Boba tea snowskin mooncake

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Mid-autumn festival is no doubt synonymous with mooncake consumption. Each year, families and friends will often each other boxes of mooncakes to their loved ones and you can end up with all kinds of mooncake treats for days! Traditionally, mooncakes are filled with lotus seed paste or red bean, the expensive ones containing salted egg yolks (which as a kid I didn’t know any better and I would pick out!).

Snowskin mooncakes are my favourite type of mooncakes and you can play around with many more flavours including strawberry, matcha, mango and…boba tea!

Be sure to use strong tea leaves like an English breakfast tea, the flavour gets infused beautifully into the custard filling. With each mooncake, I filled it with 5-6 boba pearls. Play around with yours depending on how big the boba pearls are.

Whether you’re a traditional mooncake purist, give these snowskin mooncakes a go! It’s not hard to make and the surprise in the middle is always a delight to serve others. If you have a mooncake mold, you can also try these matcha strawberry snowskin mooncakes. The strawberry inside gives it fresh lighter taste. Otherwise, no need to fear without a mold, these bunny snowskin mooncakes are perfect for you.

It’s hard to go wong with these recipes. Let’s celebrate together! Tag your mooncakes with @ultimateomnoms on IG, I’d love to see your mooncake creations from all over the world.

Boba mooncake

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Ingredients Method

Ingredients

  

Milk tea filling

• 45 g milk powder
• 45 g cornstarch
• 50 g castor sugar
• 3 Tbsp black tea leaves
• 140 ml milk
• 2 egg yolks
• 20 g condensed milk
• ½ tsp vanilla extract
• 20 g unsalted butter
• ½ cup boba

Snowskin

• 60 g glutinous rice flour
• 40 g rice flour
• 25 g cornstarch
• 40 g castor sugar
• 185 ml milk
• 25 g condensed milk
• 30 ml oil
• 1 tsp vanilla extract
• ¼ tsp matcha powder
• ¼ tsp cocoa powder

Method

 

Milk tea filling

1. Heat the milk and tea leaves over low-medium heat to infuse the milk. Small bubbles around the saucepan are ok but make sure it doesn't boil!
2. Strain the tea leaves from the milk
3. Combine the milk tea and whisk all other ingredients together in a bowl apart from the butter
4. Using a small saucepan, heat the mixture over medium heat while whisking continuously
5. As the mixture starts to thicken, use a rubber spatula to smooth out the custard and flatten any big lumps
6. Once the custard firms into a ball, remove from the heat
7. Add the butter and use the spatula to knead until fully incorporated
8. Remove from the pan and wrap the custard in gladwrap. Leave to cool completely in the fridge for about an hour

Snowskin

1. Add all the ingredients in a microwaveable bowl and whisk until smooth
2. Cover the bowl and microwave for 1 min
3. Take it out and stir
4. Put it back in and microwave in 30 sec increments until the liquid is absorbed
5. Cool for a few min until the snowskin dough is able to be touched
6. Knead the dough by hand until it becomes bouncy and smooth
7. Divide the dough into quarters
8. To colour the snowskin, add matcha powder to one quarter of the dough and cocoa powder to the other. Leave the remaining white

To assemble

1. For a 50g mooncake mold, divide the snowskin into 25g balls, rolling the colours together as desired
2. Divide the milk tea custard into 20g balls 
3. Wrap custard filling with boba pearls
4. Flatten the snowskin and wrap it around the custard, rolling to form a smooth ball
5. Dust the ball and mooncake mold lightly with glutinous rice flour
6. Gently use the mooncake mold to press the design onto the mooncake
7. Decorate with gold leaf and a dusting of gold lustre dust if desired (optional)
8. Repeat with the other mooncake and custard balls
9. Enjoy! These are best served on the day as the boba pearls will harden over time