If you want to make a different type of mooncake, why not try making these Ondeh Ondeh Snow Skin Mooncakes? Inspired by the classic nyonya kuih, these no bake Bing Pi mooncakes are just irresistible! Aromatic gula melaka coconut filling wrapped in a soft and chewy pandan skin. Not only for the Mooncake Festival, this makes a great dessert for any other time too!
Watch How To Make Ondeh Ondeh Snow Skin Mooncakes
Ondeh Ondeh Snow Skin Mooncakes (Bing Pi 冰皮): A Unique Mooncake To Make
For every Mid-Autumn Festival, everyone celebrates by eating their own favourite mooncakes. If you are making your own mooncakes and a little bored with the usual baked mooncakes, why not try making these Ondeh Ondeh Snow Skin Mooncakes (Bing Pi 冰皮) instead?
In these locally-inspired ondeh ondeh flavour snow skin mooncakes, we make use of some ingredients used in the classic nyonya Ondeh Ondeh kuih such as palm sugar, grated coconut and pandan leaves. The aroma, texture, taste and colour of these trendy Snow Skin Mooncakes are simply irresistible, like the ondeh ondeh kuih itself! Certainly the perfect mooncake to celebrate the Mid Autumn Festival. And the best part is, it is extremely easy to make too.
What is Ondeh Ondeh Snow Skin Mooncake?
This Ondeh Ondeh Snow Skin Mooncake is a type of Snow Skin Mooncake with a pandan flavoured soft, chewy skin and palm sugar infused coconut filling.
What is Snow Skin Mooncake?
Snow Skin Mooncakes are non-baked mooncakes, usually served chilled or at room temperature. In Chinese, “Snow Skin” is called “Bing Pi 冰皮”, which literally means ice skin because of the snowy translucent skin.
Unlike traditional baked mooncake which involves making the skin with flour and golden syrup, Snow Skin Mooncake is made with cooked glutinous rice flour (koh fun) dough and have a soft and slightly chewy texture. It is also known as a mochi mooncake as the texture is like the Japanese Mochi.
Two methods of making Snow Skin Mooncakes
Typically, there are two different types of dough for making Snow Skin Mooncakes. One is using koh fun dough and the other is using mochi dough. Either methods can be used to make Snow Skin Mooncakes.
If store bought koh fun is readily available, it is preferred as this method is easier and requires less ingredients and tastes even better.
Method 1. Snow Skin Mooncakes made with Cooked Glutinous Rice Flour (Koh Fun 糕粉)
Koh Fun (糕粉) is a type of processed glutinous rice flour. Use store bought Koh Fun which is readily available in most Asian grocery stores. This processed flour is steamed and baked to remove the powdery taste in the raw rice flour.
As it is cooked, Koh Fun can be eaten raw. It melts in the mouth and has a very fragrant taste. Most Snow Skin Mooncakes recipes uses Koh Fun to make as it is easier, requires less steps and tastes very good.
Method 2. Snow Skin Mooncakes made with Mochi dough
If you are not able to buy koh fun, you can use the mochi dough instead to make the Snow Skin Mooncakes. This method uses a mixture of glutinous rice flour, rice flour and wheat starch. Mix with liquid ingredients (water or milk), then steam the mixture to make a cooked dough.
Ingredients You Need To Make Ondeh Ondeh Snow Skin Mooncake
- Cooked glutinous rice flour (koh fun)
- Icing sugar
- Pandan juice
- Grated coconut
- Palm sugar or gula melaka
- Corn oil
- Cooked glutinous rice flour (koh fun)
- Knotted pandan leaf
Overview On How to Make Ondeh Ondeh Snow Skin Mooncake
Prepare Mooncake Filling:
- Fry grated coconut and palm sugar till almost dry.
- Add in cooking oil and stir fry till dry.
- Off heat, gradually add koh fun and knead till a dough is formed.
- Divide into equal portions according to the weight of mooncake mould.
