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No-Bake Snowskin Pumpkin Mooncakes

No-Bake Snowskin Pumpkin Mooncakes



  • 1 cup glutinous rice powder
  • 1 cup rice powder
  • 1/2 cup cornstarch
  • 3/4 cup powdered sugar
  • 1 1/2 cup milk
  • 1/3 cup vegetable oil
  • 3/4 tsp vanilla extract

Pumpkin Filling

  • 1 1/2 cup pumpkin puree already sweetened, for making pumpkin pie
  • 1 1/2 cup glutinous rice flour


Mooncake Dough

  1. In a large bowl, which will fit in your steamer, mix rice flour, glutinous rice flour, and cornstarch well

  2. Strain the confectioners sugar through a fine mesh strainer and add to the large bowl

  3. In a small bowl, mix milk, vegetable oil, and vanilla extract

  4. Form a hole in the middle of the batter, slowly add in the wet ingredients while mixing to combine before adding the rest. The mixture that you have after you add all the wet ingredients will be super runny, which is how it should look!

  5. Grab your steamer, I used my metal one but a bamboo one works also. Once the water is boiling, add your large bowl and steam for 20 minutes. To check if the mixture is done, stick a chopstick into the middle of the batter. If it comes out clean, its ready to go!

  6. Remove the bowl and let it cook-off for at least 20 minutes

  7. Scrape the dough from the bowl and knead it for 5 minutes until it forms a ball.

  8. Add the ball onto a cutting board and knead it for another 5 minutes until supple.

  9. Form it into a ball again and wrap it in plastic. Put it into the fridge to chill for at least 20 minutes

Pumpkin Filling

  1. On low heat, add the pumpkin puree

  2. Slowly add the glutinous rice flour and mix until the consistency of the puree is thickened into more of a paste.

  3. Let the paste cool off for 20 minutes, then chill in fridge for 1 hour

  4. Once chilled, form the paste into balls, approx 20 grams

  5. Place the balls on a cooking sheet topped with parchment paper and add to the freezer for 30 minutes before making the mooncakes

Making the Mooncakes

  1. Make the dough into balls, approx 30 grams. Place into the fridge and chill for at least 20 minutes

  2. Place the ball on your cutting board and roll into a circular piece of dough with a rolling pin (the disc should be roughly the size of the palm of your hand)

  3. Place the circular dough onto your hand and take the pumpkin paste and place in the middle.

  4. Gather the ends of the wrapping and pinch the ends so that the dough forms around the paste. You can discard any excess dough.

  5. Repeat with the rest of the dough

  6. Carefully place the stuffed balls of dough into your mooncake mold.

  7. Place the mooncake mold onto your cutting board and press the lever until the dough hits the cutting board. Hold carefully for about 20 seconds. Push the lever to pop out the mooncake

  8. These mooncakes should be served immediately! They don't keep well for the next day