Mao Shan Wang Snow Skin Mooncake

Hi guys, sorry for being away for too long. Life has been so terribly hectic recently.A lot of things going on. Still trying to sort out between work, travelling, family & blogging  Hopefully I'll be able to come back blogging full time with loads of deliciousness soon. Gosh, you have no idea how much I missed my working table...all my cake moulds & pans and so much more. We have just celebrated the Mid Autumn or Mooncake Festival last Thursday. For a quick stir, I came up with one of the local die hard mooncake.....Mao Shan Wang Snow Skin Mooncake for the party. 'Mao Shan Wang' is actually the name for one of the most popular & delicious durian here in Malaysia especially down the south. I still have plenty of stock at one of my friends' durian store. He still keeping loads of branded frozen durians here for sale.

So, here's another 'HATE IT OR LOVE IT' durian recipe for some durian die hard fans. My very successful first attempt on these little durian mooncakes. >o<

Ingredients for Lemon Snow Skin :
300gm  koh fun / cooked glutinous rice flour
160gm  icing sugar
90gm  shortening
100ml   soft drinks (preferably citrus flavour)
100ml   soft drinks (plus 2 lemon juice & zest to make it 100ml)

Note :  An extra 100ml cold soft drinks to standby
(add into the dough if you feel that you have problem wrapping it)

Method :
(1) combine koh fun & icing sugar into a bowl and mix well. Then add in shortening and rub till everything well combined.
(2) now, stir in soft drinks slowly and mix tilll everything became soft dough. Set aside to rest for 30 mins before used.
(3) once its ready, divide each into 35-38gm and then flatten each
(4) wrap fillings with snow skin dough and then sealed, coat wrapped dough with koh fun then shape it with mooncake mould.
(5) best to keep chilled before serving.

Ingredients for pure durian fillings :
450gm  durian flesh, mashed
1 TB  gelatine powder (soaked with 2-1/2 TB water)

Method : cook gelatine over low heat till nicely melted then quickly stir into.mashed durian flesh to mix well. Keep refrigerated for an hour or till set. Once its ready then roll into balls for 35-38gm each. Coat with koh fun then again keep refrigerated for another 30 mins before used.

Ingredients for duo yong durian fillings :
350gm   store bought dou yong fillings
200gm   durian flesh, mashed

Method :  stir together dou yong (mung bean paste) & durian flesh and till everything well combined. Roll each into balls for 35-38gm each and coat with koh fun. Then keep refrigerated for another 30 mins before used.

Note : No extra sugar added to the fillings. Opinion from all my friends(white rats) ~ the natural sweetness is just perfect.

These durian mooncakes are actually special request from some of my friends, the durian trader. They said they want to try the homemade ones. So, there's no way I can reject them. haha.... Never try never know ! Surprisingly, the fillings turned out really nice. A bit soft at the beginning but it became thicken pretty fast after chilled. Clap...clap...clap.... So glad I made these. They said it tastes like durian ice cream mooncake. Hope you guys will love it too. >o< Enjoy!

Here's some of my mooncake collections :

Blue Cheese & Nori Flakes Shanghai Mooncakes
Margarita & Bloody Martini Snow Skin Mooncakes
Bamboo Charcoal & Cinnamon Baked Mooncakes
Chocolate Mixed Nuts Baked Mooncakes
Coffee Dried Figs Baked Mooncake Biscuits
Taiwanese Mooncakes
Assorted Jelly Mooncakes
Vegetarian Suzhou Mooncakes
'Jiang Nan' Rose Petal Mooncake
Sun Dried Tomato Mooncake Biscuit

ATTENTION to all my readers, I would like to apologize for the mistake that I've made on the amount of the recipe earlier  The soft drinks used for the skin is actually 100ml and 100ml instead of 200ml & 200ml.


  1. Happy belated Mooncake festival to you, Kristy!

  2. Hi Kristy , your moon cakes looks so yummy , glad you are back :).

  3. Wow, Kristy, how I wish I can have some of your King of Fruits snowy mooncake.

  4. ivy sew http://simplybeautifulhealthyliving.blogspot.comSeptember 23, 2013 at 12:06 PM

    Hi Kristy, no joke! Mao Sang Wang mooncake! This is very tempting and irresistible! Have a great day :)

  5. They are beautiful! Though admittedly, I'd prefer the ice cream versions!

  6. Beautiful moon cakes delicate.
    Hope you are having a wonderful week :D

  7. Hi Kristy,

    I laughed reading about your LOVE or HATE phrase about durian... Me definitely HATE durian!!! Can't go in between...

