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You are here: Home / Desserts / Mooncakes / Homemade Biscoff Snowskin Mooncakes with Ice Cream Filling (Vegan Recipe)

Published: May 31, 2022 · Modified: Aug 21, 2023

Homemade Biscoff Snowskin Mooncakes with Ice Cream Filling (Vegan Recipe)

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Vegan
Egg Dairy Free
Oil-Free

What could make mooncakes even better? Filling them with ice cream of course! These soft and chewy biscoff snowskin mooncakes are filled with creamy vegan Biscoff nice cream (recipe here) that takes regular mooncakes to the next level.

Biscoff Snowskin Mooncakes with ice cream filling

The Biscoff mooncakes have caramel-y flavors, but the nice cream gives them a level of decadence. To make the mooncakes vegan, use a dairy-free ice cream for the filling. Oh, and if you’re also wondering, biscoff cookies are actually vegan!

For the healthy nice cream recipe, be sure to follow my Biscoff nice cream recipe here. You can eat the nice cream in these mooncakes or as is for a sweet treat.

Biscoff Snowskin Mooncakes

Here's why I love this recipe

  • no-bake
  • easy to prepare
  • only 5 ingredients
  • customizable (so many filling options!)
Homemade Biscoff Snowskin Mooncakes with Ice Cream Filling (Vegan Recipe) - Biscoff Snowskin

Ingredients Used to Make Biscoff Snowskin Mooncakes

**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂

  • Sweetened White Bean Paste (a.k.a. Shiro An) - Shiro an is a thick and sweet fudgy paste made from finely mashed white beans, usually large butter beans or cannellini beans. It's a hugely popular ingredient in East Asia and widely used in Asian confectionary and desserts like mochi, sweetbreads, cookies as well as mooncakes. Unfortunately, it's not always stocked in most Asian grocery stores. Here's one brand I found on Amazon (here).
Homemade Biscoff Snowskin Mooncakes with Ice Cream Filling (Vegan Recipe) - Biscoff Snowskin
  • Glutinous Rice Flour - this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
  • Lotus Biscoff Cookie Butter - or any cookie butter of choice
  • Water - that's right. Just water 🙂

Filling Ingredients

  • I used my Biscoff nice cream recipe (link here).

Equipment for Mooncakes

Homemade Biscoff Snowskin Mooncakes with Ice Cream Filling (Vegan Recipe) - Biscoff Snowskin
75g and 125g mooncake molds

The main highlight of mooncakes is their beautiful engraved patterns and shapes. Mooncake molds are readily available at different Chinese grocery stores. You can also find it online, especially on amazon. They are of premium quality and quite affordable. I got the 75g and 125g mooncake molds here

healthy biscoff nice cream recipe

Step by Step Guide

How to Make Biscoff Snowskin Mooncakes with Ice Cream Filling

STEP 1

biscoff nice cream fillings for mooncake and mochi

Prep the ice cream filling before making the mooncakes: (1) place a scoop of ice cream into a piece of plastic clear wrap (2) wrap the ice cream scoop with the plastic wrap, and freeze the pre-scooped ice cream until ready to use.

For best results, wait until the ice cream balls are frozen solid so that it's easier to shape in the mooncake mold.

STEP 2

Homemade Biscoff Snowskin Mooncakes with Ice Cream Filling (Vegan Recipe) - Biscoff Snowskin

In a microwaveable glass bowl (like Pyrex), mix the sweetened white bean paste (shiro an), cookie butter and sweet rice flour

STEP 3

Homemade Biscoff Snowskin Mooncakes with Ice Cream Filling (Vegan Recipe) - Biscoff Snowskin

Add water. It's all right if the batter is slightly lumpy

STEP 4

Homemade Biscoff Snowskin Mooncakes with Ice Cream Filling (Vegan Recipe) - Biscoff Snowskin

Microwave the mixture for 1 minute.

Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mixture so that the cooked and uncooked parts are evenly mixed.

Microwave the mixture again, this time for 1 minute

STEP 5

Homemade Biscoff Snowskin Mooncakes with Ice Cream Filling (Vegan Recipe) - Biscoff Snowskin

Stir again, and pour the cooked glutinous rice dough onto a lightly greased baking pan

STEP 6

Homemade Biscoff Snowskin Mooncakes with Ice Cream Filling (Vegan Recipe) - Biscoff Snowskin

Cut the glutinous rice dough into 6-7 pieces using scissors, then fill with prepared ice cream filling

STEP 7

Homemade Biscoff Snowskin Mooncakes with Ice Cream Filling (Vegan Recipe) - Biscoff Snowskin

Fit the filled pieces into a lightly greased mooncake mold** and press into shape. I used a 75 g mooncake mold, but you can also use any mold size you have at home

STEP 8

Homemade Biscoff Snowskin Mooncakes with Ice Cream Filling (Vegan Recipe) - Biscoff Snowskin

Wrap the finished mooncake in the plastic wrap (from wrapping the scoop of ice cream before) and freeze for about 30-60 minutes before serving.

