About The Snowskin Mooncake

A delicate and aromatic mochi wrapper encases a creamy custard filling in a snowskin mooncake. This dish requires no unique ingredients, and if you do not have access to an Asian market, you can get everything online. It is a stunning homage to the Mid-Autumn Festival.

The skin of the snowskin mooncake is delicate, with a thin, chewy texture. Additionally, the term "ice mooncake" or "crystal mooncake" is used to refer to it. The colour and texture of the mooncake wrapper are referred known as "snow." In contrast to the typical baked sugary pastry, snowskin mooncakes are created with sticky rice flour dough and served cold.

In contrast to the more frequent traditional mooncake variations, snowskin mooncakes are not baked. This is a popular Hong Kong mooncake in Singapore.

More about mooncakes - http://academickids.com/encyclopedia/index.php/Mooncake

Due to the outstanding cold skin texture of our snowskin mooncakes, they are widely considered as the best in Singapore. Their interior fruity contents contribute to your sense of well-being.

The delicate exterior layer of snowskin mooncakes distinguishes them. Between soft marshmallow cubes and soft muah chee paste, chewability is equivalent.

Singaporeans appreciate snowskin's cooling effect and keep their mooncakes refrigerated until ready to eat. A cold dessert would benefit everyone, but notably those who live in this country's hot heat.

Due to their chewy and frozen texture, snowskin mooncakes are a healthier alternative to traditional mooncakes. Due to their lower fat content and oil-free cooking, snowskin mooncakes are believed to be healthier than regular mooncakes.

It is best served cold, much like ice cream. Due to their sticky rice crusts and freezing need, snowskin mooncakes are commonly compared to mochi ice cream.

Gao Fen, a processed glutinous rice flour, is used to make mooncakes and Cantonese dim sum. Other names for it include cooked glutinous rice flour and fried glutinous rice flour. Due to the baked condition of the flour, when combined with other ingredients, it can be ingested raw. The majority of recipes for snowskin mooncakes use this technique since it is simple to produce, needs less ingredients, and results in a more tasty product.