Description
Black Sesame Snow Skin Mooncakes are a delightful traditional Chinese treat featuring a smooth, chewy snow skin encasing a rich, nutty black sesame filling. These mooncakes are made without baking, using a combination of toasting, microwaving, and molding techniques to achieve a soft, tender texture and deep flavors. Ideal for festive occasions or a unique dessert, these mooncakes offer a perfect balance of sweetness and a subtle coconut aroma.
Ingredients
Scale
Black Sesame Filling
- 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
Mooncake Skin
- 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)
Instructions
- Toast sweet rice flour: Heat a pan over medium-high heat and add ¼ cup sweet rice flour. Toast for 2-3 minutes until smoke starts coming off, indicating it’s fragrant and ready. Reserve 2 tbsp for the filling and keep the rest aside for rolling later.
- Make black sesame filling: In a medium bowl, combine 2 tbsp toasted sweet rice flour, ¾ cup black sesame powder, 3 tbsp granulated sugar, 1 tbsp honey, ¼ cup coconut oil, and ¼ tsp salt. Mix thoroughly until the mixture holds together well. Set aside.
- Prepare mooncake skin batter: In a separate bowl, whisk together 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, and 1 tbsp condensed milk until smooth and lump-free.
- Microwave the skin batter: Cover the bowl with a plate and microwave on high for 4 minutes. This gently cooks the dough to form the snow skin.
- Cool and knead the skin: After microwaving, let the dough cool for about 5 minutes until safe to handle. Wearing gloves, knead the dough for 5 minutes until it becomes smooth and elastic.
- Divide filling and skin: Using a kitchen scale, portion the black sesame filling into seven 25-gram balls. Similarly, divide the mooncake skin dough into seven 25-gram balls.
- Assemble mooncakes: Flatten a mooncake skin ball into a 3-inch disc, preferably between two parchment sheets to prevent sticking. Place one ball of filling in the center. Carefully wrap the skin around the filling and pinch to seal.
- Mold the mooncakes: Roll the formed mooncake lightly in the reserved toasted sweet rice flour. Place the mooncake into a mooncake mold and press firmly onto parchment paper for 15 seconds. Gently unmold and repeat with the remaining mooncakes.
- Serve or store: Enjoy the mooncakes immediately for the best texture or store in the refrigerator for up to 3 days to maintain freshness.
Notes
- Using gloves during kneading helps handle the warm dough and prevents sticking.
- To prevent the snow skin from drying out, keep covered while working.
- Mooncake molds come in various patterns; choose one that suits your presentation style.
- You can substitute whole milk with plant-based milk for a dairy-free version, adjusting sweetness accordingly.
- For longer storage, mooncakes can be frozen and thawed before serving, but texture is best fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Microwaving and No-Cook
- Cuisine: Chinese
Keywords: black sesame mooncakes, snow skin mooncakes, no-bake mooncakes, Chinese dessert, mooncake recipe, traditional mooncakes, black sesame filling
