Durian Snow Skin Mooncakes 🥮

Soft, chewy, and filled with creamy durian — these snow skin mooncakes are the ultimate tropical treat for Mid-Autumn Festival. The skin is cool and tender, almost mochi-like, while the filling is rich, smooth, and bursting with that signature durian aroma.

Durian isn’t a traditional mooncake filling, but it’s become super popular with the younger generation — sweet, fragrant, and just a little bold!

In Chinese culture, we celebrate the Mid-Autumn Festival by sharing mooncakes under the full moon with family. It’s all about reunion, warmth, and those little moments that bring us closer together.

These mooncakes are easy to make, no oven needed, and perfect for gifting or or sharing after dinner. Once you taste one, it’s hard to stop at just one piece!

Here’s how to make them step by step 👇

Durian Filling:

• 300g durian flesh

Snow Skin Wrapper (makes around 12 mooncakes):

• 50g glutinous rice flour
• 50g rice flour
• 25g wheat starch
• 25g sugar
• 25g condensed milk
• 185g milk

Toasted Glutinous Rice Flour (for dusting):

• 25g glutinous rice flour

This is used for dusting and keeps the mooncakes from sticking to your hands or the mold.

Ingredients:

• 25g glutinous rice flour

Instructions:

1. Add 25g glutinous rice flour to a non-stick pan.
2. Toast over low heat, stirring constantly until it turns slightly yellow and smells nutty — like toasted rice.
3. Let it cool completely before using.

Makes: about 12 mooncakes

Ingredients:

• 50g glutinous rice flour
• 50g rice flour
• 25g wheat starch
• 25g sugar
• 25g condensed milk
• 185g milk

Instructions:

1. In a large bowl, whisk together glutinous rice flour, rice flour, wheat starch, sugar, condensed milk, and milk until smooth.
2. Cover with plastic wrap and poke a few small holes on top.
3. Microwave on high for 2½ minutes.
4. Add a little oil and knead it in using a spatula or wear gloves to prevent sticking.
5. Knead until the dough becomes smooth and glossy.
6. Cover again with plastic wrap and chill for 20–30 minutes. If it becomes too firm, just leave it at room temperature for a few minutes.
7. Divide the dough into 25g balls and set aside.

Instructions:

1. Scoop your durian flesh and divide it into 25g balls.
2. Wrap each one tightly in plastic wrap and freeze for 20–30 minutes — just until slightly firm (not too hard).

1. Take one piece of snow skin (25g) and one durian filling ball (25g).
2. Wrap the filling completely with the snow skin dough and seal well.
3. Lightly roll it in toasted glutinous rice flour to prevent sticking.
4. Dust your mooncake mold with the same toasted flour.
5. Place the smooth side of the snow skin facing down into the mold.
6. Press gently — not too hard (or it’ll burst), but firm enough to get a clear pattern.

• Fridge: Store between 0–4°C for up to 3 days.
• Freezer: Keeps well for 2–3 weeks.

Tips for storage:

1. Wrap each mooncake tightly with plastic wrap to prevent odour transfer and moisture loss.
2. Place them in an airtight container. Chill for 1–2 hours first, then freeze if desired.
3. Before eating, transfer to the fridge to thaw for 3–4 hours until soft again.