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.
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.
Here’s why I love this recipe
- no-bake
- easy to prepare
- only 5 ingredients
- customizable (so many filling options!)
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).
- 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
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
Step by Step Guide
How to Make Biscoff Snowskin Mooncakes with Ice Cream Filling
STEP 1
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
In a microwaveable glass bowl (like Pyrex), mix the sweetened white bean paste (shiro an), cookie butter and sweet rice flour
STEP 3
Add water. It’s all right if the batter is slightly lumpy
STEP 4
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
Stir again, and pour the cooked glutinous rice dough onto a lightly greased baking pan
STEP 6
Cut the glutinous rice dough into 6-7 pieces using scissors, then fill with prepared ice cream filling
STEP 7
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
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
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.
See All My Mooncake Recipes HERE
Lotus Biscoff Snowskin Mooncakes with Nice Cream Filling
Equipment
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 Dough
- 300 g Biscoff Nice Cream ,or other filling of choice
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 smoooth.
- 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 briefly, 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!
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