Snowy Chestnut Moon Cake | 冰皮月饼 (冷冻不硬）| STAYS SOFT | No Bake

Hi everyone, mid autumn festival is coming up and I created a mooncake that reflects flavours of autumn. The chestnut filling in this recipe is smooth and fragrant and a whole chestnut in the middle give a nice contrast of textures. The addition of trehalose in the snow skin helps to keep it soft even in the fridge, just make sure to keep it in a sealed container.
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Make sure to turn the caption on for descriptions and tips!
Ingredients
Snow skin
glutinous rice flour（糯米粉） 50g
rice flour（粘米粉） 25g
wheat starch （澄粉） 25g
milk 150g
vegetable oil 20g
sugar 25g
trehalose (Treha)（海藻糖） 15g
*trehalose is sugar used to suppress ice crystal formation and retain moisture, preventing the snow skin from drying out in the freezer. It can be replaced by sugar in this recipe, but the snow skin will not stay as soft in the freezer.
1. In a bowl, combine milk, sugar, and treha, mix until sugar is completely dissolved. Add the milk to glutinous rice flour, rice flour, and wheat starch, and mix until there are no more lumps. Add oil and mix until the oil is fully incorporated. Pass the mixture thru a sieve and set aside for 30min.
2. In a non-stick frying pan, slowly heat the mixture over medium heat and constantly stir with a rubber spatula. As the batter cooks, it will solidify. Continue heating the dough until it’s fully cooked, but not browned.
3. With the help of a silicon pad, knead the hot dough until completely cooled and stretchy.
Cover with saran wrap to prevent drying.
Dusting flour
Glutinous rice flour 25g
In a non-stick frying pan, slowly cook the rice flour until aromatic. Cool completely before using.
Chestnut filling
Chestnut 200g
Water 100g
Brandy 10g
Sugar 15g
Brown sugar 15g
Butter 30g
Shelled whole chestnuts (for filling)
1. In a tall vessel, add chestnuts, water, and brandy and blend with an immersion blender until smooth (Alternatively, it can be done with a blender).
2. In a non-stick frying pan, add chestnut paste, sugar, and butter and stir fry over medium heat until water is evaporated and the texture is firm. Cool the chestnut paste completely before using.
Assembly
Portion the snow skin dough into 20g, cover, and set aside. Portion whole chestnut and chestnut filling into 30g per set and form a ball by wrapping the chestnut in chestnut paste.
With a pair of clean gloves, form the snow skin into a circular wrap and wrap the chestnut filling inside. Shape the mooncake into a cylinder and dust with cooked rice flour. Stamp firmly for 3 seconds and voila. Serve immediately to enjoy the incredibly soft texture. Or keep in fridge or freezer in a sealed container.
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[@darrenpeel2482]

Amazing how you can create the recipe.

[@hablin1]

Another classic video 👍🤩

[@pastrynotes]

thank you !

[@shabu6534]

What is the best way to store it if I am going to eat it the next day? Freeze, refrigerate, or leave in room temperature?

[@pastrynotes]

Cover and refrigerate would be the best

[@HappyHappy-ee5jr]

Hi, why I freeze the mooncakes, the skin turned very hard the next day? But it turn soft after totally defrost. May I know what happen as it should be stay soft when freeze as u mentioned. I do followed your recipe. Very much appreciated if u could guide me. Thank you.

[@pastrynotes]

Hi, "stays soft" in this case means after you freeze and defrost it, it stays soft.

[@stephanief3907]

Hi there, are the chestnuts dried in the beginning or just boiled before using the immersion blender? Thanks :)

[@pastrynotes]

All the chestnuts used in this recipe are cooked. I used the cook and shelled ones from a package.

[@michellelim2853]

Can i know it can last for how long on freezer and still remain soft?

[@pastrynotes]

around 5 days

[@wendysim3678]

can we steam the snowskin batter instead of heating over stove? does it work the same?

[@pastrynotes]

should work, but it's hard to control the consistency so I havn't tried steaming yet

[@waimanyee3084]

🤩👍👍

[@annzhang4383]

Can you please share the baking temperature/time (the last step)? Thank you!

[@pastrynotes]

This mooncake is not baked, all the ingredients are already cooked.

[@unidai7321]

冰皮月饼最好吃啊…热量较低

[@pastrynotes]

是呢～