Salted Egg Yolk Snow Skin Mooncake Recipe by Brenda @pistachiopicks


Serves 12

Prep time: 15 mins | Cook Time: 30 minutes | Chill Time: 2.5 hours


Snow Skin Mooncakes (mochi)

  • 3.5 tbsp (50 mL) glutinous rice flour
  • 3.5 tbsp (50 mL) rice flour
  • 3.5 tbsp (50 mL) wheat flour
  • ½ cup (120 mL) homogenized milk (3.25% milk fat)
  • 1 tbsp + 1 tsp (20 mL) neutral oil
  • 2 ⅓ tbsp (35 mL) sugar

Custard filling

  • 2 whole eggs
  • 3 salted egg yolks
  • ¾ cups (85 mL) sugar
  • ¼ cup (60 mL)cake flour
  • ½ cup (120 mL) milk
  • ¼ cup (50 mL) unsalted butter, melted


  • medium bowl
  • whisk or fork
  • medium saucepan
  • plastic wrap
  • steam tray
  • large pot
  • steam tray
  • sieve
  • plastic bag


Custard Filling

  • In a medium bowl, whisk together eggs, sugar, cake flour, milk, melted butter and mashed salted egg yolks.
  • Pour mixture through a sieve and into a medium saucepan.
  • Heat the custard mixture over medium heat and stir until it thickens into a doughy paste.
  • Once the custard paste has formed, pour it into a glass container.
  • Place plastic wrap directly onto the custard to avoid the top from drying out.
  • Place the container in the refrigerator for at least 2 hours.

Snow Skin Mochi

  • Put a steam tray in a large pot and fill with enough water to steam for 15 minutes. Place the pot over medium heat.
  • Whisk together glutinous rice, rice flour, wheat flour, sugar, milk and oil in a bowl.
  • Pour mixture through a sieve and into a bowl.
  • Cover the bowl with plastic wrap and place it inside the steamer. Steam for 15 minutes.
  • Scoop the mochi into a plastic bag and knead it until smooth (1 minute)
  • Place the mochi into the fridge for 30 minutes until it’s slightly warm to the touch.
  • Then, knead the mochi non-stop for 10 minutes in the bag.

How to create duo tone snow skin mooncakes

  • Split the dough in half and mix one half with butterfly pea powder until it turns to your desired shade of blue.
  • Weigh out 10g of blue and plain mochi. Stick each piece together, then roll it into a ball.
  • On a square of parchment paper, place the mochi ball and top it with another square of parchment paper. Flatten the mochi with your palm heel.
  • Using a rolling pin, roll out the mochi until it’s approximately 10 cm in diameter. It doesn’t need to be a perfectly round circle.
  • Peel off the top parchment paper and flip the exposed mochi side onto your hand. Remove the remaining parchment paper and place a custard ball in the centre.
  • Using your free hand, take the edge of the mochi skin and press it on the custard ball. Continue to cover the custard as it’s a parcel and make sure there are no air bubbles. Repeat steps 4 to 7 until all custard pieces are used.
  • Gently roll each mochi ball into cooked glutinous flour. Then brush off excess flour with a brush.
  • Put the crease-less side of the mooncake/mochi ball into the press. Gently press the lever down onto the mooncake for 5 seconds and then release the press
  • Let the mooncake slide out. Repeat for the remaining mochi balls.