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A mooncake like no other! With its soft, chewy snow skin exterior and a rich, gooey chocolatey filling, it’s definitely teasing you in every bite. A surprise Ferrero Rocher in the centre, waiting to be savoured! This Ferrero Rocher chocolate snow skin mooncake is the best mooncake flavour I’ve ever made.
When do you eat mooncake
Mooncakes are Chinese pastries that are traditionally eaten during the Mid-Autumn Festival. Mid-Autumn Festival happens on the 15th day of the 8th lunar month in the Chinese calendar. During this festival, families and loved ones will gather together for a family meal and then enjoy the mooncakes with Chinese tea. Kids will carry paper lanterns with a small lit-up candle, while the adults will solve lantern riddles, also known as Deng Mi 灯谜, that are written on lanterns. These riddles are often poetic and can be easy or challenging, but most of all, it’s an ancient way of celebrating the festival and engaging in each other’s company. In this modern day, families might still gather together to enjoy mooncakes that might come in all shapes, sizes and format. The kids will carry battery operated plastic lanterns, while the lantern riddles may or may not be part of the activities.
What is snow skin mooncake
Snow skin mooncake is made of glutinous rice, with the texture similar to mochi or daifuku. It’s typically made white though you can easily add colours to make them pretty. They are served cold, thus the name ‘snow skin’ is really apt. These mooncakes can’t be kept for long. Like any food made with glutinous rice, the shelf life is limited to a few days before it turns hard.
Snow skin mooncakes can be pressed into any shape and size. It’s very flexible and once shaped, it does retain the pattern very well. I used the Japanese cat mould to make these Ferrero Rocher chocolate snow skin mooncakes, love how cute they turned out!
What are the different types of mooncakes
The typical traditional mooncake are round and baked with a dense filling such as lotus seed paste, taro paste, red bean paste or mung bean paste and come might add in a salted egg yolk or two. Mooncakes are often given as gifts to families and friends, as well as business associates. These days there are many creative ways to make mooncakes, such as the snowskin version, flaky skin version, the healthier jelly version, or even low GI mooncakes.
Do check out these different variations I have tried making: classic Cantonese baked mooncake, taro and purple sweet potato snowskin mooncake, Osmanthus Snow Skin Mooncake with Lotus Seed Paste and Yuzu Filling, osmanthus goji jelly mooncake, mango coconut jelly mooncake.
What goes into the mooncake
For the paste filling, there are so many options you can buy from the store, but I find most of them too sweet and gooey, an indication of the high amount of sugar and syrup added to the pastes. Making them is also quite a tedious and lengthy process. I like quick and easy recipes. So check out my 15-minute white bean paste, 30-minute red bean paste, 15-minute lotus seed paste, mung bean paste, and chestnut paste. In this recipe, I made a chocolate custard using dark cocoa powder, wrapped around a Ferrero Rocher. Every bite is an absolute delight!
How to store snow skin mooncake
Snow skin mooncakes are best served cold. Fresh snow skin is soft and tender to the bite. I will recommend keeping the mooncakes for a maximum of three days as they will turn harder. They will remain soft and smooth if stored in an airtight container in the fridge.
If kept out of the fridge, the skin will turn harder and the filling will not taste fresh by the end of the second day.
Pin now, make later
Ferrero Rocher Chocolate Snow Skin Mooncake 金沙巧克力冰皮月饼
Detailed Step-by-Step Video
Ingredients
Chocolate custard
- 100 ml full cream milk, room temperature
- 3 small egg yolks, room temperature
- 45 g stevia sweetener
- 35 g corn starch
- 25 g unsalted butter, chilled
- 1 tbsp dark cocoa powder
Snow skin
- 120 ml full cream milk, room temperature
- 20 g stevia sweetener
- 1 tbsp vegetable oil, neutral flavour
- 30 g glutinous rice flour
- 30 g rice flour
- 15 g wheat flour
- 1 tsp dark cocoa powder
Others
- 8 Ferrero Rocher
- 1-2 tsp corn starch, for dusting the mooncakes and mould
Instructions
Make chocolate custard (can be made a day in advance)
- Mix 3 small egg yolks and 45 g stevia sweetener.Then add 35 g corn starch and 1 tbsp dark cocoa powder and mix until no signs of the dry ingredients.Finally add 100 ml full cream milk and mix wellSieve the mixture into a non-stick ceramic pan.
- Place the pan over low heat, add 25 g unsalted butter and mix well. Keep stirring until the mixture starts to thicken. This takes about 15 minutes.Note: The custard will thicken more once chilled.
- Cover the custard with cling wrap touching the surface. This way, we'll prevent a skin from forming over the custard. Let it cool completely. Then chill in the fridge for a few hours.Note: You can make this a day in advance.
Make chocolate snow skin
- In a large mixing bowl, mix all the dry ingredients – 30 g glutinous rice flour, 30 g rice flour, 15 g wheat flour, 1 tsp dark cocoa powder, 20 g stevia sweetener. Add 120 ml full cream milk and 1 tbsp vegetable oil and mix well.Sieve the mixture into a heat proof dish.Boil water in a steamer pot over high heat. Once the water boils, cover and steam the snow skin mixture on medium low heat until the dough is formed. The steaming takes about 20 minutes. Note: It’s normal for the oil to float on top of the steamed dough.
- After steaming, let the dough reduce temperature to warm. Cut the dough into big cubes for easy kneading later.
- Knead the dough until it turns smooth and soft with a consistent texture. When pressed, it can form a dent easily. If the dough is still sticky, add more oil to knead it. Chill in the fridge for few hours or overnight.
Assemble the mooncake
- Remove the snow skin and chocolate custard filling out from the fridge to soften. Divide the snow skin dough into 25g each. Roll into balls. Divide the chocolate custard into 18g each. Roll into balls. Keep them all covered while we start to assemble the mooncake.
- Insert one Ferrero Rocher into each custard filling and wrap it well, then roll into a ball. Note: We will need 8 Ferrero Rocher. The rocher is about 12g, thus each custard filling should be about 30g in total.
- Flatten the snow skin with edges thinner than the centre. Wrap the snow skin around the chocolate custard and rocher filling. Seal it well. Note: Apply some vegetable oil onto your hands when handling the snow skin dough if it's sticky.
- Dust the mould with some corn starch.Note: I am using a 50g mould. We will need about 1-2 tsp corn starch, no need to use fried Gao Fen to dust the mooncake. 1-2 tsp corn starch
- Dust each snow skin mooncake with some corn starch.Note: We will need about 1-2 tsp corn starch, no need to use fried Gao Fen to dust the mooncake.
- Insert the snow skin mooncake into the mould with the seal side facing out.Press on the table a couple of times to form the shape of the mould.
- Freshly made moon cakes can be served immediately but it's best after chilling for 1-2 hours.
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