Prepare Mooncake Skin:
- Combine sieved koh fun and icing sugar with pandan juice in a mixing bowl till soft dough is formed.
- Add shortening and continue to knead till dough is smooth and soft. Then leave to rest 15 minutes.
- Divide into equal portions according to the weight of the mooncake mould.
- Flatten the mooncake skin, wrap the palm sugar filling inside and roll with your palm to form into a ball.
- Use mooncake mould to shape mooncake balls.
- Chill in refrigerator before serving
How to Store Ondeh Ondeh Snow Skin Mooncakes?
- Store Snow Skin Mooncakes in refrigerator, or frozen in airtight containers, as they are not baked before serving.
- Do not keep Snow Skin Mooncakes for too many days. They are best consumed within a few days up to 1 week. Otherwise, the soft and chewy skin will dry out and crack if left too long.
- If kept in freezer, can last for a few weeks. Thaw for a few hours in the refrigerator, to allow them to soften before serving.
Important Tips When Making Ondeh Ondeh Snow Skin Mooncakes
- Because the dough is a bit sticky, you’ll need a pair of food-grade gloves and plastic wrap on counter top when assembling the Snow Skin Mooncakes.
- Use a precision weighing scale to weigh the skin dough and filling according to the size of the mould. This is to ensure all the mooncakes are of the same and right size for the mould you are using.
- For Snow Skin Mooncakes, the skin can be a bit thicker compared to the traditional mooncakes. You can work on the ratio of 4:6 (40% skin and 60% filling); or for thicker skin, a ratio of 1:1 (50% skin and 50% filling).
- Do not over knead the skin till it has an elastic touch, as it will become difficult to wrap the filling. Just knead till it is soft and smooth. (The skin will toughen if it is over knead)
- Always keep mooncake skin covered to prevent drying out.
- Wrap up the filling once the mooncake skin is ready (after resting dough for 15 minutes) to avoid difficulty in wrapping.
- The imprint on the mooncake may fade over time which is unavoidable for Snow Skin Mooncakes. So, if you need to keep the mooncakes for longer time, you can freeze them to preserve the mooncake design.
Here Are Some Other Mooncake Recipes You May Like:
- Durian Mung Bean Baked Mooncakes 榴莲绿豆蓉月饼
- Traditional Baked Mooncakes 传统烘月饼
- Baked Bamboo Charcoal Mooncakes 竹炭烘月饼
- Mini Lotus Paste Mooncakes with Salted Egg Yolk 迷你单黄莲蓉月饼
- Plain Mini Lotus Paste Mooncakes 素迷你莲蓉月饼 (Vegan Mooncake)
- Shanghai Mooncakes 上海月饼
- Plum Blossom Mooncakes 梅花月饼
Don’t have an oven? No problem. Try these no-bake mooncake recipes:
- Purple Sweet Potato Mooncakes 紫薯月饼
- Lotus Flower Mooncakes 莲花酥月饼
- Matcha Green Tea Snowskin Mooncakes 抹茶冰皮月饼
Ondeh Ondeh Snow Skin Mooncakes 娘惹椰丝球冰皮月饼
Tap or Hover to Adjust Servings
- Mooncake Mould (65g)
Ingredients For Mooncake Paste:
- 280 grams grated coconut, 1 coconut
- 120 grams palm sugar, gula melaka
- 80 ml water
- ¼ tsp salt
- 1½ tbsp corn oil, any neutral oil
- 50 grams cooked glutinous rice flour, koh fun
Ingredients For Mooncake Skin:
- 120 grams cooked glutinous rice flour, koh fun
- 110 grams icing sugar, sifted
- 175 ml pandan juice, cold
- 35 grams shortening
- To make the mooncake filling, first cut palm sugar into fine sugar. Also prepare one knotted pandan leaf.
- In a pot, add in water, cut palm sugar, salt and knotted pandan leaf. Cook till the palm sugar (gula melaka) has dissolved, stirring occasionally.