    Durian mooncakes? Sounds heavenly... but sadly not for me :p


  8. You are moon cake expert! I bet it is best to make and eat mao shan wang moon cake in Malaysia.

  9. hi,
    Can u pls tell me where i can get this kefir grains tks

  10. Hi Angie Ang, first of all thanks for stopping by my site. I have no idea whereabout to get the kefir grains in M'sia. Mine was gifted by a friend. So sorry that I can't help you on this one.

  11. i was able to taste my first durian mooncake this year, bought from tai thong. not bad..i guess your mao shan wong durian is even better than what i had!

  12. We are looking at your wonderful food on your web page and by we I mean your mom and Dolores, your mom's neighbor. I would love to be your budde.

  13. hihi you mooncake looks good! I would like to dry making the durian filling. What do you mean by "TB water"?

    Thank you!

  14. Hi there,

    Thanks so much for stopping by my humble little space. TB is meaning tablespoon, tspn meaning teaspoon & mins meaning minutes.
    Hope you'll have fun !
    All the best,

  15. Thank you Kristy!
    Another qn, how to treat the durian flesh?
    If I were to get durian flesh from durian now and freeze it, all I need to do is to thaw it? Or can I just take the frozen one as the filling without any other process, for snow skin moon cake? I saw some pure durian filling recipe requires cooking(with gelatin or some other powder). Do I need to cook durian and what is the procedure if I take out from freezer? Thank you so much !

  16. Hi Unknown,

    Thanks again for stopping by. Personally, heating is not a proper way. It might spoilt the whole thing or the origin flavour might changed. I've yet tried the frozen one before but you might have problem shaping it. Secondly, it might probably melting fast unexpectedly as well. Gelatine is the only way to keep them set in shape. Oh well, you can try your own way. Maybe, you may discovered something new and share with us. Enjoy & have fun!
    Wishing you all the best.
    Blessings, Kristy

  17. Hi Kristy. Can I add some sugar to the durian pulp? What type of sugar is needed when add? Is it necessary to cook durian pulp? Please advise.

  18. Hi Anonymous,
    First of all, thanks for stopping by my humble little little space. As for my personal opinion, I prefer not to cook the durian pulp but you can try it, nor adding in extra sugar cause the natural sweetness of the durian itself already good enough. Enjoy & have fun.

    Blessings, Kristy

  19. Hi Kristy,
    May I clarify:
    1) if the soft drinks for Lemon skin on Mao Shan Wang MC is 200ml or 400ml (200 ml + 200ml)?
    2) can I substitute shortening with olive or canola oil?
    3) instead of gelatine powder, can I use the gelatine comes in a piece? ie., soak in hot water and after dissolve then i use 2.5TB as per your recipe?

    Anxious to try out your recipe! Looks fantastic!Thanks for sharing your recipe though :)

  20. Hi Anonymous

    First of all thanks so much for stopping by and also many thanks for pointing out the questions. I have to apologize for the mistake that I've made on the previous recipe earlier. And I have just corrected it. The soft drinks used is 100ml + 100ml instead of 200ml.
    Honestly, I have yet tried using oil in cooked glutinous rice mixture and I'm not sure if it is working or not. Normally, I only add corn oil when I'm using the steam method. For non steam method, it still a question mark.
    Yes, you can use the gelatine sheets instead of powder form. As long as the gelatine is well melted then it shouldn't be a problem.
    Hope you're going to have fun. Enjoy !
    Blessings, Kristy

  21. Hi Kristy

    Thanks for your reply. Will try out and let you know the outcome. But I did use your idea on creame cheese filling on my passion fruit lotus paste which I bought in 1 of the store in Singapore. Goes fantastically well! My frens loves the creame cheese filling as it blends perfectly well with the passion fruit flavor.
    Now trying out on your baked MC recipe. Cos I failed twice using other recipes. Either skin cracked or my designs went out of shape even before I baked them. And the dough is so wet that I cant even wrap my filling in it. Will try yours and let you know if I success ...


  22. Hi Kath

    Actually, I just found my older recipe for this mooncake which I written down I used 200ml+200ml soft drinks but 100ml+100ml still be able to make it cause that is the original amount after all. But for softer filling, I think softer skin will more appropriate.


  23. HI Kristy
    Ok I will try both the measurement and see which one is better :)..BTW am using your baked mooncake measurement but halve the portion since I don;t have so much lotus paste. And replace all purpose flour with Hong KOng flour (fine flour). Is the dough suppose to be very soft. Kinda hard to manage. Is it suppose to be like this? Am letting it rest for 30 mins before wrap with filling. I followed all the steps. Need your enlightenment....thanks.



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