Snow skin mooncake

Snow skin mooncakes, also known as snowy mooncakes, ice skin mooncakes, or crystal mooncakes, are a delightful Chinese delicacy traditionally enjoyed during the Mid-Autumn Festival. They originated in Hong Kong as a lighter, non-baked alternative to traditional mooncakes, which are typically high in sugar and oil, often containing salted duck egg yolks and lotus seed paste. A Hong Kong bakery innovated this version by incorporating fruit fillings and using less oil, resulting in a mooncake with reduced fat content.

These mooncakes bear a resemblance to mochi ice cream or yukimi daifuku, featuring glutinous rice crusts that need to be frozen for storage. Unlike baked mooncakes, snow skin mooncakes require more meticulous handling. As they can't be subjected to high temperatures to kill bacteria, the production and storage environments must be sterile, adhering to strict food safety protocols such as HACCP. Throughout their journey from production to consumption, snow skin mooncakes are kept refrigerated to prevent bacterial growth.

Initially, these mooncakes were hard to find in Mainland China due to their refrigeration requirements. However, they have since gained popularity not only in Hong Kong but also in places like Macau, Taiwan, Vietnam, Singapore, Malaysia, and Indonesia. Unlike their traditional counterparts, which are served at room temperature, snow skin mooncakes are best enjoyed cold.

The crust of a snow skin mooncake is typically made from frozen glutinous rice, giving it a white appearance that inspired its name. However, the crust can come in various colors depending on added flavors like chocolate. The fillings are diverse, ranging from mung bean paste and fruit to green tea, jam, strawberry, chocolate, coffee, and cheese.

These mooncakes are usually packaged in plastic bags and must be kept refrigerated. They can be stored in the freezer for a few weeks and should be thawed in the refrigerator for a few hours before eating. Once thawed, they should be consumed within 2 hours, as refreezing is not recommended.

In Singapore, snow skin mooncakes became popular thanks to Poh Guan Cake House, where founder and pastry chef Tian Jin He pioneered them in the late 1960s. Originally known as "crystal mooncakes" these treats have evolved over the years, with new colors and flavors enhancing their appeal. The green skin, flavored with pandan leaf juice, has become a distinctive feature in Southeast Asia, contributing to their widespread popularity in the region.