With mooncakes costing so much outside, it makes sense to make our own with our Thermomix®!
Mooncake is a nice dessert to finish up our meals during the month of September, which is also the time when we celebrate mid-autumn festival with our friends and loved ones.
Consider making some snow skin mooncakes with your Thermomix® as it is easy and does not require any oven to bake. The best part about making our own food is being able to save money and to make these mooncakes on-demand anytime we feel like eating these morsels regardless of the time of the year.

You may use ready made pastes, or make your own from scratch using our recipes for Red Bean Paste, Yam paste, Sweet potato paste or Lotus Paste. Add fillings like chocolate truffles (you can homemade your own nama chocolate) or a round chocolate piece or even frozen ice-cream!

You can also make a healthy version using Sustenir kale. Extract the lovely green hued colour from the kale leaves and use these as natural food colouring for your steamed buns, cakes, kuehs and mooncakes!

You can also consider making traditional mooncakes or even fun Jelly Art Mooncakes.

Mochi Snowskin Mooncake Recipe

Mochi Snow Skin Ingredients

  • Fresh Milk 250g
  • Condensed Milk 30g
  • Cooking oil 25g
  • Sugar 30g
  • Glutinous Rice Flour 60g
  • Rice Flour 40g
  • Wheat Starch 25g
  • Food colouring such as kale extract (use at least 1 pack of kale 150-200g)


  • Can be any filing of your choice
  • For kid friendly version, we recommend Lotus / red bean / mung bean paste
  • A chocolate truffle to wrap within the paste

Extracting green food colouring from fresh kale leaves

  1. Remove the MC from the lid. Run the Thermomix at 2min / speed 1-10
  2. Add the leaves through the lid hole while the Thermomix is running
  3. Remove the puree and strain with a cheese cloth or sieve
  4. You can store the extract in the freezer or use immediately


  1. Place all ingredients into Thermomix® mixing bowl, set 5 mins/50°C/speed 3
  2. Strain the mixture into metal plate, cover the plate with cling wrap, and place in the Varoma dish.
  3. Pour 800-1000g of water into mixing bowl and use kettle mode to boil the water
  4. Set the varoma with the plates of dough mixture on top of the lid, then set 30 mins/Varoma/Speed 2 to steam the mochi dough
  5. Transfer into plastic bag, knead with hands for several minutes until the surface looks shiny. Add kale green colour extract when the dough is still warm, knead the dough inside the plastic bag until the colour is even
  6. Place in the refrigerator for at least 4 hours before shaping
  7. Check the footnote for tips on filling and weight recommendations
  8. Use your hands to flatten out the dough, or wrap it in cling wrap and set it on a flat surface to flatten out the shape using a plate.
  9. Place the paste and filling in the middle of the dough, then wrap it up.
  10. For better shaping, coat the mould with some cooked glutinous rice flour before pressing out the mooncakes
  11. Best served chilled
  12. Store in an airtight container and best consumed within 3 days


  • Dusting flour: Use baked glutinous flour (Bake on 150C/15-20mins depending on oven) or use fried glutinous rice flour (fry for 5mins on low heat). You may purchase this flour (known as gao fen or kao flour) off-the-shelf.
  • 50g mooncake mould suggestion: 28g snow skin dough + 22g filling
  • 75g mould: 35g snow skin dough+ 40g filling
  • 100g mould: 45g snow skin dough+ 55g filling
  • *Original Mochi mooncake Recipe credit : Sherene Chen

Regular Snow Skin recipes


  • (Option 1) – Without shortening as shown in video
  • 200g cooked glutinous rice flour
  • 200g icing sugar
  • 40g olive oil
  • 170g water (drip from lid hole while mixing, adjust as needed)
  • 30g Kale extract (adjust according to colour intensity preference)*

(Option 2) – With shortening

  • 200g fried glutinous rice flour
  • 220g icing sugar
  • 80g shortening
  • 170g water (drip from lid hole, adjust as needed)
  • 30g kale extract (adjust according to colour intensity preference)*


  1. Add flour, sugar and kale extract into mixing bowl, 2sec/turbo
  2. Add the oil (or shortening)
  3. Add water sparingly through the measuring cup hole during kneading, adjusting according to texture, 2min/kneading
  4. Allow dough to rest for 15 mins and/or chill in the fridge so that it is easier to handle


  1. Do note that total liquid must add up to 200g
  2. Wear latex gloves and use plastic sheets to roll out the dough for the skin so that it is easier to handle
  3. Kale is raw and fresh, thus, the mooncakes will keep up to 3 days maximum inside the fridge or freeze and bring to room temperature before eating

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