Mooncakes are a must-have for Mid-Autumn Festival, but sometimes the traditional baked ones can feel a little too heavy. That’s where snow skin mooncakes come in—they’re soft, chewy, and the perfect base for all kinds of creative fillings. One of my all-time favorites is combining them with a tropical dessert: mango pomelo sago (杨枝甘露).
It’s refreshing, fruity, and gives the mooncake a whole new vibe. The best part? These beauties look super fancy but are actually easy to make at home. The snow skin is made with a quick premix, so you don’t have to stress over complicated dough techniques.
Inside, you get that creamy mango pomelo filling that balances sweetness, tanginess, and a little chewiness from the sago pearls. Every bite feels like a mini tropical party wrapped in soft mooncake skin. If you’re looking for a way to impress your family or friends this Mid-Autumn Festival, these mooncakes are it. They’re unique, delicious, and way more refreshing than the traditional baked version—plus, they make the cutest little gifts!
Ingredients
For the Mango Pomelo Sago Cream Cheese Filling
- 200 g cream cheese
- 15 g sugar
- 40 g pomelo (peeled and chopped)
- 40 g mango (diced)
- 20 g sago (cooked until translucent)
For the Snow Skin
- 150 g snow skin premix flour
- 3 g mango powder
- 150 g boiling water
Instructions
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Make the filling
- In a bowl, beat the cream cheese with sugar until smooth.
- Gently fold in the pomelo, mango cubes, and cooked sago.
- Chill in the fridge until firm enough to scoop.
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Prepare the snow skin
- In another bowl, mix snow skin premix flour with mango powder.
- Pour in boiling water and stir quickly until it forms a dough.
- Once cool enough to handle, knead until smooth.
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Shape the mooncakes
- Divide the snow skin dough into small portions.
- Flatten each piece, place a spoonful of filling in the center, then wrap and seal.
- Roll into a ball and press into a mooncake mold.
-
Chill & serve
- Refrigerate for at least 1–2 hours to firm up before serving.
🍰 Q&A About Mango Pomelo Sago Snow Skin Mooncakes
1. Can I make the filling ahead of time?
Yes! You can prepare the cream cheese filling up to 1 day in advance and keep it covered in the fridge until ready to use.
2. What can I use instead of snow skin premix flour?
If you don’t have snow skin premix, you can make your own with glutinous rice flour, wheat starch, and icing sugar.
3. How do I keep the snow skin soft?
Store the mooncakes in an airtight container in the fridge. This helps them stay chewy and soft for 2–3 days.
4. Can I freeze snow skin mooncakes?
Yes, but it’s best eaten fresh. If you freeze them, let them thaw in the fridge before serving to keep the texture nice.
5. How to get clean patterns with the mooncake mold?
Lightly dust the mold with cornstarch before pressing the dough. This prevents sticking and gives sharp, clean designs.
These Mango Pomelo Sago Snow Skin Mooncakes are the perfect mix of tradition and fun! Soft, chewy skin on the outside with a refreshing, creamy tropical filling inside—it’s basically Mid-Autumn magic in one bite.
