Snow skin mooncakes

Soft and slightly chewy snowskin filled with creamy custard and a fresh tangy strawberry. Perfect for this mid-autumn festival!

These snow skin mooncakes with custard filling are perfect for Mid-Autumn Festival! Now only are they aesthetically pleasing, they're also filled with a fragrant custard and wrapped in pleasantly chewy snow skin!

A Chinese Christmas cake recipe.Snow Skin Mooncakes have become very popular. Known as Bing Pi Yue Bing/冰皮 in Chinese, snow Skin Mooncake is believed to have originated in Hong Kong (although some argue that it’s from Singapore). It has become increasingly popular in Chinese bakeries, as well as in family kitchens thanks to its diverse appearance and simple cooking procedure. Chewy mochi is wrapped around sweet fillings, as opposed to traditional pastry. Try our recipe!

Easy Mochi Mooncake with Custard Filling is no-bake mooncake made with regular mochi recipe that stays so soft and chewy even after refrigeration. All the tips you need to know.

Pink Snow Skin Mooncakes

I decided to merge my love for both western and eastern fall festivities - pumpkin spice and mooncakes 🎃🥮

The purple custard snow skin mooncake is made with purple sweet potato soup, it is filled with purple sweet potato paste while the “egg yolk” is made from cheese, custard and mung bean, not real egg yolk.

It's almost that time of year again. Mid-Autumn Festival or Moon Festival will be on September 8, 2014. One of the main ways it is celebrated is by eating mooncakes. In anticipation of the upcoming

Made with just a couple simple ingredients and no steaming required, this shortcut recipe for coconut milk snow skin mooncakes is easy to follow and produces great results. There's much to love about the soft, chewy texture of the sweet rice mooncake skin and the richness that the coconut milk offers in combination with the nutty sesame flavors. Just perfect for sharing with loved ones during the Mid-Autumn Festival or any occasion!