Here's an easy Lotus Paste Snow Skin Mooncake Recipe that only requires 3 ingredients, is made in the microwave, and no steaming required! Also perfect for those on a gluten free or vegan diet
PLEASE NOTE: This snow skin mooncake recipe is based on my original shortcut snow skin 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, so I hope you'll still give it a try!
Here's why I love this Lotus Paste Snow Skin Mooncake recipe
- so easy to make, and no steaming required
- made in the microwave
- only requires a couple of ingredients
- gluten free, vegan and healthier than storebought mooncakes
- customizable (so many filling options!)
Ingredients Used to Make This
**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 🙂
- Lotus Seed Paste - Lotus paste is a traditional Chinese filling made from lotus seeds that has been used for centuries in mooncakes. This filling is naturally sweet and has a smooth and velvety texture that makes it a wonderful filling for both baked and snow skin mooncakes. I bought mine from Amazon. Here's the link below!
- 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!!!
- Water - just water.
- I used the lotus paste leftover from making the snow skin dough as my mooncake filling, but you can also fill these mooncakes with white bean paste, mung bean paste or red bean paste.
For more filling ideas, check out my Ultimate List of Mooncake lling post, here!
Equipment for Mooncakes
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 50g mooncake molds here
Step by Step Guide
How to Make Easy Lotus Paste Snow Skin Mooncakes
Prepare the filling: roll the lotus paste or other filling of choice into 1-2 Tablespoon sized balls.
NOTE: You can also use other mooncake fillings of choice, like white bean paste. Check out my ULTIMATE LIST OF MOONCAKE FILLINGS post for more ideas!*
In a sturdy microwaveable glass bowl (like Pyrex), heat the lotus bean paste for 20 seconds until warm.
Pour hot (almost boiling) water into the bowl with the lotus paste
whisk until you get a smooth and silky mixture.
Add the sweet rice flour and whisk until smooth. Microwave the mixture for 1 minute
Use a SOLID METAL spoon (wooden spoons can 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. The resulting dough should be hot and slightly translucent.
Stir again, and pour the snow skin mooncake dough onto a lightly greased baking pan. Flatten with a rolling pin or gloved hands (dough will be hot!)
Cut the snow skin dough into 6-8 pieces using scissors
Fill with prepared lotus paste filling.
Fit the filled pieces into a lightly greased mooncake mold and press into shape.
For the best texture, let cool in the freezer for 20-30 minutes before eating. Enjoy!
Filling Variations for Lotus Paste Snow Skin Mooncakes:
There are many types of fillings used in snow skin mooncakes. Here are some ideas below:
- Lotus paste – classic! You can buy these in the refrigerated section in a Asian grocery store, or buy them online (like Amazon, here)
- Shiro-an (sweetened white bean paste) – on Amazon, here, or here's a Shortcut White Bean Paste Recipe I make when I’ve run out of Shiro An
- Koshi-an (sweetened red bean paste) – on Amazon, here
- Mung Bean paste - sweet and delightfully yellow, homemade mung bean paste is a perfect mooncake filling for those who are looking for a healthier bean paste alternative. Here's my 2-Ingredient mung bean paste recipe here
3 Ingredient Lotus Paste Snow Skin Mooncakes
Snow Skin Mooncake Dough
- 150 g lotus seed paste
- 57 g water , hot and almost boiling
- 50 g mochiko flour, sweet rice or glutinous rice flour
- 180 g lotus seed paste
Prepare the filling
- Prepare mooncake filling by rolling 1-2 Tablespoons of lotus seed paste into balls.
- NOTE: You can also use other mooncake fillings of choice like white bean paste. Check out my ULTIMATE LIST OF MOONCAKE FILLINGS post for more ideas!*
Make the Mooncake Skin
- In a sturdy microwaveable glass bowl (like Pyrex), heat the lotus bean paste for 20 seconds until warm.
- Pour hot (almost boiling) water into the bowl with the lotus paste and whisk until you get a smooth and silky mixture.
- Add the sweet rice flour 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 again until all cooked and uncooked parts of the dough are mixed evenly.
- Scrape the cooked mooncake dough onto a lightly greased baking pan
Shape the Mooncakes
- Cut the snow skin dough into 8 pieces using scissors or plastic dough cutter
- Take each piece of the cut dough and fill with the prepared filling.
- Fit the filled pieces into a lightly greased mooncake mold** and press into shape. TIP: these mooncakes sometimes don't hold their original shape since they're made while the dough is still warm. For the best shape, you can let the mooncakes cool in the freezer for 20-30 minutes and re-press the mooncakes back into shape using the mooncake mold.
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