- Then add in grated coconut. Stir and mix well with the palm sugar mixture. Cook till the coated grated coconut is almost dry. Add in cooking oil and stir fry till the coconut is dry.
- Off the heat and remove the pot from stove. Gradually add in the koh fun (cooked glutinous rice flour). Mix filling into a dough and our palm sugar mooncake filling is done.
- Using a weighing scale, weigh and divide the mooncake filling into 35g each. Roll into a round ball. Then cover with cling wrap to prevent drying and set aside while we prepare the mooncake skin.
- Start by making pandan juice. Cut cleaned pandan leaves into 1 inch or smaller pieces. Put them in blender with 175ml water and blend away. Then using a fine strainer, strain the pandan juice into a cup and set aside.
- Prepare a large mixing bowl and sieve koh fun (cooked glutinous rice flour) and icing sugar into the bowl. Mix well together. Then using a spatula, make a well in the middle and gradually add in the pandan juice and mix to form a soft dough. You can use a scraper to easier mix the dough.
- Then add shortening and mix well into the dough. Use your hand to knead till a smooth and soft dough is formed.
- Cling wrap and leave to rest for 15 minutes. Using a weighing scale, divide the soft dough into 30g each. Cover with cling wrap to prevent drying out. And we are ready to assemble the mooncakes.
- Have ready the prepared mooncake skin, mooncake filling and floured mooncake mould.
- Sprinkle a portion of mooncake skin with koh fan, roll into a round shape, thicker at the centre. Wrap up the filling with mooncake skin and shape into a ball. Be sure to tightly wrap the filling with the mooncake skin. Sprinkle more koh fun on the wrapped ball to prevent sticking. Then insert the dough into the mooncake mould, press firmly and release the mooncake. Continue to do the same for all the mooncake skin and filling.
- Keep in air-tight container and chill in refrigerator before serving.
- It is eaten chilled, best with a cup of hot chinese tea. So Enjoy!
Making Mooncake Filling:
Making Mooncake Skin:
- This recipe is for 65g Mooncake Mould (Total weight of filling and skin is 65g). If using a different size, adjust accordingly.
- As the dough is quite sticky, use a pair of food-grade gloves and plastic wrap on counter top when assembling the Snow Skin Mooncakes. As this is a no bake recipe, gloves are also recommended for hygiene purpose.
- Use a precision weighing scale to weigh the skin dough and filling according to the size of the mould. This will ensure all mooncakes are equal and right size for the mould you are using.
- The skin for Snow Skin Mooncakes can be a bit thicker, as compared to the traditional mooncakes. Work on the ratio of 4:6 (40% skin and 60% filling); or for thicker skin, a ratio of 1:1 (50% skin and 50% filling).
- Just knead skin dough till it is soft and smooth. Do not over knead until elastic, as it will be difficult to wrap the filling.
- Always keep mooncake skin covered to prevent dough from drying out.
- To avoid difficulty in wrapping, once mooncake skin is ready (after resting dough for 15 minutes), quickly use dough to wrap fillings.
- The imprint on the snow skin mooncake may fade over time which is unavoidable for no bake mooncakes. If you need to keep the mooncakes for longer time, you can freeze them to preserve the mooncake pattern.
Hey can I use lard instead of shortening?
Yes, you can.
Thank you Angie for your recipe! I made it today and appreciate the fusion of Nyonya and Cantonese traditions. I want to point out that under the recipe section, the amount for snow skin ingredient is off. Using 120g cooked glutinous flour, 110g icing sugar, 175mL pandan juice, and 35g shortening resulted in a very watery mixture. The 175mL pandan juice is inconsistent with the amount of liquid you showed in the video. I scaled up the flour and sugar to match the 120/110/80/35 ratio in the video.
Hi, thanks for your feedback. But my recipe uses 175ml pandan juice. 80ml water is just to blend the pandan leaves. You can top up with water to 175ml if not enough pandan juice after blend. Thanks