Snowy matcha mooncakes are a treat that always reminds me of the Mid-Autumn Festival celebrations I spent in Hong Kong. While traditional baked mooncakes are wonderful, there is something so modern and ethereal about the “snow skin” variety. I remember seeing them displayed like delicate jewels in the windows of patisseries, their soft, pastel green colours looking almost too beautiful to eat. They have a chilled, mochi-like texture that is incredibly refreshing, especially when paired with a hot cup of oolong tea.
The process of making these is a lovely, slow ritual. I used to find the idea of a lava filling a bit daunting, but the combination of salted egg yolk and creamy coconut milk creates a rich, flowing centre that is a delightful surprise when you take your first bite. The secret to that perfect skin lies in the blend of glutinous rice flour and matcha powder, which gives it a gentle chew and a sophisticated, slightly bitter edge that balances the sweet mung bean mash perfectly.
I love how these mooncakes feel like a true labor of love. From steaming the mung beans until they are soft to pressing the dough into the intricate moulds, every step is a bit of a craft. Using high-quality Uji matcha powder makes all the difference, as it gives the mooncakes a vibrant emerald hue and a deep, earthy fragrance that fills the room.
These have become my favourite gift to share with friends and family during the festive season. They are light, elegant, and far more unique than anything you could buy in a shop. Bringing a plate of these to the table always feels like a special occasion. It is a little bit of festive magic in every bite!
Snowy Matcha Mooncake
Ingredients
Method
- Microwave the salted egg yolks for 1 minute until cooked. Sieve into a fine powder.
- In a bowl, combine powdered egg yolk, olive oil, milk powder, coconut milk, whipped cream, sugar, custard powder, and matcha powder.
- Mix well, sieve until smooth, then pipe into small molds.
- Freeze until fully set. Unmold and keep frozen until assembly.
- In a bowl, combine glutinous rice flour, rice flour, wheat starch, milk, oil, powdered sugar, pandan juice, butter, honey, and matcha powder.
- Mix until smooth and lump-free.
- Steam for about 20 minutes, stirring once or twice, until thick and smooth.
- Cool completely, then refrigerate for 2 hours until pliable.
- Soak peeled mung beans in cold water for at least 4 hours or overnight in the refrigerator.
- Drain, add milk, and steam for 40 minutes until soft.
- Mash until smooth.
- Stir-fry the mash over low heat, adding olive oil, unsalted butter, honey, and sugar.
- Add matcha powder if using. Cook until thick and smooth. Cool completely.
- Divide snowy mooncake skin into equal portions.
- Flatten each portion, add mung bean filling, then place a frozen lava filling in the center.
- Wrap gently and roll into a smooth ball, dusting lightly with plain flour to prevent sticking.
- Press into a mooncake mold to shape.
- Chill before serving.
Video
Notes
- Keep mooncakes refrigerated at all times.
- Best consumed within 2 to 3 days.
- Adjust matcha quantity depending on bitterness preference.
