Comments on: Snow Skin Mooncake-Video Recipe with Custard Filling

By: Elaine

Elaine — Fri, 24 Dec 2021 01:40:22 +0000

In reply to Olha. You can use red bean paste or mung bean paste.

By: Olha

Olha — Wed, 22 Dec 2021 20:09:13 +0000

In reply to Elaine. Hi! Great recipe! But since I'm a vegan, I cannot use this filling, as it contains eggs. Can you please recommend me a filling I could use? Thank you so much!

By: Ying

Ying — Sun, 05 Sep 2021 08:07:32 +0000

Hi, for the wrapper if I use unsweetened coconut milk for the wrapper, it is much thicker than normal milk. Does this affect the end result? Thanks.

By: Elaine

Elaine — Mon, 04 Jan 2021 00:19:52 +0000

In reply to Karina. Thank you so much Karina for trying and this lovely feedback!!

By: Karina

Karina — Sun, 03 Jan 2021 21:22:45 +0000

I’ve made this the snow skin wrapper recipe a million times- always perfect always tasty! Easiest to prepare compare to other recipes. Thank you so much for sharing and for this BEAUTIFUL blog.
Much love from New Mexico, USA
Karina

By: Elaine

Elaine — Sat, 03 Oct 2020 11:32:39 +0000

In reply to Tina. Tina, You can slightly reduce the water amount or add more rice flour to get a firmer texture.

By: Elaine

Elaine — Sat, 03 Oct 2020 00:07:24 +0000

In reply to Joanne. You can add cooked glutinous rice to adjust the texture, but I don't recommend re-steaming them.

By: Tina

Tina — Fri, 02 Oct 2020 18:08:56 +0000

Hi! Do you have any suggestions on what I could do if I wanted the filling to be firmer? My parents are traditional and are used to mung bean type fillings but custard sounds just too yummy to pass up. I’m hoping to slowly wean them into it lol.

Thanks!!

By: Joanne

Joanne — Wed, 30 Sep 2020 05:54:41 +0000

Hello, How do I fix the wrapper dough, it’s very thin and doesn’t stick together. Can I add more glutinous rice flour to the dough and steam again?