What Is A Snow Skin Mooncake?<\/strong><\/h2>\n\n\n\nIn Chinese, Snow Skin is referred to as \u201cBing Pi\u201d which quite literally means \u201cIce Skin\u201d. With regards to the dessert dish, the term \u201csnow skin\u201d is used to refer to the color of the mooncake, as well as the texture of the mooncake\u2019s wrapper. <\/p>\n\n\n\n
However, slightly different from the traditional mooncake recipe, snow skin mooncakes are made with a type of sticky rice flour dough and are more often than not served chilled as a tasty treat or chilled snack.<\/p>\n\n\n\n
Besides being a delicious treat, the Chinese mooncake is also a dish specifically eaten to celebrate the Mid-Autumn Festival. <\/p>\n\n\n\n
According to the Chinese lunar calendar, this festival falls on the 15th day of August, which is always a full moon. Besides gathering with loved ones and friends to look up at the moon, mooncakes are also passed around as part of the festivities.<\/p>\n\n\n\n
Interestingly enough, many people also refer to snow skin mooncakes as mochi mooncakes, due to both the texture and flavor, which is reminiscent of mochi, which are cute round buns that are sugary sweet with a dough-like texture. <\/p>\n\n\n\n
Similar to regular mooncakes, snow skin mooncakes can be filled with a variety of different pastes, including black sesame paste, lotus root paste, and more. <\/p>\n\n\n\n
However, the most common type of filling used in snow skin mooncakes is plain old custard, which is a popular variation used most commonly in America and the United Kingdom.<\/p>\n\n\n\n
The recipe that I\u2019m going to be using will consist of a custard filling because I like the buttery and creamy flavor of the custard, and the way that it complements this Chinese dish. <\/p>\n\n\n\n
However, if you do want to try out a more traditional filling (durian paste is particularly popular in Southeast Asia, and will give you a truly authentic culinary experience) then please feel free to do so.<\/p>\n\n\n\n
How To Make Snow Skin Mooncakes:<\/strong><\/h2>\n\n\n\nThe snow skin mooncakes that we will be making will have a white outer layer so that it fits in with its \u201csnow skin\u201d name, as well as delicate and chewy skin. Like I mentioned above, this recipe will be using custard filling, so it will be best served chilled.<\/p>\n\n\n\n
Unlike traditional Cantonese mooncakes, which are brown pastries that are baked in the oven, these snow mooncakes don\u2019t involve baking and are a lot sweeter and more delicate on the palate. <\/p>\n\n\n\n
Read on to discover how to make your very own snow skin mooncakes that will taste just as good as if you were to have purchased them from a Chinese bakery!<\/p>\n\n\n\n