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Ruby Red Radish Snowskin Mooncakes

Simple and tasty beautiful festive alternative to traditional mooncakes. These no-bake Ruby Red Radish Snowskin Mooncakes consist of a tender, soft chewy skin, and creamy custard filling stamped with a lovely pattern that celebrates the mid-autumn festival.


Makes 8 Ruby Red Radish Snowskin Mooncakes
100g milk powder
50g cornstarch
50 powdered sugar
¼ tsp salt
220g milk
5 large egg yolks
45g condensed milk
50g unsalted butter
½ tsp vanilla extract

65g wheat starch
120g rice flour
120g glutinous rice flour
110g powdered sugar
1/2 tbsp Suncore Foods® Ruby Red Radish Powder
370g milk
1 tbsp oil


1. Custard — In a bowl mix together all the custard ingredients. Mix well, combine and cook on low heat. Stir continuously until the mixture becomes very thick and comes together. Transfer to a bowl covered with cling wrap and cool in the fridge for at least 2 hours.

2. Snowskin Wrapper — Sieve all the dry ingredients. In a mixing bowl add in all sieved ingredients and milk, and stir to combine. Transfer the mixture to another shallow bowl, cover it with plastic wrap, and poke a few holes in the wrap. Steam the mixture for 20-25 minutes. Remove the cooked mixture from the steamer and using a spatula, transfer the cooked mixture onto the working surface. Let it cool slightly then knead it into a smooth dough. Rub your hands with a little oil to prevent the dough from sticking. Add this stage Suncore Foods® Ruby Red Radish Powder and knead it into the dough. Wrap dough in plastic and rest it in the fridge for about 2 hours.

3. Assembly — Divide the snow skin dough into 8 equal portions (about 40g). Roll each dough out into a disc. Add filling wrap tightly and seal the edges. Coat with cooked glutinous rice flour. Shake away the excess. Press in a floured mooncake mold. Tap and remove it.