Comments on: Snow Skin Mooncake with Custard Filling (冰皮月饼)

By: Caroline

Caroline — Sat, 30 Sep 2023 08:06:50 +0000

These are delicious! I subbed gluten-free flour for the flour in the filling and they turned out perfectly.

By: Maggie Zhu

Maggie Zhu — Mon, 25 Jul 2022 14:44:02 +0000

In reply to Bobby. I'm afraid you cannot recook the custard. It's probably didn't get cooked enough for the first time. Sorry to hear the result is not what you expected.

By: Bobby

Bobby — Sat, 23 Jul 2022 12:22:29 +0000

In reply to Maggie. Hi. My mother has the same problem. Left it to chill for about 4 hour but still seems to be rather soft. Is it okay to re-cook the custard?

By: Eleanor

Eleanor — Sun, 19 Jun 2022 02:49:53 +0000

Custard tastes great and same with the dough but however, even after 1 hour of cooking it on medium heat, it did not firm up as I would hope. I left it in the freezer to harden it more so I could actually handle it but its still a very runny custard (like pastry cream). It would be great if you could provide a bit more guidance on this.

By: Cat

Cat — Mon, 25 Oct 2021 01:24:57 +0000

In reply to Lou.

Loved the idea but no matter how much I kneaded, the dough came out so grainy. custard flavor was ok but overall kind of a meh recipe. No oomph to the flavors. I’m not saying they had to be so strong. But it all just tasted of milk and sugar and grainy rice . Next time I might try more of the extracts. My search for the perfect snow skin moon cake recipe continues.

By: Jana

Jana — Sat, 18 Sep 2021 17:06:45 +0000

Hi! I’m going to try to make this in the next couple days. Really excited. 😀 Also, just so you know… the rice flour Amazon link goes to the moon cake mold instead.

By: Maggie Zhu

Maggie Zhu — Thu, 16 Sep 2021 21:14:55 +0000

In reply to Melissa Milonas.

I’m so glad to hear the recipe worked out for you! Yes I do got a lot of questions on the custard texture. It was tricky to provide a cooking time, because it can vary a lot due to the stove type and the output. That being said, your suggestion is super helpful and I will retest the recipe to get a cooking time. Maybe I also should shoot a video to demonstrate the process.
Thanks so much for your thorough feedback 🙂

By: Melissa Milonas

Melissa Milonas — Wed, 15 Sep 2021 18:56:30 +0000

Thank you! We loved these! I would also add to your recipe for the custard part to describe how long to cook it for. I did not cook it long enough and ended up having to heat it again with additional cornstarch so that it was firm enough to roll into a ball. It was still delicious and worked out in the end but it was an added step. I did read through your reviews after and saw others had similar issues. It’s not a traditional custard texture so I think that’s where the mix up is. I am a pretty seasoned baker and have made pastry cream many times and so I was making it that consistency but it did not firm up in the fridge. Thanks again for this amazing recipe!

By: Maggie Zhu

Maggie Zhu — Wed, 15 Sep 2021 15:18:11 +0000

In reply to Malli. You can use the mochiko to replace glutinous rice flour. And you will still need the plain rice flour.

By: Malli

Malli — Tue, 14 Sep 2021 18:31:30 +0000

In reply to Maggie. If you were to try mochiko, I'd be interested in where you'd start in terms of substitutions. Do you think you would you still need plain rice flour, just replacing the glutinous rice flour? Or would you first try with the full amount of both flours? I know you haven't tested but curious to know where you might think to start!