Snowy Skin Ube Mooncakes

January 17, 2023

by Sammi Lowe
Snowy Skin Ube Mooncakes

Prep Time: 40 minutes

Cook Time: 15-20 minutes

Total Time: 1 hour

Author: Kieu Tien and Brittany Cheung

Skill Level: Medium

Keyword: dessert, cakes

Cuisine: Asian

Servings: 15-18 mooncakes


Snowy Skin Ube Mooncakes

  • For filling:
  • 1 purple yam sweet potato (ube), peeled
  • 2 1/2 Tbsps sugar
  • 3 tsps cooking oil
  • For snowy skin:
  • 5 Tbsps glutinous rice flour
  • 5 Tbsps rice flour
  • 2 1/2 Tbsps starch (corn or potato)
  • 4 Tbsps sugar - for snowy skin
  • 6.8 oz carton of coconut milk
  • For roasted rice flour:
  • 2 Tbsps glutinous rice flour

“I remember my family and others in my community getting together and celebrating auspicious holidays like Mid-Autumn Festival and Lunar New Year every year growing up. It was full of lion dances, firecrackers, red and golden decorations, and delicious goodies. Mooncakes are one of those treats I would look forward to every year. Mooncakes are a token of love and culture, our heritage passed down through little yummy cakes. I hope our community celebrates Lunar New Year, the year of the rabbit, with loved ones and lots of festivities.” -Kieu Tien and Brittany Cheung, Second Harvest of Silicon Valley

How to Make Snowy Skin Ube Mooncakes


  1. 1. Boil or steam yam until soft, about 12-15 minutes. Remove yam from pot and place in a bowl.
  2. 2. Once yam has cooled, mash into a paste with a potato smasher or fork.
  3. 3. Add sugar and cooking oil to mashed yam and knead with hands. Set aside.
  4. 4. In a large, microwave-safe bowl, add the glutinous rice flour, rice flour, starch, sugar and coconut milk.
  5. 5. Mix well with a whisk until you see no clumps.
  6. 6. Cover bowl with plastic wrap or plate and microwave for 90 seconds. Remove bowl and mix flour mixture well, breaking up any clumps.
  7. 7. Add mixture back into the microwave for 1 minute; mix well. Repeat this process in 30-second intervals until there is no liquid left.
  8. 8. Cover mixture and place in the fridge for 15 minutes or until cool enough to work with.
  9. 9. To roast rice flour, microwave 2 Tbsps of glutinous rice flour in a small bowl or cup for 30 seconds. Set aside.

Making the mooncakes

  • 1. Roll yam filling into balls about 1-inch size.
  • 2. Take some snowy skin to roll into a 1-inch ball and flatten it into a circle.
  • 3. Place the ball of yam filling into the snowy skin dough and wrap the filling completely. Pinch off any excess snowy skin and place back into the bowl to use.
  • 4. Brush mooncake ball with the roasted rice flour.
  • 5. Sprinkle some roasted rice flour into the mold and shake out excess.
  • 6. Place mooncake mold over mooncake ball, press down, lift, then release.
  • 7. Repeat steps to shape remaining mooncakes.

• Any sweet potato yam can be used, such as orange, yellow, white and of course, purple.
• You can use pressed cookie molds instead of mooncake molds.