Snowskin Mooncake with Sweet Potato Filling

A little overdue, with the house moving and all that, and I just realised I have not filed this in here.

This recipe does not require shortening. In its place, you can add olive oil. For me, I was the genius who conveniently forgot to add any, so this was a very healthy mooncake. But healthy doesn’t mean not tasty.

Last year, I tried the steaming method (ie mixing the glutinous rice flour with water, sugar and oil and dropping it into the steamer before rolling them into balls of snowskin dough), it was sticky and extremely messy. So this year, I am trying the cooked flour method which involves frying the glutinous rice flour first before making them into the snowskin dough.

For the skin, I made various flavours. There is red date and ginger, matcha, pomelo, roselle, thai tea, coffee, all with the same purple sweet potato and salted egg yolk filling. PS. Salted egg yolk is optional! I like a little savoury within sweetness!

Whole stack of mooncakes ready to be brought home to Singapore to share with my relatives and friends.

Recipe for snowskin adapted from ricenflour, recipe for sweet potato filling adapted from christinesrecipes.

Sweet Potato Filling

900g purple sweet potato/yam, peeled
10g sugar
30g coconut sugar
50ml vegetable oil
30g corn starch mixed with 30ml water


1. Peel the purple sweet potatoes, wash and cut into small pieces. 

2. Cook in a microwave oven or steam until softened.

3. Mesh them, for a smoother consistency, you can press them through a fine sieve to get a smoother filling. (I skipped the sieving step though)

4. Add sugar. Mix wheat starch with water, then pour into the mashed sweet potato.

5. Transfer to a non-stick pan and cook over medium heat. Stir occasionally until most of the moist is dried up and the wheat starch is cooked through. At this point, if you’d like something sweeter, feel free to add more sugar to the sweet potato and leave it on to continue frying to melt the sugar in!

6. Put a lid on and set aside and let it cool. You can prepare this and leave it in the chiller overnight as well. 

**If you’d like, you can add some toasted pumpkin seeds or melon seeds!

Salted Egg Yolk

Scenario 1:
You’ve got raw salted eggs.

Drain the yolk from the whites, coat the yolk with some vodka (or any unflavoured alcohol with high alcohol concentration), place it in the oven to bake for about 15mins at 220°C.

Scenario 2:
You’ve got cooked salted eggs.

Separate the yolk from the whites, same as Scenario 1, coat the yolk with some alcohol and place them in the oven to bake for 15mins at 220°C.

Only do this when you are ready to assemble the mooncake to prevent the yolk from drying out!


50 grams sugar
150 ml boiling water
15 – 25 grams oil 
100 grams cooked glutinous rice flour 


1. If you have uncooked glutinous rice flour, pour them onto a pan and fry them using medium heat. Stir occasionally to prevent them from burning. They are ready when they are a pale yellow/brown shade. Let flour cool completely before going on to the next step!

2. Add sugar to a large bowl. Add boiling water and stir well to dissolve the sugar completely. Set aside to cool down. Add more sugar to taste.**If you’d like to do other flavours, e.g. thai tea, you can replace sugar and water. Prepare 150ml of warm thai tea, add condensed milk to taste, if it’s not sweet enough, add more sugar. Or if you’d like ginger red date flavour using sachets, add 150ml of hot water to the sachet of ginger red date drink. More packets if you’d like something stronger, I used two. You should get the same volume as the “original flavour”. Feel free to make juice versions too, so long as the volume is consistent!

3. In batches, your cooled cooked glutinous rice flour to the cooled syrup and mix. Check the consistency of the flour, since the water absorption level of the rice flour may vary, you can stop adding flour when the dough is very firm and elastic and difficult to mix further. The rest of the flour can be kept for dusting your semi-final product to prevent it from sticking to the mould.

Don’t worry about not having enough snowskin, if you don’t have enough you can make more in batches. That’s when you can create more flavours! 

Snowskin Mookcake Assembly!

1. Measure your ingredients and separate them, rolling them into balls first. The proportion should be linked to the size of your mould,

e.g. if you’re using a 150g mould, calculate your proportion accordingly. The golden ratio is 2:1. E.g. 110g of skin to 60g of filling. 

For my filling, as I was adding in the salted egg yolks, I had to cut out some sweet potato to make sure that the mooncakes don’t get too big. So if you’re using 2g of salted egg, use a little lesser filling! Feel free to cut up the yolks if you’re making a small mooncake (like in the picture!)

If you’ve added melon seeds in too, take that into consideration in your overall size. They are not easy to work with when doing small mooncakes as they may pierce through your skin when rolling etc.

2. If you’re using the salted egg yolk, flatten your sweet potato filling and wrap/press it in. Roll the filling into a ball again. Do the same for the snowskin, flatten the skin and wrap the filling around it. Roll it into a ball again.

3. Dust the ball with your leftover cooked glutinous rice flour and put it into the mould. Press it into shape and knock it out.
There, your completed snowskin mooncake. 🙂

Have a good mooncake festival!

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