Red Wine Berry Snow Skin Mooncakes

red wine snow skin mooncakes | Delicacious

The Mid Autumn Festival was yesterday. Did you celebrate? I did not really celebrate as my little one was down with gastric flu but we had some of these yummy mooncakes at home. Earlier I posted about Walnut Mooncakes and now I’d like to introduce you to one of my personal favourites – Red Wine Berry Snow Skin Mooncakes. The filling comprises of an outer layer of red wine berry paste with a white lotus paste center.

The red wine berry paste is a winner. I first tried making this mooncake two years ago and it was instantly a hit. I have to say however, that I did not make the paste. It is available during the Mid Autumn Festival season at Kwong Cheong Thye. I buy my Kou Fen (cooked glutinous rice flour) from them too. I think they sell one of the better quality ones.

red wine snow skin mooncakes | Delicacious

Two years ago, when I first made snow skin mooncakes, I only used Kou Fen. I realised  that though the skin was soft on Day 1, it very quickly hardened. This time round, I used a mix of Kou Fen and Shui Xian Mian and the results are much better. The snow skin stays softer for a longer period of time (about 3 days) and the dough is easy to handle.

4.0 from 2 reviews
Red Wine Berry Snow Skin Mooncakes
Serves: Makes 20 mini mooncakes
Snow Skin
  • 5 pandan leaves
  • 200 ml water
  • 50g Hong Kong Shui Xian flour (bought from KCT)
  • 125g kou fen (cooked glutinous rice flour)
  • 130g icing sugar
  • 50g shortening
  • 600g red wine berry filling
  • 240g white lotus paste
  1. In a small pot, bring water and pandan leaves to a boil.
  2. Boil leaves and water for about 10 minutes on medium low heat.
  3. Leave to cool and refrigerate.
  4. In a clean dry skillet, fry shui xian flour over medium heat for 10-15 minutes. Set aside to cool.
  5. Scale red wine berry filling at 30g each and shape into balls.
  6. Scale lotus filling at 12g each and shape into balls.
  7. Wrap red wine berry filling around lotus filling. Set aside.
  8. In a large bowl, sift and mix together cooled shui xian flour, kou fen and icing sugar.
  9. Using your fingertips, rub shortening into flour mixture until mixture resembles fine bread crumb.
  10. Make a well in the mixture and pour in the cold pandan water.
  11. Mix to form a dough. Set aside for 30 minutes.
  12. Scale dough at 22-25g each.
  13. Wrap filling into dough and press into snow skin mold dusted with kou fen.
  14. Chill before serving.
  15. *Recipe is for mini mooncakes that are about 65g each.


  1. You know, I’ve never attempted to make mooncakes myself and I love them. These look so wine!!! Love! Thanks for sharing

  2. Hi Theresa,

    I can’t find kou fen in my country, only rice glutinous flour.
    I tried to fry them for at least 10 min until the color became light pale yellow.
    My recipe call for:
    100 gr kou fen
    90 gr icing
    30 gr shortenning
    100 ml room temp water.

    When I kneaded the dough (after I added water), the dough become runny and I had beed kneaded it for about 10 minute but the dough is still runny.
    I knew that I just fail on my first attempt to make snow skin mooncake.
    Do I add to much water?

    And I noticed there are 2 method to make snow skin mooncake, your method (with shortening) and steaming method (w/o shortening).
    The 2 method call for almost entirely different ingredients (except sugar and the glutinous flour). Which is better?

    • Hi Alvin, you can cook the glutinous rice flour by frying it for a few minutes over medium low heat until it is heated through. You do not need to fry until it turns yellow. Perhaps you can also try chilling your water and then add it bit by bit till you get the consistency you want? I haven’t tried the steaming method before so I cannot comment on that. All the best with your next attempt!

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