STEP 9

Homemade Biscoff Snowskin Mooncakes with Ice Cream Filling (Vegan Recipe) - Biscoff Snowskin

Enjoy!

Mooncake Dough Variation

  • You can easily customize this recipe by replacing the Biscoff Cookie Butter with other sweet spreads, such as Nutella or nut butters.
Homemade Biscoff Snowskin Mooncakes with Ice Cream Filling (Vegan Recipe) - Biscoff Snowskin

See All My Mooncake Recipes HERE

Homemade Biscoff Snowskin Mooncakes with Ice Cream Filling (Vegan Recipe) - Biscoff Snowskin
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pin snowskin biscoff nice cream mooncakes
Homemade Biscoff Snowskin Mooncakes with Ice Cream Filling (Vegan Recipe) - Biscoff Snowskin

Lotus Biscoff Snow Skin Mooncakes with Nice Cream Filling

Homemade Biscoff Snowskin Mooncakes with Ice Cream Filling (Vegan Recipe) - Biscoff SnowskinAll Purpose Veggies
4.20 from 5 votes
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Prep Time 1 hour hr 10 minutes mins
Cook Time 12 minutes mins
Course Dessert, Snack
Cuisine Chinese
Servings 8 (75g) mooncakes
Calories 152 kcal

Equipment

  • 1 75g mooncake mold

Ingredients
  

Snowskin Mooncake Dough

  • 150 g sweetened white bean paste (shiro an)
  • 50 g mochiko flour, sweet rice or glutinous rice flour
  • 57 g water
  • 1 Tbsp Biscoff cookie butter

Mooncake Filling

  • 300 g Biscoff Nice Cream , or other mooncake fillings of choice like mung bean paste. Check out my ULTIMATE LIST OF SNOW SKIN MOONCAKE FILLINGS post for more ideas!*

Instructions
 

Prepare the filling (read note on alternatives*)

  • Prepare mooncake filling by placing a scoop of ice cream into a piece of plastic clear wrap.
  • Wrap the ice cream scoop with the plastic wrap. Repeat 8x times
  • Freeze the pre-scooped ice cream until completely frozen (about 1-2 hours). It's important for the ice cream scoops to be frozen solid to keep it from melting when covering them with the mooncake skin. Keep them in the freezer until ready to use.

Make the Mooncake Skin

  • In a microwaveable glass bowl (like Pyrex), mix the sweetened white bean paste (shiro an) and sweet rice flour until the the shiro an has been well incorporated into the flour.
  • Add water and whisk until smooth.
  • Microwave the mixture for 1 minute
  • Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mixture so that the cooked and uncooked parts are evenly mixed
  • Microwave the mixture again, this time for 1 minute
  • Stir well, and pour the cooked glutinous rice dough onto a lightly greased baking pan
  • Flatten the cooked dough using gloved hands or rolling pin. Using a rolling pin to thin out the mooncake dough before wrapping ensures a thinner, more even mooncake skin.

Shape the Mooncakes

  • Cut the glutinous rice dough into 7-8 pieces using scissors
  • Wrap the mooncake dough around the prepared ice cream filling, Fit the filled pieces into a lightly greased mooncake mold** and press into shape. You'll have to work quickly on this step so that the ice cream doesn't melt while you're molding the mooncakes.
  • Repeat with the other dough peices, taking the ice cream balls out of the freezer one at a time.
  • Eat immediately, or for the best texture, freeze the mooncakes for 30-60 minutes before serving.
  • For even longer storage, keep the mochi ice cream frozen, and defrost for about 5-10 minutes in room temperature before eating.
  • Enjoy!

Notes

*There are so many filling options when it comes to mooncakes. This recipe uses an ice cream filling, but you can also use lotus paste, white bean paste, or red bean paste as mooncake fillings.
For more ideas on mooncake fillings, check out my ULTIMATE LIST OF SNOW SKIN MOONCAKE FILLINGS post here.
**I used a 75 g mooncake mold, but you can also use any mold size you have at home.
Also, I used olive oil cooking spray to grease my mooncake mold. If you don’t have olive oil cooking spray you can use other vegetable oil sprays or melted coconut oil.
PLEASE NOTE: This snowskin mooncake recipe is based on my original shortcut snowskin mooncake recipe (link here) and does not adhere to most traditional recipes, where the mooncake dough is made using cooked glutinous rice flour, icing sugar, shortening and water. While this recipe may differ from the traditional preparation, it still produces delicious and unique mooncakes that are perfect for anyone looking to try something new. It's also less time-consuming and simpler.

Nutrition

Calories: 152kcalCarbohydrates: 29gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 28mgPotassium: 83mgFiber: 1gSugar: 18gVitamin A: 168IUVitamin C: 1mgVitamin D: 1µgCalcium: 65mgIron: 1mgZinc: 1mg***Net Carbs: 28g
Keyword mooncakes
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Hi! My name is Bora, and I love baking desserts and veggies. Sometimes together.

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