Dessert

Black Sesame Snow Skin Mooncakes Recipe

Name: Black Sesame Snow Skin Mooncakes Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 2 tbsp sweet rice flour (toasted); ¾ cup black sesame powder; 3 tbsp granulated sugar; 1 tbsp honey; ¼ cup coconut oil; ¼ tsp salt; 3 tbsp sweet rice flour; 3 tbsp rice flour; 2 tbsp corn starch; 3 tbsp powdered sugar; ½ cup whole milk; 1 tbsp vegetable oil; 1 tbsp condensed milk; 2 tbsp toasted sweet rice flour (for rolling)

Bylilan Sage November 29, 2025November 29, 2025

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Introduction

Black Sesame Snow Skin Mooncakes offer a delightful twist on traditional mooncakes with a delicate, chewy skin and a rich, nutty black sesame filling. These no-bake treats are perfect for celebrating the Mid-Autumn Festival or anytime you crave a unique sweet snack.

Several mooncakes are placed on a white marbled textured surface, each showing detailed floral and geometric patterns on top. The mooncakes have a frosty, soft texture with light gray and white colors mixed throughout, giving a slightly translucent, icy look. Small black sesame seeds are scattered around them on crinkled white paper that covers the surface. The shapes of the mooncakes include round and hexagonal, all with raised edges and intricate designs, looking delicate and cool. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp sweet rice flour (toasted)
¾ cup black sesame powder
3 tbsp granulated sugar
1 tbsp honey
¼ cup coconut oil
¼ tsp salt
3 tbsp sweet rice flour (plus 2 tbsp for rolling)
3 tbsp rice flour
2 tbsp corn starch
3 tbsp powdered sugar
½ cup whole milk
1 tbsp vegetable oil
1 tbsp condensed milk

Instructions

Step 1: Toast ¼ cup of sweet rice flour in a pan over medium-high heat for 2-3 minutes until smoke starts to rise. Set aside 2 tbsp of this toasted flour for later rolling.
Step 2: In a medium bowl, combine 2 tbsp toasted sweet rice flour, black sesame powder, granulated sugar, honey, coconut oil, and salt. Mix until the filling holds together well and set aside.
Step 3: In a separate bowl, whisk sweet rice flour, rice flour, corn starch, powdered sugar, whole milk, vegetable oil, and condensed milk until smooth.
Step 4: Cover the bowl and microwave the mixture for 4 minutes. Let it cool for 5 minutes until warm but handling safe, then knead for 5 minutes until smooth.
Step 5: Using a kitchen scale, divide the filling into seven 25-gram balls. Do the same with the dough for the skin.
Step 6: Flatten each skin ball into a 3-inch disc, preferably between parchment paper to prevent sticking. Place a filling ball in the center, then wrap and pinch the skin around it.
Step 7: Roll the mooncake gently in the reserved toasted sweet rice flour, then press into a mooncake mold for 15 seconds. Carefully unmold and repeat with remaining pieces.
Step 8: Serve immediately or store in the refrigerator for up to 3 days.

Tips & Variations

Using gloves when kneading the warm dough protects your hands and keeps the skin smooth.
For a different flavor, try substituting black sesame powder with matcha or peanut powder.
If you don’t have a microwave, steaming the dough mixture for 5-7 minutes until set also works well.

Storage

Store the mooncakes in an airtight container in the refrigerator for up to 3 days. Before serving, you can let them sit at room temperature for 10-15 minutes to soften slightly. Avoid freezing, as it may alter the texture of the snow skin.

How to Serve

There are seven round white snow skin mooncakes with intricate floral patterns on top, arranged loosely on a white marbled textured surface. Each mooncake shows detailed petals and leaves, with subtle grey shading that gives a soft texture and depth to the design. The mooncakes have a smooth, slightly powdery surface and appear soft and delicate. The flowers on the mooncakes vary slightly in shape, with some having pointed petals and others more rounded, adding visual interest to the uniform pale colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour for the skin?

Sweet rice flour and rice flour are essential for the chewy texture of the snow skin. Substituting them may affect the final texture, so it’s best to follow the recipe for optimal results.

How do I prevent the mooncakes from sticking?

Rolling the formed mooncakes in toasted sweet rice flour and using parchment paper when shaping helps prevent sticking. Lightly dust your hands and molds as needed during preparation.