Name: Matcha Snow Skin Mooncakes with Red Bean Yokan Filling Recipe
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Cuisine: Chinese
Ingredients: 6 pieces red bean neri yokan; 150 g sweetened white bean paste (shiro an); 50 g mochiko flour (sweet rice or glutinous rice flour); 1 tsp matcha powder; 57 g water

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Introduction

Discover the delicate flavors of Matcha Snow Skin Mooncakes filled with smooth red bean yokan. These soft, slightly chewy treats combine traditional Japanese matcha with a classic sweet filling, perfect for festive occasions or a special dessert.

The image shows four small green mooncakes on a white marbled surface, each with a detailed floral pattern on top. One mooncake is cut open to reveal its dark brown, smooth red bean filling inside, which contrasts with the slightly textured, soft green outer layer. The mooncakes have a thick, uniform casing with ridged sides and an embossed floral design on top, arranged closely together. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 g sweetened white bean paste (shiro an)
50 g mochiko flour (sweet rice or glutinous rice flour)
1 tsp matcha powder
57 g water
6 pieces red bean neri yokan

Instructions

Step 1: Prepare the filling by cutting the red bean neri yokan into squares, using the mooncake mold as a guide so the pieces fit inside. Set aside.
Step 2: In a microwave-safe glass bowl, mix the sweetened white bean paste and mochiko flour until well combined.
Step 3: Add the matcha powder and water, then whisk until the mixture is smooth.
Step 4: Microwave the mixture for 1 minute, then stir with a solid metal spoon to evenly combine cooked and uncooked parts.
Step 5: Microwave again for another minute, then stir thoroughly until the dough is smooth.
Step 6: Scrape the dough onto a lightly greased baking pan.
Step 7: Cut the dough into 6 equal pieces using scissors or a plastic dough cutter.
Step 8: Flatten each piece, place a yokan square in the center, then wrap the dough around the filling.
Step 9: Place the filled dough into a lightly greased mooncake mold and press to shape.
Step 10: For best results, let the mooncakes cool in the freezer for 20–30 minutes, then press again to sharpen the shape.
Step 11: Serve and enjoy your matcha snow skin mooncakes!

Tips & Variations

You can substitute red bean yokan with other fillings like white bean paste or try different flavors—see the Ultimate List of Mooncake Fillings for ideas.
Use a solid metal spoon for stirring; wooden spoons may break during mixing.
To prevent sticking, lightly grease the mold and your hands before shaping.
Press mooncakes a second time after chilling to maintain a clean shape.

Storage

Store the mooncakes in an airtight container in the refrigerator for up to 3 days. Before serving, bring them to room temperature or warm gently for a few seconds in the microwave to enjoy their soft texture.

How to Serve

Four green mooncakes sit arranged on white paper over a white marbled surface. Each mooncake is square with rounded edges and has a detailed flower pattern engraved on top, featuring petal-like shapes radiating from a small circle in the center. The green outer layer is smooth and slightly shiny, hinting at a soft texture, with some dark spots showing through, suggesting a filling inside. The overall color palette is light green with subtle shadows that highlight the curved details of the flower design. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of flour for the snow skin?

Sweet rice flour (mochiko) or glutinous rice flour works best for the chewy texture of snow skin. Substituting with regular rice flour or wheat flour will change the texture and is not recommended.

What can I use as an alternative to red bean yokan filling?

You can use white bean paste, lotus seed paste, or even sweetened black sesame paste as delicious alternatives for the filling. Feel free to experiment with your favorite sweet pastes.