ slightly.
- Light dusting of glutinous rice flour prevents sticking but avoid using too much to keep the skin soft.
- Mooncakes are best enjoyed within 2-3 days of preparation when stored in the refrigerator.
- For a vegan version, ensure the agar-agar powder is used instead of gelatin and milk alternatives are plant-based.
